Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine

Background and Aims: Australian grape growers and winemakers have typically relied on guaiacol and 4‐methylguaiacol measurements to determine smoke exposure of grapes following bushfires or prescribed burns. However, the guaiacol and 4‐methylguaiacol content of grapes does not always correlate with the extent of taint in resultant wines. This study compared several methods for the analysis of smoke related phenols and their conjugates in grapes and wine, to determine their capacity as diagnostic assays for smoke exposure. Methods and Results: Smoke‐affected grapes were sourced from commercial vineyards exposed to bushfire smoke and from experimental field trials involving the application of smoke to grapevines, and small‐scale wines were made from a number of these samples. Several analytical methods were applied to grapes and wine to determine the concentration of smoke related phenols and their conjugates. Strong correlations were observed between the glycoconjugate content of smoke‐affected grapes and the concentration of guaiacol and 4‐methylguaiacol released following acid hydrolysis of juice. Conclusions: Where smoke‐affected grapes contain low or non‐detectable levels of guaiacol and 4‐methylguaiacol, analytical methods that quantify their glycoconjugate forms (either directly or indirectly) provide a better indication of the extent of smoke exposure. Significance of the Study: This is the first study to compare different methods for assessing smoke exposure in grapes and wine, through analysis of free and bound guaiacol and 4‐methylguaiacol. These methods will allow grape growers and winemakers to more reliably assess smoke exposure of grapes, enabling better informed decisions to be made with regards to harvesting and processing smoke‐affected grapes.     

Phenotypic and genotypic characterisation of Lactobacilli isolated from camel cheese produced in India

Thirty‐two Lactobacilli strains were isolated from four samples of camel cheese collected from Bikaner, India. These isolates were identified based on phenotypic and genotypic characteristics. Sequencing of 16S rDNA was performed for species identification and diversity analysis. Lactobacillus delbrueckii and Lb. fermentum were found to be dominant species followed by Lb. plantarum and Lb. casei. On evaluation of technological properties of these isolates, 20 isolates were observed to be good acid producers, eight were found positive for citrate utilisation and 11 showed presence of Prtp gene. Isolates obtained can be potential for development of defined strain starter for camel cheese.     

IDENTIFICATION OF GOAT MEAT USING HIGHLY SPECIES‐SPECIFIC POLYMERASE CHAIN REACTION

ABSTRACT

A highly species‐specific polymerase chain reaction (PCR) assay was developed for the authentic identification of goat. A product of 436 bp was amplified using newly designed primers against mitochondrial D‐loop region. The possibility of cross‐amplification was ruled out by considering as many as 25 other animal species. Suitability of the developed goat species‐specific PCR assay was confirmed for in raw, cooked (60, 80 and 100C for 30 min) and micro‐oven‐processed meat samples (n = 20 each). A sensitivity of 0.1% was established for detection of adulteration and limit of detection of goat DNA was 0.1 pg. This investigation presents a novel PCR assay with its newly designed primers that could be used for the authentic identification of goat species.

PRACTICAL APPLICATIONS

This work details about a novel diagnostic polymerase chain reaction, which could be used for authentic identification of goat species. This approach could be used for the confirmation of goat tissues in raw, cooked, as well as adulterated samples. The developed technique has also applications in the forensic analysis of wild animal‐related disputes, where this work could solve the problem of goat‐related issues.     

Guaiacol and 4‐methylguaiacol accumulate in wines made from smoke‐affected fruit because of hydrolysis of their conjugates

Background and Aims: Taint in smoke‐exposed grapes have been associated with elevated levels of guaiacol and 4‐methylguaiacol. Previous research has reported guaiacol and 4‐methylguaiacol in both fruits and wines. In some cases, these compounds were not detected, or were detected at low levels in the fruit while high levels were subsequently identified during or after winemaking. Later research indicated that this was due to the presence of glycosidic conjugates. Here we report a method for the routine analysis of guaiacol and 4‐methylguaiacol released after acid hydrolysis of glycoside precursors. Methods and Results: Chardonnay, Merlot, Shiraz, Sangiovese and Cabernet Sauvignon fruits were collected following bushfire events in 2006–2007 in the King Valley wine region of NE Victoria, Australia. Gas chromatography‐mass spectrometry (GC‐MS) was used to detect free guaiacol and 4‐methylguaiacol in both fruits and wines. Low levels of free and bound forms were present in fruit not exposed to smoke. Substantial levels of free guaiacol and 4‐methylguaiacol were detected in the wines made from the smoke‐affected fruits. These compounds increased during bottle storage. Acid hydrolysis of wines and berries resulted in a several‐fold increase in free guaiacol and 4‐methylguaiacol. Conclusions: The validated GC‐MS method is suitable for monitoring free and glycosidically bound guaiacol and 4‐methylguaiacol after acid hydrolysis in both fruits and wines. Acid hydrolysis of wines provided evidence that bound volatiles, most probably glycosidically, act as reserve for guaiacol and 4‐methylguaiacol, which are released during ageing of wines. Significance of the Study: This is the first study published in a refereed journal to demonstrate that smoke taint‐associated volatiles increase during ageing of wine and bound forms of guaiacol and 4‐methylguaiacol represent an aroma reserve for smoke taint in ageing/bottled wines.     

Synthesis and study of organically capped ultra small clusters of cadmium sulphide

Ultra small clusters of cadmium sulphide are synthesized using non-aqueous and aqueous chemical methods. Thiophenol has been used as a capping agent for non-aqueous synthesis whereas various reagents such as mercaptoethanol, hexametaphosphate, ethylene glycol and ethanol have been used as additives for an aqueous method of synthesis. Properties of the clusters synthesized are discussed based on optical absorption, X-ray diffraction, transmission electron diffraction and photoelectron spectroscopy. Particles as small as 0.7 nm diameter could be synthesized with thiophenol and mercaptoethanol as additives. The effect of varying the molarities of the different additives on the properties of the CdS nanoclusters synthesized are discussed. Systematic ageing studies of the nanoclusters showed that larger particles age faster than the smaller clusters. Ageing also leads to better crystallization of the particles. It has been observed that the smallest particles (0.7 nm diameter) possess tetrahedrally bonded fragments of CdS and intercluster structural long range order does not exist. However, bigger particles (2.0 nm diameter) show bulk cubic structure. X-ray photoelectron spectroscopy studies have been done to study the purity and stoichiometry of the clusters synthesized and strongly support the existing proposal of the formation and stability of CdS nanoclusters.     

Experimental force modeling for deformation machining stretching mode for aluminum alloys

Deformation machining is a hybrid process that combines two manufacturing processes—thin structure machining and single-point incremental forming. This process enables the creation of complex structures and geometries, which would be rather difficult or sometimes impossible to manufacture. A comprehensive experimental study of forces induced in deformation machining stretching mode has been performed in the present work. A table-type force dynamometer has been used to record the deforming forces in three Cartesian directions. The influence of five process parameters—floor thickness, tool diameter, wall angle, incremental step size, and floor size on the deforming forces—is investigated. Individual as well as combined empirical models of the parameters with regard to the forces have been formed. The results of this study indicate that the average resultant force primarily depends on the floor thickness to be deformed and the incremental depth in the tool path. This could be due to the variation in local stiffness of the sheet with change in floor thickness. The effect of tool diameter, deforming wall angle, and floor size is not significant.     

Kinetic Study of Cu+−Cu2+ Equilibrium in Sodium Na2O−Al2O3−B2O3 Glass

The Cu⁺−Cu²⁺ equilibrium in sodium aluminoborate glass with an air atmosphere was studied at 950°, 1050°, and 1150°C. Equations suggested to represent the equilibrium reaction between oxidized and reduced species and oxygen were critically examined. An equation to represent the Cu⁺−Cu²⁺ equilibrium reaction was suggested. The reaction was observed to follow first-order kinetics. Enthalpy of the reaction was—12.5 kcal/mol.