News

This paper (purchase required) reports the comprehensive analysis of 437 standardized wine samples produced from six distinct grape varieties over a span of two decades (2002–2023).

The authors report that the grape variety was pivotal in shaping the composition of phenolic acids, flavan-3-ols, and anthocyanins. In total, 27 parameters were examined. The grape varieties Blauer Wildbacher and Blaufränkisch exhibited the most significant differences when compared to other red wine varieties. Furthermore, the phenolic profile showed the relationship between the varieties. The phenol content of the variety Zweigelt wines exhibited a stronger correlation with the vintages. The influence of the location on the phenolic profile could not be proven in most cases, except for the variety Blaufränkisch.

A comprehensive analysis encompassing all varieties, locations, and phenol analytes was conducted.  This revealed an increase in phenol concentrations over the period of vintages studied.

Photo by Kelsey Knight on Unsplash

A key advantage of the Direct Analysis in Real Time (DART) mass spectrometry (MS) ion source is its ability to ionise the sample without the need for extraction.  In this study (open access), the authors compared DART with a previously-published extraction-based MS method to analyse key components in olive oil.

Having optimised and validated DART-MS, they then used it to build a discrimination model between different classes of edible oils.  They analysed a reference set of 80 samples from different regions of Greece (Crete, Peloponnese, Central Greece, and the North Aegean) to discriminate authentic extra virgin olive oil (EVOO).  These were from 10 oil categories including 35 EVOOs, 15 lower-quality olive oils (five of each category: refined, olive pomace, and ordinary), and 30 vegetable oils (five of each type: sunflower, corn, soybean, canola, sesame, and linseed).

They report that multivariate statistical analysis revealed clear discrimination of EVOO from other oils and enabled detection of EVOO adulteration down to 1 % with vegetable oils and 5 % with lower-quality olive oils. Key authenticity markers, including phenols, squalene, and triacylglycerols (TAGs), were identified.

They conclude that the proposed method demonstrates high potential for rapid, reliable EVOO authentication in routine quality control.