Het NIZO micro dinner:

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1 Het NIZO micro dinner: Fast GC/MS analysis in wine Wilma Wesselink Catrienus de Jong

Teams of experts: from industry and academia.

2 Waar NIZO food research Ede Wageningen Technology for your success Situated in the Food Valley of the Netherlands. > 60 years of experience in Food Research. ~ 120 employees. Teams of experts: from industry and academia. Objective: from lab innovations to practical solutions. One of the biggest commercial Pilot plant in Europe. ISO 9001 certified. 2

3 Wine research from Holland? HOPEINACHANGINGCLIMATE For your results 3

4 Do the last experiment first: Which flavour compounds are important? Vision Sound Olfaction Touch Mouthfeel Taste Sensory Senses Perception Cross Modal Interactions 4

5 IN VIVO FLAVOUR LAB Flavour & Health Flavour profiling Aroma Taste interactions Flavour release Surgery GC Sniff Instruction & waiting room MS Nose Gustometer Olfactometer MS Nose Olfactoscan Gustometer 5

6 Equipment GC/O MS Nose (PTR-MS) Olfactometer Gustometer Olfactoscan IN VIVO FLAVOUR TOOLS Tools Artificial mouth Artificial throat Food Sense EXOM (EXhaled Odorant Measurement) BROM (Buccal Residual Odorant Measurement) Take home message We have identified in the first phase which flavour compounds are important. 6

LP LP LB_LP LB_LP LB_LP LP LP LB_LP Milk Milk Milk LB_CNR_LP LB_CNR_LP LB_CNR_LP Milk ST_LMG

ST_LMD ST_LMD ST_LMD LB_LMG LB_LMG LB_LMG LB_LMG LB_CNR_LP LB_CNR LB_CNR LB_LMD LB_LMD LB_LMD

0 Microvinification The search for the preferred Method development partly based on dairy

Maturation 8d, 16d, 24d, 41d Statistical treatment & strain selection Hierarchical clustering

7 LP LP LB_LP LB_LP LB_LP LP LP LB_LP Milk Milk Milk LB_CNR_LP LB_CNR_LP LB_CNR_LP Milk ST_LMG ST_LMG ST_LMG ST_LMG ST_CNR ST_CNR ST_CNR CNR_LP CNR_LP CNR_LP CNR_LP LB LB LB LB ST_CNR ST_LMD ST_LMD ST_LMD ST_LMD LB_LMG LB_LMG LB_LMG LB_LMG LB_CNR_LP LB_CNR LB_CNR LB_LMD LB_LMD LB_LMD LB_LMD LB_CNR LB_CNR Height Microvinification The search for the preferred Method development partly based on dairy experience analyses Data analysis Microvinification in wine must (10 ml well/5 ml wine) Maturation 8d, 16d, 24d, 41d Statistical treatment & strain selection Hierarchical clustering using Random Forest sample proximities NIZO water lock Microplates Open, Sealed,Water lock Yeast & LAB Lab fermentation (200 ml) agglomeration method='complete'

8 Micro-Scale vs Lab-Scale For your results 8

9 g/kg Microvinification Alcoholic Fermentation Sauvignon Blanc must (cleared) with 4 different yeast strains Micro-scale Lab-scale 9

10 Microvinification Alcoholic Fermentation Sauvignon Blanc must (cleared) with 4 different yeast strains Micro-scale Lab-scale 10

11 Microvinification Alcoholic Fermentation : Shiraz must (cleared) with yeast strain D Malolactic Fermentation: Oenococcus oeni Maturation Malolactic fermentation 11

12 Need for more details to describe the bouquet The analytical challenge For your results 12

13 Objective Find the most suitable flavour extraction technique to be applied in high-throughput sample processing in micro scale systems to rapidly detect the highest number of minor compounds in wine employing low sample volume. 13

14 Flavour Isolation Techniques SAFE (Solvent Assisted Flavour Evaporation) WAFE (Water Assisted Flavour Evaporation) DH (Dynamic Headspace (purge and trap) SH (Static Headspace) SPDE (Solid Phase Dynamic Extraction) SPME (Solid Phase Micro Extraction, HS or L/DI) SBSE (Stir Bar Sorptive Extraction) MEPS (Mirco Extraction by Packed Sorbent) SPE (Solid Phase Extraction) SDME (Single Drop Micro Extraction) LLE (Liquid Liquid Extraction) MAE (Microwave Assisted Extraction) ASE (Accelerated Solvent Extraction) (PLE) PFE (pressurized fluid extraction) SHWE (subcritical hot water extraction) PHWE (pressurized hot water extraction) SFE (supercritical fluid extraction) MMSE (monolytic material sorptive extraction).. 14

15 Flavour Isolation Techniques SAFE (Solvent Assisted Flavour Evaporation) WAFE (Water Assisted Flavour Evaporation) DH (Dynamic Headspace (purge and trap) SH (Static Headspace) SPDE (Solid Phase Dynamic Extraction) SPME (Solid Phase Micro Extraction (HS or L/DI) SBSE (Stir Bar Sorptive Extraction) MEPS (Mirco Extraction by Packed Sorbent) SPE (Solid Phase Extraction) SDME (Single Drop Micro Extraction) LLE (Liquid Liquid Extraction) MAE (Microwave Assisted Extraction) ASE (Accelerated Solvent Extraction) (PLE) PFE (pressurized fluid extraction) SHWE (subcritical hot water extraction) PHWE (pressurized hot water extraction) SFE (supercritical fluid extraction) MMSE (monolytic material sorptive extraction).. 15

16 HS ( µl) Approx: 1000 injections HS-SPDE (AC-pdms coating) Approx: 1000 injections HS-SPME (car/dvb/pdms) approx: 100 injections 16

17 MMSE L-SPME SBSE (twister) PDMS coating 17

18 methanethiol aceetaldehyde dimethylsulfide 3-methlbutanal dimethyldisulfide ethylbutanoate ethylisovalerate 2-heptanone 2-nonanone relative peak area (counts) Influence of cold-trap temperature C 20 C 38 C 90 C 109 C 120 C 132 C 151 C 151 C (bp)

19 Objective & Methodology OBJECTIVE: Comparison of the sensitivity of different aroma extraction techniques employing low sample amount (3 ml). Special attention to minor aroma compounds that appear in wines (ppb level). TECHNIQUES Headspace techniques: HS, SPDE, SPME Liquid techniques: L-SPME, SBSE, MMSE SAMPLES Mix of standards (100 ppb, 10 ppb, 5 ppb, 1 ppb, 0.5 ppb, 0.1 ppb). Wines (red, white, red + 50 ppb mix of standards) Red wine: White wine: Merlot Sauvignon blanc

20 RESULTS MIX OF STANDARDS Best techniques: LSPME and SBSE. Less sensitive techniques: HS and SPDE

21 RESULTS WINES Best techniques: LSPME, SBSE, SPME, MT Less sensitive techniques: HS, SPDE

Typical compounds to analyse on Microscale with L-SPME Ethyl acetate Ethylisobutyrate Isobutylacetate Ethylbutanoate 3-methyl-ethyl-butanoate Isoamylacetate 3-Methylbutanol Ethylhexanoate

4-Vinlyphenol Acetone Ethyl-tetradecanoate Octanoic acid 3-Hexyl-ethyl-tridecanaoate Ethylhexadecanaote Decanoic acid 9-Decenoic acid Lauric acid Dimethylsulfide Dimethyldisulfide Dimethyltrisulfide

22 Typical compounds to analyse on Microscale with L-SPME Ethyl acetate Ethylisobutyrate Isobutylacetate Ethylbutanoate 3-methyl-ethyl-butanoate Isoamylacetate 3-Methylbutanol Ethylhexanoate Ethyllactate 1-Hexanol Ethyloctanoate -Decalactone -Nonalactione Furfural Ethyldecanoate Phenethylacetate Linalol β-damascenone β-ionone 4-Ethylguiaicol Eugenol 4-Ethylphenol 4-Vinylguaiacol 4-Vinlyphenol Acetone Ethyl-tetradecanoate Octanoic acid 3-Hexyl-ethyl-tridecanaoate Ethylhexadecanaote Decanoic acid 9-Decenoic acid Lauric acid Dimethylsulfide Dimethyldisulfide Dimethyltrisulfide Guiaicol 4-Methylguiaicol 4-Mercaptomethylpentanone 2-Methoxy-3-butyl-pyrazine 5-Methylfurfural 3-Mercaptohexyl acetate 3-Mercaptohexanol Nerol Geraniol Maltol Syringol Vanilline Sulphur dioxide 2-methyl-butyrate Isobutylalchol Hexylacetate Isoamylhexanoate Isoamyloctanoate Diethylsuccinate Ethyl-9-decenoate Ethyl-dodecanoate Hexanoic acid Benzyl alcohol Phenethyl-alcohol Franc, C. David, F, de Revel, G, Journal of Chromatography (2009)

23 Thanks to: Amparo Gamero Lluna, Caroline Ingoglia, Natalia Gomez Blesa, Lucie Hazelwood, Heleen Goorisen. You ll never walk alone The climate is changing, be prepared For your results 23

Table 1: Experimental conditions for the instrument acquisition method

Table 1: Experimental conditions for the instrument acquisition method PO-CON1702E The Comparison of HS-SPME and SPME Arrow Sampling Techniques Utilized to Characterize Volatiles in the Headspace of Wine over an Extended Period of Time Pittcon 2017 1430-11P Alan Owens, Michelle