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3-Mercaptohexanol and 4-methyl-4-mercaptopentanone are volatile thiols with a low perception threshold and are found in relatively low concentrations in several types of wines, e.g. Sauvignon blanc. They contribute positively to the flavour of a wine when in their free form, but they can oxidise, especially in the presence of Cu2+ and sulfur residues originating from pesticide treatments on the grapes. This condensation reaction results in the formation of polysulfides, which during storage can cause the release of H2S: a compound known to give rise to off-flavour in wine. The formation of these polysulfides has been proposed to originate from cysteinyl and glutathionyl S-conjugate precursors, but they have not yet been characterised. In this work, a method using ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry and online solid-phase extraction was designed and optimised for detection of these S-conjugates. The method allowed the detection of 21 suspected symmetrical and asymmetrical S-conjugates in thiol-supplemented aqueous solutions, of which 17 were also recovered in supplemented synthetic musts and wines. Moreover, the proposed method was used to investigate polysulfide formation upon addition of two different types of sulfur. Differences in formation of S-conjugates were evident in the synthetic samples: a higher relative abundance was observed upon addition of wettable sulfur compared to washed sulfur. For the commercial wines, differences in polysulfide formation were minor and merely related to the differences between the wines and not to the type of sulfur added. [ABSTRACT FROM AUTHOR]

Ecological intensification of cropping systems aims at restoring multi-functionality while supporting current productivity levels. Intercropping is a form of ecological intensification involving ecological processes beneficial to farmers that do not take place in monocultures. Thus, it represents a practical approach to decrease the use of synthetic inputs such as insecticides in cultivated systems. Whereas insecticide reduction via intercropping-facilitated suppression of aphids is reported in literature, the majority of published studies focussed on herbaceous crops. Thus, the effect of intercropping on aphid populations of cultivated trees remains largely unaddressed. In this study we hypothesized that intercropping a specific companion plant within perennial crops would divert ant attendance from an aphid attacking the crop to another aphid feeding on the newly introduced plant, reducing aphid damage on the crop. We tested our hypothesis in the system of apple (Malus domestica Borkhausen), the rosy apple aphid (Dysaphis plantaginea Passerini) and the black garden ant (Lasius niger L.). Bean plants (Vicia faba) with the black bean aphid (Aphis fabae Scopoli) were intercropped within apple trees inoculated with D. plantaginea. We measured ant attendance, aphid development and survival as well as honeydew composition on both plant species through semi-field and field experiments. The majority of ants chose to attend A. fabae over D. plantaginea in the semi-field experiment with potted plants. In the orchard, a larger majority of scouts were scored on A. fabae over D. plantaginea. A higher number of D. plantaginea colonies remained active in the apple control, whilst they were almost eradicated by intercropping. Although chemical analyses of honeydew disclosed differences in the carbohydrate and amino acid profiles between aphid species, the difference in honeydew composition did not explain the preference for A. fabae. Ants did not discriminate between the two honeydew mimics both in laboratory and field bioassays. Our results showed the potential of intercropping apple trees with beans as a method to reduce ant attendance and thus colony survival. We propose that intercropping represents a bottom-up approach towards ecological intensification of perennial crops. Together with other ecosystem-based measures such as habitat management, intercropping should be considered when planning ecosystem redesign to increase biological control of pests. [ABSTRACT FROM AUTHOR]

BACKGROUND Over recent years, a new wave of disease‐tolerant to mildew varieties has flooded the viticulture sector, for reasons of human safety and economic expediency. These hybrid grape cultivars are selected mainly on the basis of their intrinsic capability to counter the attack of the main fungal diseases that affect grape production, such as downy mildew and powdery mildew. However, their organoleptic and oenological characteristics have not yet been studied in depth for purposes of both juice and wine production, due to the high number of newly proposed germplasms and the lack of information about their adaptability to different environments. This work examines the thiol aroma precursors concentration in 64 red and white disease‐tolerant hybrid varieties in the vine germplasm collections of Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria–Viticulture and Enology Research Center and Fondazione Edmund Mach, both from the north‐east of Italy. RESULTS: All cultivars showed the presence of 3‐mercaptohexan‐1‐ol (3MH) precursors, ranging from 4.4 to 1141 μg kg−1 for 3‐S‐glutathionyl hexan‐1‐ol (GSH‐3MH), and from 0.3 to 136 μg kg−1 for 3‐S‐cysteinyl 3‐hexan‐1‐ol. The concentration of GSH‐3MH exceeded 600 μg kg−1 in eight varieties, with values comparable to those of the richest Vitis vinifera reported so far. On average, red grapes showed higher concentrations of 3MH precursors than white ones did. Only two hybrids had 4‐mercapto‐4‐methylpentan‐2‐one (4MMP) precursors over the limit of quantification, albeit with a much higher concentration than those normally reported in Sauvignon Blanc. CONCLUSION: This is the first detailed survey of 3MH and 4MMP precursors carried out taking into account a considerable number of hybrid grape varieties. The results show that some of these varieties could be interesting for the production of tropical juices or tropical‐aromatic wines and soft drinks, through the enzymatic liberation of thiol aromas, as well as for the production of aromatizing tannins to be used in the food industry. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Different approaches to analysing the botanical origin of tannins have been proposed in the last fifteen years, but are generally time consuming and require the use of advanced instrumentation. This study aims to suggest an effective, easy, rapid and cheap method based on the acquisition of FT-IR spectra of 3 g/L hydroalcoholic tannin solutions, overcoming possible disadvantages due to sample or particle size inhomogeneity. 114 commercial powder tannins from 7 different botanical sources (oak, chestnut, gall, quebracho, tea, grape skin and grape seed) were collected and the FT-IR spectra were acquired in the region 926–5011 cm −1 . Partial Least Squares regression, Discriminant Analysis and Artificial Neural Networks were applied to FT-IR spectra to investigate the possibility of differentiating the 7 botanical origins. The best results were obtained using Discriminant Analysis, with 95% correct re-classification, and 97% grouping of grape skin and seed in a single source. [ABSTRACT FROM AUTHOR]

Sesquiterpenes are a widespread class of compounds of increasing interest found in grapes and wines, amongst many other natural sources. Due to a lack of standards and the complexity of the mass spectra fragmentation, accurate quantification of these low concentration compounds had not previously been accomplished. The current paper presents a new method for the concurrent quantification of several sesquiterpenes. The multivariate method optimisation is presented. Synthesised isotopic standards were utilised in conjunction with solid phase microextraction (SPME) and gas chromatography-tandem mass spectrometry (GC–MS/MS) to perform a standard isotope dilution assay (SIDA). The method was successfully applied to several grape must samples of four different cultivar. To the best of our knowledge this was the first time some of these sesquiterpenes were quantified in grape. [ABSTRACT FROM AUTHOR]

Lauraceae family includes Nectandra angustifolia a species widely used in the folk medicine of South America against various maladies. It is commonly used to treat different types of processes like inflammation, pain, and snakebites. Snakes of the Bothrops genus are responsible for about 97% of the ophidic accidents in northeastern Argentina. To evaluate the anti-snake activity of the phytochemicals present in N. angustifolia extracts, identify the compounds, and evaluate their inhibitory effect on phospholipase A2 (PLA2) with in vitro and in silico assays. Seasonal variations in the alexiteric potential of aqueous, ethanolic and hexanic extracts were evaluated by inhibition of coagulant, haemolytic, and cytotoxic effects of B. diporus venom. The chemical identity of an enriched fraction obtained by bio-guided fractioning was established by UPLC-MS/MS analysis. Molecular docking studies were carried out to investigate the binding mechanisms of the identified compounds to PLA2 enzyme from snake venom. All the extracts inhibited venom coagulant activity. However, spring ethanolic extract achieved 100% inhibition of haemolytic activity. Bio-guide fractioning led to an enriched fraction (F4) with the highest haemolytic inhibition. Five flavonoids were identified in this fraction; molecular docking and Molecular Dynamics (MD) simulations indicated the binding mechanisms of the identified compounds. The carbohydrates present in some of the compounds had a critical effect on the interaction with PLA2. This study shows, for the first time, which compounds are responsible for the anti-snake activity in Nectandra angustifolia based on in vitro and in silico assays. The results obtained in this work support the traditional use of this species as anti-snake in folk medicine. [Display omitted] • Nectandra genus is mentioned in the ethnobotany of South-American tribes. • N. angustifolia extract has inhibitory effect on Bothorps diporus venom. • Alexiteric effect of plant material is maximal in spring. • Quercetin and natsudaidain derivatives are present in the active fraction. • Molecular docking explains binding mechanisms of compounds to PLA2 present in venom. [ABSTRACT FROM AUTHOR]

• UHPLC/FC HRMS was used to collect CS 5 C from polysulfide mixed standard. • Degradation of CS 5 C and evolution of resulting compounds were followed in time. • IC was successfully applied to study H 2 S release from CS 5 C during degradation. • Evolutions of different polysulfides in wines were followed during storage. The study of polysulfides has been a recent topic of interest for wine research due to the possibility of these compounds to release hydrogen sulfide (H 2 S) during storage. However, studying these compounds has been challenging for several reasons. Polysulfides are low in concentration in natural samples, they are chemically unstable and pure standards of the single compounds (RS n R with n > 2) are not commercially available. In the present study, a method was developed in order to collect a single polysulfide and study its degradation and the consequent formation of H 2 S. For this approach, ultra-high pressure liquid chromatography was used with an integrated fraction collector and subsequently coupled to high resolution mass spectrometry. After fractionation, the degradation of the di-cysteinyl pentasulfide (CS 5 C) was induced by exposure to 30 °C and the H 2 S formation was measured in parallel using ion-exchange chromatography. This method showed the evolutions of different polysulfides and the H 2 S release originating from the target compound, an observation that to the best of our knowledge has never been made before. The method in the present study demonstrated promising applications for polysulfide studies and brought us a step closer to the understanding of the chemistry of polysulfides in wine. [ABSTRACT FROM AUTHOR]

Considering the carcinogenic risk to human health, it is necessary to carry out research into arsenic (As) content in agro-food products and the impact of food processing on the final content. Yeast fermentation may represent a strategy for detoxifying some widespread beverages such as wine, beer and rice wine. A preliminary study of some commercial yeast species showed different viability responses to the presence of As. Yeasts had a noteworthy detoxification capability during fermentation, reducing the initial As content by about 75 % on average (minimum-maximum: 45-92 %), making it possible to produce wines with a considerably reduced content as compared to the corresponding grape juices from naturally As-rich soils. Nevertheless, significant differences between strains were observed in relation to resistance to arsenic toxicity and As removal capability. The choice of yeast strain can determine a difference of 40 % on the As content remaining in the wine after fermentation. Arsenic content of up to 1000 µg/L did not significantly worsen the fermentation of some wine yeasts, suggesting that the use of specific yeasts may represent an effective tool for reducing As in fermented beverages. [ABSTRACT FROM AUTHOR]

Grape pomace is a winemaking by-product that can be used to extract oenological tannins. Recently, some grape skin tannins were shown to contain very high amounts of two polyfunctional thiol precursors (3- S -glutathionylhexan-1-ol, 3- S -cysteinylhexan-1-ol) whose free forms are responsible for appreciated tropical-like flavours. This study shows that an oxidative treatment (no SO 2 ) of white grape pomace and the presence of grape leaves and stems can increase the content of the above mentioned precursors. Moreover, it shows significant differences between Sauvignon Blanc, Gewuerztraminer and Mueller-Thurgau grape pomace for the 3-mercaptohexan-1-ol precursors and 4- S -cysteinyl-4-methylpentan-2-one. The grape cultivar is crucial, but the technological ability of enhancing the level of the volatile thiol precursors simply by treating the grape marc in different ways is a promising and powerful tool for the production of potentially flavouring tannins intended for food and beverage industry. [ABSTRACT FROM AUTHOR]

Commercial tannins from several botanical sources and with different chemical and technological characteristics are used in the food and winemaking industries. Different ways to check their botanical authenticity have been studied in the last few years, through investigation of different analytical parameters. This work proposes a new, effective approach based on the quantification of 6 carbohydrates, 7 polyalcohols, and 55 phenols. 87 tannins from 12 different botanical sources were analysed following a very simple sample preparation procedure. Using Forward Stepwise Discriminant Analysis, 3 statistical models were created based on sugars content, phenols concentration and combination of the two classes of compounds for the 8 most abundant categories (i.e. oak, grape seed, grape skin, gall, chestnut, quebracho, tea and acacia). The last approach provided good results in attributing tannins to the correct botanical origin. Validation, repeated 3 times on subsets of 10% of samples, confirmed the reliability of this model. [ABSTRACT FROM AUTHOR]

Bryophytes are a large group of plants commonly used as bioindicators of metal and metalloid pollution. However, very little is known about the bryophyte genes responsible for metal(loid) detoxification, a knowledge that could provide novel tools for environmental monitoring applications. By genetic transformation and genome editing, in this study we obtained lines of the model bryophyte Marchantia polymorpha with de-regulated activity of the phytochelatin synthase (MpPCS) enzyme, responsible for the biosynthesis of metal(loid) chelators phytochelatins (PCn). Lack of PCn causes hypersensitivity to cadmium but has only subtle effects on sensitivity to excess of other highly toxic metals and the metalloid arsenic in M. polymorpha. Besides, our results indicate that MpPCS has a minor role in the maintenance of essential metals like zinc. As liverworts are sister to tracheophytes, these results suggest that the primary ancestral function of PCS genes in the common ancestor of all land plants may have been the detoxification of the non-essential cadmium ion. Hypersensitivity to cadmium further suggests that the Mp pcs mutants could become useful bioindicators to specifically detect environmental contaminations of cadmium through direct visual assessment of plant growth and pigmentation. [Display omitted] • Knockout mutants of Marchantia polymorpha phytochelatin synthase were obtained. • The MpPCS enzyme has a minor role in the maintenance of essential metals like zinc. • The mutants are hypersensitive to cadmium, but not to other metals or arsenic. • The primary ancestral function of PCS genes in land plants may be Cd detoxification. • The Mp pcs mutants could be used as visual bioindicators of Cd contamination. [ABSTRACT FROM AUTHOR]

Amongst the different factors affecting wine quality, yeast plays a crucial role in winemaking. Besides the positive contribution to the wine bouquet, yeast metabolism can also be related to wine defects, with H 2 S being one of the most well-studied. Recent evidence has shown a novel accumulation pathway from H 2 S, originating from non-volatile polysulfides. In the present study, the effect of different oenological yeasts on the accumulation of polysulfides during wine fermentation was investigated. Nine different yeasts were used to carry out semi-industrial fermentations and the resulting wines were analysed using UHPLC-HRMS for the detection of cysteinyl and glutathionyl polysulfides. Significantly higher relative formations of the cysteinyl di- and trisulfide were found for C22 compared to ExperTi and pre-com, as well as for VL3 compared to pre-com. Moreover, fermentations with FR95 resulted in significantly higher accumulations of the glutathionyl trisulfide compared to vinifications with WB1, VIN13 and pre-com, and significantly higher values were found for the glutathionyl di- and tetrasulfide with FR95 compared to pre-com. Finally, the polysulfide profiles were used to rank the yeasts from high to low risk of formation of polysulfides, with CY3079 and EXC TXL having the highest and lowest potential risk, respectively. • Polysulfide accumulation post-fermentation was influenced by different yeast strains. • Yeast CY3079 and EXC TXL had the highest and lowest risk of formation, respectively. • Differences between yeasts can be due to metabolic variation related to GSH and Cys. [ABSTRACT FROM AUTHOR]

Varietal thiols are important contributors to the aroma profile of a wide range of beverages including beer. A methodology for the simultaneous extraction and subsequent analysis of the varietal thiols 3-sulfanylhexan-1-ol (3SH), 3-sulfanylhexylacetate (3SHA) and 4-methyl-4-sulfanylpentan-2-one (4MSP), and the non-volatile precursors 3-S-cysteinylhexan-1-ol (Cys-3SH) and 3-S-glutathionylhexan-1-ol (GSH-3SH) in beer was developed and validated for the first time. The method, which utilises LC-MS/MS, was successfully tested on nine commercial beers, showing it to be widely applicable to this matrix. The syntheses of the novel internal standards d 8 -3SH and d 8 -3SHA, which allow a robust and accurate quantification of the hydronated congeners, are also reported. The simplicity of the QuEChERS-based (Quick, Easy, Cheap, Effective, Rugged and Safe) extraction allows for rapid, high throughput analyses suitable for both research and industry applications. • A QuEChERS protocol was developed to extract varietal thiols and precursors from beer. • Ebselen derivatisation enabled non-volatile varietal thiols analysis using LC-MS/MS. • Varietal thiols and precursors were analysed in a single chromatographic run. • Method performances were validated and applied to nine commercial beers samples. [ABSTRACT FROM AUTHOR]

In this work we compared the microbiological features and the fermentative aptitude of 29 different ADY available on the Italian market. Each sample was essayed by microbiological analysis and fermentations in 3 different grape musts. Attention was focused on the presence of wine spoilage microorganisms inside ADY, and on the degradation/production of secondary metabolites having a relevant impact on the quality of wine. [ABSTRACT FROM AUTHOR]

Abstract: Elemental, isotopic and archaeobotanical analysis were performed on the contents of an intact Dressel 1B amphora from a Roman navis oneraria shipwreck dating back to 100–90 BC, discovered at a depth of 42 m near Albenga (Italy). Analysis aimed at assessing the origin and nature of the samples was carried out. The chemical characterisation, in particular lead content, was consistent with an oenological product produced using ancient techniques. The organic matrix was observed and shown to have deteriorated seriously, with infiltration of sea water and migration from the clay vessel. Isotope ratio mass spectrometry (IRMS) analysis confirmed that the residue was wine, excluding the possibility of the sediment coming from the sea or the clay of the amphora. As regards palynological analysis, the pollen components were useful for diagnosing and characterising the oenological nature and geographical origin of the sample from Albenga. The extremely high percentage of grape pollen suggested that the liquid traded was must or wine subjected to little decantation. Finally, the presence of pollen from certain arboreal species widespread in central-southern Italy is in accordance with the opinion of archaeologists, who have suggested that the cargo originated in the centre-south of the Tyrrhenian area. [Copyright &y& Elsevier]

Tartaric instability of wines still represents a serious problem in terms of the commercial value of bottled wines, particularly whites, leading consumers to be suspicious as regards the effective healthiness or wholesomeness of products. The study, carried out on 536 Italian wines, investigated the potential of using Fourier Transform Infrared Spectroscopy, distinguishing between white and red/rosé wines, to create models predicting the instability of wines, assessed in comparison to two of the most widespread methods of reference: the “mini-contact test” (10min, 0°C, KHT) and the “cooling test” (5 days, −4°C). The models proposed, constructed using 80% of the samples and based on Partial Least Squares-Regression and Artificial Neural Networks, were shown to work well in terms of correct classification (from 89% to 97%) of the external validation subset (20%). As regards the more problematical question of technical management of wines before bottling, in the worst cases only 4–6% of unstable samples were erroneously classified as stable. [ABSTRACT FROM AUTHOR]

Abstract: In compliance with the European law (EC No. 510/2006), geographical indications and designations of origin for agricultural products and foodstuffs must be protected against mislabelling. This is particularly important for PDO hard cheeses, as Parmigiano Reggiano, that can cost up to the double of the no-PDO competitors. This paper presents two statistical models, based on isotopic and elemental composition, able to trace the origin of cheese also in grated and shredded forms, for which it is not possible to check the logo fire-marked on the rind. One model is able to predict the origin of seven types of European hard cheeses (in a validation step, 236 samples out of 240 are correctly recognised) and the other specifically to discriminate the PDO Parmigiano Reggiano cheese from 9 European and 2 extra-European imitators (260 out of 264 correct classifications). Both models are based on Random Forests. The most significant variables for cheese traceability common in both models are δ 13C, δ 2H, δ 15N, δ 34S and Sr, Cu, Mo, Re, Na, U, Bi, Ni, Fe, Mn, Ga, Se, and Li. These variables are linked not only to geography, but also to cow diet and cheese making processes. [Copyright &y& Elsevier]

Abstract: The aim of this work (from the FP6 project TRACE) was to develop methods based on the use of geochemical markers for the authentication of the geographical origin of cereal samples in Europe (cf. EC regulations 2081/92 and 1898/06). For the first time, the potential usefulness of combining n(87Sr)/n(86Sr) and δ13C, δ15N, δ18O and δ34S isotopic signatures, alone or with key element concentrations ([Na], [K], [Ca], [Cu] and [Rb], progressively identified out of 31 sets of results), was investigated through multiple step multivariate statistics for more than 500 cereal samples collected over 2 years from 17 sampling sites across Europe representing an extensive range of geographical and environmental characteristics. From the classification categories compared (north/south; proximity to the Atlantic Ocean/to the Mediterranean Sea/to else; bed rock geologies) the first two were the most efficient (particularly with the ten variables selected together). In some instances element concentrations made a greater impact than the isotopic tracers. Validation of models included external prediction tests on 20% of the data randomly selected and, rarely done, a study on the robustness of these multivariate data treatments to uncertainties on measurement results. With the models tested it was possible to individualise 15 of the sampling sites. [Copyright &y& Elsevier]

• Polysulfides CS n C, CS n G and GS n G were followed during 18 days of fermentation. • Synthetic grape media and Chardonnay juice showed different trends of formation. • Polysulfide accumulation was compared for different treatments of the initial matrices. • Tuckey's tests demonstrated that the treatment CuSO 4 + S resulted in increased accumulations. Over the last five years, polysulfides in wine have become a topic of interest. The finding that both yeast and the wine composition could contribute to the formation and evolution of these compounds has prompted several studies, further corroborated by the discovery of a link between polysulfides and H 2 S release during ageing. In the present study, the accumulation of cysteinylated and glutathionylated polysulfides was followed during fermentation for the first time. Synthetic grape media and Chardonnay juice treated with CuSO 4 , elemental sulfur or both were fermented, and subsequently analysed using an in-house UHPLC-HRMS method. Differences in polysulfide accumulation were observed between the two media, highlighting the role of the matrix composition. Elemental sulfur, especially when combined with CuSO 4 , resulted in significantly increased accumulations of polysulfides compared to controls in both media. Polysulfides with longer S-chains generally appeared later in the fermentation, an observation that prompted further questions on these metabolites' formation. [ABSTRACT FROM AUTHOR]

Atypical aging of white wines (ATA) is an off-flavour characterised by rapid loss of fruity aromas and the development of unpleasant odours. This study aims to evaluate the effectiveness of different oenological adjuvants (4-ethylcatechol, 4-methylcatechol, gentisic acid, hydroxytyrosol, ascorbic acid, glutathione, ellagic acid, gallic acid, galla tannin, ellagic tannin, quebracho, grape tannins) added to musts before fermentation for preventing the possible development of ATA. High resolution mass spectrometry made it possible to quantify and qualify free and conjugated IAA in wine at the end of the fermentation and subsequently 2-aminoacetophenone (AAP) was quantified after the force ageing period (6 days at 40 °C). Ascorbic acid was confirmed as the most appropriate antioxidant adjuvant which can be used for ATA defect prevention. With an almost comparable effect, gallotannin addition prevented AAP production to exceed 1 μg/L. A predicted model (ANCOVA) indicated that over 80% of the variability of potential AAP formation in wines was explained by the amount of precursors, grape variety and antioxidant treatment. Moreover, a suspect screening approach made it possible to study the kinetic formation and the consumption of the reaction metabolites formed during the oxidative degradation of IAA leading to AAP. • Ascorbic acid, glutathione, ellagic, grape and galla tannin were evaluated. • Ascorbic acid, grape and galla tannin proved to be the most promising against atypical aging. • Kinetics of precursors and intermediate metabolites were studied. • An ANCOVA model indicated that over 80% of the variability of atypical aging was explained. [ABSTRACT FROM AUTHOR]

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims "no-added sugars" and "source of fiber", as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others. [ABSTRACT FROM AUTHOR]

White truffle (Tuber magnatum Pico) is a typical product of some Italian regions, and due to its organoleptic properties it is of high economic value. To date, there is no available information on the elemental and isotopic composition of this product. For the first time the characteristic value ranges of the stable isotope ratios of the bio-elements as a whole (δ13C, δ15N, δ18O and δ34S) and of the concentration of some macro- and micro-elements (Ag, Al, B, Ba, Ca, Cd, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Pb, Sr, Zn) are now available, determined in white truffles produced in different areas of Italy (Toscana, Molise, Marche, Piemonte - Langhe, Monferrato-) and in Croatia. All the samples analysed showed values for the toxic, potentially toxic or allergenic elements lower than the legal limits. Furthermore, the ranges of variability of some elements or elements ratios (i.e. Na, B, Mg/Ca, Ba/Ca, Sr/Ca, Li/Fe, B/Al, Ba/Al) and stable isotope ratios (δ34S and δ18O) seem to be different according to the geographical origin. Therefore, the results of this first exploratory work highlight the possibility of characterising white truffles of different provenance, and suggest widening the scope of the survey throughout Italy and foreign regions. • For the first time isotopic and elemental data were determined in Italian white truffles. • Truffles isotopic and elemental data are related to geography and geology of growth area. • Langhe white truffle present lower values of δ18O (<19‰) and Na (<75 mg/kg). • Monferrato white truffle have peculiar values of δ34S (<-3‰) and of δ18O (mean value 19.9‰). • Croatian white truffles show lower values of B (<0.32 mg/kg), Sr/Ca and Mg/Ca ratios (<0.003 and < 0.6). [ABSTRACT FROM AUTHOR]

A novel ultra high pressure liquid chromatography combined with high resolution mass spectrometry (UHPLC-HRMS) method was developed to study glutathionyl and cysteinyl polysulfides in wine. Different HPLC columns were investigated in order to optimise the chromatographic resolution of the polysulfide standard mixtures synthesised in-house. The optimisation of the chromatographic conditions when trying to separate glutathionylated and cysteinylated species containing from 3 to 5 sulfur atoms proved particularly challenging, with the cationic exchange column IonPac CS12A-MS resulting to be the best column for this task.The synergistic application of the newly developed methods together with the synthesised reference standard mixtures allowed the identification and the detection of 11 different glutathionyl and cysteinyl polysulfides. Moreover, analysing 15 young white wines was possible to confirm the presence of GSSSG in wine (GS = glutathione). More importantly, this study allowed for the first identification of several symmetric and asymmetric new polysulfides, namely: GSSSSG, CSSSC (CS = cysteine), CSSSSC, CSSSG, and CSSSSG. These molecules have not previously been identified in wine, raising the question on their biogenesis and role on wine quality. Image 1 • A novel LC-HRMS method was developed for glutathionyl and cysteinyl polysulfides. • Symmetric and asymmetric polysulfides were identified using synthetic standards. • Five new polysulfides were identified in wine samples for the first time. [ABSTRACT FROM AUTHOR]

Volatile sulfur compounds (VSCs) greatly influence the sensory properties and quality of wine and arise via both biological and chemical mechanisms. VSCs formed can also act as precursors for further downstream VSCs, thus elucidating the pathways leading to their formation is paramount. Short-term additions of exogenous hydrogen sulfide (H 2 S), ethanethiol (EtSH), S-ethylthio acetate (ETA), methanethiol (MeSH) and S-methylthio acetate (MTA) were made to exponentially growing fermentations of synthetic grape medium. The VSC profiles produced from live yeast cells were compared with those from dead cells and no cells. Interestingly, this experiment allowed the identification of specific biochemical and/or chemical pathways; e.g. most of the conversion of H 2 S to EtSH, and the further step from EtSH to ETA, required the presence of live yeast cells, as did the conversion of MeSH to MTA. In contrast, the reaction from MTA to MeSH and ETA to EtSH was due primarily to chemical degradation. Ultimately, this research unravelled some of the complex interactions and interconversions between VSCs, pinpointing the key biochemical and chemical nodes. These pathways are highly interconnected and showcase the complexity of both the sulfur pathways in yeast and the reactive chemistry of sulfur-containing compounds. • Volatile sulfur compound accumulation involves biochemical and chemical reaction. • Acetylation of ethanethiol and methanethiol requires live yeast. • H 2 S, ethanethiol and methanethiol are key nodes forming downstream VSCs. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of fermentation with lactic acid bacteria (LAB) on organic acids, ascorbic acid, phenolic compounds, anthocyanins, and carotenoids of sweet orange (Citrus sinensis) juices. Juices from 'Tarocco' and 'Washington navel' oranges were fermented at 30 °C for 48 h with L. plantarum , L. rhamnosus , L. paracasei , and L. brevis without supplementation. The juice from 'Washington navel' resulted the best medium to grow LAB, especially L. brevis (1.98 ± 0.36 log CFU mL−1 at 48 h). Malic acid was thoroughly converted into lactic acid. Ascorbic acid increased in 'Tarocco' juice, peaking to 295 ± 25.3 g L−1 when fermented by L. brevis. The effects of LAB on phenolic compounds were matrix-specific, e.g., L. rhamnosus increased the levels of phenolics in 'Washington navel' juice (36.8 ± 1.51 mg L−1; p < 0.05), whereas, it reduced phenolics in 'Tarocco' juice (18.8 ± 0.7 mg L−1; p < 0.05). In 'Tarocco' juice L. brevis and L. paracasei degraded about 26% of the initial anthocyanin contents, and brought down their levels to 4.93 ± 0.10 and 4.57 ± 0.14 mg L−1, respectively. The juice from 'Washington navel' resulted the most suitable to be fermented by Lactobacillus spp. Image 1 • Lactobacillus spp. tolerated the acid environment of the orange juices. • Lactobacillus spp. performed the malolactic fermentation. • Lactobacillus spp. augmented the content of phenolic compounds in 'Washington navel' juices. • Anthocyanins were decreased during the fermentation of 'Tarocco' orange juice. [ABSTRACT FROM AUTHOR]

Chitosan is used worldwide as a food supplement and it is normally obtained from animal exoskeleton, mainly crustaceans. Chitosan produced from animals reportedly causes allergic reactions, thus only the equivalent deriving from fungi is permitted in winemaking. The OIV has issued specific methods to identify the biological origin of chitosan but these proved to be laborious and time consuming. To evaluate whether stable isotope ratios analysis could be a quicker and more effective tool to identify chitosan from fungi and from other origins, the H, C, N and O isotopic ratios of 35 samples deriving from various biosynthetic pathways are here presented. The Kruskal-Wallis test showed that δ13C and δ18O of the bulk samples were the most significant parameters (p < 0.0001), while a partial least squares discriminant analysis (PLS-DA) provided a prediction for abilities in cross-validation with a mean value of 100% both for calibration and validation subset. Diverse biosynthetic pathways during the formation of the precursor chitin influenced the isotopic composition of chitosan and allowed for an effective characterization of the product from fungi. Image 1 • In winemaking only fungi chitosan is allowed. • Biosynthetic origin of chitosan has an effect on isotopic ratios. • The isotopic ranges of chitosan from fungi and animal are different. [ABSTRACT FROM AUTHOR]

The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food flavour, aroma, and colour. Some MRPs exhibit antioxidant properties, prompting interest in their potential as natural food preservatives. This study aimed to develop a method for detecting and identifying antioxidant MRPs using high-pressure liquid chromatography (HPLC) coupled with high-resolution mass spectrometry (HRMS). By improving chromatographic conditions, the separation of antioxidant MRPs was optimised using known antioxidant MRPs as reference signals. This work also examined the effects of pH, reaction time, and different sugar-amino acid combinations on the production and composition of antioxidant MRPs. Results indicated that neutral to basic pH facilitated faster reactions, with pH 7 selected as optimal. A library of 50 m/z signals for potential antioxidant MRPs was created, and the best combinations of amino acids and sugars for their production were identified. These findings pave the way for more precise analyses of antioxidant MRPs, with future research focusing on isolating and characterising specific MRPs to understand their structures and mechanisms, ultimately contributing to the development of functional foods with natural antioxidant properties.

The aim of this work was to assess the effect of in vitro human digestion on the chemical composition (carbohydrates and phenolic compounds) and bioactivity of hydro-alcoholic-acid pomace extracts from two mandarin varieties (Clemenule and Ortanique) by measuring their antioxidant, antidiabetic, anti-glycative, hypolipidemic, and anti-inflammatory properties. The phenolic compound profile showed that nobiletin was the main flavonoid found in the extracts and digests of Clemenule pomace and extract, while isosinensetin/sinensetin/tangeretin were the ones in the Ortanique samples. The digests of Clemenule and Ortanique extracts showed Folin reaction values of 9.74 and 9.20 mg gallic acid equivalents (GAE)/g of sample, ABTS values of 83.2 and 91.7 µmol Trolox equivalents (TE)/g of sample, and ORAC-FL values of 142.8 and 891.6 µmol TE/g of sample, respectively. Extracts (50-500 µg/mL) inhibited intracellular reactive oxygen species (ROS) formation in CCD-18Co cells under physiological and oxidative-induced conditions. Clemenule and Ortanique extract digests showed IC 50 values of 13.50 and 11.07 mg/mL for α-glucosidase, 28.79 and 69.64 mg/mL for α-amylase, and 16.50 and 12.77 mg/mL for AGEs, and 2.259 ± 0.267 and 0.713 ± 0.065 mg/mL for pancreatic lipase inhibition, respectively. Ortanique extract (250-1000 µg/mL) inhibited the production of nitric oxide in RAW264.7 macrophages under inflammation-induced conditions, and intracellular ROS formation. In conclusion, altogether, the results supported the potential of mandarin extracts to be used as health promoters by reducing the risk of non-communicable chronic diseases.

Global warming, heat waves, and seasonal drought pose serious threats to crops, such as grapevine, that are valued for their secondary metabolites, which are of primary importance for the wine industry. Discriminating the effects of distinct environmental factors in the open field is challenging. In the present study, in vitro cultured berries of Sauvignon Blanc were exposed to individual and combined stress factors to investigate the effects on the biosynthesis of the thiol precursors. Our results confirm the complexity and extreme reactivity of the accumulation process in grapes. However, they also indicate that heat stress has a positive effect on the production of the Cys-3SH precursor. Moreover, we identified several candidate genes, such as VvGSTs and VvGGT that are potentially involved in biosynthesis and consistently modulated. Nonetheless, we were unable to conclusively determine the effects of stresses on the biosynthesis of other precursors nor could we formulate hypotheses regarding their regulation.

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterised by a high content of free and glycosylated monoterpenoids, which gives wines very intense notes of ripe fruit and flowers. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, hotrienol, diendiols, trans/cis -8-hydroxy linalool, geranic acid and myrcene, that give citrus, rose, and peach notes. Except for quali-quantitative analysis, no investigations regarding the isotopic values of the target volatile compounds in grapes and wines are documented in the literature. Nevertheless, the analysis of the stable isotope ratio represents a modern and powerful tool used by the laboratories responsible for official consumer protection, for food quality and genuineness assessment. To this aim, the aromatic compounds extracted from grapes and wine were analysed both by GC-MS/MS, to define the aroma profiles, and by GC-C/Py-IRMS, for a preliminary isotope compound-specific investigation. Seventeen samples of Moscato Giallo grapes were collected during the harvest season in 2021 from two Italian regions renowned for the cultivation of this aromatic variety, Trentino Alto Adige and Veneto, and the corresponding wines were produced at micro-winery scale. The GC-MS/MS analysis confirmed the presence of the typical terpenoids both in glycosylated and free forms, responsible for the characteristic aroma of the Moscato Giallo variety, while the compound-specific isotope ratio analysis allowed us to determine the carbon (δ 13 C) and hydrogen (δ 2 H) isotopic signatures of the major volatile compounds for the first time.

Atypical aging (ATA) is a well-known wine defect that leads to unacceptable off-odors of wet mop, soap, waxy, furniture varnish, and dish rag. The main compound that is responsible for these undesired scents, 2-aminoacetophenone (AAP), results from the oxidative degradation of 3-indole acetic acid. This study aimed to investigate different technological factors for a possible effect on the oxygen radical absorption capacity (ORAC) and ATA development in white wine. Oxygenation during fermentation did not result in a significant effect on the development of ORAC or ATA development. Instead, the addition of ascorbic acid after vinification led to increased ORAC and decreased AAP formation. The first evidence of a tendency toward a correlation between ORAC and potential ATA development was found, with r = 0.365. This study showed the potential of the ORAC assay for an early assessment of the possible formation of ATA during wine storage.

Traditional sparkling wine production is a lengthy and costly process, involving a double fermentation step and a period of aging sur lie ; thus, monitoring quality during the key manufacturing stages is crucial. The effects of the second fermentation on the development of 2-aminoacetophenone (AAP), the main marker of the atypical aging (ATA) defect, were investigated on 55 base wines (BWs) and corresponding sparkling wines (SWs) produced in an experimental winery. While the AAP content of the SWs was observed to be higher than the BWs, it was found that an artificial aging test carried out on the BWs could be a good predictor of ATA development in SWs. Further, the antioxidant capacity of the SWs was noticed to correlate well with the potential AAP formed during accelerated aging. Finally, an analysis of covariance (ANCOVA) model of linearization capable of predicting AAP formation in SWs using the data obtained from the corresponding BWs was created.

Balsamic vinegar of Modena (ABM) is a product obtained from concentrated grape must with the addition of wine vinegar. It can be adulterated with the addition of exogenous water. The official method EN16466-3, based on the analysis of the stable isotope ratio δ 18 O of the water, is not applicable to ABM with high density (above 1.20 at 20 °C). In this work, for the first time, the official method was modified, providing for a prior dilution of the sample and applying a correction of the data in order to eliminate the isotopic contribution of the diluent, whereupon the within- and between-day standard deviations of repeatability (Sr) were estimated. Considering the limit values of δ 18 O for vinegar and concentrated must, the threshold limit of δ 18 O, below which the ABM product can be considered adulterated, has been identified.

Windstorms and salvage logging lead to huge soil disturbance in alpine spruce forests, potentially affecting soil-living arthropods. However, the impacts of forest loss and possible interactions with underlying ecological gradients on soil microarthropod communities remain little known, especially across different environmental conditions. Here we used DNA metabarcoding approach to study wind-induced disturbances on forest communities of springtails and soil mites. In particular, we aimed to test the effect of forest soil disturbance on the abundance, richness, species composition, and functional guilds of microarthropods. We sampled 29 pairs of windfall-forest sites across gradients of elevation, precipitation, aspect and slope, 2 years after a massive windstorm, named Vaia, which hit North-Eastern Italy in October 2018. Our results showed that wind-induced disturbances led to detrimental impacts on soil-living communities. Abundance of microarthropods decreased in windfalls, but with interacting effects with precipitation gradients. Operative Taxonomic Units (OTU) richness strongly decreased in post-disturbance sites, particularly affecting plant-feeder trophic guilds. Furthermore, species composition analyses revealed that communities occurring in post-disturbance sites were different to those in undisturbed forests ( i.e ., stands without wind damage). However, variables at different spatial scales played different roles depending on the considered taxon. Our study contributes to shed light on the impacts on important, but often neglected arthropod communities after windstorm in spruce forests. Effects of forest disturbance are often mediated by underlying large scale ecological gradients, such as precipitation and topography. Massive impacts of stronger and more frequent windstorms are expected to hit forests in the future; given the response we recorded, mediated by environmental features, forest managers need to take site-specific conservation measures., Competing Interests: The authors declare that they have no competing interests., (© 2023 Nardi et al.)

Cannabidiol (CBD) is a non-psychoactive cannabinoid of Cannabis sativa that exhibits several beneficial pharmacological effects, including anti-inflammatory and antioxidant properties. The molecule can be obtained via extraction from the plant or through a biosynthetic route. The two products have both advantages and disadvantages, thus necessitating the development of methods capable of distinguishing between the two products. In this study, for the first time, the analysis of the stable isotope ratios of oxygen and hydrogen demonstrated high efficiency in the discrimination of CBD of a totally natural origin from that obtained through chemical synthesis. Considering a probability level of 95%, it was possible to identify threshold values for δ 2 H and δ 18 O of the totally natural CBD of -215‱ and +23.4‱, respectively. Higher values may indicate a non-entirely natural origin of CBD (i.e., a biosynthetic molecule).

Alpine pastures have not yet been extensively studied with regard to the presence of alkaloids in herbaceous plants. In this work the alkaloid profiles were characterised from a selection of 62 herbs collected from alpine pastures in north-eastern Italy. High-performance liquid chromatography coupled to a hybrid quadrupole-orbitrap mass spectrometer was used to evaluate the presence of 41 different alkaloids and quantify them using a targeted approach. Provisionally, 118 alkaloids were identified, including both free and glycosylated forms, making use of a homemade database and a suspect screening approach. rucifoline, gramine, heliotrine, lycopsamine, seneciphylline, and veratramine were quantified with concentrations ranging from 6 to about 100 µg kg -1 in 6 plants. Herbaceous plants belonging to the most well-represented plant families (Poaceae, 9 species; Asteraceae, 7; Lamiaceae, 6) showed distinct and characteristic alkaloid profiles and were correctly reclassified with an average accuracy of 85% (Partial Least Squares - Discriminant Analysis).

Chitosan is a natural polysaccharide which has been authorized for oenological practices for the treatment of musts and wines. This authorization is limited to chitosan of fungal origin while that of crustacean origin is prohibited. To guarantee its origin, a method based on the measurement of the stable isotope ratios (SIR) of carbon δ 13 C, nitrogen δ 15 N, oxygen δ 18 O and hydrogen δ 2 H of chitosan has been recently proposed without indicating the threshold authenticity limits of these parameters which, for the first time, were estimated in this paper. In addition, on part of the samples analysed through SIR, Fourier transform infrared spectrometry (FTIR) and thermogravimetric analysis (TGA) were performed as simple and rapid discrimination methods due to limited technological resources. Samples having δ 13 C values above -14.2‱ and below -125.1‱ can be considered as authentic fungal chitosan without needing to analyse other parameters. If the δ 13 C value falls between -25.1‱ and -24.9‱, it is necessary to proceed further with the evaluation of the parameter δ 15 N, which must be above +2.7‱. Samples having δ 18 O values lower than +25.3‱ can be considered as authentic fungal chitosan. The combination of maximum degradation temperatures (obtained using TGA) and peak areas of Amide I and NH 2 /Amide II (obtained using FTIR) also allows the discrimination between the two origins of the polysaccharide. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) based on TGA, FTIR and SIR data successfully distributed the tested samples into informative clusters. Therefore, we present the technologies described as part of a robust analytical strategy for the correct identification of chitosan samples from crustaceans or fungi.

Myo -inositol polyalcohol is a characteristic component of natural and concentrated grape musts (CMs), and Regulation (EU) no. 1308/2013 prescribes its presence as a marker of the authenticity of rectified concentrated must (RCM). Other polyalcohols besides myo -inositol, such as scyllo -inositol or minor sugars, could be considered authenticity markers, but an extensive search in the literature yielded no exhaustively investigated study of their concentration variability in genuine products. The aim of this study was to create an extensive national data bank of minor carbohydrates profiles and investigate the impact of the geographical origin and the different vintages on the concentration of these compounds; to this end, 450 authentic Italian grape musts of different varieties were sampled and analyzed during the harvest season in 2019, 2020, and 2021. The grape musts from the Italian wine-growing areas CII and CIIIb had myo - and scyllo -inositol contents always higher than 756 and 39 mg/kg of sugar, respectively. Conversely, also considering other mono- and disaccharides, sucrose, sorbitol, lactose, maltose, and isomaltose showed contents always lower than 534, 1207, 390, 2222, and 1639 mg/kg of sugar, respectively. The general applicability to the CM and RCM of the proposed authenticity thresholds, established in the must, was demonstrated by studying the influence of must concentration on the myo - and scyllo -inositol content. Inter-laboratory comparison experiments were also conducted to harmonize and characterize laboratory methods and validate the analytical dataset. Based on the obtained results, the text of the EU legislation (Reg. (EU) 1308/2013), which defines the characteristics of the must and the CRM product, should be revised.

Curcuminoid complex, a mixture of curcumin, demethoxycurcumin and didemethoxycurcumin, is one of the most popular antioxidants of natural origin, and it has a multitude of other health benefits. It is threatened by the proliferation of counterfeit products on the market containing synthetic curcuminoids whose addition is difficult to identify as they present the three curcuminoid forms in the correct ratios. Consequently, the necessity to detect this fraudulent practice is escalating. Carbon-14 analysis is the most effective available method, but it is also expensive and difficult to implement. This paper describes the first attempt to characterize natural curcuminoids and their synthetic form, used as an adulterant, through the analysis of stable isotope ratios of carbon and hydrogen (expressed as δ 13 C and δ 2 H). Carbon values greater than -28.6‱ and hydrogen values greater than -71‱ may indicate the addition of synthetic curcuminoids to the natural ones.

Introduction: In this study, we supplemented models of Caciotta-like cheese with blackcurrant ( Ribes nigrum ) and Cornelian cherry ( Cornus mas ), as they have a high content of polyphenols, known as phytochemicals associated with health benefits. We evaluated the microbial composition, organoleptic aspects, total phenolic content, and chemical composition of model cheeses enriched with blackcurrant and Cornelian cherry., Methods: Two different suppliers have been tested: a conventional and an organic one. Two different conditions of preparation (freeze-dried and not freeze-dried) were tested in two different amounts (0.3 and 0.6% dry weight w/v milk volume). Polyphenols were determined using Folin-Ciocalteu reaction and spectrometry; microbial community was determined with selective 24 media and plate counts; composition was determined using nuclear magnetic resonance spectrometry. Organoleptic tests with an untrained panel have been performed., Results: The enrichments with blackcurrant and Cornelian cherry increased the total polyphenol content in model cheeses, in particular, when blackcurrant and Cornelian cherry were from conventional farming. Blackcurrant-enriched cheeses showed higher counts of lactic acid bacteria, higher levels of organic acids, amino acids, gamma-aminobutyric acid, histamine, and lower amount of monosaccharides deriving from bacterial lactose fermentation in cheese, suggesting a positive effect of blackcurrant compounds on the growth and activity of lactic acid bacteria. The enrichments did not affect the acceptance of the cheese, neither by blackcurrant nor by Cornelian cherry incorporation, with the exception of the appearance., Discussion: Overall, we showed that cheeses enriched with blackcurrant or Cornelian cherry from conventional farming increased the bioactive potential of the dairy product without having an adverse effect on the microbial community, physiochemical properties, or organoleptic properties., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2023 Andersen, Bosetti, Mancini, Solovyev, Nardin, Bontempo, Larcher and Franciosi.)

The authenticity of grape musts is normally checked through a time-consuming stable isotopic analysis of carbon ( δ 13 C) after fermentation and distillation by following the official OIV MA AS-312-06 method. In this study, the alternative use of a technique based on δ 13 C isotopic analysis of the major sugars of the grape must by liquid chromatography coupled with isotope ratio mass spectrometry (LC-IRMS) is provided. It allows not only the detection of the fraudulent addition to grape must of exogenous glucose and fructose deriving from C4 plants but also the characterisation of it based on its geographical origin. In order to discriminate between musts from different areas of Italy, a preliminary dataset was considered; the δ 13 C isotopic ratios of glucose and fructose of around 100 authentic samples were analysed. The two analysed parameters, ranging from -29.8‱ to -21.9‱, are well correlated (R 2 = 0.7802) and the northern regions showed significantly more negative δ 13 C values for both sugars than the rest of the dataset.

Background: Atypical ageing (ATA) is an aroma defect that occurs in white wines and entails a loss of varietal aromas as well as scents of wet mop, shoe polish and dish rag. 2-Aminoacetophenone (2AAP) - a degradation product of indole-3-acetic acid (IAA) - has been described as the main odour-active compound and chemical marker responsible for this off-flavour. A stress reaction in the vineyard triggered by climatic, pedological and viticultural factors can ultimately cause ATA development in wines and remarkably affect wine quality. The aim of this research was to investigate the influence of three grapevine management systems on the occurrence of ATA. The experiments were carried out on Pinot Blanc grape samples from vines cultivated using one conventional and two organic approaches. The management systems mainly differed for the fertilisation regime and the weed control., Results: The amino acid profiles as well as 2AAP and its precursors were quantified in musts and wines using ultra-high-performance liquid chromatography coupled to a high-resolution mass spectrometer. The results showed the existence of a strong vintage effect, while no influence of the use of different agronomic systems was observed., Conclusion: The study revealed that an efficient implementation of different grapevine production systems did not affect ATA development in Pinot Blanc wines. This finding is of great relevance for winegrowers and winemakers as it demonstrates that a well-planned organic management system correctly adjusted to the climatic conditions does not pose a threat towards the development of ATA-related compounds in wine. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry., (© 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)

In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactive compounds composing of the snacks with health promoting properties (antioxidant, anti-inflammatory, and antidiabetic). TGS polyphenolic profile was analyzed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) finding mainly flavonoids, phenolic acids, and anthocyanins, which may exert antioxidant, anti-inflammatory, and carbohydrase inhibition capacities. TGS digest showed antioxidant and antidiabetic potential compared to the undigested sample (p < 0.05). Yogurt and biscuits with TGS were developed with the nutrition claims “no-added sugars” and “source of fiber” and were digested in vitro to evaluate the bioaccessibility of compounds with health promoting properties after food processing and digestion. After in vitro simulation of digestion, bioactive properties were enhanced for control and TGS snacks which may be attributed to the formation/release of compounds with health-promoting properties. Biscuits showed significant increase in ABTS antioxidant capacity and yogurt showed increased α-glucosidase inhibition capacity by the addition of TGS (p < 0.05). Polyphenols from TGS and bioactive peptides from snacks which may be released during digestion might be responsible for the observed bioactivities. Consumer’s acceptance of TGS yogurt and biscuits showed scores of 6.3 and 5.1 (scale 1−9), respectively, showing TGS yogurt had higher overall acceptance. Sensory profile assessed by check-all-that-apply + just-about-right (CATA+JAR) showed most of the attributes were evaluated as “just about right”, supporting good food quality. The developed yogurt presented adequate shelf-life parameters for 28 days. TGS yogurt with higher acceptability showed reduced ROS formation (p < 0.05) induced by tert-butyl hydroperoxide (1 mM) in CCD-18Co colon cells and RAW264.7 macrophages when pre-treated with concentrations 500−1000 and 100−500 µg/mL of the digests, respectively. Moreover, TGS yogurt digest pre-treatment reduced nitric oxide (NO) production (p < 0.05) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, showing anti-inflammatory potential. Bioactive peptides generated during lactic fermentation and digestion process may be contributors to intracellular effects. In conclusion, yogurt and biscuits with Tannat grape skin addition were obtained with nutrition claims “no-added sugars” and “source of fiber” with the potential to modulate key biochemical events associated with diabetes pathogenesis.

Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aromatic characteristics, in raw cow milk butter processed by traditional fermentation, in fourteen small farms called "Malga", located in the Trentino province (Alpine region, North-East of Italy). The physicochemical and aromatic characterization of traditional mountain butter (TMB) showed a low moisture level depending on the Malga producing the butter. Counts of lactic acid bacteria, Staphylococci , and coliforms, as well as diacetyl/acetoin concentrations exhibited changes according to the geographical origin of Malga and the residual humidity of butter. MiSeq Illumina data analysis revealed that the relative abundance of Lactococcus was higher in TMB samples with the highest values of acetoin (acetoin higher than 10 mg/kg). The traditional mountain butter bacterial community was characterized by a "core dominance" of psychrotrophic genera, mainly Acinetobacter and Pseudomonas , but according to ANCOM analysis, a complex bacterial population emerged and specific bacterial genera were able to characterize the TMB bacteria community, with their high abundance, based on the Malga producing the butter.

This research details the development of a novel LC-MS/MS method involving a QuEChERS-based extraction that, for the first time, achieves the fast and concurrent analysis of both free varietal thiols (3-sulfanylhexan-1-ol, 3-sulfanylhexyl acetate, and 4-methyl-4-sulfanylpentan-2-one) and their S-glutathionylated/S-cysteinylated precursors in wine samples. Limits of detections for the free thiols were comparable to or lower than those obtained with previously reported more laborious methods. Repeatability for the free thiols ranged between 3-19% and from 0.1-7.7% for the thiol precursors. The method was subsequently applied to the analysis of a selection of 22 wines from a range of different grape varieties. The rapidity of this method combined with its sensitivity makes it suitable for both research and industry applications., Competing Interests: Declaration of Competing Interest Editorial Office Journal of Chromatography A Dear Journal Editor, Hereby the authors of the manuscript entitled ‘First concurrent liquid chromatography-tandem mass spectrometry analysis of varietal thiols and their precursors in wine’, which was submitted to the Journal of Chromatography A declare that: They have no conflict of interest. The authors: Loris Tonidandel, Roberto Larcher, Alice Barbero, Rebecca E. Jelley, Bruno Fedrizzi, (Copyright © 2021. Published by Elsevier B.V.)

Stable isotope ratio analysis has been widely used for traceability and authenticity purposes in relation to various food commodities, but only in a limited number of herb and spice species. This study explored the stable isotope ratios of carbon, nitrogen, sulfur, oxygen, and hydrogen (δ 13 C, δ 15 N, δ 34 S, δ 18 O, and δ 2 H) of 119 herbs and spices belonging to 116 plant species and 57 plant families collected from the Italian market for the first time. The characteristic value ranges of δ 13 C, δ 15 N, δ 34 S, δ 18 O, and δ 2 H of the herbs and spices went from -31.0 to -11.6, -4.7 to 12.0, -5.0 to 22.0, 14.7 to 46.0, and -158 to -12‰, respectively. The isotopic profiles within and between common botanical families and their similarity/dissimilarity between herbs and spices belonging to the common botanical families are also discussed here. The results of this exploratory work highlight the possibility of characterizing herbs and spices and suggest widening the scope of the survey through more extensive sampling and focusing on specific plant species., Competing Interests: The authors declare no competing financial interest., (© 2021 The Authors. Published by American Chemical Society.)