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J Chromatogr A

Title:		Recent developments in the analysis of musty odour compounds in water and wine: A review
Author(s):		Callejon RM; Ubeda C; Rios-Reina R; Morales ML; Troncoso AM;
Address:		"Area de Nutricion y Bromatologia, Facultad de Farmacia, Universidad de Sevilla, C/P, Garcia Gonzalez n degrees 2, E-41012 Sevilla, Spain. Universidad Autonoma de Chile, Chile. Area de Nutricion y Bromatologia, Facultad de Farmacia, Universidad de Sevilla, C/P, Garcia Gonzalez n degrees 2, E-41012 Sevilla, Spain. Electronic address: amtroncoso@us.es"
Journal Title:		J Chromatogr A
Year:		2016
Volume:		20150905
Issue:
Page Number:		72 - 85
DOI:		10.1016/j.chroma.2015.09.008
ISSN/ISBN:		1873-3778 (Electronic) 0021-9673 (Linking)
Abstract:		"One of the most common taints in foods is a musty or earthy odour, which is commonly associated with the activity of microorganisms. Liquid foods, particularly wine and water, can be affected by this defect due to the presence of certain aromatic organic compounds at very low concentrations (ng/L) consistent with human threshold perception levels. The volatile compounds responsible for a mouldy off-aroma include approximately 20 compounds, namely, haloanisoles, geosmin, 2-methylisoborneol, several alkyl-methoxypyrazines, 1-octen-3-ol, 1-octen-3-one, trans-octenol, 3-octanone, fenchol and fenchone. Methods for determining these very low concentrations of odour compounds must be extremely sensitive and selective with efficient preconcentration treatments. A number of extraction techniques based on LLME (liquid-liquid microextraction), SPME (solid-phase microextraction) or SBSE (stir-bar sorptive extraction) can be applied and should be selected on a case-by-case basis. Moreover, recent developments in GC instrumentation coupled to different detection systems can effectively increase the selectivity and sensitivity of the analysis of target compounds"
Keywords:		Food Technology/*trends Gas Chromatography-Mass Spectrometry Humans Ketones/analysis Odorants/*analysis Volatile Organic Compounds/analysis Water/*chemistry Wine/*analysis Beverages Chromatography Musty odour Off-flavour Sample preparation Sensory thresho;
Notes:		"MedlineCallejon, R M Ubeda, C Rios-Reina, R Morales, M L Troncoso, A M eng Review Netherlands 2015/09/16 J Chromatogr A. 2016 Jan 8; 1428:72-85. doi: 10.1016/j.chroma.2015.09.008. Epub 2015 Sep 5"