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Methoxypyrazines are volatile compounds found in plants, microbes, and insects that have potent vegetal and earthy aromas. With sensory detection thresholds in the low ngL−1 range, modest concentrations of these compounds can profoundly impact the aroma quality of foods and beverages, and high levels can lead to consumer rejection. The wine industry routinely analyzes the most prevalent methoxypyrazine,...
In this study, we report a novel assay for the combined on site detection of aflatoxin B1 (AFB1) and ochratoxin A (OTA), through a colorimetric biosensing system for AFB1 and a fluorimetric detection for OTA, exploiting the capability of the portable fibre optic spectrometer to perform both analyses. AFB1 was detected using the acetylcholinesterase (AChE) enzyme that is inhibited by this toxin, and...
Wine composition in polyphenols is related to the variety of grape that it contains. These polyphenols play an essential role in its quality as well as a possible protective effect on human health. Their conjugated aromatic structure renders them fluorescent, which means that 3D front-face fluorescence spectroscopy could be a useful tool to differentiate among the grape varieties that characterize...
This paper reports the tuning of a fast, disposable, and label-free biosensor for quantification of iron (III) in food liquid samples such as wine. The biosensor is based on a field effect transistor(FET) where a net work of single-walled carbonnanotubes (SWCNTs) acts as the conductor channel, constituting carbonnanotubes field effect transistors (CNTFETs). An antibody such as transferrin with two...
The presence of copper in wine is known to impact the reductive, oxidative and colloidal stability of wine, and techniques enabling measurement of different forms of copper in wine are of particular interest in understanding these spoilage processes. Electrochemical stripping techniques developed to date require significant pretreatment of wine, potentially disturbing the copper binding equilibria...
This work reports on a simple and fast classification procedure for the quality control of red wines with protected designation of origin (PDO) by means of Laser Induced Breakdown Spectroscopy (LIBS) technique combined with Neural Networks (NN) in order to increase the quality assurance and authenticity issues. A total of thirty-eight red wine samples from different PDO were analyzed to detect fake...
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