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dc.contributor.authorFarrell, Ross R.-
dc.contributor.authorFahrentrapp, Johannes-
dc.contributor.authorGarcía-Gómez, Diego-
dc.contributor.authorMartinez-Lozano Sinues, Pablo-
dc.contributor.authorZenobi, Renato-
dc.date.accessioned2018-03-19T15:14:15Z-
dc.date.available2018-03-19T15:14:15Z-
dc.date.issued2017-11-
dc.identifier.issn0956-7135de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/4069-
dc.description.abstractWe present a rapid and sensitive method based on secondary electrospray ionization mass spectrometry (SESI-MS) for profiling volatile emissions from the intact berries of non-Muscat grape cultivars (Pinot Noir, Chardonnay and Sauvignon Blanc). The method does not require sample preparation or concentration steps. Grape volatiles were tentatively identified based on accurate mass, the related elemental composition and literature. Approximately 300 peaks were detected in positive ion mode, and fewer (70–100) in negative ion mode. We monitored changes in grape berry volatile composition during ripening to screen for potential ripeness markers and observed ten [M+H]+ peaks and two [M-H]- peaks that evolved in a significant linear trend (R2 ≥ 0.80, p < 0.05) for the combined data across all cultivars either increasing or decreasing in the final four weeks of ripening. Peaks assigned to C13-norisoprenoids and benzenoid derivatives have shown similar trends in previous studies using offline gas chromatography (GC) approaches. Principal components analysis showed that negative ion mode clearly separated each stage of grape ripeness, whilst positive ion mode only separated berries in the final stage, pre-harvest. From this preliminary study, we conclude that SESI-MS holds promise as a tool for rapid screening of grape volatiles. Some marker ions had no interfering peaks within a 1-Da window, such that they could be monitored with simple unit-resolution instruments in future studies. This implies that SESI-MS in combination with portable MS instrumentation has potential for field analysis where real-time analysis is key.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Controlde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectIUNRde_CH
dc.subjectWeinde_CH
dc.subject.ddc634: Obstanlagen, Früchte und Forstwirtschaftde_CH
dc.titleRapid fingerprinting of grape volatile composition using secondary electrospray ionization orbitrap mass spectrometry : a preliminary study of grape ripeningde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Umwelt und Natürliche Ressourcen (IUNR)de_CH
dc.identifier.doi10.1016/j.foodcont.2017.04.041de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end122de_CH
zhaw.pages.start107de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume81de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedHortikulturde_CH
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Farrell, R. R., Fahrentrapp, J., García-Gómez, D., Martinez-Lozano Sinues, P., & Zenobi, R. (2017). Rapid fingerprinting of grape volatile composition using secondary electrospray ionization orbitrap mass spectrometry : a preliminary study of grape ripening. Food Control, 81, 107–122. https://doi.org/10.1016/j.foodcont.2017.04.041
Farrell, R.R. et al. (2017) ‘Rapid fingerprinting of grape volatile composition using secondary electrospray ionization orbitrap mass spectrometry : a preliminary study of grape ripening’, Food Control, 81, pp. 107–122. Available at: https://doi.org/10.1016/j.foodcont.2017.04.041.
R. R. Farrell, J. Fahrentrapp, D. García-Gómez, P. Martinez-Lozano Sinues, and R. Zenobi, “Rapid fingerprinting of grape volatile composition using secondary electrospray ionization orbitrap mass spectrometry : a preliminary study of grape ripening,” Food Control, vol. 81, pp. 107–122, Nov. 2017, doi: 10.1016/j.foodcont.2017.04.041.
FARRELL, Ross R., Johannes FAHRENTRAPP, Diego GARCÍA-GÓMEZ, Pablo MARTINEZ-LOZANO SINUES und Renato ZENOBI, 2017. Rapid fingerprinting of grape volatile composition using secondary electrospray ionization orbitrap mass spectrometry : a preliminary study of grape ripening. Food Control. November 2017. Bd. 81, S. 107–122. DOI 10.1016/j.foodcont.2017.04.041
Farrell, Ross R., Johannes Fahrentrapp, Diego García-Gómez, Pablo Martinez-Lozano Sinues, and Renato Zenobi. 2017. “Rapid Fingerprinting of Grape Volatile Composition Using Secondary Electrospray Ionization Orbitrap Mass Spectrometry : A Preliminary Study of Grape Ripening.” Food Control 81 (November): 107–22. https://doi.org/10.1016/j.foodcont.2017.04.041.
Farrell, Ross R., et al. “Rapid Fingerprinting of Grape Volatile Composition Using Secondary Electrospray Ionization Orbitrap Mass Spectrometry : A Preliminary Study of Grape Ripening.” Food Control, vol. 81, Nov. 2017, pp. 107–22, https://doi.org/10.1016/j.foodcont.2017.04.041.


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