Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario
Wine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates. These olfactory characteristics are produced from specific classes of volatile compounds called “volatile odor...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Chemistry |
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| Online Access: | https://www.mdpi.com/2624-8549/4/4/109 |
| _version_ | 1827641296657842176 |
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| author | Maurizio Piergiovanni Veronica Termopoli |
| author_facet | Maurizio Piergiovanni Veronica Termopoli |
| author_sort | Maurizio Piergiovanni |
| collection | DOAJ |
| description | Wine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates. These olfactory characteristics are produced from specific classes of volatile compounds called “volatile odor-active compounds” linked to different factors such as age and production. Given the vast market of drinking beverages, the characterization of these odor compounds is increasingly important. However, the chemical complexity of these beverages has led the scientific community to develop several analytical techniques for extracting and quantifying these molecules. Even though the recent “green-oriented” trend is directed towards direct preparation-free procedures, for some class of analytes a conventional step like derivatization is unavoidable. This review is a snapshot of the most used derivatization strategies developed in the last 15 years for VOAs’ determination in wine and beer, the most consumed fermented beverages worldwide and among the most complex ones. A comprehensive overview is provided for every method, whereas pros and cons are critically analyzed and discussed. Emphasis was given to miniaturized methods which are more consistent with the principles of “green analytical chemistry”. |
| first_indexed | 2024-03-09T17:11:59Z |
| format | Article |
| id | doaj.art-0788f1dc2ab54dae92b0c1d193018ced |
| institution | Directory Open Access Journal |
| issn | 2624-8549 |
| language | English |
| last_indexed | 2024-03-09T17:11:59Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Chemistry |
| spelling | doaj.art-0788f1dc2ab54dae92b0c1d193018ced2023-11-24T13:58:50ZengMDPI AGChemistry2624-85492022-12-01441679169510.3390/chemistry4040109Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer ScenarioMaurizio Piergiovanni0Veronica Termopoli1Centre Agriculture Food Environment (C3A), University of Trento, via Edmund Mach 1, 38010 San Michele all’Adige, ItalyDepartment of Earth and Environmental Sciences, University of Milano-Bicocca, Piazza della Scienza 1, 20126 Milano, ItalyWine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates. These olfactory characteristics are produced from specific classes of volatile compounds called “volatile odor-active compounds” linked to different factors such as age and production. Given the vast market of drinking beverages, the characterization of these odor compounds is increasingly important. However, the chemical complexity of these beverages has led the scientific community to develop several analytical techniques for extracting and quantifying these molecules. Even though the recent “green-oriented” trend is directed towards direct preparation-free procedures, for some class of analytes a conventional step like derivatization is unavoidable. This review is a snapshot of the most used derivatization strategies developed in the last 15 years for VOAs’ determination in wine and beer, the most consumed fermented beverages worldwide and among the most complex ones. A comprehensive overview is provided for every method, whereas pros and cons are critically analyzed and discussed. Emphasis was given to miniaturized methods which are more consistent with the principles of “green analytical chemistry”.https://www.mdpi.com/2624-8549/4/4/109derivatizationsample preparationvolatile odor-active compoundsodoraromaflavor |
| spellingShingle | Maurizio Piergiovanni Veronica Termopoli Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario Chemistry derivatization sample preparation volatile odor-active compounds odor aroma flavor |
| title | Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario |
| title_full | Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario |
| title_fullStr | Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario |
| title_full_unstemmed | Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario |
| title_short | Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario |
| title_sort | derivatization strategies in flavor analysis an overview over the wine and beer scenario |
| topic | derivatization sample preparation volatile odor-active compounds odor aroma flavor |
| url | https://www.mdpi.com/2624-8549/4/4/109 |
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