Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to 'reductive' aromas using LC-MS/MS.

Volatile sulfur compounds (VSCs) are important aroma and flavour characters in food and beverage products. The identification and quantification of these extremely reactive and volatile compounds pose analytical challenges which demand selective and sensitive methods. In this study, a novel quantification method was developed to analyse sulfhydryls as well as the total pool of sulfhydryls which can be released after tris(2-carboxyethyl)phosphine (TCEP) addition from disulfides, polysulfides, metal-bound and other yet to be identified sources naturally present in wine.

Direct GC-(EI)MS determination of fatty acid alkyl esters in olive oils.

A new analytical method for fatty acid alkyl esters (FAAEs) determination by GC-MS in virgin olive oils is proposed. No sample preparation is required and FAAEs are directly thermo-desorbed and cryo-focalised in the cooled injector of a GC-MS (EI) instrument. The analytical conditions were optimized by Design of Experiment (DoE) techniques (an exploratory Plackett-Burman design followed by a factorial design on three selected variables).

A screening method based on UV-Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices.

Consumer demand for pomegranate juice has considerably grown, during the last years, for its potential health benefits. Since it is an expensive functional food, cheaper fruit juices addition (i.e.