Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Mazzoleni V., Maggi L. (2007) Effect of wine style on the perception of 2,4,6-trichloroanisole, a compound related to cork taint in wine. Food Res. International 40, 694-699.2,4,6-trichloroanisole (TCA) is a fungal metabolite that can contaminate cork stoppers and wines producing avery unpleasant mouldy odour (cork taint). Sensory control is very widely used for the detection of possibleTCA presence in corks and wine, but the correct identification of TCA, especially at low concentrations, can bedifficult. The aim of this study was to show how wine styles can affect the ability of the same panel to perceiveTCA. For this purpose, a panel was selected, according to the panelists’ sensitivity to the TCA stimulus. Thetriangle test, a sensory difference test, was carried out by the panel with both white and red wines, using samplesboth free from TCA and spiked with known quantities of this contaminant. The results showed that the panelistsidentified the difference caused by the added TCA at different significance levels, depending on the wine style,so TCA detection was influenced by wine style for the selected panel.2. MAGGI L., MAZZOLENI V., FUMI M.D., SALINAS M.R. (2008) Transformation abilityof fungi isolated from cork and grape to produce 2,4,6- trichloroanisole from 2,4,6-trichlorophenol. Food Additives Contaminants 25, 265-269.The ability of eight fungal strains to transform 2,4,6-trichlorophenol (TCP) to 2,4,6-trichloroanisole (TCA) wasstudied. These fungi were isolated from cork, belonging to the genera Penicillium, Aspergillus, Trichoderma andChrysonilia, and from grapes Botrytis cinerea. All of them, except Chrysonilia, produced TCA when they weregrown directly on cork in presence of TCP, being Aspergillus and Botrytis cinerea the ones with the highest productionlevel. It is the first time that it is shown that Botrytis cinerea is able to transform TCP into TCA, a microorganismoften present on grapes and in winery environments. This result can partially explain the wine corktaint before being bottled.3. Maggi L., Zalacain A., Mazzoleni V., Alonso G.L., Salinas M.R. (2008) Comparison of stirbar sorptive extraction and solid-phase microextraction to determine halophenols and haloanisolesby gas chromatography-ion trap tandem spectrometry. Talanta 75, 753-759.Solid-phase microextraction by immersion (IS-SPME) and headspace mode (HS-SPME), together with stir barsorptive extraction (SBSE), have been assayed in combination with gas chromatography–ion trap tandem massspectrometry (MS/MS) for analysing 2,4,6-trichlorophenol, 2,3,4,6-tetrachlorophenol, 2,4,6-tribromophenol,2,4,6-trichloroanisole, 2,3,4,6-tetrachloroanisole and 2,4,6-tribromoanisole in different liquid matrices. Once, theoptimization of MS/MS fragmentation analysis was carried out, sample enrichment was performed using thethree mentioned extraction methods, and comparison through the determination of linearity, and LOD and LOQswere carried out. SBSE and IS-SPME methods described enabled us to determine the target compounds at ng/llevels, concentrations lower than their olfactory threshold, which is not the case of HS-SPME. SBSE showed ahigher concentration capability than both SPME techniques, especially when compared to the HS-SPME mode.Thus, SBSE should be the definitive technique to analyse halophenols and haloanisoles in aqueous matrices.SBSE has been also applied to nine aqueous matrices as different as tap water, wines or commercial lemon juiceextract.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it98