Sensory screening for large-format natural corks by 'dry soak' testing and its correlation to headspace solid-phase microextraction (SPME) gas chromatography/mass spectrometry (GC/MS) releasable trichloroanisole (TCA) analysis
| Autor: | Lesa Gonzalez, James W. Herwatt, Christiane Schleussner, Leonard C. Kirch, Rob J. Schwartz, Ana Cristina Mesquita, Carlos Macku |
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| Rok vydání: | 2009 |
| Předmět: |
education.field_of_study
Chromatography Chemistry Population Food Packaging Humidity Wine General Chemistry Total population Anisoles Mass spectrometry Solid-phase microextraction Gas Chromatography-Mass Spectrometry Quercus Odor Odorants Plant Bark Humans Gas chromatography Soak testing Gas chromatography–mass spectrometry General Agricultural and Biological Sciences education |
| Zdroj: | Journal of agricultural and food chemistry. 57(17) |
| ISSN: | 1520-5118 |
| Popis: | Large-format natural corks were individually screened for trichloroanisole (TCA) taint and other non-characteristic cork odors by smelling the high relative humidity headspace of the jarred closure during expert panel sensory sessions. The method was coined "dry soak sensory screening". Out of a population of 2296 corks, 138 specimens [6% of the total population (TP)] were retained because of unusual odors, ranging from mild to severe. All retained corks were analyzed for releasable TCA (RTCA) by the solid-phase microextraction (SPME) gas chromatography/mass spectrometry (GC/MS) technique. Results indicated that 30 corks (1.3% TP) had concentrations between 1.0 and 5.0 ppt. Most of these corks had non-typical TCA odors described as ashtray, musty, moldy, dirty, and wet cardboard. A total of 13 retained corks (0.57% TP) had RTCA values higher than 5.0 ppt, mostly displaying the typical TCA odor. Dry soak screening has been determined to be a clean, fast, and most importantly, a nondestructive method ideal for screening large-format natural corks with off odors. |
| Databáze: | OpenAIRE |
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