Institute of Food Research. Ian Colquhoun
|
|
- Roxanne Marsh
- 5 years ago
- Views:
Transcription
1 Institute of Food Research Orange juice authentication by H NMR G n L G ll M i n C n nd Gwen Le Gall, Marion Cuny and Ian Colquhoun
2 Need for authentication Orange Juice consumption is increasing world wide and freshly squeezed juices (Not from Concentrate, NFC) is a growing g market in US, Canada and Europe Million SSE Gallons 8 U.S. consumption of orange juice by category YEAR From Conc OJ (FCOJ) Reconst Conc OJ (RCOJ) (chilled) Not From Conc (NFC) (chilled) TOTAL
3 Need for authenticating orange juice Some techniques exist to detect fraud (HPLC, SNIF-NMR) NMR) but still need for more Aim: would it possible to easily implement a technique such as H Nuclear Magnetic Resonance (NMR) spectroscopy to address authentication issues?
4 Techniques for measuring wide ranges of metabolites H-NMR GC/MS LC/MS Mainly primary major metabolites, compounds polar & nonpolar: (fingerprinting) g) amino-acids acids, organic acids, sugars, fatty acids Secondary metabolites, aromatic cpds, phenolics, glycoalkaloids METABOLITES
5 Preparation ph adjust ml of juice to 4± 4.±.3, 3 add DO to supernatant (5- samples a day) Proton NMR: min recording per sample Le Gall G, Puaud M, Colquhoun IJ, Discrimination between orange juice and pulp wash by H- nuclear magnetic resonance spectroscopy: Identification of marker compounds JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 49 (): FEB
6 dmp? asn asp citric H NMR of fruit juice malic OVERALL SPECTRA suc + gluc suc gluc gluc ethanol malic gaba dmp dmp pro dmp pro gaba arg ala? val fatty acids sterol Mean Orange Juice Mean Grapefruit
7 Mean spectra Low field region formic tyr * tyr acid?? * * niacin niacin??? hesp hesp?? naringin? * polyphenols hesp * phlorin naringin Mean OJ Mean GF
8 Study on orange and grapefruit juice 93 juices bought in local supermarkets, Norwich,UK 58 orange juices 3 grapefruit juices 4 freshly squeezed fresh concentrates 9 freshly squeezed 4 fresh concentrates pasteurised concentrates pasteurised concentrates mixtures orange/grapefruit juice 3 freshly squeezed 7 pasteurised concentrates freshly squeezed Clementine juices Can we differentiate orange juice from grapefruit by H NMR? Markers? Orange juice from mixtures? Freshly squeezed from concentrate? Markers?
9 Approaches for data analysis univariate, integrated multivariate, integrated multivariate, whole trace sample tyr 5_ _ _ sample tyr phe c. putr 5_ _ _ sample measurements
10 Data reduction by PCA, whole measurements traces PCs z z z 3 samp ples sam mples z z z 3 scores z n z n
11 Principal Component Analysis on H NMR spectra of fruit juices x -3 Normalised covariance x -3 Normalised covariance 3 3 PC C % var PC C PC 79% var PC grapefruit mixtures fresh squeezed (NFC) orange clementine fresh concentrate (RCOJ) pasteurised concentrate (FCOJ)
12 Origin of the discrimination - grapefruit orange PC ethanol? polyphenols? malic pro naringin PC malic suc unk glucose citric loading
13 Approaches for data analysis univariate, integrated multivariate, integrated multivariate, whole trace sample tyr 5_ _ _ sample tyr phe c. putr 5_ _ _ sample measurements
14 Any markers? Anova was performed on 35 signals representing most of the metabolites detected by H NMR F value was significant for 3 signals 5 h d hi h F l t ti l 5 showed high F values = potential markers discriminating OJ/GF
15 ANOVA AND INTENSITY PLOTS ANOVA on niacin 8.8 NMR In ntensit ty x -7 F 5.9. NFC RCOJ FCOJ NFC RCOJ FCOJ OJ GF Intensity plot on niacin MR In ntensit ty N 6.4 x mixtures 9% 5%OJ NFC RCOJ FCOJ NFC RCOJ FCOJ Even if niacin is 4 fold-diff diff to the mean, mixtures do not separate from pure OJ OJ GF
16 Principal Component Analysis on H NMR spectra of fruit juices x -3 Normalised covariance x -3 zoom 3 3 PC % var PC 79% var PC % %OJ 6% 5%75% 9% 85% 7% 5% 7% -?% PC x -3 grapefruit mixtures % of grapefruit in mixture orange clementine needs to be high (>4%) for mixture to be discriminated
17 PCA on parts of spectra PCA on low field region x zoom.5 4 PC -.5 PC %OJ 7%OJ?% PC PC x -3 grapefruit orange mixtures clementine PCA on high field region not as good (not shown)
18 Authenticity by liquid chromatography Pea ak Intensity 7 HESPERIDIN NARINGIN Pure Orange Juice Pure Grapefruit Mixture (6% OJ)
19 Detection of hesperidin (OJ marker) and naringin (GF marker) Low field region naringin hesp hesp hesp naringin Mean OJ Mean GF HPLC markers seen by NMR but signals affected by ph
20 Peak alignment done by Matlab macro written in house Hesperidin (OJ) before after Matlab macro 7. N i i (GF) Naringin Matlab collation after before Matlab macro
21 ANOVA HESPERIDIN NMR Intensi ity x ANOVA F 6.7 N MR In ntensit ty 6 Intensity plot 6 x mixtures NFC RCOJ FCOJ NFC RCOJ FCOJ OJ GF NFC RCOJ FCOJ NFC RCOJ FCOJ OJ GF
22 x ANOVA NARINGIN NMR In ntensit ty x F64.7 ANOVA NFC RCOJ FCOJ NFC RCOJ FCOJ OJ GF 7 x Intensity plot NFC RCOJ FCOJ NFC RCOJ FCOJ OJ GF
23 Discrimination according to process x -3 Normalised covariance 3 ethanol PC C - - loading PC.5.5 grapefruit orange mixtures clementine fresh squeezed fresh concentrate Pasteurised concentrate
24 ANOVA according to process At least two signals seem to be potential markers for (not from concentrate) freshly squeezed juices NM MR Int tensity x -4 ethanol F9.63 NFC RCOJ FCOJ NFC RCOJ FCOJ OJ GF ensity NM MR Int x ? 3.33 F.94 prob-4 NFC RCOJ FCOJ NFC RCOJ FCOJ OJ GF
25 ANOVA according to process Half a dozen signals seem to show a trend in difference between NFC, RCOJ and FCOJ especially for grapefruit NM MR Int tensity x -3.6 b-glucose F NM MR Inte ensity.5.5 x -3 sucrose 5.5 F65.3 NFC RCOJ FCOJ NFC RCOJ FCOJ OJ GF NFC RCOJ FCOJ NFC RCOJ FCOJ OJ GF
26 CONCLUSIONS H NMR spectra easy to obtain (same results for 4 MHz, not shown) Orange juice discriminated from grapefruit juice Some new markers but mixtures with <4% grapefruit not easily discriminated using the whole or part of NMR trace HPLC markers observed by NMR; mixtures down to % grapefruit discriminated by ANOVA on the most important of the two selected NMR signals (naringin) Potential markers (suc, gluc,?) to authenticate freshly squeezed (not from concentrate, NFC) juices Could the technique be extended to undeclared addition of other fruit juices in order to justify the cost of the NMR machine?
[ application note note ] ]
[ application note note ] ] AC QUIT Y U P L C FO R T H E R A P I D ANA LYSIS O F AM INO AC I DS IN W IN E Andrew Aubin, Matthew Hynes and John Shockcor Waters Corporation, Milford, MA, USA INT RODUCTION
More informationRECENT DEVELOPMENTS IN FOOD SCREENING BY NMR. Claudia Napoli Bruker Italia
RECENT DEVELOPMENTS IN FOOD SCREENING BY NMR Claudia Napoli Bruker Italia Claudia.Napoli@bruker.com Food Scandals in recent years http://www.khd-research.net/food/lm_skandale_4.html#aktuell Red wine from
More informationAnalytical Traceability of Food and Feed
Analytical Traceability of Food and Feed Carsten Fauhl-Hassek BUNDESINSTITUT FÜR RISIKOBEWERTUNG Definition: Traceability Codex Alimentarius: Traceability/product tracing: the ability to follow the movement
More informationCOMPARATIVE STUDY OF JUICES AND WINES OBTAINED FROM FOREST FRUITS AND GRAPES USING 1 H-NMR SPECTROSCOPY
U.P.B. Sci. Bull., Series B, Vol. 77, Iss. 4, 2015 ISSN 1454-2331 COMPARATIVE STUDY OF JUICES AND WINES OBTAINED FROM FOREST FRUITS AND GRAPES USING 1 H-NMR SPECTROSCOPY Anca-Elena ANASTASIU 1, Aurelia
More informationElemental Analysis of Yixing Tea Pots by Laser Excited Atomic. Fluorescence of Desorbed Plumes (PLEAF) Bruno Y. Cai * and N.H. Cheung Dec.
Elemental Analysis of Yixing Tea Pots by Laser Excited Atomic Fluorescence of Desorbed Plumes (PLEAF) Bruno Y. Cai * and N.H. Cheung 2012 Dec. 31 Summary Two Yixing tea pot samples were analyzed by PLEAF.
More informationIncreasing Toast Character in French Oak Profiles
RESEARCH Increasing Toast Character in French Oak Profiles Beaulieu Vineyard 2006 Chardonnay Domenica Totty, Beaulieu Vineyard David Llodrá, World Cooperage Dr. James Swan, Consultant www.worldcooperage.com
More informationTiming of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days
Micro-Oxygenation Principles Micro-oxygenation is a technique that involves the addition of controlled amounts of oxygen into wines. The goal is to simulate the effects of barrel-ageing in a controlled
More informationAnalysis Report Wine-ProfilingTM
4 Analysis Report Wine-ProfilingTM Sample ID: 6183921 Additional Sample Information Variety: Sangiovese Country: Italy Vintage: 2009 Type of Wine: red Measuring Date: 21-Nov-2014 03:11:06 Reporting Date:
More informationWine analysis to check quality and authenticity by fully-automated 1
BIO Web of Conferences 5, 02022 (2015) DOI: 10.1051/bioconf/20150502022 Owned by the authors, published by EDP Sciences, 2015 Wine analysis to check quality and authenticity by fully-automated 1 H-NMR
More informationCOMERCIAL WINES. ADRIAN PÎRNĂU a, MIRCEA BOGDAN a, CĂLIN G. FLOARE a, DANA ALINA MĂGDAŞ a
STUDIA UBB. CHEMIA, LV, 3, 2010 2 H NMR SPECTROSCOPY OF SOME ROMANIAN COMERCIAL WINES ADRIAN PÎRNĂU a, MIRCEA BOGDAN a, CĂLIN G. FLOARE a, DANA ALINA MĂGDAŞ a ABSTRACT. The requirements for quality food
More informationVarietal Specific Barrel Profiles
RESEARCH Varietal Specific Barrel Profiles Beaulieu Vineyard and Sea Smoke Cellars 2006 Pinot Noir Domenica Totty, Beaulieu Vineyard Kris Curran, Sea Smoke Cellars Don Shroerder, Sea Smoke Cellars David
More informationReady2Eat Avocado Development of improved ripening protocols Ernst Woltering Wageningen-UR Food & Biobased Research
Ready2Eat Avocado Development of improved ripening protocols Ernst Woltering Wageningen-UR Food & Biobased Research 1 Global sourcing Avocado/Mango 2 Avocado/Mango chain Generally fruit are transported
More informationPaul A. Ullucci, Marc Plante, Ian N. Acworth, Christopher Crafts, and Bruce Bailey Thermo Fisher Scientific, Chelmsford, MA, USA
The Spectro-Electro Array: A Novel Platform for the Measurement of Secondary Metabolites in Botanicals, Supplements, Foods and Beverages - Part 3: Metabolomics Paul A. Ullucci, Marc Plante, Ian N. Acworth,
More informationdistinct category of "wines with controlled origin denomination" (DOC) was maintained and, in regard to the maturation degree of the grapes at
ABSTARCT By knowing the fact that on an international level Romanian red wines enjoy a considerable attention, this study was initiated in order to know the possibilities of obtaining in Iaşi vineyard
More informationApplication Note FP High Sensitivity Coumarin Analysis. Introduction. Keywords
FP-2 Introduction To prevent the production of illegal light diesel oil, which contains kerosene or heavy oil, 1 ppm of coumarin is added to either the kerosene or a heavy oil as a discriminator. The analysis
More informationCase Study: Structure Verification of Quinine Using 1D and 2D NMR Methods
Case Study: Structure Verification of Quinine Using 1D and 2D NMR Methods Introduction Quinine (C 20 H 24 N 2 O 2, MW 324.42 g mol -1, Figure 1) is a drug used to treat a variety of conditions, most notably
More informationNew Developments and Applications of Resin Systems for the Treatment of Citrus Products Containing Pulp and Cloud
New Developments and Applications of Resin Systems for the Treatment of Citrus Products Containing Pulp and Cloud ICBC September 2008 T. Schofield & C. Miller Page 1 Two Types of Resin Processes 1 2 Citrus
More informationG. Ferrara 1, A. Mazzeo 1, A.M.S. Matarrese 1, C. Pacucci 1, V. Gallo 2,3
G. Ferrara 1, A. Mazzeo 1, A.M.S. Matarrese 1, C. Pacucci 1, V. Gallo 2,3 1 Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti - University of Bari Aldo Moro, via Amendola 165/A - 70126 Bari
More informationMichigan Grape & Wine Industry Council Annual Report 2012
Michigan Grape & Wine Industry Council Annual Report 2012 Title: Determining pigment co-factor content in commercial wine grapes and effect of micro-oxidation in Michigan Wines Principal Investigator:
More informationAppNote 4/2003. Fast Analysis of Beverages using a Mass Spectral Based Chemical Sensor KEYWORDS ABSTRACT
AppNote 4/2003 Fast Analysis of Beverages using a Mass Spectral Based Chemical Sensor Vanessa R. Kinton, Robert J. Collins Gerstel, Inc., Caton Research Center, 1510 Caton Center Drive, Suite H, Baltimore,
More informationDetecting Melamine Adulteration in Milk Powder
Detecting Melamine Adulteration in Milk Powder Introduction Food adulteration is at the top of the list when it comes to food safety concerns, especially following recent incidents, such as the 2008 Chinese
More informationWine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts
Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts When you need to understand situations that seem to defy data analysis, you may be able to use techniques
More informationA novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry
Ensuring the Integrity of the European food chain A novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry Michal
More informationCustom Barrel Profiling
RESEARCH Custom Barrel Profiling Changing Toasting Profiles to Customize Barrels for Rodney Strong Vineyards Pinot Noir Program Rodney Strong Vineyards www.worldcooperage.com 1 OBJECTIVE The objective
More informationAnalysis of Resveratrol in Wine by HPLC
Analysis of Resveratrol in Wine by HPLC Outline Introduction Resveratrol o o Discovery Biosynthesis HPLC separation Results Conclusion Introduction Composition of flavoring, coloring and other characteristic
More informationSensory Quality Measurements
Sensory Quality Measurements Evaluating Fruit Flavor Quality Appearance Taste, Aroma Texture/mouthfeel Florence Zakharov Department of Plant Sciences fnegre@ucdavis.edu Instrumental evaluation / Sensory
More informationAppNote 2/2003. Wine Discrimination using a Mass Spectral Based Chemical Sensor KEYWORDS ABSTRACT
AppNote 2/2003 Wine Discrimination using a Mass Spectral Based Chemical Sensor Vanessa R. Kinton, Edward A. Pfannkoch Gerstel, Inc., Caton Research Center, 1510 Caton Center Drive, Suite H, Baltimore,
More informationThe Importance of Dose Rate and Contact Time in the Use of Oak Alternatives
W H I T E PA P E R The Importance of Dose Rate and Contact Time in the Use of Oak Alternatives David Llodrá, Research & Development Director, Oak Solutions Group www.oaksolutionsgroup.com Copyright 216
More informationUse of a New GH8 Family Xylanase in Baking and Milling
Use of a New GH8 Family Xylanase in Baking and Milling Dr. Irina Matveeva Novozymes A/C The 24th Annual IAOM MEA District Conference & Expo's Technical Session Sousse, Tunisia, 5-8 November 2 Agenda Arabinoxylan
More informationSupporting Information
Supporting Information Codon optimization of the adenoviral fiber negatively impacts structural protein expression and viral fitness Eneko Villanueva 1, Maria Martí-Solano 2 1, 3* and Cristina Fillat 1
More informationIdentification of Adulteration or origins of whisky and alcohol with the Electronic Nose
Identification of Adulteration or origins of whisky and alcohol with the Electronic Nose Dr Vincent Schmitt, Alpha M.O.S AMERICA schmitt@alpha-mos.com www.alpha-mos.com Alpha M.O.S. Eastern Analytical
More informationEvaluation of Herb and Fruit Juice Adulteration and Authenticity by Coulometric Array Detection and Pattern Recognition Analysis
Evaluation of Herb and Fruit Juice Adulteration and Authenticity by Coulometric Array Detection and Pattern Recognition Analysis Qi Zhang, Bruce Bailey, Marc Plante, David Thomas and Ian Acworth Thermo
More informationiworx Sample Lab Experiment GB-4: Ecological Balance
Experiment GB-4: Ecological Balance Exercise 1: Dissolved Oxygen Concentration and ph in an Aquatic Environment with an Animal Aim: To measure changes in dissolved oxygen concentration and ph of water
More information5. Supporting documents to be provided by the applicant IMPORTANT DISCLAIMER
Guidance notes on the classification of a flavouring substance with modifying properties and a flavour enhancer 27.5.2014 Contents 1. Purpose 2. Flavouring substances with modifying properties 3. Flavour
More informationTOASTING TECHNIQUES: Old World and New World RESEARCH. Joel Aiken and Bob Masyczek, Beaulieu Vineyard Maurizio Angeletti, Antinori Winery
RESEARCH TOASTING TECHNIQUES: Old World and New World Joel Aiken and Bob Masyczek, Beaulieu Vineyard Maurizio Angeletti, Antinori Winery www.worldcooperage.com 1 INTRODUCTION In the traditional art of
More informationDetermination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples
Determination of the concentration of caffeine, theobromine, and gallic acid in commercial tea samples Janna Erickson Department of Chemistry, Concordia College, 901 8 th St S, Moorhead, MN 56562 Abstract
More informationFACT SHEET MOLASSES AS A FEEDSTOCK FOR APPLICATIONS FROM FEED TO ENERGY
FACT SHEET MOLASSES AS A FEEDSTOCK FOR APPLICATIONS FROM FEED TO ENERGY Brussels, 10 November 2017 WHAT IS MOLASSES? Molasses is a thick, sweet syrup obtained during the transformation of beet or cane
More informationCoffea arabica var. laurina Authentication Using Near Infrared Spectroscopy
Index Table of contents Coffea arabica var. laurina Authentication Using Near Infrared Spectroscopy F. DAVRIEUX 1, B. GUYOT 1, E. TARDAN 1, F. DESCROIX 2 1 CIRAD PERSYST, Montpellier, France 2 CIRAD PERSYST,
More informationAnalysis and Characterisation of Alcoholic Products (ACAP)
Analysis and Characterisation of Alcoholic Products (ACAP) FISCALIS Project Group Final Report SEGEBARTH Nicolas, ALONSO-SALCES Rosa-Maria, SKORDI Eleni, GUILLOU Claude EUR 23373 EN - 2008 The mission
More informationSequential Separation of Lysozyme, Ovomucin, Ovotransferrin and Ovalbumin from Egg White
AS 662 ASL R3104 2016 Sequential Separation of Lysozyme, Ovomucin, Ovotransferrin and Ovalbumin from Egg White Sandun Abeyrathne Iowa State University Hyunyong Lee Iowa State University, hdragon@iastate.edu
More informationCMC-se News. Pavel Kessler. UM Karlsruhe 2016
CMC-se News Pavel Kessler UM Karlsruhe 2016 CMC-se Assisted Structure Elucidation and Verification Acquired Data Structure Verification Structure Elucidation Populates Table Table Refinement CMC-se 2.5
More informationHigh Performance Thing Layer Chromatographic (HPTLC) analysis of polyphenolic composition in wine samples
High Performance Thing Layer Chromatographic (HPTLC) analysis of polyphenolic composition in wine samples 1 A/prof Snezana Agatonovic-Kustrin Dr David W. Morton Chandima Hettiarachchi Common antioxidants
More informationSomchai Rice 1, Jacek A. Koziel 1, Anne Fennell 2 1
Determination of aroma compounds in red wines made from early and late harvest Frontenac and Marquette grapes using aroma dilution analysis and simultaneous multidimensional gas chromatography mass spectrometry
More informationChemical and Sensory Differences in American Oak Toasting Profiles
RESEARCH Chemical and Sensory Differences in American Oak Toasting Profiles John Cole, Kendall-Jackson Chris Johnson, Kendall-Jackson Marcia Monahan, Kendall-Jackson David Llodrá, World Cooperage Dr. James
More informationAn Economic And Simple Purification Procedure For The Large-Scale Production Of Ovotransferrin From Egg White
An Economic And Simple Purification Procedure For The Large-Scale Production Of Ovotransferrin From Egg White D. U. Ahn, E. J. Lee and A. Pometto Department of Animal Science, Iowa State University, Ames,
More informationEffects of Adulteration Technique on the NIR Detection of Melamine in Milk Powder
SUPPLEMENTAL FIGURES AND TABLES Effects of Adulteration Technique on the NIR Detection of Melamine in Milk Powder Peter F. Scholl,*, Marti Mamula Bergana,, Betsy Jean Yakes, Zhuohong Xie, Steven Zbylut
More informationAbout OMICS Group Conferences
About OMICS Group OMICS Group International is an amalgamation of Open Access publications and worldwide international science conferences and events. Established in the year 2007 with the sole aim of
More informationOrganic Chemistry 211 Laboratory Gas Chromatography
MATERIALS Organic Chemistry 211 Laboratory Gas Chromatography Computer vials of: Logger Pro ethyl acetate Vernier Mini GC butyl acetate Temperature Probe collected fractions from Exp. 5 1 L glass syringe
More informationFigure 1 Fluorescence Fingerprint of Pineapple Juice and Prediction of Autofluorescence Substances
ACCESSORY INTRODUCTION Hitachi F-7000 fluorescence spectrophotometer, with the highest throughput of 3D fluorescence spectra for the instrument class (about 3 minutes under the analytical conditions used
More informationALPHA. Innovation with Integrity. FT-IR Wine & Must Analyzer FT-IR
ALPHA FT-IR Wine & Must Analyzer Innovation with Integrity FT-IR Explore a new way of controlling the quality of your wine over the complete production process: The ALPHA FT-IR wine analyzer allows to
More informationInfluence of yeast strain choice on the success of Malolactic fermentation. Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012
Influence of yeast strain choice on the success of Malolactic fermentation Nichola Hall Ph.D. Wineries Unlimited, Richmond VA March 29 th 2012 INTRODUCTION Changing conditions dictate different microbial
More informationEconomic Contributions of the Florida Citrus Industry in and for Reduced Production
Economic Contributions of the Florida Citrus Industry in 2014-15 and for Reduced Production Report to the Florida Department of Citrus Alan W. Hodges, Ph.D., Extension Scientist, and Thomas H. Spreen,
More informationGetting into the minds of macadamia consumers 2015 IMS
Getting into the minds of macadamia consumers 2015 IMS Prepared by: Lynne Ziehlke 11 August 2015 Why? Differentiate macadamias from other tree nuts Justify a higher price point than other tree nuts Increase
More informationYeast and Flavour Production. Tobias Fischborn Lallemand Brewing
Yeast and Flavour Production Tobias Fischborn Lallemand Brewing Content Flavour production by yeast How to control Flavour Production Non-Traditional Yeast to Brew Beer Contribution To Beer Flavor Contribution
More informationEnhancing the Flexibility of the NGC Chromatography System: Addition of a Refractive Index Detector for Wine Sample Analysis
Enhancing the Flexibility of the NGC Chromatography System: Addition of a Refractive Index Detector for Wine Sample Analysis Kiranjot Kaur, Tim Wehr, and Jeff Habel Bio-Rad Laboratories, Inc., 2 Alfred
More informationADVANCED ANALYTICAL SENSORY CORRELATION TOWARDS A BETTER MOLECULAR UNDERSTANDING OF COFFEE FLAVOUR
ADVANCED ANALYTICAL SENSORY CORRELATION TOWARDS A BETTER MOLECULAR UNDERSTANDING OF COFFEE FLAVOUR 23/09/2011 J. KERLER, J. BAGGENSTOSS, M. MOSER, A. RYTZ, E. THOMAS, A. GLABASNIA, L. POISSON, B. FOLMER,
More informationCHAPTER 8. Sample Laboratory Experiments
CHAPTER 8 Sample Laboratory Experiments 8.a Analytical Experiments without an External Reference Standard; Conformational Identification without Quantification. Jake Ginsbach CAUTION: Do not repeat this
More informationAnalysis of Things (AoT)
Analysis of Things (AoT) Big Data & Machine Learning Applied to Brent Crude Executive Summary Data Selecting & Visualising Data We select historical, monthly, fundamental data We check for correlations
More informationLearning Connectivity Networks from High-Dimensional Point Processes
Learning Connectivity Networks from High-Dimensional Point Processes Ali Shojaie Department of Biostatistics University of Washington faculty.washington.edu/ashojaie Feb 21st 2018 Motivation: Unlocking
More informationProfiling of Aroma Components in Wine Using a Novel Hybrid GC/MS/MS System
APPLICATION NOTE Gas Chromatography/ Mass Spectrometry Authors: Sharanya Reddy Thomas Dillon PerkinElmer, Inc. Shelton, CT Profiling of Aroma Components in Wine Using a Novel Hybrid GC/MS/MS System Introduction
More informationSensory Quality Measurements
Sensory Quality Measurements Florence Zakharov Department of Plant Sciences fnegre@ucdavis.edu Evaluating Fruit Flavor Quality Appearance Taste, Aroma Texture/mouthfeel Instrumental evaluation / Sensory
More informationTHE BREWING VALUE OF HOPS HOP & BREW SCHOOL A UG 29 S EPT 1, 2017, Y AKIMA
THE BREWING VALUE OF HOPS HOP & BREW SCHOOL A UG 29 S EPT 1, 2017, Y AKIMA Introduction Hop research at De Proefbrouwerij The brewing value of hops Analysis Case studies Summary Take home messages 2 INTRODUCTION
More informationPresented during the Performance BIB meetings in Bristol, England 24 & 25 October By: Tony Hoare
BIB Shelf-life life Case Studies Presented during the Performance BIB meetings in Bristol, England 24 & 25 October 2012 By: Tony Hoare 1 Bagin Box Testing Objectives Case Study 1 To determine the effect
More informationInfluence of climate and variety on the effectiveness of cold maceration. Richard Fennessy Research officer
Influence of climate and variety on the effectiveness of cold maceration Richard Fennessy Research officer What is pre-fermentative cold maceration ( cold soak ) and what are the benefits? Introduction
More informationAcetic acid dissociates immediately in solution. Reaction A does not react further following the sample taken at the end of
SUPPLEMENTAL Table S1. Assumptions made during fitting of the reaction model in Dynochem. ID Assumption A1 Acetic acid dissociates immediately in solution. A2 Reaction A does not react further following
More informationProduct Consistency Comparison Study: Continuous Mixing & Batch Mixing
July 2015 Product Consistency Comparison Study: Continuous Mixing & Batch Mixing By: Jim G. Warren Vice President, Exact Mixing Baked snack production lines require mixing systems that can match the throughput
More informationNattokinase(Powder of extract natto culture mixture)for health foods
Nattokinase(Powder of extract natto culture mixture)for health foods S. Takagaki 1), T. Ito 1), Y. Yanagisawa 2), H. Sumi 3) 1) Organo Food Tech Corporation 2) Chiba Institute of Science 3) Kurashiki University
More informationImproved Cleanup of Pesticides in Dry, Difficult Matrices Using a Novel Dual-Layer SPE Cartridge for LC/MS/MS and GC/MS/MS Analysis
Improved Cleanup of Pesticides in Dry, Difficult Matrices Using a Novel Dual-Layer SPE Cartridge for LC/MS/MS and GC/MS/MS Analysis Jennifer Claus, Katherine Stenerson, Olga Shimelis, Michael Ye A major
More informationFacile Synthesis of [(NHC)MCl(cod)] and [(NHC)MCl(CO) 2 ] (M= Rh, Ir) complexes
Electronic Supplementary Material (ESI) for Dalton Transactions. This journal is The Royal Society of Chemistry 2014 Facile Synthesis of [(NHC)MCl(cod)] and [(NHC)MCl(CO) 2 ] (M= Rh, Ir) complexes R. Savka
More informationSomchai Rice 1, Jacek A. Koziel 1, Jennie Savits 2,3, Murlidhar Dharmadhikari 2,3 1 Agricultural and Biosystems Engineering, Iowa State University
Pre-fermentation skin contact temperatures and their impact on aroma compounds in white wines made from La Crescent grapes using aroma dilution analysis and simultaneous multidimensional gas chromatography
More informationInformation of commercial enzyme preparations (Bio-Laffort, France) used in
Supporting Information Supplementary Table 1. Information of commercial enzyme preparations (Bio-Laffort, France) used in this study (www.laffort.com/en) Commercial enzyme preparation Properties Application
More informationFlorida Citrus Outlook and Production Trends Presented to the International Citrus Beverage Conference September 21, 2016
FLORIDA DEPARTMENT OF CITRUS Florida Citrus Outlook and Production Trends Presented to the International Citrus Beverage Conference September 21, 2016 Presentation Overview Florida Citrus Outlook Florida
More informationDetermination of Melamine Residue in Milk Powder and Egg Using Agilent SampliQ Polymer SCX Solid Phase Extraction and the Agilent 1200 Series HPLC/UV
Determination of Melamine Residue in Milk Powder and Egg Using Agilent SampliQ Polymer SCX Solid Phase Extraction and the Agilent 1200 Series HPLC/UV Application Note Food Safety Authors Chen-Hao Zhai
More informationThe Purpose of Certificates of Analysis
207/SOM2/SCSC/WRF/020 The Purpose of Certificates of Analysis Submitted by: FIVS 7 th Wine Regulatory Forum -2 May 207 The Purpose of Certificates of Analysis Greg Hodson, Ph.D. President, FIVS Wine Institute
More informationPrimary Learning Outcomes: Students will be able to define the term intent to purchase evaluation and explain its use.
THE TOMATO FLAVORFUL OR FLAVORLESS? Written by Amy Rowley and Jeremy Peacock Annotation In this classroom activity, students will explore the principles of sensory evaluation as they conduct and analyze
More informationSession 4: Managing seasonal production challenges. Relationships between harvest time and wine composition in Cabernet Sauvignon.
Session 4: Managing seasonal production challenges Relationships between harvest time and wine composition in Cabernet Sauvignon Keren Bindon Cristian Varela, Helen Holt, Patricia Williamson, Leigh Francis,
More informationNMR based plant metabolomics: saffron as a source of bioactive compounds
NMR based plant metabolomics: saffron as a source of bioactive compounds Roberto Consonni National Research Council Institute for Macromolecular Studies, ISMAC Lab. NMR, v. Corti, 12, 20133, Milano roberto.consonni@ismac.cnr.it
More informationDetermination of wine colour by UV-VIS Spectroscopy following Sudraud method. Johan Leinders, Product Manager Spectroscopy
Determination of wine colour by UV-VIS Spectroscopy following Sudraud method Johan Leinders, Product Manager Spectroscopy 1 1. A bit of background Why measure the colour of wine? Verification of lot-to-lot
More informationNon-destructive evaluation of Jelly Seed Disorder in Mango
Non-destructive evaluation of Jelly Seed Disorder in Mango R.R. Sharma & K. Rama Krishna Division of Food Science and Postharvest Technology ICAR-IARI, New Delhi-12. (Email: rrs_fht@rediffmail.com) Mango
More informationSmoke Taint Update. Thomas Collins, PhD Washington State University
Smoke Taint Update Thomas Collins, PhD Washington State University Wildfires and Wine Overview of smoke taint & the 2017 vintage Review of smoke marker compounds Glycosides of smoke related phenols Risk
More informationPruning decisions for premium sparkling wine production. Dr Joanna Jones
Pruning decisions for premium sparkling wine production Dr Joanna Jones Background Cane pruning dominates Perceived basal bud infertility is the basis for pruning decision Cane pruning is considerably
More informationJournal of Chemical and Pharmaceutical Research, 2017, 9(9): Research Article
Available online www.jocpr.com Journal of Chemical and Pharmaceutical Research, 2017, 9(9):135-139 Research Article ISSN : 0975-7384 CODEN(USA) : JCPRC5 The Identification and Quantitation of Thymol and
More informationObjective measures of grape quality
Objective measures of grape quality FINAL REPORT to AUSTRALIAN GRAPE AND WINE AUTHORITY Project Number: AWR 1202 Principal Investigator: Dr Paul Smith Research Organisation: The Australian Wine Research
More informationCHAPTER 1. General introduction and outline of the thesis. Kashif Ali
CHAPTER 1 General introduction and outline of the thesis Kashif Ali Natural Products Laboratory, Institute of Biology, Leiden University, The Netherlands 1 Chapter 1 General Introduction Grapevine (Vitis
More informationOUTLINE Plan of the talk. Introduction Vineyards are variable in space The efficient vineyard project. The field site in Sonoma Results
UCCE Sonoma County Grape Day February 8, 2017 Assessing variability in the vineyard through a spatially explicit selective-harvest approach A case study in Sonoma L. Brillante, A. Beebee, R. Yu, J. Martinez,
More informationOrange Forecast. By: Taylor Erlbaum Sadamitsu Sakoguchi Ika Widyawardhani
Orange Forecast By: Taylor Erlbaum Sadamitsu Sakoguchi Ika Widyawardhani Amazing Facts People in Nepal almost never peel their oranges, but eat them rind and all. Spain has over 35,000,000 orange trees.
More informationSeparation of Ovotransferrin and Ovomucoid from Chicken Egg White
Animal Industry Report AS 662 ASL R3105 2016 Separation of and from Chicken Egg White Sandun Abeyrathne Iowa State University Hyunyong Lee Iowa State University, hdragon@iastate.edu Dong U. Ahn Iowa State
More informationTips for Writing the RESULTS AND DISCUSSION:
Tips for Writing the RESULTS AND DISCUSSION: 1. The contents of the R&D section depends on the sequence of procedures described in the Materials and Methods section of the paper. 2. Data should be presented
More informationHOW MUCH DYE IS IN DRINK?
HOW MUCH DYE IS IN DRINK? Spectroscopic quantitative analysis Charles and Michael, they often go to restaurant to have a drink. Once, they had a sweet peppermint liqueur, which has a typical green color.
More informationComprehensive analysis of coffee bean extracts by GC GC TOF MS
Application Released: January 6 Application ote Comprehensive analysis of coffee bean extracts by GC GC TF MS Summary This Application ote shows that BenchTF time-of-flight mass spectrometers, in conjunction
More informationIntroduction. Quantification of the marketing and distribution costs for the commercialization of Alsatian wine Work in progress
Vineyard Data Quantification Society Quantification of the marketing and distribution costs for the commercialization of Alsatian wine Work in progress Laurent Grimal, Philippe Guerlain, Sylvie Rivot Université
More informationChemical Components and Taste of Green Tea
Chemical Components and Taste of Green Tea By MUNEYUKI NAKAGAWA Tea Technology Division, National Research Institute of Tea It has been said that green tea contains various kinds of chemical substances
More informationFlavour release and perception in reformulated foods
Flavour release and perception in reformulated foods Towards a better understanding Christian Salles INRA, France 1 Background Many solutions have been proposed to decrease salt in foods but most of them
More informationKEY STEPS OF ROSE WINEMAKING. Eglantine Chauffour, Enartis USA
KEY STEPS OF ROSE WINEMAKING Eglantine Chauffour, Enartis USA ROSE: WHAT DO YOU EXPECT? ROSÉ WINEMAKING PROCESS SPECIFICITIES OF ROSÉ WINEMAKING PRE FERMENTATION STEPS OXYGEN MANAGEMENT AROMA PRODUCTION
More informationCOMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS
COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS Gastón Ares, Cecilia Barreiro, Ana Giménez, Adriana Gámbaro Sensory Evaluation Food Science and Technology Department School
More informationEffect of substituents on the electron transport properties of bay substituted perylene diimide derivatives
Supporting information for Effect of substituents on the electron transport properties of bay substituted perylene diimide derivatives Sivamurugan Vajiravelu, a Lygaitis Ramunas, b Gražulevičius Juozas
More informationGC/MS BATCH NUMBER: W10104
GC/MS BATCH NUMBER: W10104 ESSENTIAL OIL: WINTERGREEN BOTANICAL NAME: GAULTHERIA PROCUMBENS ORIGIN: CHINA KEY CONSTITUENTS PRESENT IN THIS BATCH OF WINTERGREEN OIL % METHYL SALICYLATE 99.4 Comments from
More informationSpectroscopic Analysis of Red Wines with A-TEEM Molecular Fingerprinting
Technical Reports Spectroscopic Analysis of Red Wines with A-TEEM Molecular Fingerprinting Adam GILMORE Sakiko AKAJI Karoly CSATORDAY The patented (US patent US8,901,513) Aqualog which facilitates simultaneous
More informationResearch Article Incremental Support Vector Machine Combined with Ultraviolet- Visible Spectroscopy for Rapid Discriminant Analysis of Red Wine
Hindawi Journal of Spectroscopy Volume 2018, Article ID 4230681, 5 pages https://doi.org/10.1155/2018/4230681 Research Article Incremental Support Vector Machine Combined with Ultraviolet- Visible Spectroscopy
More informationTypes of Sanitizers. Heat, w/ water or steam to saturate effect
Types of Sanitizers Heat, w/ water or steam to saturate effect Very effective anti-microbial, except some encysted forms Exposure time critical Non-corrosive, but energy intensive Chemical Effectiveness
More information