Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

The possibility of application of electronic nose based on fast GC for differentiation of three types of cherry liqueurs, namely Polish homemade liqueurs called nalewka, commercially available liqueurs labeled as nalewka, and commercial liqueurs, was investigated. This device was equipped with two parallel connected columns with different stationary phases coupled to two ultrasensitive flame ionization detectors (μ-FIDs). Four data analysis methods were used, namely principal component analysis (PCA), discriminant function analysis (DFA), soft independent modeling of class analogies (SIMCA), and statistical quality control (SQC). Application of electronic nose based on fast GC system allows identification of volatile organic compounds and compare aroma profiles of all three types of cherry liqueurs. Only DFA allows for full discrimination of all groups of samples. Application of PCA, SIMCA, and SQC analysis allows only for the differentiation of homemade and commercial liqueurs, but not for separation between two groups of commercial liqueurs. The electronic nose based on fast GC provides a possibility of effective and rapid aroma profile comparison (the total time of analysis is 93 s) of selected alcohols. In addition, the identification and tentative semiqualitative comparison of the amount of selected compounds of the volatile fraction of these beverages using the HS-SPME/GC×GC-TOFMS technique were done. This work presents the proposal of protection of this traditional product through elaborated methodology and rapid authentication assessment of Polish nalewka made from cherries.

[1]  J. S. Bonvehí,et al.  Flavour index and aroma profiles of fresh and processed honeys , 2003 .

[2]  C. Porto,et al.  Analyses of orange spirit flavour by direct‐injection gas chromatography–mass spectrometry and headspace solid‐phase microextraction/GC–MC , 2003 .

[3]  Dominique Chevalier-Lucia,et al.  Off-flavours detection in alcoholic beverages by electronic nose coupled to GC , 2009 .

[4]  De Rovira,et al.  Dictionary of Flavors , 2008 .

[5]  Paulina Wiśniewska,et al.  Differentiation Between Spirits According to Their Botanical Origin , 2016, Food Analytical Methods.

[6]  J. A. Ragazzo‐Sánchez,et al.  Identification of different alcoholic beverages by electronic nose coupled to GC , 2008 .

[7]  Thaddeus A. Roppel,et al.  Rank extraction in tin-oxide sensor arrays , 2000 .

[8]  J Schlatter,et al.  Ethyl carbamate: analytical methodology, occurrence, formation, biological activity and risk assessment. , 1991, Mutation research.

[9]  Feng Chen,et al.  Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose. , 2014, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

[10]  M. Jordán,et al.  Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O. , 2002, Journal of agricultural and food chemistry.

[11]  N. Christoph,et al.  Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing , 2007 .

[12]  Paulina Wiśniewska,et al.  Food analysis using artificial senses. , 2014, Journal of agricultural and food chemistry.

[13]  Seung-Joo Lee,et al.  Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization , 2006 .

[14]  E. Andrade,et al.  Aroma volatiles from two fruit varieties of jackfruit (Artocarpus heterophyllus Lam.) , 2004 .

[15]  P. Tarantilis,et al.  Comparison of the volatile composition in thyme honeys from several origins in Greece. , 2007, Journal of agricultural and food chemistry.

[16]  T. S. Sampaio,et al.  Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity , 2006 .

[17]  J. Pino,et al.  Volatile constituents of genipap (Genipa americana L.) fruit from Cuba , 2005 .

[18]  José C. Marques,et al.  Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds , 2006 .

[19]  D. Lachenmeier.  Rapid screening for ethyl carbamate in stone-fruit spirits using FTIR spectroscopy and chemometrics , 2005, Analytical and bioanalytical chemistry.

[20]  A. Buettner.  Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS). , 2004, Journal of agricultural and food chemistry.

[21]  L. Skibsted,et al.  Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace , 2006 .

[22]  W. Wardencki,et al.  Determination of volatile fatty acid ethyl esters in raw spirits using solid phase microextraction and gas chromatography. , 2008, Analytica chimica acta.

[23]  M. Careri,et al.  Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. , 2007, Journal of separation science.

[24]  J. Polak,et al.  The study of antioxidant capacity of varieties of nalewka, a traditional Polish fruit liqueur, using EPR, NMR and UV–vis spectroscopy , 2015 .

[25]  K. A. M. Ahattanatawee,et al.  VOLATILE CONSTITUENTS AND CHARACTER IMPACT COMPOUNDS OF SELECTED FLORIDA'S TROPICAL FRUIT , 2005 .

[26]  Y. Zhao,et al.  Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China) , 2010 .

[27]  S Collin,et al.  Use of GC-olfactometry to identify the hop aromatic compounds in beer. , 2001, Journal of agricultural and food chemistry.

[28]  M. Novaković,et al.  The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy , 2011 .

[29]  D. Lachenmeier,et al.  Application of tandem mass spectrometry combined with gas chromatography to the routine analysis of ethyl carbamate in stone-fruit spirits. , 2005, Rapid communications in mass spectrometry : RCM.

[30]  J. Rivas-Gonzalo,et al.  Analysis of flavanols in beverages by high-performance liquid chromatography with chemical reaction detection , 1998 .

[31]  J. Namieśnik,et al.  Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages , 2015, Critical reviews in analytical chemistry.

[32]  Paulina Wiśniewska,et al.  The flavour of fruit spirits and fruit liqueurs: a review , 2015 .

[33]  S. Buxaderas,et al.  Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees , 2006 .

[34]  Sankar K. Pal,et al.  Perception and Machine Intelligence , 2012, Lecture Notes in Computer Science.

[35]  P. Tarantilis,et al.  Flavour compounds of Greek cotton honey , 2005 .

[36]  R. Massey,et al.  Investigation of ethyl carbamate levels in some fermented foods and alcoholic beverages. , 1989, Food additives and contaminants.

[37]  Yan Xu,et al.  Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. , 2007, Journal of agricultural and food chemistry.

[38]  V. Tešević,et al.  Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry , 2009 .

[39]  S. Buxaderas,et al.  Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography-mass spectrometry (GC-MS) analysis , 2007 .

[40]  J. Pino,et al.  Volatile components of papaya (Carica papaya L., Maradol variety) fruit , 2003 .

[41]  M. Arévalo-Villena,et al.  Novel alcoholic beverages: production of spirits and liqueurs using maceration of melon fruits in melon distillates , 2009 .

[42]  A. Noble,et al.  Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry. , 2003, Journal of agricultural and food chemistry.

[43]  A. Murakami,et al.  Investigation of Beer Flavor by Gas Chromatography-Olfactometry1 , 2003 .

[44]  A. Romani,et al.  Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L. , 2012, Food chemistry.

[45]  M. T. Fuentes,et al.  Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis , 2004 .

[46]  Mahdi Ghasemi-Varnamkhasti,et al.  Monitoring the aging of beers using a bioelectronic tongue , 2012 .

[47]  R. Leardi,et al.  Fast GC analysis of major volatile compounds in distilled alcoholic beverages: Optimisation of injection and chromatographic conditions , 2005 .

[48]  M. Madruga,et al.  Volatile compounds captured through purge and trap technique in caja-umbu (Spondias sp.) fruits during maturation , 2007 .

[49]  J. Pawliszyn,et al.  Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction. II: Classification of Canadian and Czech ice wines using statistical evaluation of the data. , 2007, Journal of chromatography. A.

[50]  J. Schnürer,et al.  Volatiles for mycological quality grading of barley grains: determinations using gas chromatography-mass spectrometry and electronic nose. , 2000, International journal of food microbiology.

[51]  P. Cabella,et al.  Comparison of volatile concentrations in hand-squeezed juices of four different lemon varieties. , 2006, Journal of Agricultural and Food Chemistry.

[52]  Manuel A. Duarte-Mermoud,et al.  Chilean Wine Classification Using Volatile Organic Compounds Data Obtained With a Fast GC Analyzer , 2008, IEEE Transactions on Instrumentation and Measurement.

[53]  Wenlai Fan,et al.  Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry , 2006 .

[54]  J. Pawliszyn,et al.  Screening of tropical fruit volatile compounds using solid-phase microextraction (SPME) fibers and internally cooled SPME fiber. , 2006, Journal of agricultural and food chemistry.

[55]  C. Quijano,et al.  Changes in volatile compounds of fermented cereza agria [Phyllanthus acidus (L.) Skeels] fruit , 2007 .

[56]  Mahdi Ghasemi-Varnamkhasti,et al.  Screening analysis of beer ageing using near infrared spectroscopy and the Successive Projections Algorithm for variable selection. , 2012, Talanta.

[57]  A. Bekatorou,et al.  Red wine making by immobilized cells and influence on volatile composition. , 2004, Journal of agricultural and food chemistry.

[58]  R. Verhé,et al.  Flavour analysis of Greek white wine by solid-phase microextraction-capillary gas chromatography-mass spectrometry. , 2003, Journal of chromatography. A.

[59]  R. Rouseff,et al.  Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. , 2006, Journal of agricultural and food chemistry.

[60]  Xuetong Fan,et al.  Interactive responses of gala apple fruit volatile production to controlled atmosphere storage and chemical inhibition of ethylene action. , 2005, Journal of agricultural and food chemistry.

[61]  V. Ferreira,et al.  Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. , 2007, Journal of agricultural and food chemistry.

[62]  D. Lachenmeier,et al.  Automated determination of ethyl carbamate in stone-fruit spirits using headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. , 2006, Journal of chromatography. A.

[63]  V. Ferreira,et al.  Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines. , 2004, Journal of agricultural and food chemistry.

[64]  Yu Zhao,et al.  Qualitative Analysis of Age and Brand of Unblended Brandy by Electronic Nose , 2011, CCTA.

[65]  Rungang Tian,et al.  Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods. , 2015, Food chemistry.

[66]  A. Viljoen,et al.  Volatile flavor constituents of fruits from Southern Africa: Mobola plum (Parinari curatellifolia). , 2004, Journal of agricultural and food chemistry.

[67]  D. Andrey.  A simple gas chromatography method for the determination of ethylcarbamate in spirits , 1987, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.