Second-line treatment in advanced gastric cancer: Data from the Spanish AGAMENON registry.

Background: Second-line treatments boost overall survival in advanced gastric cancer (AGC). However, there is a paucity of information as to patterns of use and the results achieved in actual clinical practice.

Materials And Methods: The study population comprised patients with AGC in the AGAMENON registry who had received second-line.

Gas chromatography with mass spectrometry for the determination of phthalates preconcentrated by microextraction based on an ionic liquid.

A new procedure is proposed for the analysis of migration test solutions obtained from plastic bottles used in the packaging of edible oils. Ultrasound-assisted emulsification microextraction with ionic liquids was applied for the preconcentration of six phthalate esters: dimethylphthalate, diethylphthalate, di-n-butylphthalate, n-butylbenzylphthalate, di-2-ethylhexylphthalate, and di-n-octylphthalate. The enriched ionic liquid was directly analyzed by gas chromatography and mass spectrometry using direct insert microvial thermal desorption.

Determination of synthetic phenolic antioxidants in edible oils using microvial insert large volume injection gas-chromatography.

Three synthetic phenolic antioxidants, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ), were determined in different edible vegetable oil samples. The analyses were carried out by gas chromatography-mass spectrometry (GC-MS) using microvial insert large volume injection (LVI). Several parameters affecting this sample introduction step, such as temperatures, times and gas flows, were optimised.

Improved sensitivity gas chromatography-mass spectrometry determination of parabens in waters using ionic liquids.

A new procedure for the introduction of ionic liquid samples in gas chromatography (GC) is proposed. This procedure, based on microvial insert thermal desorption, allows the direct analysis of the compounds preconcentrated by ionic liquid based liquid-liquid microextraction (IL-LLME) using the combination of a thermal desorption unit (TDU) and a programmed temperature vaporization injector (PTV). Two different IL-LLME methodologies, one based on the formation of a microdroplet emulsion by dispersive liquid-liquid microextraction (DLLME) and other through ultrasound-assisted emulsification microextraction (USAEME) were studied and evaluated.

In situ ionic liquid dispersive liquid-liquid microextraction and direct microvial insert thermal desorption for gas chromatographic determination of bisphenol compounds.

A new procedure based on direct insert microvial thermal desorption injection allows the direct analysis of ionic liquid extracts by gas chromatography and mass spectrometry (GC-MS). For this purpose, an in situ ionic liquid dispersive liquid-liquid microextraction (in situ IL DLLME) has been developed for the quantification of bisphenol A (BPA), bisphenol Z (BPZ) and bisphenol F (BPF). Different parameters affecting the extraction efficiency of the microextraction technique and the thermal desorption step were studied.

Evaluation of the contamination of spirits by polycyclic aromatic hydrocarbons using ultrasound-assisted emulsification microextraction coupled to gas chromatography-mass spectrometry.

The concentration of twelve polycyclic aromatic hydrocarbons (PAHs), included in the list of priority pollutants, in different spirits has been obtained by means of a rapid and sensitive method based on gas chromatography and mass spectrometry (GC-MS). The environmentally friendly ultrasound-assisted emulsification microextraction (USAEME) technique allowed the easy and effective preconcentration of the PAHs from the sample matrices. Several parameters affecting the extraction efficiency, such as the nature and volume of the extractant solvent, and the addition of salt, as well as the sonication parameters were investigated and optimized.

Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.

Experiments were carried out on Grenache, Carignan and Fer grapes in order to characterize the changes in nitrogen content of the musts, conventional enological parameters and aroma compounds of the wines induced by pre-fermentation heating of the grapes followed by alcoholic fermentation in liquid phase or in solid phase. In comparison to a standard vinification, we showed that a two-hour heat treatment at 70 °C induced a significant loss in several grape-derived aroma compounds (terpenols, norisoprenoids and some phenols) associated with an increase in α-terpineol, guaiacol and 2,6-dimethoxyphenol, which suggests thermal degradation. A significant increase in most of the ethyl esters, in acetates and in fatty acids were observed in wines fermented in liquid phase, together with a decrease in fusel alcohols.

Determination of synthetic phenolic antioxidants in soft drinks by stir-bar sorptive extraction coupled to gas chromatography-mass spectrometry.

The synthetic phenolic antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) were pre-concentrated by stir-bar sorptive extraction and thermally desorbed (SBSE-TD) before analysis by GC-MS. Several parameters affecting the derivatisation step and both SBSE extraction and thermal desorption were carefully optimised. When the analyses of BHA and TBHQ in their acetylated, silylated and underivatised forms were compared, the best results were obtained when the in-situ derivatisation procedure with acetic anhydride was employed.

A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins.

The objective of the work is to understand the role of the different aroma compounds in the perception of the local "lamb flavour" concept. For this, a set of 70 loins (Longissimus dorsi) from approximately seventy day-old Rasa Aragonesa male lambs were grilled and the aroma-active chemicals released during the grilling process were trapped and analyzed. Carbonyl compounds were derivatizated and determined by GC-NCI-MS, whereas other aromatic compounds were directly analyzed by GC-GC-MS.

Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine).

The aroma of strawberry and lemon guava fruits (Psidium cattleianum Sabine) was studied by sensory analysis, gas chromatography-olfactometry (GC-O) and quantitative analysis. Volatiles released from the pulps were collected in a trapping system consisting of LiChrolut EN resins and eluted with dichloromethane/methanol. In total, 23 odour zones were detected by GC-O, of which 16 were found in the extract from the strawberry guava pulp and 17 in the extract from the lemon guava pulp.

Volatile profile of Madeira wines submitted to traditional accelerated ageing.

The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at 45 °C for 3 months (standard) and at 70 °C for 1 month (overheating). One hundred and ninety volatile compounds were identified, 53 of which were only encountered in baked wines.

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.

Background: The effects of two different operations in the vineyard (basal leaf plucking and head trimming) on the synthesis of aromatic precursors in the grape and their impact on wine aroma have been studied and compared with a control sample. The study was carried out over two consecutive years with four different varieties. Glycosidic precursors were analysed in grapes and volatile compounds were studied in the wines.

Stir bar sorptive extraction polar coatings for the determination of chlorophenols and chloroanisoles in wines using gas chromatography and mass spectrometry.

The simultaneous determination of 14 chlorophenols (CPs) and chloroanisoles (CAs) in wine samples is carried out using stir bar sorptive extraction (SBSE) with thermal desorption and gas chromatography-mass spectrometry (TD-GC-MS), evaluating the preconcentration efficiency of two different polar extracting phases, ethylene glycol-silicone (EG-Silicone) copolymer and polyacrylate, which have recently become commercially marketed. The influence of several extraction variables on the preconcentration capacity of these two novel coatings was tested, as well as the variables affecting the thermal desorption step. The EG-Silicone extraction phase provided the best results, since it allowed the simultaneous preconcentration of both species the non-polar CAs, due to the silicone base, and the polar CPs, because of the ethylene glycol polymer.

Stir bar sorptive extraction with EG-Silicone coating for bisphenols determination in personal care products by GC-MS.

An easy to perform analytical method for the determination of three bisphenol compounds (BPs) in commonly used personal care products (PCPs) is presented. Ethylene glycol-silicone (EG-Silicone) coated stir bars, which have recently become commercially available, are evaluated in this study for the simultaneous determination of bisphenol A (BPA), bisphenol F (BPF) and bisphenol Z (BPZ) by stir bar sorptive extraction (SBSE) in combination with thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS). This new sorptive extraction phase allows the analysis of these compounds without any previous derivatization procedure.

Polyphenols, antioxidant potential and color of fortified wines during accelerated ageing: the Madeira Wine case study.

Polyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months. Overheating conditions, 1 month at 70 °C, were also examined.

3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine.

A highly uncommon odorant, 3-methyl-2-butene-1-thiol was detected by using Gas Chromatography-Olfactometry (GC-O) and unequivocally identified for the first time in wine. A purge and trap sampling technique which provides highly representative extracts for olfactometric analysis was used for the extraction of the volatile fraction of a Spanish red wine made from Prieto Picudo grapes. The identification of the odorant was achieved by multidimensional gas chromatography analysis of the same purge and trap extract.

Aroma chemical composition of red wines from different price categories and its relationship to quality.

The aroma chemical composition of three sets of Spanish red wines belonging to three different price categories was studied by using an array of gas chromatographic methods. Significant differences were found in the levels of 72 aroma compounds. Expensive wines are richest in wood-related compounds, ethyl phenols, cysteinil-derived mercaptans, volatile sulfur compounds, ethyl esters of branched acids, methional, and phenylacetaldehyde and are poorest in linear and branched fatty acids, fusel alcohols, terpenols, norisoprenoids, fusel alcohol acetates, and ethyl esters of the linear fatty acids; inexpensive wines show exactly the opposite profile, being richest in E-2-nonenal, E-2-hexenal, Z-3-hexenol, acetoin, and ethyl lactate.

Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines.

An analytical method was developed for C8-C11 aliphatic aldehydes in wine consisting of solid phase extraction (SPE) followed by multidimensional gas chromatography/mass spectrometry (MDGC/MS). The method achieves low detection limits (<30ngL(-1)), minimises problems of blank contamination and shows high repeatability (RSD%<5%), but strong matrix effects were noticed during validation. These matrix effects were attributed to strong interactions between aliphatic aldehydes and other matrix elements.

Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines.

Listán blanco and Gual are two white grape varieties grown in Spain (Canary Islands) and Gual is also grown in Portugal (Madeira Island). Wine quality could be improved by exploiting the varietal characteristics present in grapes as aroma precursors. At the present time, the enologic potential of these varieties has not yet been studied.

Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.

A satisfactory model explaining quality could be built in a set of 25 high quality Spanish red wines, by aroma-active chemical composition. The quality of the wines was positively correlated with the wine content in fruity esters, acids, enolones, and wood derived compounds, and negatively with phenylacetaldehyde, acetic acid, methional, and 4-ethylphenol. Wine fruitiness was demonstrated to be positively related not only to the wine content on fruity esters and enolones, but to wine volatile fatty acids.

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.

In the present work, the aroma profiles of wines elaborated from sound and sour rot-infected grapes as raw material have been studied by sensory analysis, gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS), with the aim of determining the odor volatiles most likely associated with this disease. The effect of sour rot was tested in monovarietal wines produced with the Portuguese red grape variety Trincadeira and in blends of Cabernet Sauvignon and sour rotten Trincadeira grapes. Wines produced from damaged berries exhibited clear honey-like notes not evoked by healthy samples.

Development of a mixed-mode solid phase extraction method and further gas chromatography mass spectrometry for the analysis of 3-alkyl-2-methoxypyrazines in wine.

A new method for analysing 3-isopropyl-2-methoxypyrazine, 3-sec-butyl-2-methoxypyrazine and 3-isobutyl-2-methoxypyrazine in wine has been developed and applied to wine. The analytes are extracted from 25 mL of wine in a solid-phase extraction cartridge filled with 60 mg of cation-exchange mixed-mode sorbent. Analytes are recovered with triethylamine in dichloromethane and the organic extract is analysed by GC-SIM-MS using 3-isopropyl-2-ethoxypyrazine as internal standard.

Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.

A previously developed analytical method has been improved, validated and adapted for the analysis of 2-furfurylthiol (FFT), 4-methyl-4-mercapto-2-pentanone (MP), 3-mercaptohexyl acetate (MHA), 3-mercaptohexanol (MH) and benzylmercaptan (BM) in 136 white wines from different parts of the world. The overall uncertainty of the determinations was found to be around 20%, which was considered satisfactory given the low levels at which these compounds are found. The levels ranged from the method detection limits (0.