Search

11 Páginas.-- 3 Figuras.-- 2 Tablas, hermal treatment of pasteurisation is the most widely used stabilisation method for packed green table olives. In the present work, the influence of pasteurisation on the composition of volatile compounds in packed Spanish-style green table olives was studied. To this aim, two thermal processes (P1 = 85 °C for 7 min; P2 = 85 °C for 15 min) were evaluated by comparing the contents of volatile compounds in pasteurised olives with those in unpasteurised olives. Volatiles were analysed, both in olive juice and cover brine, by means of headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). Both pasteurisation treatments caused significant increases in diverse ethyl and methyl esters and in volatile compounds derived from several chemical reactions (lipid oxidation, Maillard reaction, degradation of carotenoids). Significant differences between samples subjected to P1 and P2 were only found for 1-octen-3-ol, pentanal and 6-methyl-5-hepten-2-one in olive juice., European Regional Development Fund Ministerio de Economía y Competitividad. Grant Number: AGL2014-54048-R

Background In recent years, interest in the use of natural compounds as possible substitutes for chemicals, to prevent microbial food spoilage has grown. The antimicrobial activity of the essential oils (EOs) is well known and nowadays there is renewed interest in their application as natural preservatives in postharvest management. The aims of this study were to characterize the EO extracted from pompia leaves and to evaluate its effectiveness for the control of the postharvest decay agent Penicillium digitatum, when applied as vapor contact in new airtight boxes, supplied with a heating system. Results Fumigation was performed in vitro and on food using two concentrations of the EO, heated at controlled temperature. The headspace analysis revealed that the heating of the EO favored the evaporation of the volatile compounds, without altering their functionality. The treatments reduced the pathogen growth in vitro and rot on inoculated food by about 50%. Conclusion The chemical analysis of the vapor composition demonstrated that heating the oil did not alter the components and thus the antimicrobial effect of the oil. The treatment by vapor contact with the EO was effective in controlling the pathogen growth in vitro but, above all, it was successful in halving rot in vivo. Due to their bioactivity in the vapor phase, EOs could be delivered as fumigants during postharvest protection; however, the techniques commonly employed are not ideal for simulating real pre-treatment conditions. The new device allows real large-scale conditions to be reproduced. © 2020 Society of Chemical Industry.

Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS), sensory evaluation, and multivariate analysis were applied to monitor and compare the evolution of the aromatic profile of a lager beer in different types of containers (aluminum cans and glass bottles) during the natural ageing process. Samples were aged naturally for a year in the absence of light with a controlled temperature of around 14 °C +/− 0.5 °C. The sensory evaluation applied was a blind olfactometric triangle test between canned and bottled samples at different periods of aging: fresh, 6 months, and 11 months. The sensory evaluation showed that the panelists were able to differentiate between samples, except for the fresh samples from the brewery. A total of 34 volatile compounds were identified using the HS-SPME/GC-MS technique for both packaging types in this experiment. The application of multivariate analysis to the GC-MS data showed that the samples could not be differentiated according to the type of packaging but could be differentiated by the ageing time. The results showed that the combination of sensory, HS-SPME-GC-MS, and multivariate analysis seemed to be a valuable tool for monitoring and identifying possible changes in the aroma profile of a beer during its shelf life. Furthermore, the results showed that storing beer under optimal conditions helped preserve its quality during its shelf life, regardless of the type of packaging (aluminum can and glass bottle).

In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (Olea europaea cv. Megaritiki) were stored under CO2 atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO2 and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO2-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds’ analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids’ profile were also determined. The results showed that the oil produced from CO2-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.

Finger lime is receiving growing attention as an ingredient of gastronomic preparations of haute cuisine for its delicious flavor and fragrance and for its appealing aspect. Volatile compounds play a crucial role in determining the organoleptic characteristics of the fruit and its pleasantness for consumers. The aim of the present study was to investigate the volatile profiles by headspace solid phase micro-extraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC–MS) in the peel and, for the first time, in the pulp of three Australian finger lime cultivars grown in Sicily (southern Italy): Pink Pearl, Sanguinea, and Faustrime, allowing to overall identify 84 volatile organic compounds (VOCs). The analytical data showed that the three cultivars were characterized by distinct volatile chemotypes: limonene/sabinene/bicyclogermacrene in the Pink Pearl, limonene/γ-terpinene/bicyclogermacrene in the Sanguinea, and limonene/β-phellandrene/γ-terpinene in the Faustrime. Moreover, some volatiles, found exclusively in one cultivar, could be considered potential markers of the individual cultivar. PCA allowed us to clearly discriminate the samples into three clusters: the first related to the Sanguinea peel, the second to the Faustrime peel, and a third group associated with the Pink Pearl peel along with the pulp of the three cultivars. Accordingly, the VOCs that mostly contributed to the differentiation of the three finger lime cultivars were also identified. Among them, D-limonene, sabinene γ-terpinene, α-pinene, α-phellandrene, β-myrcene, p-cymene, linalool, δ-elemene, ledene, bicyclogermacrene β-citronellol, α-bergamotene, α-caryophillene, and β-bisabolene, have been previously reported to exhibit important biological activities, suggesting that these cultivars, in addition to possessing unique volatile profiles, can show promise for several applications in pharmaceutical and food industry, namely for development of functional foods.

Background Poison frogs are known for the outstanding diversity of alkaloid-based chemical defences with promising therapeutic applications. However, current knowledge about chemical defences in Dendrobatoidea superfamily has two sources of bias. First, cryptic, brown-colored species have been neglected in comparison to those conspicuously colored, and second, there has been little interest in characterizing metabolites other than alkaloids mediating defensive functions. In an effort to contribute to fill the gap of knowledge about cryptic species and broadening the spectrum of compounds analyzed we have applied head-space solid phase microextraction coupled to gas chromatography and mass spectrometry (HS-SPME/GC-MS) for extracting amphibian alkaloids and volatile organic compounds (VOCs) from Silverstoneia punctiventris. Results Using the skin from 8 specimens in 4 biological replicates we have found 33 different compounds. Twenty of them were classified as VOCs into 15 chemical classes including alkanes, alcohols, carbonyl compounds, methylpyridines, benzothiazoles, N-alkylpyrrolidines, pyrazines, and sesquiterpenoids, some of which were previously reported as repellents, defence compounds or defence pheromones in other organisms, and as sex pheromones in a treefrog. Interestingly, six of the remaining compounds were identified as alkaloids previously reported in other toxic/unpalatable dendrobatid frogs. Conclusions This is the first report of alkaloids and VOCs found in the Silverstoneia genus, which has been assumed for decades as non-chemically defended. This study establishes HS-SPME/GC-MS as a new application for a simultaneous approach to amphibian alkaloids and VOCs in poison frogs while opens up new research questions to assess the co-occurrence of both type of compounds and to investigate the evolutionary significance of a defence gradient that includes olfactory avoidance, unpalatability, and toxicity in dendrobatids. In addition, our results show that amphibian alkaloids could have a dual function (olfactory at distance, taste by contact) never explored before neither in Silverstonaeia nor in any other dendrobatid species.

Simple Summary Pasta factories can be infested by insects. By following the odour of cereal-based pasta, insects can enter packages of commercial products. The aim of this work was to compare the bioactivity of volatiles produced by cereal- and legume-based macaroni pasta on adults of granary weevil, Sitophilus granarius, in multi-choice behavioural bioassays. Tests were performed with ten commercially available Italian macaroni pastas made from six different cereals or four different legumes. Granary weevil adults were more attracted to cereal-based pastas than legume-based pastas, but the differences in attractiveness were not always significant. Gas chromatography-mass spectrometry analysis of head-space solid-phase microextraction collections from the different pasta samples highlighted marked qualitative and quantitative differences, with aliphatic aldehydes and aliphatic alcohols being the most abundant volatile components of cereal- and legume-pastas, respectively. Moreover, the results of the two-choice behavioural bioassays suggested that the low level of attraction to legume pasta is mainly due to the lack of attractant stimuli other than emission of repellent compounds. Abstract The attractiveness of ten commercially available Italian macaroni pastas made from different cereals [Triticum durum; Triticum durum (whole wheat); Triticum dicoccum; mixture of five cereals; Triticum turgidum; Triticum turanicum] or legumes (Cicer arietinum; Lens culinaris; Pisum sativum; Vicia faba) to Sitophilus granarius, was compared. S. granarius adults were more attracted to cereal pastas than legume pastas, but the differences in attractiveness were not always significant. Consistent with the results of behavioural bioassays, the mortality of adults over 20 days exposed to pasta samples was 100% with the legume pasta samples and only 8% with the T. turanicum pasta. GC-MS analysis of HS-SPME extracts from the different pasta samples highlighted marked qualitative and quantitative differences, with aliphatic aldehydes and aliphatic alcohols being the most abundant volatile components of cereal- and legume-pastas, respectively. In two-choice behavioural bioassays, insect attraction to a 1:1 combination of T. turanicum and C. arietinum pastas (80%) was even higher than that observed in T. turanicum pasta alone (64%) and in C. arietinum pasta alone (20%). This strongly suggested that the low attractiveness of legume pasta is mainly due to the lack of attractant stimuli rather than emission of repellent compounds.

Volatile organic metabolites (VOMs) present in different spices can provide distinct analytical biosignatures related to organoleptic properties and health benefits. This study aimed to establish the volatilomic fingerprint of six of the most consumed spices all over the world (saffron (Crocus sativus L.), cinnamon (Cinnamomum verum), cumin (Cuminum cyminum L.), black pepper, (Piper nigrum L.), sweet paprika (Capsicum annuum L.), and curry (a mix of different herbs and spices)). Based on headspace solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis, this is a powerful strategy to explore and establish the spice’s volatile pattern and unravel the potential health benefits related to the most important VOMs identified in each spice. This comprehensive knowledge will help in the definition of their authenticity, while simultaneously protecting against potential frauds and adulterations. A total of 162 VOMs were identified. Semi-quantitative assessments revealed that terpenoids and sesquiterpenoids amounted to the major volatile class in the investigated spices, except for cinnamon, where carbonyl compounds are the major group. Most of the studied spices comprised key characteristics of aroma and health bioactive compounds, e.g., dihydrojuneol in saffron, cinnamaldehyde in cinnamon, cuminaldehyde in cumin and curry, and caryophyllene in black pepper. The principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) successfully discriminated the investigated spices, being α-cubebene, 3-methyl butanal, β-patchoulene and β-selinene, the most important VOMs (highest VIP’s) that contributed to its discrimination. Moreover, some VOMs have a high influence on the spice’s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases.

The performance of an immobilized photocatalyst has been successfully improved by colloidal processing of a heterostructure composed by TiO2 nanoparticles and lignocellulose nanofibers (LCNFs) obtained from biomass residues. The incorporation of 4 wt.% of biotemplate to the formulation increased the degradation rate and reduced the operating time to remove the 100% of methyl orange of a liquid solution. The reaction rate constant (k = 0.29–0.45 h−1) of the prepared photocatalytic coatings (using commercial particles and templates obtained from natural-derived resources) are competitive with other pure TiO2 materials (no composites), which were prepared through more complex methodologies. The optimization stages of deposition and sintering processes allowed us to obtain homogeneous and crack-free microstructures with controlled thickness and mass values ranging from 3 to 12 µm and 0.9 to 5.6 mg, respectively. The variation of the microstructures was achieved by varying the amount of LCNF in the formulated suspensions. The versatility of the proposed methodology would allow for implementation over the internal surface of photocatalytic reactors or as a photocatalytic layer of their membranes. In addition, the processing strategy could be applied to immobilize other synthetized semiconductors with higher intrinsic photocatalysis properties., This research was supported by the projects S2018/NMT-4411 (Comunidad de Madrid) and PID2019-106631GB-C42 (MINECO/FEDER). Z. Gonzalez acknowledges the Spanish Ministry of Economy and Competitiveness for the Postdoctoral Fellowship: IJCI-2016-28538., This work was supported by FCT-Fundação para a Ciência e a Tecnologia (project PEst-OE/QUI/UI0674/2019, CQM, Portuguese government funds), through the Madeira 14–20 Program, project PROEQUIPRAM Reforço do Investimento em Equipamentos e Infraestruturas Científicas na RAM (M1420-01-0145-FEDER-000008) by ARDITI-Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through project M1420-01-0145-FEDER-000005—Centro de Química da Madeira CQM + (Madeira 14–20). SM was supported by the postdoctoral fellowship granted by ARDITI CQM + project (ARDITI-CQM/2017/008-PDG). RP was supported by an FCT postdoctoral grant (SFRH/BPD/97387/2013).

Aneura pinguis (L.) Dumort. is a representative of the simple thalloid liverworts, one of the three main types of liverwort gametophytes. According to classical taxonomy, A. pinguis represents one morphologically variable species, however, genetic data reveal that this species is a complex consisting of 10 cryptic species (named by letters from A to J), of which four are further subdivided into two or three evolutionary lineages. The objective of this work was to develop an efficient method for the characterisation of plant material using marker compounds. The volatile chemical constituents of cryptic species within the liverwort A. pinguis were analysed by GC-MS. The compounds were isolated from plant material using the HS-SPME technique. Of the 66 compounds examined, 40 were identified. Of these 40 compounds, nine were selected for use as marker compounds of individual cryptic species of A. pinguis. A guide was then developed that clarified how these markers could be used for the rapid identification of the genetic lineages of A. pinguis. Multivariate statistical analyses (principal component and cluster analysis) revealed that the chemical compounds in A. pinguis made it possible to distinguish individual cryptic species (including genetic lineages), with the exception of cryptic species G and H. The classification of samples based on the volatile compounds by cluster analysis reflected phylogenetic relationships between cryptic species and genetic lineages of A. pinguis revealed based on molecular data.

Els compostos orgànics volàtils (COV) sorgeixen dels productes químics utilitzats en les diverses etapes del procés de fabricació del cuir. Un dels objectius de la industria del cuir es minimitzar o eliminar els COV, sense reduir la qualitat del cuir. Les emissions de COV estan controlades per la legislació mitjançant l’Annex VII de la Directiva 2010/75/UE, Activitat nº13; sent el límit de 75 a 150 g de dissolvent emes per m2 de cuir acabat. Els nivells d’emissió de COV per estar d’acord amb les Millors Tècniques Disponibles (MTD) per la producció de cuir a Europa estan entre 10-25 g/m2 expressats com valors promig anuals. Aquesta tesi té com a objectiu el desenvolupament de nous mètodes analítics per la identificació i quantificació de COV emesos per nous polímers dissenyats a escala pilot per l’acabat del cuir. Aquests, son resines de poliuretà formulades per reduir la concentració de COV durant el procés de síntesi. Els productes químics que son objecte d’estudi son els següents: dipropilenlicol monometil èter (DPGME), DBE-3 (una barreja d’esters dibàsics) i trimetilamina (TEA). Per portar a terme, les noves metodologies d’assaig, aquestes es divideixen segons la matriu de la mostra. Es a dir, que assagen les resines, el film resultant d’aquestes, el cuir acabat y també es realitza un estudi de l’ambient de treball quan l’operari esta manipulant les resines i aplicant l’acabat. La microextracció en fase sòlida (SPME), s’utilitza en mostres de resina i aquesta es una tècnica de preparació de mostres utilitzada per l’extracció de COV apta per moltes aplicacions, junt amb la cromatografia de gasos per eludir i determinar aquest tipus de compostos en mostres sòlides i líquides. Els avantatges principals d’aquesta tècnica son la velocitat i alta sensibilitat; no requereix de manipulació de les mostres o procediments d’extracció amb dissolvents, sent una tècnica d’extracció respectuosa amb el medi ambient, accelera la separació i augmenta el rendiment. A més a més, aquesta tècnica es rentable en comparació amb altres mètodes d’extracció alternatius. Es van analitzar 11 mostres de resines a escala de laboratori mitjançant HS-SPME seguit de cromatografia de gasos (GC-MS). S’han identificat amb èxit DPGME i DBE-3. Els compostos s’identifiquen mitjançant un mètode quantitatiu utilitzant corbes de calibratge extern pels components objectiu. La tècnica no es eficaç per determinar el compost TEA, ja que els cromatogrames van mostrar pics de baixa resolució pel patró. La Desorció Tèrmica (TD) acoblada a la GC-MS es la metodologia utilitzada per l’assaig de films i cuir acabat amb les resines poliuretaniques sintetitzades i l’aire de l’ambient de treball mentre es realitza el procés d’aplicació. Aquesta tècnica d’extracció d’analits es altament sensible el que implica una gran millora en aquest camp d’estudi. A més a més, aquesta tècnica també es respectuosa amb el medi ambient ja que minimitza l’ús de dissolvents orgànics per l’assaig de COV i la manipulació de la mostra es mínima. Es van assajar 11 mostres de films a nivell qualitatiu i es van identificar els 3 components objecte de l’estudi, per portar a terme això es van adaptar les normes ISO 12219-3 i ISO 16000-6. També es va assajar el cuir acabat a escala pilot amb el mètode d’adquisició de dades SCAN, tant a nivell qualitatiu como quantitatiu i com a resultat de l’estudi es va determinar que la metodologia es podia millorar realitzant un escombrat SIM, ja que un dels isòmers del dissolvent DPGME no va ser viable per l’assaig quantitatiu. Es van analitzar 4 mostres de cuir a escala industrial amb un escombrat SCAN- SIM amb el qual es van poder determinar amb èxit els analits d’interès. Pel que fa a l’anàlisi de COV en l’ambient de treball es va utilitzar la norma ISO 16017-2, es va realitzar a nivell qualitatiu utilitzant dos tipus diferents de tubs sorbents per la captació de COV. Los compuestos orgánicos volátiles (COV) surgen de los productos químicos utilizados en las diversas etapas del proceso de fabricación del cuero. Uno de los objetivos de la industria del curtido es minimizar o eliminar los COV, sin reducir la calidad del cuero. Las emisiones de COV están controladas por la legislación mediante el Anexo VII de la Directiva 2010/75/UE, Actividad nº 13; siendo el límite de 75 a 150 g de disolvente emitido por m2 de cuero acabado. Los niveles de emisión de COV para estar en conformidad con las Mejores Técnicas Disponibles (MTD) para la producción de cuero en Europa están entre 10-25 g / m2 expresados como valores promedio anuales. La presente tesis tiene como objetivo el desarrollo de nuevos métodos analíticos para la identificación y cuantificación de COV emitidos por nuevos polímeros diseñados a escala piloto para el acabado del cuero. Estos, son resinas de poliuretano formuladas para reducir la concentración de COV durante el proceso de síntesis. Los productos químicos que son objeto de estudio son los siguientes: dipropilenglicol monometil éter (DPGME), DBE-3 (una mezcla de ésteres dibásicos) y trimetilamina (TEA). Para llevar a cabo, las nuevas metodologías de ensayo, éstas se dividen según la matriz de la muestra. Es decir, que se ensayan las resinas, el film resultante de estas, el cuero acabado y también se realiza un estudio del ambiente de trabajo cuando el operario está manipulando las resinas y aplicando el acabado. La microextracción en fase sólida (SPME), se utiliza en las muestras de resina y ésta es una técnica de preparación de muestras utilizada para la extracción de COV apta para muchas aplicaciones, junto con la cromatografía de gases para eluir y determinar este tipo de compuestos en muestras sólidas y líquidas. Las principales ventajas de esta técnica son la velocidad y alta sensibilidad; no requiere manipulación de muestras o procedimientos de extracción con solventes, siendo una técnica de extracción respetuosa con el medio ambiente, acelera la separación y aumenta el rendimiento. Además, esta técnica es extremadamente rentable en comparación con los métodos de extracción alternativos. Se analizaron once muestras de resinas a escala de laboratorio mediante HS-SPME seguido de cromatografía de gases (GC-MS). Se han identificado eficazmente DPGME y DBE-3. Los compuestos se identifican mediante un método cuantitativo utilizando curvas de calibración externas para los compuestos objetivo. La técnica no es eficaz para determinar el compuesto TEA, ya que los cromatogramas mostraron picos de baja resolución para el estándar. La Desorción Térmica (TD) acoplada a la GC-MS es la metodología utilizada para el ensayo de films y cuero acabado con las resinas poliuretánicas sintetizadas y el aire del ambiente de trabajo mientras se realiza el proceso de aplicación. Esta técnica de extracción de analitos es altamente sensible por lo que conlleva una gran mejora en este campo de estudio. Además, esta técnica también es respetuosa con el medio ambiente ya que minimiza el uso de disolventes orgánicos para el ensayo de COV y la manipulación de la muestra es mínima. Se ensayaron 11 muestras de films a nivel cualitativo y se pudieron identificar los 3 componentes objeto del estudio, para ello se adaptaron las normas ISO 12219-3 e ISO 16000-6. También se ensayó cuero acabado a escala piloto con el método de adquisición de datos SCAN, tanto a nivel cualitativo como cuantitativo y como resultado del estudio se determinó que la metodología podía mejorar realizando un barrido SIM, ya que uno de los isómeros del disolvente DPGME no fue viable para el ensayo cuantitativo. Se analizaron 4 muestras de cuero a escala industrial con un barrido SCAN-SIM por lo que se pudieron determinar con éxito los analitos de interés. Por lo que se refiere al análisis de COV en el ambiente de trabajo se utilizó la norma ISO 16017-2, se realizó a nivel cualitativo utilizando dos tipos diferentes de tubos sorbentes para la captación de COV. Volatile organic compounds (VOCs) and Semi-Volatile Organic Compounds (SVOCs) arises from the chemicals used in the various stages of the leather manufacturing process. An important aim of the tanning industry is to minimize or eliminate VOCs and SVOCs, without lowering the quality of leather. VOCs and SCOVs emissions are controlled by the legislation through the Annex VII of Directive 2010/75/EU, Activity No 13; being the limit from 75 to 150 g of solvent emitted per m2 of leather product produced. The VOC emission levels to be in conformity with the Best Available Techniques (BAT) for the leather production in Europe are between 10-25 g/m2 expressed as annual average values. The aim of this thesis is to develop new analytical methods for the identification and quantification of VOCs emitted by new polymers designed on a pilot scale for leather finishing. These are polyurethane resins formulated to reduce the concentration of VOCs during the synthesis process. The chemicals under study are the following: dipropyleneglycol monomethyl ether (DPGME), DBE-3 (a mixture of dibasic esters) and trimethylamine (TEA). To carry out the new test methodologies, these are divided according to the sample matrix. In other words, the resins, the film resulting of these resins, the finished leather are tested and a study of the work environment is also carried out when the operator is handling the resins and applying the finish. The solid phase micro extraction (SPME) is used in resin samples and this is a sample preparation technique used for the extraction of VOCs for many applications, coupled with gas chromatography to elute and determine these type of compounds in solid and liquid samples. The main advantages of this technique are speed, high sensitivity; it does not require sample handling or solvent extraction procedures being environmentally friendly extraction technique, speeds up the separation, and increases throughput. In addition, this technique is extremely cost-efficient in comparison to alternate extraction methods. Eleven samples of laboratory scale resins were tested by HS-SPME followed by gas chromatography (GC-MS). DPGME and DBE-3 have been identified effectively. The compounds are identified by a quantitative method using external calibration curves for the target compounds. The technique is not effective to determine the TEA compound, since the chromatograms shown poor resolution peaks for the standard. The Thermal Desorption (TD) coupled to GC-MS was the methodology used for testing films and finished leather with synthesized polyurethane resins and the air of the work environment while the application process is carried out. This analyte extraction technique is highly sensitive so it brings a great improvement in this field of study. Furthermore, this technique is also environmentally friendly as it minimizes the use of organic solvents for VOC testing and sample handling is minimal. Eleven film samples were tested at a qualitative level and the 3 components of the study could be identified, adapting the standards ISO 12219-3 and ISO 16000-6. Finished leather at pilot scale was also tested with SCAN data acquisition method, both qualitatively and quantitatively and as a result of the study it was determined that the methodology could be improved by performing a SIM acquisition method, since one of the isomers of the DPGME solvent wasn’t viable for quantitative testing. Four leather samples were analyzed on an industrial scale with a SCAN-SIM acquisition method so that the analytes of interest could be successfully determined. Regarding the analysis of VOC in the work environment, the ISO 16017-2 standard was used, it was carried out at a qualitative level using two different types of sorbent tubes for the capture of VOCs.

The bacterial pathogen ‘Candidatus Liberibacter solanacearum’ (Lso) is transmitted by the tomato potato psyllid (TPP), Bactericera cockerelli, to solanaceous crops. In the present study, the changes in metabolic profiles of insect-susceptible (cv CastleMart) and resistant (RIL LA3952) tomato plants in response to TPP vectoring Lso or not, were examined after 48 h post infestation. Non-volatile and volatile metabolites were identified and quantified using headspace solid-phase microextraction equipped with a gas chromatograph-mass spectrometry (HS-SPME/GC-MS) and ultra-high pressure liquid chromatography coupled to electrospray quadrupole time-of-flight mass spectrometry (UPLC/ESI-HR-QTOFMS), respectively. Partial least squares-discriminant analysis (PLS-DA) was used to define the major uncorrelated metabolite components assuming the treatments as the correlated predictors. Metabolic changes in various classes of metabolites, including volatiles, hormones, and phenolics, were observed in resistant and susceptible plants in response to the insects carrying the pathogen or not. The results suggest the involvement of differentially regulated and, in some cases, implicates antagonistic metabolites in plant defensive signaling. Upon validation, the identified metabolites could be used as markers to screen and select breeding lines with enhanced resistance to reduce economic losses due to the TPP-Lso vector-pathogen complex in Solanaceous crops.

Large amounts of Prunus avium L. by-products result from sweet cherry production and processing. This work aimed to evaluate the mineral content and volatile profiling of the cherry stems, leaves, and flowers of the Saco cultivar collected from the Fundão region (Portugal). A total of 18 minerals were determined by ICP-MS, namely 8 essential and 10 non-essential elements. Phosphorus (P) was the most abundant mineral, while lithium (Li) was detected in trace amounts. Three different preparations were used in this work to determine volatiles: hydroethanolic extracts, crude extracts, and aqueous infusions. A total of 117 volatile compounds were identified using HS-SPME/GC-MS, distributed among different chemical classes: 31 aldehydes, 14 alcohols, 16 ketones, 30 esters, 4 acids, 4 monoterpenes, 3 norisoprenoids, 4 hydrocarbons, 7 heterocyclics, 1 lactone, 1 phenol, and 2 phenylpropenes. Benzaldehyde, 4-methyl-benzaldehyde, hexanal, lilac aldehyde, and 6-methyl-5-hepten-2-one were the major volatile compounds. Differences in the types of volatiles and their respective amounts in the different extracts were found. This is the first study that describes the mineral and volatile composition of Portuguese sweet cherry by-products, demonstrating that they could have great potential as nutraceutical ingredients and natural flavoring agents to be used in the pharmaceutical, cosmetic, and food industries.

In this study, headspace solid-phase microextraction coupled to GC–MS was applied to identify the volatile bioactive compounds in the leaves of Feijoa sellowiana growing in Tunisia. Thirty-one components were identified, representing 99.9% of the total volatiles. The major constituents were limonene (36.2%), β-caryophyllene (27.8%), aromadendrene (12.5%), and α-copaene (6.6%). Also, the F. sellowiana leaves extract (FSLE) was phytochemically characterized. Antioxidant activity was estimated by different in vitro assays, such as ABTS cation radicals scavenging, iron-chelating capability, ability to inhibit lipid peroxidation, superoxide inhibition and DNA protection assay. The antibacterial and antifungal activities of FSLE were also investigated by the disc diffusion and microdilution methods. In vitro inhibition of diabetes key enzymes (α-glucosidase and α-amylase) was evaluated. The study of kinetics inhibition showed that the FSLE demonstrated a strong inhibition of both α-glucosidase (IC50 = 8.0 ± 0.2 μg/mL) and α-amylase (IC50 = 70.20 ± 0.8 μg/mL) in non-competitive manner. The acute toxicity of FSLE on Wistar rats at the doses of 200, 500 and 2000 mg/kg body weight (BW) was investigated. Our findings revealed that leaves extract at such doses as up to 2000 mg/kg did not cause any signs of toxicity or deaths in rats. Based on hematological and biochemical analyses of hepato-biliary and renal functions, we concluded that the FSLE is tolerated by rats. The analgesic effect of FSLE was assayed using the acetic acid writhing test in mice. At 100 mg/kg, the FSLE showed a higher analgesic activity (88.08 ± 0.73%) than that of acetylsalicylic acid (ASL) (62.69 ± 0.26%) used as positive control.

The statistical evaluation of the chemical profile of seized hashish samples is a valuable tool to aid the estimation of the route through which the material has reached the dealers’ market. In this study, the complete volatile organic compound (VOC) emission profiles of 48 seized hashish samples have been analyzed by means of headspace solid-phase microextraction/gas chromatography–mass spectrometry and evaluated with chemometric tools; multivariate statistical analyses, both hierarchical cluster analysis and principal component analysis (PCA) methods have been performed on the results to assess the existence of possible patterns throughout the samples. The total VOC emission profiles sharply distributed the samples in clusters based on their batches of origin; this trend was also clearly shown in the PCA plot, in which samples coming from the same seizure were grouped together. The Δ9-tetrahydrocannabinol (THC) content analysis did not show a relevant trend in terms of lot of origin of the samples. The evaluation of the VOCs released into the headspace traced a much more complete chemical profiling of the samples, as compared to the analysis of cannabinoids only, or the THC titration. The multivariate statistical analyses were very useful to estimate the origin of the seized material.

Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h (B1) displayed volatile compounds associated with fermented, bready, and fruity aromas. When cocoa beans were fermented with a different turning technique with a start time of 48 h (B2), they provided volatile compounds mainly associated with descriptors of floral, woody, sweet, fruity and chocolate aromas. The turning start time of 48 h stimulated a microbial profile dominated by yeast such as Hanseniaspora opuntiae, Pichia manshurica, and Meyerozyma carpophila, favoring the production of several key aroma markers associated with cocoa bean fermentation quality, such as phenylethyl acetate, 2-phenylacetaldehyde, 3-methylbutanal, 2-phenylethyl alcohol, 2,3-butanedione, 3-methylbutanoic acid, and 2-methylpropanoic acid, while an immediate turning start time (24 h) favored an aerobic environment that stimulated the rapid growth of Acetobacter pasteurianus, Bacillus subtilis and a higher biodiversity of lactic acid bacteria (LAB) (e.g., Lactobacillus plantarum and Pediococcus acidilactici), which increased the production of ethyl acetate and 3-hydroxy-2-butanone. Volatile compound generation and microbial populations were evaluated and analyzed by multivariate analysis (principal component analysis and partial least squares discriminant analysis) to find correlations and significant differences. This study shows that the method of turning Criollo cacao beans can lead to the formation of desirable aromatic compounds., HS-SPME/GC-MS; key aroma markers; MALDI-TOF; multivariate analysis; Principal Component Analysis; PLS-DA.

The volatile compounds of twelve legume cultivars were evaluated by headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) from both whole seeds and their flours. The total identification percentages of the extracted volatiles were ranged between 94.2% and 99.7%. The number of aroma compounds detected was 104. Among them, 60 compounds were determined in the emission of whole legume seeds and 69 from legume flours. The volatiles were classified into seven chemical classes, i.e. monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpene hydrocarbons, phenylpropanoids, apocarotenes, nitrogen/sulfur derivatives, and non-terpene derivatives. Aldehydes were considered one of the most abundant constituents in non-terpene derivatives, followed by esters, alkanes, alcohols, ketones, lactones, phenols, phenones, alkenes, and hydrocarbons. A wide difference in term of volatiles was observed between whole and crushed seeds. Multivariate data analysis (PCA) was assessed to compare among legume cultivars, which leads to the identification of relevant constituents to specific cultivar. Overall, this is the first time a multivariate analysis was used to characterize the volatile profiles of twelve legume cultivars with their flours. This study can provide useful information on the conception of legume–based ingredients combined with specific volatile characteristics in order to reduce unwanted odors and definitely for pertinent breeding programs.

Recent studies provide a convincing support that the presence of cancer cells in the body leads to the alteration of volatile organic compounds (VOCs) emanating from biological samples, particularly of those closely related with tumoral tissues. Thus, a great interest emerged for the study of cancer volatilome and subsequent attempts to confirm VOCs as potential diagnostic biomarkers. The aim of this study was to determine the volatile metabolomic signature of bladder cancer (BC) cell lines and provide an in vitro proof-of-principle that VOCs emanated into the extracellular medium may discriminate BC cells from normal bladder epithelial cells. VOCs in the culture media of three BC cell lines (Scaber, J82, 5637) and one normal bladder cell line (SV-HUC-1) were extracted by headspace-solid phase microextraction and analysed by gas chromatography-mass spectrometry (HS-SPME/GC–MS). Two different pH (pH 2 and 7) were used for VOCs extraction to infer the best pH to be used in in vitro metabolomic studies. Multivariate analysis revealed a panel of volatile metabolites that discriminated cancerous from normal bladder cells, at both pHs, although a higher number of discriminative VOCs was obtained at neutral pH. Most of the altered metabolites were ketones and alkanes, which were generally increased in BC compared to normal cells, and alcohols, which were significantly decreased in BC cells. Among them, three metabolites, namely 2-pentadecanone, dodecanal and γ-dodecalactone (the latter only tentatively identified), stood out as particularly important metabolites and promising volatile biomarkers for BC detection. Furthermore, our results also showed the potential of VOCs in discriminating BC cell lines according to tumour grade and histological subtype. We demonstrate that a GC–MS metabolomics-based approach for analysis of VOCs is a valuable strategy for identifying new and specific biomarkers that may improve BC diagnosis. Future studies should entail the validation of volatile signature found for BC cell lines in biofluids from BC patients.

In this study, we aimed to compare fatty acid and volatile compound compositions of four rosehip species, namely Rosa pimpinellifolia, R. villosa, R. canina, and R. dumalis, by gas chromatography with flame ionization detector (GC/FID) and headspace and immersion solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-MS and Im-SPME/GC-MS) techniques. The total lipid contents in fruits of the rosehip species varied from 5.83% (R. villosa) to 7.84% (R. dumalis). A total of 21 fatty acids were detected and quantified. In all species, except R. canina, polyunsaturated fatty acids (PUFAs) predominated over saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs). Palmitic acid is the major SFA in R. villosa (5.50%), R. canina (8.27%), and R. dumalis (7.46%). Oleic acid is the most abundant MUFA, and linoleic and α-linolenic acids are the most abundant PUFAs. Sixtytwo volatile compounds were detected by the HS-SPME/GC-MS technique, and 54 volatile compounds were determined by the ImSPME/GC-MS technique. Fifty-three volatile components of rosehips have been detected for the first time in this study. While 19 acids, 9 aldehydes, 6 ketones, 18 alcohols, 5 esters, 2 terpenes, and 2 phenols were identified by HS-SPME/GC-MS, 20 acids, 5 aldehydes, 8 ketones, 13 alcohols, 5 esters, 1 terpene, and 2 phenols were identified by Im-SPME/GC-MS. The HS-SPME/GC-MS technique allowed identification of a larger number of volatile compounds and thus is more efficient than the Im-SPME/GC-MS technique.

Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HSPME/GC-MS). A total of 33 aroma compounds were detected by HSPME/GC-MS. Principal component analysis revealed the concentration process of coconut jam can be divided into three stages. In the first stage, esters and alcohols were the two main contributors to the aroma of the coconut jam. Next, a caramel smell was gradually formed during the second stage, which was mainly derived from aldehydes, ketones and alcohols. The concentration of aldehydes increased gradually at this stage, which may be the result of a combination of the Maillard reaction and the caramelization reaction. In the final sterilization stage, the &lsquo, odor intensity&rsquo, of caramel reached the maximum level and a variety of aroma compounds were produced, thereby forming a unique flavor for the coconut jam. Finally, furfural fit a logistic model with a regression coefficient (r2) of 0.97034. Therefore, furfural can be used as a marker substance for monitoring the concentration of coconut jam.

Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography&ndash, mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.

In this study, the chemical profile, antioxidative, cytotoxic and apoptotic effects of essential oil of Paracaryum bingoelianum Behçet &İlçim (Boraginaceae) were investigated in vitro. The chemical composition of P. bingoelianum essential oil (EO) was determined by HS-SPME/GC–MS method. DPPH free radical scavenging activity, ferric thiocyanate (FTC), and ferric reducing antioxidant potential (FRAP) methods were performed for revealing the antioxidant capacity of EO. The cytotoxic effect of EO was determined by MTT (3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyl tetrazolium bromide) cell viability assay on MCF-7 breast cancer and HT-29 colorectal adenocarcinoma cells. Apoptosis inducing effect of EO was evaluated by cell death detection Elisa (CDDE) assay and acridine orange/ethidium bromide staining method. Totally thirty-four compounds, representing 93.38% of the essential oil were identified. The DPPH scavenging activity of EO at 205 μg/mL concentration, was found as close to vit. C. Besides, it was observed that EO had significant reducing power and total antioxidant capacity. The EO inhibited the proliferation of MCF-7 and HT-29 cells, and induced apoptosis. When compared with untreated cells, the viability of MCF-7 and HT-29 cells, which treated with 800 μg/mL EO, decreased to 48.9% and 36.2%, respectively. In treated MCF-7 and HT-29 cells with EO at IC50 doses, the apoptosis was significantly induced, compared to untreated cells (p

The aim of the present study was to characterize Lavandula stoechas (Ladastacho) from the region of Saidona by means of physico-chemical parameters, phenolic profile, in vitro antioxidant activity and volatile compounds. Physico-chemical parameters (pH, acidity, salinity, total dissolved solids, electrical conductivity and liquid resistivity) were determined using conventional methods. The phenolic profile was determined using high-performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), whereas a quantitative determination was also accomplished using the total phenolics assay. In vitro antioxidant activity was determined using the 2,2-diphenyl-1-picryl-hydrazyl assay. Finally, volatile compounds were determined using headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS). The results showed that Lavandula stoechas aqueous extract had a slightly acidic pH, low salinity content and considerable electrochemical properties (electrical conductivity and liquid resistivity along with electric potential). In addition, aqueous fractions showed a significantly (p &lt, 0.05) higher phenolic content and in vitro antioxidant activity, whereas phenolic compounds, such as caffeic acid, quercetin-O-glucoside, lutelin-O-glucuronide and rosmarinic acid, were identified. Finally, numerous volatile compounds were found to dominate the volatile pattern of this flowering plant, producing a strong, penetrating, cool and menthol-like odour.

Since the aroma is one of the essential factors for evaluating fruit quality, a headspace–solid-phase microextraction and gas chromatography–mass spectrometry method for the identification and quantification of the aroma volatile constituents in melon fruits has been developed. Two different varieties of Cucumis melo L., reticulatus and inodorus, have been analyzed and 66 volatile compounds have been identified and quantified; among these, the impact aroma compounds are included too. The volatile compounds have been identified by linear retention index, mass spectra, standard injection, and reference data; the quantification has been carried out by the standard addition technique. The method proposed showed good linearity within the concentration range tested; the precision, CV was

This work describes a holistic archaeometric approach to ancient Macedonian specimens. In the region of the ancient city Lete, the deceased members of a rich and important family were interred in a cluster of seven tombs (4th century BC). Among the numerous grave goods, there was also a set of metal containers preserving their original content. The physico-chemical analysis of the containers and their contents was performed in order to understand the purpose of their use. For the containers, Energy Dispersive micro-X-Ray Fluorescence (EDμXRF) spectroscopy was implemented taking advantage of its non-invasive character. The case (B35) and the small pyxis (B37) were made of a binary Cu-Sn alloy accompanied by a slight amount of impurities (Fe, Pb, As) and the two miniature bowls were made of almost pure Cu. For the study of the contents, a combination of EDμXRF, X-Ray Diffraction (XRD), and Gas Chromatography—Mass Spectrometry (GC-MS) was carried out. Especially for the extraction of the volatile compounds, the Solid Phase Micro-Extraction (SPME) technique was used in the headspace mode. Because of the detection of Br, High Pressure Liquid Chromatography coupled to a Diode-Array-Detector (HPLC-DAD) was implemented, confirming the existence of the ancient dye shellfish purple (porphyra in Greek). The analytical results of the combined implementation of spectrometric and chromatographic analytical techniques of the metal containers and their contents expand our knowledge about the pharmaceutical practices in Macedonia during the 4th century BC.

Gentians (Gentiana triflora, G. scabra) are one of the most important ornamental plants, however, repellent odor emitted from their flowers makes them undesirable in indoor floral utilization. It is necessary to understand the component of their flower scent for breeding of new cultivars without repellent odor. Floral scent compounds of gentians were analyzed by the method of Head Space-Solid Phase Micro Extraction with GC-MS (HS-SPME/GC-MS). The level of scent emission from gentian flowers increased with the age of the flower and reached a maximum at three days after anthesis and decreased thereafter. Their flowers emitted volatiles throughout the day, and the amounts were higher at night than during the day. A total of 98 compounds were detected in 13 genotypes examined, and quantitative and qualitative variations were found. Of these compounds, several kinds of lilac aldehydes (terpenoids) were only detected in G. scabra. The results of principal component analysis showed that cultivars/lines classified in the same species were grouped with each other. Of the 13 genotypes, Ashiro-no-Natsu emitted the most abundant volatiles and has strong unpleasant odor. 2-Methylbutanoic acid is considered to be one of the major constituents responsible for the unpleasant odor of gentians.

The research evidences the importance of linking chemical and sensory data for the wine characterization; in particular, the Italian white wine made from Inzolia grapes has been considered. Inzolia is one of the most widespread native white grapes in Sicily (Italy), and wine samples from two different areas (Monreale and Sambuca di Sicilia) have been analyzed. A headspace solid-phase microextraction/gas chromatography–mass spectroscopy method has been developed, and 56 volatile components, esters, fatty acids, alcohols, and terpenes have been identified; the method allows also the quantification of the main components, namely, ethyl octanoate (banana, fruit, fat) (257.2–541.6 mg/l) and ethyl decanoate (fruity, oily, floral; 171.8–272.0 mg/l). A good repeatability in terms of retention times and peak areas resulted. Sensory analysis was performed by ten trained judges that evaluated eight attributes: two referring to appearance (yellow color and yellow reflex), four referring to aroma (fruity, banana, ripened apple, and floral), and two referring to oral perception (acid and pungent). The volatile constituents and the aroma sensory attributes were in agreement.

This work describes the utility and efficiency of a metabolic profiling pipeline that relies on an unsupervised and untargeted approach applied to a HS-SPME/GC-MS data. This noninvasive and high throughput methodology enables “real time” monitoring of the metabolic changes inherent to the biochemical dynamics of a perturbed complex biological system and the extraction of molecular candidates that are latter validated on its biochemical context. To evaluate the efficiency of the pipeline five different fermentations, carried on a synthetic media and whose perturbation was the nitrogen source, were performed in 5 and 500 mL. The smaller volume fermentations were monitored online by HS-SPME/GC-MS, allowing to obtain metabolic profiles and molecular candidates time expression. Nontarget analysis was applied using MS data in two ways: (i) one dimension (1D), where the total ion chromatogram per sample was used, (ii) two dimensions (2D), where the integrity time vs m/z per sample was used. Results indicate that the 2D procedure captured the relevant information more efficiently than the 1D. It was also seen that although there were differences in the fermentation performance in different scales, the metabolic pathways responsible for production of metabolites that impact the quality of the volatile fraction was unaffected, so the proposed pipeline is suitable for the study of different fermentation systems that can undergo subsequent sensory validation on a larger scale.

Defoliation is a cultural practice for crop management in grapevines and the benefits effects have been demonstrated. Here, the influence of 'early' leaf removal on the quality of Nero d'Avola wines was evaluated. Particular attention has been given to the volatile constituents responsible for the wine aroma but also to the total amount of polyphenolic compounds, anthocyanins and flavonoids.'Early' defoliation was manually applied and compared with non-defoliated controls. The grapes were harvested at two different ripening times following their technological and phenolic maturity. Statistical quantitative differences occurred among the samples from the four trials (defoliated and control samples, both at two ripening times). Both the time of harvest and the vine leaf removal determined variation in the wine composition. A large number of volatile constituents were identified and quantified; the odour activity values (OAVs) were calculated. Basal leaf removal reduced pH and increased titratable acidity, total amount of anthocyanins, flavonoids, polyphenols and colour intensity in the wines from the first harvest. Results showed the increase of fermentation and varietal aromas in the defoliated wines from the first harvest. Limited differences occurred between the wines from defoliated and control vines relative to the second harvest. Principal components analysis, which was applied to compounds with OAVs ≥ 0.5, allowed the different compounds to be distinguished.'Early' leaf removal can lead to a positive effect on the quality of Nero d'Avola under the environmental conditions in which the present study was undertaken but particular attention has to be given to the time of grape harvest. The results also demonstrate that 'early' defoliation can be applied to improve wine quality in the Mediterranean region, where there is a concentration of rainfall during winter, and nearly arid conditions and high temperatures during the summer.

Thirteen sulfur compounds (boiling points from 35 to 231 degrees C), usually considered as possible off-flavoring volatiles, were quantified by a concurrent headspace-solid phase microextraction method coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) on 80 not off-flavoring wines of four varieties (Merlot, Marzemino, and Teroldego as red wines and Chardonnay as a white one) and of five vintages produced in the North Italian Trentino region. The results of the research, the first Italian data-bank per variety on such volatiles, allow us to make a comparison with the data of other winegrowing areas, to investigate the aging effect on the considered volatiles, and, finally, to try a variety discrimination using statistical procedures. Dimethyl sulfide, 3-(methylthio)-1-propanol, diethyl sulfide, and diethyl disulfide were found to increase with time whereas 2-mercaptoethanol and ethylmercaptan showed a decreasing trend. Furthermore, the concentration of several compounds was found to be dependent on the variety. For instance, sulfide, disulfides, benzothiazole, and thioalcohols are at higher levels in Merlot wines, whereas thiols and thioacetates are more abundant in Marzemino and Teroldego wines. Chardonnay products, well apart from the other wines, are the poorest in 3-(methylthio)-1-propanol and rather rich in dimethyl disulfide and in diethyl disulfide, mostly in the aged wines. Applying the principal component analysis to the data, it was possible to demonstrate that Chardonnay and Merlot wines are well-discriminated from the Italian native varietal wines, which on their turn are only partially distinguishable among them. A contribution of these compounds to the variety characteristics of wine is reasonable.

The mineral contents and volatile profiles of 23 sweet cherry cultivars were determined. A total of 27 minerals were determined by ICP-MS and flame atomic absorption spectrometry, including 12 essential and 15 non-essential elements. K was the most abundant in all cultivars, while Tl was the one found in the smallest amounts. A total of 66 volatiles were identified using SPME/GC–MS, including 16 aldehydes, 23 alcohols, 6 ketones, 6 esters, 8 monoterpenes, 3 norisoprenoids, 2 hydrocarbons and 2 acids. Benzaldehyde, hexanal, nonanal, benzyl alcohol, (E)-2-hexen-1-ol, 1-hexanol, (Z)-2-hexen-1-ol, 2-ethyl-1-hexanol, linalool, α-terpineol and α-ionone were the major ones. Qualitative and quantitative differences were observed among the cultivars, which influenced nutritional potential and aroma. Cherries from Fundao region contain high concentrations of phytochemicals and nutritional components. 4-84, Burlat and Celeste might be considered some of the most interesting cultivars, since they are rich in essential minerals and present high diversity in volatiles.