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The analysis of complex samples is a big analytical challenge due to the vast number of compounds present in these samples as well as the influence matrix components could cause in the methodology. In this way, comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC × GC–MS) is a very powerful tool to achieve the characterization of complex samples. Nevertheless, due to possible coelutions occurring in these matrices, mixed spectra are generally obtained with electron ionization (EI) which could extremely complicate the identification of the analytes. Thereby, new methodology setups are required to improve the confidence on the identification in non-targeted determinations. Here, we present a high-throughput methodology consisting of GC × GC with flow modulation coupled to high-resolution atmospheric pressure mass spectrometry (HRMS) via a novel tube plasma ion source (TPI). The flow modulator allows to easily automate the GC × GC method compared to traditional cryo-modulators, while the soft ionization provided by TPI helps to preserve the [M]+• or [M+H]+ ions, thus increasing the confidence in the identification. Additionally, the combination of a flow modulation with an atmospheric pressure mass spectrometer significantly improves the sensitivity over flow modulated GC × GC-EI-MS methods because no split is required. This methodology was applied to the analysis of a complex sample such as vermouth where the volatile profile is usually considered by consumers as a product quality indicator since it raises the first sensations produced during its consumption. Using this approach, different classes of compounds were tentatively identified in the sample, including monoterpenes, terpenoids, sesquiterpenoids and carboxylic acid, and carboxylate esters among others, showing the great potential of a GC × GC-TPI-qTOF-MS platform for improving the confidence of the identifications in non-targeted applications. [ABSTRACT FROM AUTHOR]

The quality and type of Vermouth, "aromatized fortified wine", depend on the quality and nature of the base wine and on the quality and quantity of added herbs. The aim of this work was to obtain Vermouth wine, by aromatizing Smederevka white wine, and to evaluate its aromatic profile and sensory characteristics. The wine was produced from grapes of autochthonous variety Smederevka (Vitis vinifera L.) grown in the Southern Serbia. For obtaining Vermouth wine, the macerate was prepared by the addition of dried and finely ground parts and extract of twelve aromatic plants in 1L of 40% ethanol. Seeds of anise (Pimpinella anisum L), cumin (Carum Carvi), fennel (Fructus Foenicili) and coriander (Coriandrum sativum L.), yarrow (Achillea millefolium) flower, extract of vanilla (Vanilla planifolia), cinnamon bark (Cinnamomum verum J. Presl), common centaury (Centaurium erythraea) and mint (Mentha piperita) leaves, clove flower sticks (Syzygium aromaticum), and nutmeg (Myristica fragrans) and blueberry (Vaccinium myrtillus L.) fruits were used. Extraction of volatile compounds from Vermouth was performed by Headspace-Solid Phase Microextraction (HS-SPME) whereas identification was done by GC/MS and GC/FID. The intensity of the sensory attributes was assessed according to a 100-point scale. Analyses were done in triplicate, while Smederevka wine was used as a control. The terpenes were most abundant volatile compounds identified in Vermouth (13), followed by esters (10), and higher alcohols (4). Despite the fact that higher alcohols were present in the highest concentration (total content was 100 mg/L), they did not contribute to the wine aroma because their concentrations were below sensory perception threshold. To further assess impact of quantified compounds on the overall aroma profile of the analyzed Vermouth, odor activity values (OAVs) were computed as the ratio of the volatile component concentration to its odor threshold value (ODT). A total of 12 volatile compounds were quantified and identified as crucial odorants (OAVs above 1.0). In sensory evaluation Vermouth was rated with 52 points. Compared to the control, higher grades were obtained especially for olfactory perceptions (fineness and intensity) and for gustatory perceptions (purity and structure). The addition of aromatic plant extract during Vermouth production resulted in a specific volatile profile, primarily attributed to markedly high concentrations of terpenes. The sensory characteristics of the Vermouth were improved, particularly in terms of the finesse and intensity of the wine structure. [ABSTRACT FROM AUTHOR]

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Wild apricot vermouths (WAV) of different sugar levels (8, 10 and 12 °Brix), different alcohol levels (15, 17 and 19%) and spice levels (2.5 and 5%) were prepared. The product was matured for six months and evaluated for physicochemical characteristics at 0, 3 and 6 months of maturation. In general, ethyl alcohol content decreased in wild apricot vermouth of all treatments during maturation for six months, in proportion to their initial values. The decrease in TSS was revealed with the advancement of the storage period of six months. A similar trend was observed for total sugars with the advancement of the ageing period. The amount of reducing sugars, however, increased with the prolongation of the maturation period. The total esters content in WAV increased with the advancement of the ageing period, irrespective of their alcohol content. However, the volatile acidity showed a very little increase during ageing but remained non-significant among the different treatments. Total phenols content in WAV decreased by both the ageing period of six months and an increase in alcohol level. A non-significant increase in the titratable acidity with an ageing period was observed in all the WAV having different alcohol levels. The effect of spice extract levels added in the preparation of WAV showed that with the advancement of storage period total esters increased from 246.8 to 272.8 mg/L and 252.8 to 280.6 mg/L for WAV having 2.5 and 5% spices content, respectively. In brief, an overview of the entire results revealed that there was an interactive effect of alcohol level, the sugar level and the spice extract during maturation of wild apricot vermouth. It can be concluded that the maturation of WAV exerted a favourable effect on physico-chemical properties of wild apricot vermouth and is thus, considered desirable. [ABSTRACT FROM AUTHOR]

Wild apricot fruit (Prunus armenica L.) found grown naturally in hilly areas of northern India. The fruit is highly acidic, fibrous but good in TSS (°B) and thus, not utilized commercially. However it is used in the preparation of traditional distilled alcoholic beverage moori which is not only higher in methanol (2268.35 mg/L) but also in microbial pathogens. The present study was conducted to prepare wild apricot sweet vermouth having different alcohol levels (15, 17 and 19%), different sugar levels (8, 10 and 12°B) and spices and herbal extract levels (2.5 and 5.0%). The base wine prepared from wild apricot fruits found to posses better antioxidant activity and total phenols over traditional drink moori. Further, the base wine contained residual sugars, desirable acidity, proper amount of TSS, low volatile acidity and satisfactory amount of total phenols and total esters and hence was found suitable for vermouth preparation. Out of three different alcohol levels used, the highest TSS, ethanol, higher alcohols and total esters were found in 19% alcohol level vermouth whereas, total sugars, titratable acidity and total phenols were recorded in 15% alcohol level wild apricot vermouth. Out of three different sugar level used, vermouth having 12% sugar had the highest TSS, reducing sugars, total sugars and total esters as well as total carotenoids. Further, 5% spices extract had more pronounced effect on TSS, total sugars, titratable acidity, total esters and total phenols than 2.5% spices level. On the basis of functional properties, a product having 8% sugar, 17% alcohol and 5% spices extract was adjudged to be best and recommended for further preparation. [ABSTRACT FROM AUTHOR]

Dynamic sensory techniques have strongly evolved in the last decades, seeking to recreate the consumer's experience as similarly as possible to reality. To achieve a better comprehension of the dynamic interaction between different food pairings in terms of both, sensory perception and consumers' emotional response, food pairings of chocolate with three different beverages, coffee, vermouth and wine, were assessed by means of a multi-intake protocol. Results showed the effect of successive intakes in the different pairings along time, demonstrating that dynamic methodologies are required to capture the complete evaluation of the pairing combination, for either sensory perception or emotional response. The results herein observed, strongly suggest a dynamic relation between the sensations perceived in each food pairing and the evoked emotions along time. This research also has shown that the application of the multi-bite and multi-sip protocol is suitable for the detection of variations in the sensations and emotions elicited by the food pairing consumption through time. • TDS and TDE captured perceived sensations and evoked emotions in food pairings. • Multi-intake protocols are optimal for evaluating food pairings along time. • Differences on TDS and TDE results according to pairings have been found. • Associations between TDS and TDE results have been proved by means of STATIS. • Initial time (t0) shows more differences among food pairings on TDS than on TDE. [ABSTRACT FROM AUTHOR]

The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected TSS, apparent viscosity, pH, esters, free aldehyde, total sugar, K, Cu and Mn contents. Level of spices extract (2.5 & 5.0) did not effect TSS (ºB), titrable acidity, colour, total sugar, total tannins, volatile acidity, increased mineral contents except for K, esters and aldehyde contents. Increase in alcohol content upto 15% increased the sensory score of the product. Increased quantity of spices extract, however, decreased the mean sensory quality of vermouth. However, sensory scores for 4 or 8% sugar and 2.5 or, 5.0% spices extracted were similar. A product with 15% alcohol, 4% sugar and 2.5% spices extract was preferred the most in overall sensory quality. The studies revealed that apple fruit is suitable for making vermouth by the method described. The spices, herbs, their parts and the quantities used are also reported.A composição de vinho de maçã demonstrou ser satisfatório para se convertido em vermute. O extrato de especiarias apresentou mais TSS, taninos, esters, porém os ácido volátil titulaveis foi mais baixo que no vinho de maçã. Estudos foram realizados para aperfeiçoar e desenvolver vermute de maçã contendo diferentes concentrações de ethanol (12%, 15%, 18%), de açúcar (4%-8%) e extrato de especiarias (2.5%-5.0%).. Diferenças significativas em características de fisíco-químicas e sensoriais entre os vermutes com concentrações diferentes de álcool, açúcar e extrato de especiarias foram observados. Geralmente, o conteúdo superior de etanol contribuiu para uma redução da acidez de titulavel, taninos, macroelementos , unidades de coloração, microelementos e viscosidade aumentando a concentração total de esteres. O aumento do nível de açúcar afetou o TSS, viscosidade aparente, pH, esters, aldeído, açúcar total, K, Cu e Mn. Nível de extrato de especiarias (2.5 -5.0%) não afetou TSS (Bº), acidez de titulavel, coloração, açúcar total, taninos totais, acidez volátil, aumentou o conteúdo de minerais com exceção de K, esters e aldeídos. Elevando a concentração de álcool para 15% se obteve escores superiores na avaliação sensorial. Uma elevação na concentração de especiarias contribui para diminuir a qualidade sensorial do vermute. Porém, pontuações sensoriais semelhantes foram obtidas em formulações contendo de 4 - 8% açúcar e 2.5 - 5.0% especiarias. Um produto contendo 15% álcool, 4% açúcar e 2.5% extrato de especiarias foi preferido com relação aos demais pelas suas qualidade sensoriais superiores. Os estudos revelaram que a maçã é considerada uma fruta satisfatória para a fabricação de vermute pelo método descrito. Também são informadas as especiarias, ervas, bem como as quantidades utilizadas.

The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected TSS, apparent viscosity, pH, esters, free aldehyde, total sugar, K, Cu and Mn contents. Level of spices extract (2.5 & 5.0) did not effect TSS (ºB), titrable acidity, colour, total sugar, total tannins, volatile acidity, increased mineral contents except for K, esters and aldehyde contents. Increase in alcohol content upto 15% increased the sensory score of the product. Increased quantity of spices extract, however, decreased the mean sensory quality of vermouth. However, sensory scores for 4 or 8% sugar and 2.5 or, 5.0% spices extracted were similar. A product with 15% alcohol, 4% sugar and 2.5% spices extract was preferred the most in overall sensory quality. The studies revealed that apple fruit is suitable for making vermouth by the method described. The spices, herbs, their parts and the quantities used are also reported.

In order to establish the dynamics of the physical-chemical parameters of flavoured wines and vermouth type wines, obtained by the addition of hydroalcoholic macerates from plants to the Sauvignon Blanc wine variety, we analyzed certain physical and chemical characteristics (D2020, Alcool %, Total dry extract g/l, Free sugar g/l, Unreducing extract g/l, Total Acidity g/l C4H6O6, Free SO2 mg/l Total SO2 mg/l) for 9 samples. Compared to the main wine parameters, the tested parameters had the following evolution: Alcoholic strength, Free sugar and Density increased in vermouth type wines, Total acidity decreased slightly in flavoured wines and more obvious in vermouth type wines. The total dry extract increased sharply in vermouth type wines and the unreducing extract decreased sharply in vermouth type wines. The amount of Free SO2 was higher in flavoured wines, but Total SO2 had lower values, both for flavoured wines and vermouth type wines, comparative to Sauvignon Blanc wine. Plants macerates added to the Sauvignon Blanc basic wine, influenced most of the physical-chemical parameters and provided new qualitative features to resulting beverages. [ABSTRACT FROM AUTHOR]

The reaction of α- and β-thujones with dansylhydrazine (DNSH) was studied using reversed phase liquid chromatography (LC) with fluorescence detection. The derivatization procedure, although slow, was applied for determination of α-thujone in white vermouth at concentrations 0.45–4.5 µg/L using a C18 solid phase extraction column for cleanup; recoveries of added α-thujone were in the range 60–77%. Separation of dansyl α- and β-thujones was achieved by LC and their identity confirmed by LC-tandem mass spectrometry (MS/MS). [ABSTRACT FROM AUTHOR]