Multiple headspace solid-phase microextraction (MHS-SPME) combined with gas chromatography-nitrogen phosphorus detector is proposed to determine the toxic contaminant ethyl carbamate (EC) in various alcoholic beverages after matrix modification. The remarkable feature of this method is that matrix effect, which commonly appears in SPME-based analysis, is avoided by determining the total amount of the analyte in the sample. To increase the sensitivity of the method, a novel polyethylene glycol/hydroxy-terminated silicone oil fiber was developed by sol-gel technique and applied for the analysis. Owing to the high polarity and hydrophilia of EC, an important problem still remains because the adsorption by sample matrix causes low transport of EC to the headspace and thus invalidates MHS-SPME for quantification. Mixing with anhydrous sodium sulphate, the sensitivity of the method can be improved. A Taguchi's L(16) (4(5)) orthogonal array design was employed to evaluate potentially significant factors and screen the optimum conditions for MHS-SPME of EC. Under the optimized conditions, limit of detection of 0.034 mg L(-1) was obtained. Relative standard deviation of replicate samples (n=6) was 2.19%. The proposed method was linear in the range of 0.04-100 mg L(-1), and the coefficient of determination was 0.9997. The method was used to determine EC in various alcoholic beverages. The concentrations obtained were compared with those obtained by standard addition method and no statistically significant differences were observed.
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http://dx.doi.org/10.1016/j.chroma.2011.06.011 | DOI Listing |
Methods Mol Biol
January 2025
Department of Food Quality and Nutrition, Research and Innovation Center, Fondazione Edmund Mach, San Michele all'Adige, Italy.
The final aim of metabolomics is the comprehensive and holistic study of the metabolome in biological samples. Therefore, the use of instruments that enable the analysis of metabolites belonging to various chemical classes in a wide range of concentrations is essential, without compromising on robustness, resolution, sensitivity, specificity, and metabolite annotation. These characteristics are crucial for the analysis of very complex samples, such as wine, whose metabolome is the result of the sum of metabolites derived from grapes, yeast(s), bacteria(s), and chemical or physical modification during winemaking.
View Article and Find Full Text PDFF1000Res
January 2025
Operations Management, T A Pai Management Institute, Manipal Academy of Higher Education, Manipal, India, 576104, Manipal, Karnataka, 576104, India.
Background: As wine has become more than just a drink, exploring wine consumer studies provides a better understanding of various factors that shape the wine industry. Therefore, this paper aims to review and map the landscape of wine consumer literature using bibliometric analysis and systematic review. It identifies the key areas, clusters, antecedents, mediators, moderators, and outcomes to propose the framework for future research directions.
View Article and Find Full Text PDFObjective: To understand the influence of acute alcohol consumption on the recall and recognition of warning messages.
Method: Participants ( = 82) were randomly assigned to a condition where they consumed alcoholic beverages (target blood alcohol concentrations of 0.06%-0.
Food Sci Nutr
January 2025
Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology Freising Germany.
Starch and non-starch polysaccharides ((N)SPs) are relevant in cereal-based beverages. Although their molar mass and conformation are important to the sensory characteristics of beer and non-alcoholic beer, their triggering mechanism in the mouth is not fully understood. Soft tribology has emerged as a tool to mimic oral processing (drinking).
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, USA.
This research explores consumer preferences and emotional reactions to beverages made from roasted barley and examines the possibility of launching a new product line featuring Streaker barley grown in the Pacific Northwest. Utilizing hedonic scales, just-about-right scales, and check-all-that-apply questions, a sensory evaluation was conducted. The study reveals two distinct consumer clusters, each exhibiting contrasting preferences and responses to novel beverages incorporating Streaker barley.
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