SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.

Volatile compounds in Chinese Zhizhonghe Wujiapi (WJP) medicinal liquor were extracted by solvent-assisted flavor evaporation extraction (SAFE) and stir bar sorptive extraction (SBSE), respectively, and identified by gas chromatography-mass spectrometry. Results showed that a total of 123 volatile compounds (i.e., 108 by SAFE, 50 by SBSE, and 34 by both) including esters, alcohols, acids, aldehydes, ketones, heterocycles, terpenes and terpenoids, alkenes, phenols, and other compounds were identified, and 67 of them were confirmed as aroma-active compounds by the application of the aroma extract dilution analysis coupled with gas chromatography-olfactometry. After making a simulated reconstitute by mixing 41 characterized aroma-active compounds (odor activity values ≥1) based on their concentrations, the aroma profile of the reconstitute showed good similarity to that of the original WJP liquor. Omission test further corroborated 34 key aroma-active compounds in the WJP liquor. The study of WJP liquor is expected to provide some insights into the characterization of special volatile components in traditional Chinese medicine liquors for the purpose of quality improvement and aroma optimization.

Effect of bentonite and calcium chloride on apple wine.

BACKGROUND: Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively. RESULTS: Bentonite was an excellent methanol interrupter, a pectin retainer and a wine quality defender both at 25 and 10 °C. The lowest methanol content of 1.41 mg L-1 and higher pectin content of 84.74 mg L-1 were reached in the finished wine by B0 at 10 °C. Calcium chloride decreased pectin content, elevated methanol content and changed the profile of individual organic acids. In fact, the wine by B&CC0 at 25 °C showed dramatic changes in individual organic acids. The content of l-malic acid and succinic acid was only 2.22% and 6.29% of the control, respectively, while the lactic acid content was 17.72 times that of the control. CONCLUSIONS: It is suggested that B0 and fermented at 10 °C was the most effective way to decrease methanol content, retain pectin content and defend wine quality. © 2021 Society of Chemical Industry.

Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds.

In order to extract antioxidant phenolic compounds from spent grain (SG) two extraction methods were studied: the ultrasound-assisted method (US) and the Ultra-Turrax method (high stirring rate) (UT). Liquid to solid ratios, solvent concentration, time, and temperature/stirring rate were optimized. Spent grain extracts were analyzed for their total phenol content (TPC) (0.62 to 1.76 mg GAE/g SG DW for Ultra-Turrax pretreatment, and 0.57 to 2.11 mg GAE/g SG DW for ultrasound-assisted pretreatment), total flavonoid content (TFC) (0.6 to 1.67 mg QE/g SG DW for UT, and 0.5 to 1.63 mg QE/g SG DW for US), and antioxidant activity was measured using 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical (25.88% to 79.58% for UT, and 27.49% to 78.30% for UT). TPC was greater at a high stirring rate and high exposure time up to a certain extent for the Ultra-Turrax method, and at a high temperature for the ultrasound-assisted method. P-coumaric acid (20.4 ± 1.72 mg/100 SG DW for UT, and 14.0 ± 1.14 mg/100 SG DW for US) accounted for the majority of the phenolic found compounds, followed by rosmarinic (6.5 ± 0.96 mg/100 SG DW for UT, and 4.0 ± 0.76 mg/100 SG DW for US), chlorogenic (5.4 ± 1.1 mg/100 SG DW for UT, and non-detectable for US), and vanillic acids (3.1 ± 0.8 mg/100 SG DW for UT, and 10.0 ± 1.03 mg/100 SG DW for US) were found in lower quantities. Protocatechuic (0.7 ± 0.05 mg/100 SG DW for UT, and non-detectable for US), 4-hydroxy benzoic (1.1 ± 0.06 mg/100 SG DW for UT, and non-detectable for US), and caffeic acids (0.7 ± 0.03 mg/100 SG DW for UT, and non-detectable for US) were present in very small amounts. Ultrasound-assisted and Ultra-Turrax pretreatments were demonstrated to be efficient methods to recover these value-added compounds.

GC-FID-MS Based Metabolomics to Access Plum Brandy Quality.

Plum brandy (Slivovitz (en); Sljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieved by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.

Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs.

BACKGROUND: Mentha pulegium is an aromatic and medicinal plant used in different Mediterranean herb-based liqueurs, whose phytochemical composition depends on the elaboration technique used. The aim of this work was to investigate differences in the sensory, chemical, and biological characteristics of pennyroyal liqueurs elaborated by hydro-alcoholic (HI) and aqueous (AI) infusions, percolation (P), maceration (M), and distillation (D) techniques, and by the mixture of spirit with pennyroyal essential oil (EO). The volatile composition determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupled to flame ionization detection (GC-FID), the total phenolic (TPC) and flavonoid (TFC) contents, the antioxidant (AC), and enzyme (α-glucosidase, tyrosinase, and acetylcholinesterase) inhibitory capacities, and the sensory analysis by napping, were evaluated in the liqueurs obtained. RESULTS: Monoterpenes and sesquiterpenes were the main volatiles present in liqueurs. The M, P, HI, and AI liqueurs showed the highest TPC, TFC, and AC values; and pulegone, the main hepatotoxic chemotype, was found in concentrations that gave rise to concern. The D and EO liqueurs stand out for their acceptable pulegone content and greater tyrosinase inhibition. Similar liqueur classifications were achieved by sensory analyses, and physico-chemical and biological analyses using multiple factor and principal component analyses, respectively. CONCLUSION: These results are an important contribution to the identification of the most appropriate elaboration conditions for herbal liqueurs with the healthiest chemical composition and functional properties. © 2020 Society of Chemical Industry.

Chemical characterization of eight herbal liqueurs by means of liquid chromatography coupled with ion mobility quadrupole time-of-flight mass spectrometry.

Herbal liqueurs are a large group of diverse alcoholic beverages with an ancient tradition produced by maceration of various herbs and spices and are commonly drunken before or after a meal to aid in the digestion because of their potential functional properties. In the presented work, eight different commercial herbal liqueurs were investigated with regard to their composition of phenolic compounds by liquid chromatography ion mobility quadrupole time-of-flight mass spectrometry (LC-IM-QTOF-MS). This multidimensional analytical platform uses all-ion fragmentation for a deep coverage of the foodome. After an extensive data clean-up, 3225 features were found. 213 features were manually annotated due to the absence of databases and software tools able to consider the drift time or Collison Cross Section (CCS) together with high resolution MS/MS spectra for identification. The identified compounds reflected the large variance between the investigated samples and a wealth of potential bioactive compounds that these liqueurs harbor.

Understanding the interaction of isoleucine paired with other amino acids in soy whey alcohol fermentation using Torulaspora delbrueckii.

Soy (tofu) whey is a liquid by-product generated from tofu (soybean curd) production and it is often discarded off as a waste liquid by the tofu manufacturers. Previous studies have demonstrated that soy whey can be biotransformed into a soy alcoholic beverage by using Saccharomyces and non-Saccharomyces yeasts even though soy whey is low in yeast assimilable nitrogen (YAN) content. In this study, the initial YAN of the soy whey was estimated to be 46.6 mg N/L and Torulaspora delbrueckii Biodiva was used to ferment soy whey supplemented with either isoleucine only or isoleucine paired with valine, leucine or phenylalanine (each amino acid supplemented at a dosage of 30 mg N/L). Amino acid supplementation was found to enhance sugar utilization by the yeast, which led to higher ethanol production (7.49% v/v in control versus 8.35-8.80% v/v in supplemented samples). Samples supplemented with isoleucine only experienced slower sugar utilization during the fermentation as compared to the paired amino acid samples, but the yeast was still able to utilize the sugar to low levels at the end of the fermentation. The presence of leucine supplementation counteracted the "inhibition" induced by the presence of isoleucine at the first day of the fermentation. Amino acid supplementation slowed down glutamic acid utilization and resulted in higher levels of residual glutamic acid and alanine. Amino acid supplementation increased the corresponding fusel alcohol production and the presence of other amino acids reduced the active amyl alcohol production. Therefore, interactions between amino acids can impact the metabolism of the yeast as well as the flavor modulation during soy whey fermentation.

The Quality of Ciders Depends on the Must Supplementation with Mineral Salts.

Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplementation with mineral salts ((NH4)2SO4, MgSO4, (NH4)3PO4)) on enological parameters, antioxidant activity, total polyphenol content, and the profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine, cider, and distillery or wild yeast strains. Various mineral salts and their mixtures were introduced into the must in doses from 0.167 g/L to 0.5 g/L. The control sample consisted of ciders with no added mineral salts. The basic enological parameters, antioxidant properties, total polyphenol content, and their profile, as well as the composition of volatile compounds, were assessed in ciders. Must supplementation with magnesium salts significantly influenced the use of the analyzed element by yeast cells and was dependent on the yeast strain. In supplemented samples, a decrease in alcohol concentration and total acidity, as well as an increase in the content of extract and total polyphenols, was observed compared to the controls. The addition of ammonium salts caused a decrease in the amount of higher alcohols and magnesium salts, as well as a decrease in the concentration of some esters in ciders.

Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy.

In this work, we investigate alternative quantification methods based on optical spectroscopy and variable selection approach, using as a case study the aging process of cachaça. The cachaça was aged in an Amburana barrel and the samples were analyzed with a traditional analytical method for total phenolic quantification (Folin-Ciocalteu), with 2-D fluorescence and infrared spectroscopy. We applied a methodology based on Ant Colony Optimization to optimize variable selection and model fitting to predict total phenolic content. Our results demonstrated that fluorescence spectroscopy was more sensitive than IR in the quantification of total phenolic compounds for both global and local models, presenting good results (R2 superior to 0.979), significantly reducing the number of original variable (1995) for only 4 pairs of Ex/Em. Variable selection combined with spectroscopy reveals potential because this technique eliminates the need for sample preparation and allows the construction of customized sensors for application in the food industry.

Effect of single amino acid addition on growth kinetics and flavor modulation by Torulaspora delbrueckii in soy (tofu) whey alcoholic beverage fermentation.

Soy (tofu) whey is a by-product commonly disposed of by tofu manufacturers around the world. Due to its nutritious nature, direct disposal of soy whey into the sewage can result in a detrimental impact on the environment in the long-run. In this study, soy whey supplemented with four individual amino acids (valine, leucine, isoleucine and phenylalanine) equivalent to 120 mg N/L was fermented with a yeast Torulaspora delbrueckii Biodiva. The supplementation of an individual amino acid resulted in faster sugar utilization and lower levels of residual sugar than the unsupplemented whey but did not result in a significantly higher amount of ethanol (7-8% v/v) at the end of fermentation. Isoleucine supplementation resulted in a slightly slower initial yeast growth rate when compared to the control while the other three amino acids had identical yeast growth kinetics to the control. Isoleucine supplementation also resulted in slower sugar utilization during the first four days. Therefore, isoleucine is least preferred by the yeast. The supplementation of amino acids resulted in greater formation of higher alcohols and their corresponding alcohol-derived esters. Overall, the supplementation of a single amino acid enhanced sugar utilization and impacted flavor compounds of the resultant soy whey alcoholic beverage.

A non-targeted high-resolution mass spectrometry approach for the assessment of the geographical origin of durum wheat.

The assessment of durum wheat geographical origin is an important and emerging challenge, due to the added value that a claim of origin could provide to the raw material itself, and subsequently to the final products (i.e. pasta). Up to now, the typical approach presented in literature is the evaluation of different isotopic ratios of the elements, but other techniques could represent an interesting and even more powerful alternative. In this study, using a non-targeted high-resolution mass spectrometry approach, a selection of chemical markers related to the geographical origin of durum wheat was provided. Samples of the 2016 wheat campaign were used to set up the model and to select the markers, while samples from the 2018 campaign were used for model and markers validation. Including in the samples set different geographies across different continents, a discrimination through Italian, European and Not European samples is now possible.

Changes in beneficial bioactive compounds in eight traditional herbal liqueurs during a one-month maceration process.

BACKGROUND: Herbs are rich in various beneficial bioactive compounds and they can be used for many different purposes. One of the most common is maceration of herbs in alcohol. Different substances respond differently to extraction in prepared solutions. It is very important to enhance the highest proportion of beneficial ingredients during the maceration process in a herbal liqueur. A comparative analysis of numerous different phenolic compounds from eight of the most frequently used herbs for making aperitifs in Europe was performed. RESULTS: In the comparison among all studied herbs, the highest phenolic content was found with Artemisia absinthium (wormwood) (14.61 mg g-1 ) and Mentha piperita (peppermint) (13.89 mg g-1 ), while the lowest content was found with Centaurium erythraea (common centaury) (3.96 mg g-1 ). Salvianolic acid isomers and caffeic acid derivatives were the greatest contributors to the total phenolic content in lemon balm, wormwood, peppermint, fennel and sage. These compounds contain more hydroxyl groups and they were better extracted at the beginning of the maceration process. Caraway and common centaury contain more flavonols (quercetin and kaempferol derivatives), with higher chemical stability and fewer hydroxyl groups in their structure. CONCLUSION: The compositions of eight herbal liqueurs were highly related to the presence of different herbal ingredients and their solubility in the extract over time. Most flavonol derivatives were extracted over a longer time and the two liqueurs (common centaury and caraway) therefore had the highest phenolic contents after 3 weeks of maceration. © 2019 Society of Chemical Industry.

Systems pharmacology-based approach for dissecting the mechanisms of pyrazine components in Maotai liquor.

Maotai liquor is a typical representative of sauce aroma-style flavor liquors and has been considered to be a precious cultural heritage of the oriental spirit culture. Aroma components are largely responsible for the characteristic aroma of liquor. Pyrazine compound is one of the most important categories of aroma components that affect the flavor of Maotai liquor. However, limited information is available regarding the systemic analysis of pyrazine compounds, especially the pharmacological effects of bioactive pyrazine components. Therefore, in the current study, a systemic analysis approach was provided by integrating absorption, distribution, metabolism, and excretion (ADME) screening, target identification, pharmacological evaluation and pathway analysis to explore the pharmacological mechanism of pyrazine compounds in Maotai liquor. As a result, 17 pyrazine components with adequate pharmacokinetic properties were filtered out using ADME models. Thirty eight potential targets of these active compounds were identified through target prediction. The pharmacological evaluation was proposed to uncover the pharmacological effect of pyrazine compounds in Maotai liquor from the holistic perspective. Finally, the pharmacological effects of the pathways perturbed by potential targets were interpreted based on the pathway analysis. Our study lays the foundation for formulating a comprehensive understanding of the pyrazine compounds in Maotai liquor, which would contribute to the development of Chinese liquor.

Impacts of depectinization of pear juice on alcoholic fermentation and indole formation.

BACKGROUND: Recently, a producer of fermented ciders observed 'vinyl' off-odors formed during fermentation of pear juice previously depectinized at ≥ 49 °C but not if depectinized at lower temperatures. The objective of this study was to investigate the source of this spoilage and evaluate factors that affect formation. RESULTS: Analysis of untainted and tainted samples obtained from the producer determined the causative agent to be indole, a compound sometimes produced by yeast (Saccharomyces cerevisiae) during fermentation. To mimic commercial depectinization conditions, pectinases were added to pear juices held at 35 °C for 45 min (Treatment A), 49 °C for 45 min (Treatment B), or 49 °C for 90 min (Treatment C). Juice processing conditions did not affect yeast growth nor progress of alcoholic fermentation. Although neither yeast strain (DV10 or MERIT) synthesized indole during fermentation of Treatment A juices, the compound was produced by MERIT in Treatments B (27.05 µg L-1 ) and C (469.9 µg L-1 ). Supplementation of Treatment C juice with pyridoxine (vitamin B6 ) prior to fermentation resulted in no detectable indole formed. However, juices from Treatments A, B, or C contained similar concentrations of pyridoxine and non-detectable amounts of tryptophan, a potential precursor to indole. Furthermore, indole was not detected during fermentations of a synthetic pear juice medium without pyridoxine. CONCLUSION: Supplementation of cider musts with pyridoxine prior to fermentation and choice of yeast strain can lower the risk of formation of off-odors caused by indole. However, other unidentified factors are present which affect its formation in perry. © 2019 Society of Chemical Industry.

Quantitative and qualitative analysis of pyrrolizidine alkaloids in liqueurs, elixirs and herbal juices.

Pyrrolizidine alkaloids (PAs and corresponding N-oxides (PANOs)) are known to have adverse health effects. Their toxic effects on liver cells are especially well-documented. In addition, potential carcinogenic and mutagenic effects in chronic exposure via food and/or herbal medicines have been a subject of vivid discussion in the last decade. Liqueurs and elixirs are traditionally used alcoholic extracts made from parts of plants and herbs. PA cross-contamination of the final products seems likely. Hence, this study aims to detect and quantify the PAs in such products in the light of a possible PA-contamination. The PA content was determined in the form of a single sum parameter using HPLC-ESI-MS/MS and a stable isotope-labeled internal standard. Overall, 56 products available at German pharmacies, drugstores, or internet shops were analyzed, comprising in total 38 samples of liqueurs (mainly bitters), 12 samples of plant elixirs and six different herbal juices. The results showed that 9 out of 38 liqueurs were PA-positive (24%). The total amount of PAs ranged from non-detectable to 9.5 µg/kg. Seven out of ten elixirs were PA-positive (70%) with a maximum PA-content of 3121 µg/kg. Four out of six plant juices were PA-positive (67%) with an average of 4.4 µg/kg (PA-positive samples only).The results and potential risks are discussed in the light of recommended portions for daily consumption or daily doses, in association with the detected PA amounts for individual products and product classes.

Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation.

The aim of this study was to analyze the microbiology of buckwheat honey fermentation inoculated with different starter cultures by culturing and PCR-DGGE, taking as a model for comparison a spontaneously fermented batch. The inoculants tested were (i) cider lees (from a cider factory), (ii) sourdough (from a bakery), and (iii) a commercial Saccharomyces cerevisiae strain. The results of the culturing and culture-independent techniques agreed well and detected the same dominant species along the fermentations. Our results suggest that S. cerevisiae strains, which constituted a majority population in all batches including the uninoculated one, carried out the fermentations. The highest microbial diversity was found at the beginning of the fermentation in the uninoculated batch; this contained in addition to S. cerevisiae bacteria (Paracoccus sp., Staphylococcus sp., and Bacillus sp.) and yeast (Candida sp.) species. Candida sp. was also common in batches inoculated with sourdough and cider lees cultures. Lactobacillus species were found throughout the fermentation of the sourdough-inoculated batch. Basic chemical analysis and testing trials demonstrated that the overall sensory acceptance of the four meads were highly similar. Yeast and bacteria isolated in this study could serve as a source of technologically relevant microorganisms for mead production.

Fruit and herbal meads - Chemical composition and antioxidant properties.

The aim of the study was to determine the effect of fruit additives such as syrup from chokeberry or grape seeds, and herbal in the form of a dandelion syrup on the course of the fermentation process of "trójniak" type meads, on their physicochemical and antioxidant properties. The addition of grape seeds allowed for the highest final alcoholic content, which was measured by HPLC, ie 120.73 g/L, and for obtaining a beverage with the highest overall polyphenol content measured by the Folin-Ciocialteu reagent method: 23.18 mg GAE/100 mL, while in the control sample (without additives) it was successively: 91.38 g/L and 12 mg GAE/100 mL. Our research shows that different various of fruit and herbal have a significant impact on the course of the mead fermentation process and on their composition and on the content of biologically active compounds.

Authenticity and traceability in beverages.

Nowadays, consumers expect to be sure that a food product complies with its label and demand further information regarding the geographical origin of the product. Beverages are among the most likely foods to be the target of food fraud. Adulteration through practices including, among the others, mixing or substituting the original material with other materials or useless parts of the same materials, which do not conform to the official standards and the food label, originate non-authentic beverages. For the determination of beverage authenticity, chemical, biomolecular and isotopic approaches could be applied depending on the level in the structure of the matter for obtaining the target information. This review highlights the recent key studies and related analytical approaches on authentication of beverages including fruit juices, coffee and tea, and wine and other alcoholic beverages.

Traditional rose liqueur - A pink delight rich in phenolics.

Chemical composition and colorimetric parameters of alcoholic liqueurs prepared from rose petals were evaluated by comparing the potential of three cultivars ('Amadeus', 'Colossal Meidiland' and 'Rosanna') and three traditional methods of preparation (fresh/air-dried petals extracted in 50% ethanol or aqueous sucrose syrup). Extraction was performed at room temperature for 2 weeks. High performance liquid chromatography/mass spectrometry was used to confirm the presence of 6 anthocyanins, 4 flavanols, 4 phenolic acids, 2 hydrolysable tannins and 31 flavonols in petal liqueurs. The highest concentrations of anthocyanins were determined in extracts from 'Amadeus' petals, followed by 'Colossal Meidiland' and finally, 'Rosanna'. The best extraction yields and optimal colour characteristics were achieved by ethanolic extraction of dry petals followed by fresh petal extraction in ethanol and, finally, extraction in sucrose syrup. Air-dehydration of 'Amadeus' petals prior to extraction in 50% ethanol yielded rose liqueur with the best all round characteristics.

Phosphodiesterase-5 inhibitors in Chinese tonic liquors by liquid chromatography coupled with quadrupole time of flight mass spectrometry.

Chinese tonic liquor is an important dietary supplement in daily use, but it often happens that illicitly adulterated drugs in Chinese tonic liquor could lead to food safety issues. In this survey, an analytical method consisting of a liquid chromatography-quadrupole-time of flight mass spectrometer (LC-Q-TOF-MS), coupled with quick easy cheap effective rugged safe (QuEChERS) pretreatment, was established for identification of phosphodiesterase type 5 enzyme (PDE-5) inhibitors in Chinese tonic liquors. 86 PDE-5 inhibitors were qualitatively analysed by employing information dependent acquisition mass spectrometry (IDA-MS) in comparison with the accurate mass of the protonated molecular ion, isotopic pattern, library and chemical formula. This method was used to test 28 Chinese tonic liquor samples. The results revealed that the IDA-MS screening method is suitable for qualitative analysis of 86 PDE-5 inhibitors. Four samples were found to be adulterated with sildenafil, tadalafil, vardenafil, isopiperazinoafil, nortadalafil and desmethylsidenafil, which was 14.3% of the tested samples.