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Recent developments in the analysis of musty odour compounds in water and wine: A review

dc.contributor.authorCallejón R.M.
dc.contributor.authorUbeda C.
dc.contributor.authorRíos-Reina R.
dc.contributor.authorMorales M.L.
dc.contributor.authorTroncoso A.M.
dc.date.accessioned2020-09-02T22:14:12Z
dc.date.available2020-09-02T22:14:12Z
dc.date.issued2016
dc.identifier10.1016/j.chroma.2015.09.008
dc.identifier.citation1428, , 72-85
dc.identifier.issn00219673
dc.identifier.urihttps://hdl.handle.net/20.500.12728/3915
dc.descriptionOne of the most common taints in foods is a musty or earthy odour, which is commonly associated with the activity of microorganisms. Liquid foods, particularly wine and water, can be affected by this defect due to the presence of certain aromatic organic compounds at very low concentrations (ng/L) consistent with human threshold perception levels. The volatile compounds responsible for a mouldy off-aroma include approximately 20 compounds, namely, haloanisoles, geosmin, 2-methylisoborneol, several alkyl-methoxypyrazines, 1-octen-3-ol, 1-octen-3-one, trans-octenol, 3-octanone, fenchol and fenchone. Methods for determining these very low concentrations of odour compounds must be extremely sensitive and selective with efficient preconcentration treatments. A number of extraction techniques based on LLME (liquid-liquid microextraction), SPME (solid-phase microextraction) or SBSE (stir-bar sorptive extraction) can be applied and should be selected on a case-by-case basis. Moreover, recent developments in GC instrumentation coupled to different detection systems can effectively increase the selectivity and sensitivity of the analysis of target compounds. © 2015 Elsevier B.V..
dc.language.isoen
dc.publisherElsevier B.V.
dc.subjectBeverages
dc.subjectChromatography
dc.subjectMusty odour
dc.subjectOff-flavour
dc.subjectSample preparation
dc.subjectSensory threshold
dc.subjectBeverages
dc.subjectChemical contamination
dc.subjectChromatography
dc.subjectLiquids
dc.subjectVolatile organic compounds
dc.subjectAromatic organic compounds
dc.subjectLiquid-liquid microextraction
dc.subjectOff-flavours
dc.subjectSample preparation
dc.subjectSelectivity and sensitivity
dc.subjectSensory thresholds
dc.subjectSolid-phase microextraction
dc.subjectStir bar sorptive extraction
dc.subjectExtraction
dc.subject1 octen 3 ol
dc.subject1 octen 3 one
dc.subject2 methylisoborneol
dc.subject3 octanone
dc.subjectaromatic compound
dc.subjectfenchol
dc.subjectfenchone
dc.subjectgeosmin
dc.subjecthaloanisole
dc.subjectorganic compound
dc.subjecttrans octenol
dc.subjectunclassified drug
dc.subjectvolatile agent
dc.subjectwater
dc.subjectketone
dc.subjectvolatile organic compound
dc.subjectwater
dc.subjectaroma
dc.subjectautomation
dc.subjectcollisionally activated dissociation
dc.subjectelectron capture detection
dc.subjectextraction
dc.subjectfood safety
dc.subjectfruit juice
dc.subjectgas chromatography
dc.subjectliquid phase microextraction
dc.subjectodor
dc.subjectolfactometry
dc.subjectorganoleptic property
dc.subjectpriority journal
dc.subjectReview
dc.subjectsolid phase microextraction
dc.subjectstir bar sorptive extraction
dc.subjectwine
dc.subjectanalysis
dc.subjectchemistry
dc.subjectfood handling
dc.subjecthuman
dc.subjectmass fragmentography
dc.subjectodor
dc.subjecttrends
dc.subjectwine
dc.subjectFood Technology
dc.subjectGas Chromatography-Mass Spectrometry
dc.subjectHumans
dc.subjectKetones
dc.subjectOdors
dc.subjectVolatile Organic Compounds
dc.subjectWater
dc.subjectWine
dc.titleRecent developments in the analysis of musty odour compounds in water and wine: A review
dc.typeReview


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