Aroma determination in alcoholic beverages has become a hot research topic due to the ongoing effort to obtain quality products, especially in a globalized market. Consumer satisfaction is mainly achieved by balancing several aroma compounds, which are mixtures of numerous volatile molecules enclosed in challenging matrices. Thus, sample preparation strategies for quality control and product development are required. They involve several steps including copious amounts of hazardous solvents or time-consuming procedures. This is bucking the trend of the ever-increasing pressure to reduce the environmental impact of analytical chemistry processes. Hence, the evolution of sample preparation procedures has directed towards miniaturized techniques to decrease or avoid the use of hazardous solvents and integrating sampling, extraction, and enrichment of the targeted analytes in fewer steps. Mass spectrometry coupled to gas or liquid chromatography is particularly well suited to address the complexity of these matrices. This review surveys advancements of green miniaturized techniques coupled to mass spectrometry applied on all categories of odor-active molecules in the most consumed alcoholic beverages: beer, wine, and spirits. The targeted literature consider progresses over the past 20 years.

Piergiovanni, M., Gosetti, F., Rocío-Bautista, P., Termopoli, V. (2024). Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches. MASS SPECTROMETRY REVIEWS, 43(4 (July/August 2024)), 660-682 [10.1002/mas.21802].

Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches

Gosetti, F;Termopoli, V
2024

Abstract

Aroma determination in alcoholic beverages has become a hot research topic due to the ongoing effort to obtain quality products, especially in a globalized market. Consumer satisfaction is mainly achieved by balancing several aroma compounds, which are mixtures of numerous volatile molecules enclosed in challenging matrices. Thus, sample preparation strategies for quality control and product development are required. They involve several steps including copious amounts of hazardous solvents or time-consuming procedures. This is bucking the trend of the ever-increasing pressure to reduce the environmental impact of analytical chemistry processes. Hence, the evolution of sample preparation procedures has directed towards miniaturized techniques to decrease or avoid the use of hazardous solvents and integrating sampling, extraction, and enrichment of the targeted analytes in fewer steps. Mass spectrometry coupled to gas or liquid chromatography is particularly well suited to address the complexity of these matrices. This review surveys advancements of green miniaturized techniques coupled to mass spectrometry applied on all categories of odor-active molecules in the most consumed alcoholic beverages: beer, wine, and spirits. The targeted literature consider progresses over the past 20 years.
Articolo in rivista - Articolo scientifico
alcoholic beverages; green extraction; mass spectrometry; sample preparation; volatile odor-active compounds;
English
18-ago-2022
2024
43
4 (July/August 2024)
660
682
partially_open
Piergiovanni, M., Gosetti, F., Rocío-Bautista, P., Termopoli, V. (2024). Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches. MASS SPECTROMETRY REVIEWS, 43(4 (July/August 2024)), 660-682 [10.1002/mas.21802].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/471478
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