A comprehensive characterization of volatile profiles of plum brandies using gas chromatography coupled to high resolution mass spectrometry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43925007" target="_blank" >RIV/60461373:22330/22:43925007 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S002364382200799X?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S002364382200799X?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2022.113864" target="_blank" >10.1016/j.lwt.2022.113864</a>
Alternative languages
Result language
angličtina
Original language name
A comprehensive characterization of volatile profiles of plum brandies using gas chromatography coupled to high resolution mass spectrometry
Original language description
Alike in case of other spirits, specific sensory properties of plum brandies, which are associated with aromatic compounds pattern, depend not only on a fruit quality but also on technology used for raw material processing. In this study, novel approach based on the non-target screening of (semi)volatile compounds by gas chromatography coupled to high-resolution mass spectrometry (GC–HRMS) was employed. The potential of this approach to distinguish plum brandies of different origin was investigated. To involve as many compounds as possible for assessment, three different sample handling strategies prior to instrumental analysis were tested: (i) no pre-treatment direct sample injection, (ii) liquid-liquid extraction by ethyl acetate, (iii) extraction of volatiles by head-space solid-phase microextraction (HS-SPME). The latter approach was selected for obtaining GC–HRMS volatiles fingerprints of a unique set of 41 plum brandy samples produced by the distilleries from Czech Republic and from Bulgaria. Multivariate statistical data analysis enabled construction of chemometric models for unbiased authentication of plum brandies, moreover, distinguishing between premium plum brandies and other ones from the Czech Republic was achieved. In addition, volatile compounds such as p-cymene, methyl eugenol and furfural were identified among the most significant ‘markers’ responsible for reliable classification of the samples. © 2022 The Authors
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT - Food Science and Technology
ISSN
0023-6438
e-ISSN
1096-1127
Volume of the periodical
167
Issue of the periodical within the volume
SEP 15 2022
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
nestrankovano
UT code for WoS article
000901848100008
EID of the result in the Scopus database
2-s2.0-85135881591