Search Results (86)

Rakı, a traditional distilled beverage produced from grapes, holds significant economic importance in Türkiye; however, comprehensive consumer-focused sensory research remains limited. This study aims to determine the aroma profile, sensory characteristics, and consumer preferences of commercial rakı to guide producers in aligning product characteristics with consumer expectations. Nine commercial rakı samples were evaluated. The aroma composition was analyzed using SBSE-GC-MS. Sensory attributes were assessed by a trained panel through descriptive analysis (DA) and by 100 consumers utilizing the Check-All-That-Apply (CATA) method alongside a liking test. Eighty-one aroma compounds were identified, predominantly the phenylpropanoids trans-anethole and estragole, with monoterpenes and sesquiterpenes dominating the secondary profile. Integrating instrumental data with DA evaluations suggests that anethole and sesquiterpenes likely contribute to the attributes related to visual coating, body, creamy, mastic, persistency, and complexity. Consumer profiling revealed two distinct preference groups. Older, frequent consumers preferred complex, high-alcohol profiles with trigeminal harshness and visual glass coating, whereas younger, casual consumers preferred smoother rakı with a traditional white appearance, reacting negatively to “boiled aniseed” flavors and the yellowish tint of oak-aged versions. The CATA technique effectively distinguished these profiles. To enhance overall product quality, producers should eliminate “boiled” defects and adjust sensory profiles: complex products for experienced consumers and visually traditional, smooth profiles for younger consumers. According to current knowledge, this is the first study to employ the CATA method alongside consumer profiling and preference mapping in the sensory evaluation of rakı. Full article

This study investigated the aroma characteristics of three grades of raw tea leaves and their corresponding jasmine tea products from Guangxi, China. Aromatic profiles of jasmine tea varieties were analysed using two-dimensional gas chromatography-olfactory-mass spectrometry (GC×GC-O-MS), stir bar sorptive extraction (SBSE), and descriptive sensory evaluation. Chemometric methods were applied to compare sensory scores with instrumental data. Volatile compound concentrations and relative odour activity values (r-OAVs) were calculated. The results indicated significant differences in base tea leaf quality: high-grade tea leaf G1 exhibited pure, sweet characteristics, serving as an excellent aroma-absorbing carrier. The scenting process significantly imparted jasmine fragrance to the finished product, although its efficacy was constrained by tea leaf grade. GH1 finished tea exhibited a fresh, vibrant, and rich aroma with a sweet, mellow fragrance and high floral integration. In contrast, GH3, due to its inferior base material quality, yielded a weak aroma after scenting with limited quality improvement. The initial quality of the tea base is the fundamental determinant of the upper limit of the finished jasmine tea’s sensory quality, while the scenting process is the core means of shaping its signature floral aroma. The combination of high-quality tea leaves and precise scenting techniques is essential for developing the fresh, vibrant, and rich flavour profile of premium jasmine tea. This study reveals that the flavour formation of jasmine tea originates from the foundational quality of the tea leaves, providing a theoretical basis for monitoring the aroma quality of jasmine tea produced from different grades of tea leaves. Full article

The rapid growth and diversification of the cosmetic industry have led to increasingly complex formulations containing numerous bioactive ingredients, excipients, and synthetic additives, often delivered through advanced nanostructured systems. Ensuring product safety, efficacy, and regulatory compliance requires analytical approaches capable of accurately detecting both declared components and hazardous contaminants such as heavy metals, phthalates, nitrosamines, and banned preservatives or dyes. Traditional sample preparation methods are often solvent-intensive, time-consuming, and environmentally burdensome, prompting a shift toward green microextraction strategies aligned with the principles of green analytical chemistry. Techniques including solid-phase microextraction (SPME), stir bar sorptive extraction (SBSE), and dispersive liquid–liquid microextraction (DLLME) offer miniaturized, solvent-efficient workflows with improved selectivity and sensitivity for complex cosmetic matrices. This review summarizes advances from the past five years in green microextraction methods for the determination of organic and inorganic species in cosmetic products. Emphasis is placed on their integration with separation techniques and applicability across product categories. Emerging trends, analytical challenges, and future directions toward more sustainable cosmetic safety assessment are also highlighted. Full article

Pesticide contamination poses significant threats to both humans and the environment, with residues frequently detected in surface waters worldwide. This study compares the effectiveness of passive samplers (POCIS and Chemcatcher) and grab sampling coupled with Stir-Bar Sorptive Extraction (SBSE) and Solid-Phase Extraction (SPE) for monitoring pesticides in surface waters. The comparative study was conducted at three sites in Victoria, Australia, representing different land uses. A total of 230 pesticides were screened, with 79 different pesticides detected overall. SBSE extracted the highest number of pesticides from grab samples, followed by SPE and passive samplers. The study highlights the complementarity of different sampling and extraction techniques in detecting a wide range of pesticides. The study also explores the suitability of these techniques for citizen science applications, emphasizing the importance of selecting appropriate methods based on specific research objectives and available resources. The findings underscore the need for a tiered approach, combining passive samplers for initial screening and grab sampling for quantitative analysis, to develop a robust monitoring strategy for protecting water quality. Full article

Apple aroma is an important factor influencing consumers’ preferences. To understand the overall flavor characteristics of apples (Ruixue, Liangzhi, Grystal Fuji, and Guifei), volatile compounds and aroma profiles were investigated by headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) combined with stir bar sorptive extraction (SBSE) and gas chromatography–mass spectrometry (GC-MS). The results showed that a total of 56 aroma compounds were identified by SBSE-GC-MS, and 39 aroma-active compounds were screened out using aroma intensity (AI) and odor activity value (OAV). Aroma recombination experiments showed enhanced ‘fruity’ and ‘sweet’ notes, whereas ‘floral’, ‘woody’, and ‘green’ aromas were weaker compared to the Crystal Fuji sample. Additionally, GC-IMS coupled with principal component analysis (PCA) was used to distinguish the apple samples, and partial least squares regression (PLSR) was applied to explore the correlation between sensory attributes and characteristic aroma compounds. The results indicated that Crystal Fuji exhibited the greatest correlation with the “woody” attribute, and Ruixue was highly correlated with “fruity”, “green”, and “sour” attributes, while butanoic acid, β-damascenone, butyl acetate, pentyl acetate, furfuryl alcohol, γ-decalactone, and vanillin had a significant impact on the “flower” and “sweet” attributes of Guifei. This study clarified the characteristic aroma composition of the four apple cultivars, providing data support for apple flavor quality evaluation and cultivar optimization. Full article

This paper constitutes a preliminary study that evaluates the organic pollutants desorbed from “fresh” plastic litter, i.e., recently stranded items, on three beaches in Cadiz (SW Spain): Bajo de Guia, La Jara, and La Puntilla. Beach litter items were collected and classified in laboratory according to their composition and use. Leachates were obtained by stir bar sorptive extraction (SBSE) and analysed with gas chromatography–mass spectrometry (GC–MS). Fifty-five target organic compounds—including polycyclic aromatic hydrocarbons (PAHs), pesticides, fragrances, insect repellents, and UV filters—were quantified. Plastics accounted for the majority of litter by both number and weight. Cigarette butts and wipes were also prevalent and served as key sources of leachable PAHs. With respect to the main pollutants found in plastic films, hard plastics, and wipes, fragrances such as OTNE1 (1-Tetramethyl Acetyloctahydronaphthalene), OTNE2 (2-Tetramethyl Acetyloctahydronaphthalene), DEET (N, N-Diethyl-Meta-Toluamide), galaxolide, and tonalide were dominant, with concentrations exceeding 100 ng/g in some cases. DEET was the most common insect repellent detected. These findings underscore the role of beach litter, especially plastic waste, as a vector for persistent and emerging organic pollutants, highlighting the urgent need for improved waste management and monitoring practices to mitigate ecological risks associated with plastic pollution. Full article

Sparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling wines, understanding the biochemical mechanisms related to aroma development has become increasingly relevant. This review provides a comprehensive overview of the secondary fermentation process, with particular emphasis on yeast selection, types of closure, and the impact of aging on the volatile composition. Special attention is also given to the analytical strategies employed for the identification and quantification of target compounds in sparkling wine matrices. Due to the presence of volatile compounds at trace levels, effective extraction and pre-concentration techniques are essential. Extraction methods such as solid-phase microextraction (SPME), stir-bar sorptive extraction (SBSE), and thin-film SPME (TF-SPME) are discussed, as well as chromatographic techniques, such as gas chromatography (GC) and liquid chromatography (LC). Full article

In this study, weekly grab samples extracted by solid-phase extraction (SPE) and stir bar sorptive extraction (SBSE) were compared for the analysis of 230 pesticides in surface waters. Samples were collected from three different locations around Melbourne, Australia. Analysis was performed using Gas Chromatography Quadrupole Time of Flight High Resolution Mass Spectrometry (GC-QToF-HRMS). The two extraction techniques were compared, among others, for their limits of detection, recovery, extraction, and quantification efficiency of pesticides, as well as spatial and temporal differences in detected compounds. The target compounds screened were pesticides belonging mainly to the categories of fungicides, insecticides, and herbicides. Although SBSE extracted more pesticides at two out of three sites, SPE extracted total concentrations up to four times higher than SBSE over all sampling sites. The log K_OW of detected pesticides only partially explained the differences in detection, with SBSE performing better in the absorption of hydrophobic compounds. In addition, matrix effects, in particular turbidity, appeared to hinder extraction of contaminants, especially for SBSE. Spatially, SBSE detected 10 pesticides more than SPE at two locations, while the opposite was true at the third location, where turbidity was higher. The types of pesticides detected varied slightly between techniques and locations. The study highlights the complementarity of SBSE and SPE for monitoring pesticides in natural environments. SBSE is an easy-to-use technique and allows for extraction of a higher number of pesticides at trace level, but it might not be the preferred option for highly turbid waters. SPE requires more tedious and complex sample processing but allows for a more accurate quantification of a broader range of pesticides. Full article

In this review, a 5-year overview on environmentally friendly approaches for the extraction of the most relevant organic pollutants in soil, sediment, particulate matter, and sewage sludge coupled with chromatographic analysis is reported. Organic contaminants encompass various compounds derived from personal care products, industrial chemicals, microplastics, organic matter combustion, agricultural practices, and plasticizer material. The principles of green analytical chemistry (GAC) and green sample preparation (GSP) serve as a guideline for the development of more environmentally sustainable analytical protocols. This study focuses attention on microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), matrix solid-phase dispersion (MSPD), and microextraction techniques, such as solid-phase microextraction (SPME), stir bar sorptive extraction (SBSE), hollow-fiber liquid-phase microextraction (HF-LPME), spray-assisted droplet formation-based liquid-phase microextraction (SADF-LPME), and dispersive liquid–liquid extraction (DLLME). These approaches represent the most relevant eco-friendly sample preparation for the advanced extraction of target analytes from environmental solid samples. Full article

Background: There is a continuous demand to create new, superior sensory food experiences. In the food industry, yeast-derived flavor products (YPs) are often used as ingredients in foods to create new aromas and taste qualities that are appreciated by consumers. Methods: Chicken bouillon samples containing diverse YPs were chemically and sensorially characterized using statistical multivariate analyses. The sensory evaluation was performed using quantitative descriptive analysis (QDA) by trained panelists. Thirty-four sensory attributes were scored, including odor, flavor, mouthfeel, aftertaste and afterfeel. Untargeted metabolomic profiles were obtained using stir bar sorptive extraction (SBSE) coupled to GC-MS, RPLC-MS and targeted HILIC-MS. Results: In total, 261 volatiles were detected using GC-MS, from chemical groups of predominantly aldehydes, esters, pyrazines and ketones. Random Forest (RF) modeling revealed volatiles associated with roast odor (2-ethyl-5-methyl pyrazine, 2,3,5-trimethyl-6-isopentyl pyrazine) and chicken odor (2,4-nonadienal, 2,4-decadienal, 2-acetyl furan), which could be predicted by our combined model with R² > 0.5. In total, 2305 non-volatiles were detected for RPLC-MS and 34 for targeted HILIC-MS, where fructose-isoleucine and cyclo-leucine-proline were found to correlate with roast flavor and odor. Furthermore, a list of metabolites (glutamate, monophosphates, methionyl-leucine) was linked to umami-related flavor. This study describes a straightforward data-driven approach for studying foods with added YPs to identify flavor-impacting correlations between molecular composition and sensory perception. It also highlights limitations and preconditions for good prediction models. Overall, this study emphasizes a matrix-based approach for the prediction of food taste, which can be used to analyze foods for targeted flavor design or quality control. Full article

In this study, eco-friendly and sustainable alginate-activated carbon (Alg-C)-based beads were synthesized and characterized for the adsorption of nonylphenols (NPs) from aqueous environments under various conditions. The surface characterization, functional groups, and adsorption behavior were analyzed using multiple analytical techniques. The effect of key parameters, including dosage, pH, temperature, and reusability, were evaluated. Isotherm and kinetic studies revealed that the adsorption process followed a pseudo-second-order kinetic model and aligned with the Freundlich isotherm, indicating a heterogeneous surface. The beads exhibited a high removal efficiency of 97% over five reuse cycles in a 50 mL solution of 10 mg L⁻¹ NPs under static conditions, demonstrating their recyclability. Thermodynamic analysis suggested potential electrostatic interactions, supported by positive Gibbs free energy values. The highest removal performance was achieved within 90 min, with adsorption capacities from 0.10 to 0.39 mg g⁻¹. Additionally, the performance of Alg-C beads remained stable across different pH levels, highlighting their robustness. When tested with wastewater samples, Alg-C beads maintained high removal efficiency, with no significant matrix effects observed. These results underscore Alg-C beads as a promising and sustainable solution for the elimination of NPs from contaminated water sources. Full article

A Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry (SBSE-GC-MS) method has been optimized and validated for the determination of eight volatile sulphur compounds in wine distillates: diethyl sulphide (DES), dimethyl disulphide (DMDS), diethyl disulphide (DEDS), 2-thiophenecarboxaldehyde (TC), dibutyl sulphide (DBS), dipropyl disulphide (DPDS), dipropyl sulphide (DPS), and dimethyl trisulphide (DMTS). After optimization by 2⁴ factorial design, the SBSE-GC-MS extraction conditions were as follows: a polydimethylsiloxane twister (10 mm × 0.5 mm), 35 °C as the extraction temperature, 10 mL as the sample volume, 7% (v/v) as the alcoholic grade, 47 min as the extraction time, 10% (w/v) of NaCl, and 1% (w/v) of EDTA (ethylenediaminetetraacetic acid). Under optimal conditions, adequate analytical figures of merit were obtained for eight of the ten compounds initially considered, with low quantification and detection limits and relative standard deviations for inter-twister and inter-day repeatability values ranging from 7.5 to 21.8% and from 7.2 to 27.5%, respectively. The methodology was applied to 34 wine distillates (continuous column distillation and distillation in pot still) elaborated for the production of Brandy de Jerez: 15 aged distillates aged for different periods of time in American oak wood and 19 non-aged distillates. The most significant volatile sulphur compounds were DBS, DMDS, and DPS. The Cluster Analysis (CA) on the volatile sulphur compounds grouped the samples according to the use of sulphur dioxide. In general, lower amounts of volatile sulphur compounds were found in the aged samples, although the high standard deviations obtained highlight that their contents depend on multiple factors related to the elaboration process. Full article

Rizhao green tea (RZT), a renowned green tea, is cultivated in China’s northernmost tea region. Its unique environment endows it with a strong chestnut- and seaweed-like aroma. This study sought to explore the volatile profiles of RZT and pinpoint its key odorants by employing stir bar sorptive extraction (SBSE) coupled with gas chromatography–mass spectrometry (GC-MS), determining the odor activity value (OAV), and performing gas chromatography–olfactometry (GC-O). A total of 112 volatiles were identified, and the major volatile compounds were esters (2035.25 μg/kg), alcohols (1799.02 μg/kg), alkanes (991.88 μg/kg), and ketones (691.96 μg/kg), comprising 74.91% of the total. A molecular aroma wheel was preliminarily established based on these key odorants. These insights might contribute to the scientific elucidation of the flavor chemical basis of RZT. Full article

A simple, fast, green, and sensitive method for determining Bisphenol A (BPA) levels in commercial milk was developed using a solventless sample preparation technique known as stir bar sorptive extraction, coupled with thermal desorption–gas chromatography/mass spectrometry. BPA was selected due to its ubiquitous presence in the environment and its classification as an endocrine-disrupting chemical of concern (i.e., its ability to mimic hormone functions). Studies have reported that BPA can leach into various food sources, including milk, a dietary staple for infants. It is critical to have an effective and efficient process for monitoring the presence of BPA in milk to protect children’s health. Current detection methods for BPA in milk are lengthy and tedious and tend to require the use of organic solvents for the extraction of BPA. This optimized “green” method provides an effective alternative for BPA detection in a challenging matrix, e.g., milk. Factors such as pH (1.5, 6, and 13), temperature (70–80 °C), and sonication (1 h, 2 h, and 3 h) were studied with a BPA-spiked whole milk sample (final concentration of 8 ppb) to optimize the extraction efficiency without the use of solvents. The developed methodology improves BPA recovery from whole milk by over 50%, with a detection limit in the parts per trillion range (45 ng/L). The sample preparation developed in this report rendered a more sensitive option for analyzing BPA in milk, with a limit of detection in the parts per trillion range (compared to low ppb) even though the recovery performance is not as good as in reported studies (54% vs. >85%); nonetheless, it provides a green alternative for future studies assessing BPA exposure through dairy products. Full article

Although vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the organoleptic profiles are not clear yet. In this work, three acetification profiles in submerged culture using both synthetic and raw materials from Andalusia (Spain) were characterized by metagenomic (16S rRNA amplicon sequencing) and metabolomic tools (stir-bar sorptive extraction with thermo-desorption coupled to gas chromatography–mass spectrometry (SBSE-TD-GC−MS) and high-performance liquid chromatography (HPLC)). A total of 29 phyla, 208 families, and many more genera were identified, comprising bacteria and archaea as well as 75 metabolites, including minor volatile compounds, amino acids, biogenic amines, and other nitrogenous compounds. It can be concluded that Komagataeibacter and Acetobacter were not only the predominant genera but also the ones that most influenced vinegar metabolite profiles by using different metabolic strategies for mutual collaboration, and together with other microbial groups, some of them were previously practically unknown in vinegar. These results can be of interest not only to deepen the basic knowledge about vinegar but also to the vinegar industry by elucidating microbial succession and the key associated metabolites. Full article