INDEX
Note: Page numbers followed by f indicate figures and t indicate tables.
A Aflatoxin M1 (AFM1), 53–54
AA. See Antioxidant activity (AA)
Abiotic fractionation processes,
95–96
Acaracides, 533–535, 541
Acetylcholine (ACh), 478
Acetylcholinesterase (AChE), 460,
478
ACh. See Acetylcholine (ACh)
AChE. See Acetylcholinesterase
(AChE)
Acid esters, 405–406
acetate and ethyl fatty, 514
caprylic and capric, 406
Acidity regulators, 128
Acidulants, 127
Acrylamide, 1–3
Acute respiratory distress
syndrome (ARDS), 467
AD. See Alzheimer’s disease (AD)
ADI. See Arginine deiminase (ADI)
Adsorptive stripping voltammetry
(AdSV), 238
Adulterants, 39–40
for coffee, 39–40, 109
milk, 42, 56, 183–184
pepper and chilly powder, 39–40
in raki, 99
Adulteration, 39–40, 85–86, 263,
289–290
alcoholic beverages, 16–17,
262–263
in coffee, 107–110
detection, 173
fruit juice, 101, 102–103t, 104,
107
orange juice, 107, 174
FTIR, 12–13
level of, 41–42
milk, 41, 44, 54–55, 180–184
of spirits, 99, 191
of wine, 337–338
Aflatoxins, 53–54
AFM1. See Aflatoxin M1 (AFM1)
AFs. See Assimilation factors (AFs)
Agave tequilana, 264
Agglomerative clustering, 273, 314
Agrimonia eupatoria herb, 210
Alcoholic beverages, 88–101, 185–195
adulteration, 16–17, 262–263
beer, 98–99, 185–187, 185f
contaminants, 235
dietary precipitant, 517
ethanol detection, 445
fluorescence spectroscopy and
chemometrics, 185–195
ice cider, 190
microorganisms, 20
photoisomerization, 3–4
photooxidation, 3–4
quality and safety issues, 16–17
raw materials for, 536–537
sensory properties, 419–420
spirit drinks, 191–195
spirits, 99–101
wine, 88–97, 89–91t, 187–190
(see also Wine)
Alcohol oxidase (AO), 441, 444t
ALDH, 475
Algicides, 533
Alicyclobacillus, 72
Alicyclobacillus acidoterrestris, 20,
72, 495
Alkalinity reduction, in water, 8–9
Allethrin, 531–532
Alphanumerical bar codes, 292
Aluminum, 71
Alzheimer’s disease (AD), 63–64,
206, 460, 477–479
Amine oxidase (AMO), 447
Amino acids, 179, 301–305, 516
aromatic, 166, 185–187
auxotrophy, 499
biosynthesis, 509–510
nitrogen, 344, 388–389, 403
transamination of, 509–510
AMO. See Amine oxidase (AMO)
Analysis of variance (ANOVA),
208–210, 268
test, 216, 221
Analytical methods, 106, 421, 435
l-arginine determination
electrochemical biosensors,
436–439
enzymatic methods, 435–436
enzymes and cells, 435
Mn2+, 440–441
in real wine samples, 439–440
for metal quantifications,
237–238
need for, 545
for PAHs, 250–252, 251t
QuEChERS method, 550–554
trends in, 88
wine analysis, examples of,
431–435
wine authentication, 315–316,
346–355
in winemaking
biosensors, 426–428
microbiological and genetic
approaches, 429–431
physicochemical methods,
428–429
traditional methods, 425–426
ANN learning, 281–282
ANNs. See Artificial neural
networks (ANNs)
ANOVA. See Analysis of variance
(ANOVA)
Anthocyanins, 166, 300, 351,
390–391, 399–400, 423,
459–464, 475, 481
oxidation of, 386–387
PCA, 310
561
562  INDEX
Antibiotics, 184, 502
Anticaking agents, 127
Anticancer activity, 473–477
Anticoagulants, 127, 535
Antidiabetic activity, 467–471
Antifoaming age, 127
Antiinflammatory activity,
466–467
Antimicrobial activity, 479–481
Antimony, 67–68
Antioxidant activity (AA), 423, 432
pomegranate juice, bioactivity
of, 462–481
Antioxidants, 127, 306, 400–401,
423–424, 431–433, 460, 468
AO. See Alcohol oxidase (AO)
AOAC International, 552
AOC. See Appellation of controlled
origin (AOC)
API. See Atmospheric pressure
ionization (API)
Appellation of controlled origin
(AOC), 321
Apple juices, 174–177
Arabica coffee. See Coffea arabica
ARDS. See Acute respiratory
distress syndrome (ARDS)
Arginine deiminase (ADI), 435,
438–439, 494–495, 517f
Arginine metabolism, 493,
516–519
Aroma, chemistry of, 421–425
Aroma production, 492–493,
499–500, 507–510, 514–517,
515f, 519–521
Arsenic, 65–66, 530–531
Artificial intelligence, 281
Artificial neural networks (ANNs),
281–282, 359
Assimilation factors (AFs), 242
Atherosclerosis, 471–472
Atmospheric pressure ionization
(API), 555–556
Atomic absorption spectrometry
(AAS), 64, 347
Atomic adsorption spectrometry
(AAS), 433
Atomic emission spectroscopy
(AES), 348
Atomic spectrometric techniques,
133
AuNPs, 51–53
Authentication
chemometrics in, 340, 341f (see
also Chemometrics)
fluorescence spectroscopy, 173,
184, 188
food, 373
of Mexican spirits, 262–263
properties, 318
Protected Designation of Origin
(PDO), 340, 341f
and wine classification, 360–372
Authenticity, 178, 182, 294. See
also Chemometrics
alcoholic beverages, 88–101
assessment, 173 (see also
Quality monitoring and
authenticity assessment,
wines)
of coffee, 178
of food, 85
of fruit juices, 104
of milk, 182
nonalcoholic beverages,
101–113
testing, 113
verification, 108
wine, 290f, 293–315, 294f
B 127
BA. See Biogenic amine (BA)
Bacillus megaterium, 54
BChE. See Butyrylcholinesterase
(BChE)
Beer, 98–99, 185–187, 185f
bitterness of, 170
dilution, 162–163
fluorescence spectroscopy,
185–187
Benzene, 60–61, 431
Berry wine, 536–537
Best-quality management system.
See also Quality control
equipment, 18
fail safe system, 18
ingredients, 18
zero defects, 18
Betula pendula leaves, 210
Beverage quality and safety issues,
1–2
alcohol beverages, 16–17
chemical deterioration,
2–3
future trends, 31
juices, 11–13, 12f
light-induced chemical
reactions, 3–4
lipid oxidation, 3
Maillard reaction, 2–3
microbiological risks, 2–3
milk, 17–18
nonenzymatic browning, 2–3
physiological changes, 2–3
soft drinks, 10–11
tea, 13–16
water
assessment parameters, 4, 5t
bottled water (BW), 6–7
nonpathogenic
microorganism, 4
pathogenic microorganism, 4
raw water (RW), 4–6
water treatment processes,
7–10, 8f
Beverage quality estimation, 42
Beverages, 86, 86f
additives in, 125
direct and indirect additives,
metal-based additives,
biochemistry of, 128–133,
129–131t
types, 127
chemical parameters, 170
classification of, 40f, 125, 126f
contaminants, 43f
fluorescence spectroscopy
and chemometrics in
analysis of
alcoholic beverages, 185–195
application of, 169–173,
171–172t
chemometric methods,
163–165
components of, 166–169,
167–168t

measurements of, 162–163,
164f
nonalcoholic beverages,
173–184
pesticide residues in (see
Pesticide residues)
quality control (see Quality
control)
Bioaccumulation, 225
Biocatalysts, 409, 441–442
Biogenic amine (BA), 94, 96, 105,
323, 344, 425, 433–434,
446–447, 493, 516–519, 517f
Biological esterification, 405
Biomagnifications, 225
Biopesticides, 535
Biorationals, 535
Biosensors, 21, 50–51, 52f, 420f,
426–428
electrochemical, 436–439, 437t
wine components, analysis of
biocatalysts, 441–442
on ethanol, 444t, 445–446
on glucose, glycerol, and
biogenic amines, 446–447,
448t
on L-lactate, 441–442, 443t
trends and prospects in,
447–449
Biotic fractionation processes, 95
Bisphenol A, 57–58, 59f
Bitterness
of beer, 170, 185–186
of coffee, 107
tannins, 538
in tea, 15–16
Bordeaux mixture, 532
Bottled water (BW) quality, 6–7
Bottling, wine-making process,
538–539
Brandy, 192–193
Brettanomyces, 405, 434
Brettanomyces bruxellensis, 72–75
Butyrylcholinesterase (BChE), 460
C acetals, 404
CA. See Cluster analysis (CA)
Cabernet Sauvignon, 88–92, 164f,
190, 226–228, 446
INDEX  563
Cachaça, 194 ethyl alcohol, 391
Cadaverine, 323 higher aromatic alcohols, 393
Caffeinated drinks, 178–180 methyl alcohol, 391–393
Caffeine, 60–61 monohydroxylic alcohols,
Calibration model, 178, 186–187, 391–393
193, 308–309 organoleptic characteristics,
CAM, 475–476 393
Camel milk, 181–182 polyhydric alcohols, 391–392
Capillary electrochromatography polyhydroxy alcohols, 393
(CEC) method, 48 primary, secondary, and
Capillary electrophoresis (CE), 48 tertiary, 391
Capillary zone electrophoresis aldehydes, 393–394
(CZE) method, 105–106, acetaldehyde, 394
295 acetic aldehyde, 394
Carbamates, 534 aromatic aldehydes, 394
Carbohydrates, 43–44, 343, 388, furanose aldehydes, 394–395
391–392, 397 higher aldehydes, 394
Carbon electrodes (CEs), 442–443 representative aldehydes,
Carbon isotope ratios, 319–320, 395
432 anthocyans, 399
Carboxen-polydimethylsiloxane bioactive substances
fiber, 60–61 enzymes, 408–409
Carcinogenic EC, 427, 434 vitamins, 408
Cardioprotective effects, 471–473 carbohydrates, 343
CART. See Classification and concentration ranges, 340–342,
regression tree (CART) 342t
CAT activity. See Catalase (CAT) esters, 405–406
activity flavones, 400
Catalase (CAT) activity, 463–464 gases, 407–408
CCPs. See Critical control points general considerations, 385–386
(CCPs) glucides, 398
CDM. See Chemically defined grapes
medium (CDM) biochemical composition of,
CE. See Capillary electrophoresis 388–389
(CE) mechanical composition of,
Cell-based biosensors, 426–427, 386–388
439 ketones, 395
CEs. See Carbon electrodes (CEs) mineral acids, 395
Chalk powder, 39–40 minerals, 345–346
Chaptalization, 289–290, 318, mineral substances, 390–391,
320–321 407
Chardonnay, 88–92, 106–107, must
187–188, 226–228, 310–313, acids, 389–390
345, 446 density, 389
Chemical composition of wine nonfermentable sugars, 389
pectic substances, 389
alcohols, 342–343 phenolic compounds, 390
aliphatic higher alcohols, 393 total organic nitrogen
amine alcohols, 393 content, 390
564  INDEX
Chemical composition of wine
(Continued)
natural wine, 414–415
nitrogen compounds, 344–345
nitrogenous substances, 402
amino acids, 403
inorganic nitrogen, 403
nitrogen, 402–403
polypeptides and peptones,
403
proteins, 403
norisoprenoids, 401–402
nutritive importance, 409–414
odorous substances, 406–407
organic acids, 343
acetic acid, 396–397
carbonic acid, 397–398
citric acid, 396–397
fumaric acid, 395–396
glycolic acid, 395–396
glycoxilic acid, 395–396
lactic acid, 396–397
malic acid, 396
succinic acid, 396–397
tartaric acid, 395–396
total acidity, 396
organoleptic, 395
pectic substances
gums, 404
mucilages, 404
pectins, 404
phenolic acids, 400
phenolic compounds, 343–344
polyphenolic compounds, 399
stilbenoids, 401
superior wines, 414–415
tanning substances, 390–391
vegetal gums and saps, 390–391
vitamins, 345
volatile thiols, 401–402, 402t
Chemical esterification, 405
Chemical fingerprinting, 93
Chemically defined medium
(CDM), 505–506, 506f
Chemometrics, 101, 268, 271
analytical authentication
problem solving, map for,
87f
authentication, 340, 341f
authenticity and traceability,
338
classification models, 356–359
class-modeling models, 359–360
data processing using, 207–209
definitions, 355
descriptive models, 355–356
and fluorescence spectroscopy
alcoholic beverages, 185–195
application of, 169–173,
171–172t
chemometric methods,
163–165
components of, 166–169,
167–168t
measurements of, 162–163,
164f
nonalcoholic beverages,
173–184
herbal teas, 209–218, 211–212t
inorganic chemical pattern,
339–340
multivariate statistics, 338–339
pattern recognition, 340
polyphenolic profile, 339–340
quality and authenticity, 340
Chemometric tools, 105, 268–282,
270f, 272f, 274f, 277f,
279–280f
Chemosensing method, 53
Chemosensors, 51–53
Chinese liquor, 100, 194–195
Chlorophyll fluorescence, 169
Chromatographic techniques, 45,
104, 113, 555–556
Chrysanthemum cinerariaefolium,
531–532, 534
CitP. See Citrate permease (CitP)
Citrate permease (CitP), 500
Citric acid, 61, 397, 493, 500–502,
504–505, 507–509
Clarification, wine-making
process, 538
Classification and regression tree
(CART), 277–278
Classification model, 97, 100, 106,
189–190, 308–309, 356–360
Class-modeling models, 359–360
Cleanup extract, 550
Cleistocalyx, 306
Clostridium, 16, 480–481, 492
Cloud point extraction (CPE), 135,
145–147
Cluster analysis (CA), 208, 216,
217f, 271, 314
Coagulation process, 8
Codex Alimentarius Commission
and European Union,
529–530
Coffea arabica, 107–110, 178,
229–230
Coffea canephora, 107–108,
229–230
Coffea canephora var robusta, 108,
178
Coffee, 107–110, 178
adulteration, 107–110
authenticity, 178
bitterness, 107
Coffea arabica (Arabica),
229–230
Coffea canephora (Robusta),
229–230
drip-brewed/filtered coffee, 230
Espresso coffee, 230–231
frauds, 109
Napoletana, 230
PAHs, 226, 249
analytical method, 250–252,
251t
concentrations, 248–249,
252–253
extraction procedure, 250
laboratory equipment and
chemicals, 249
quality assurance, 249–250
roasted, 248
seed roasting, 230
Cola type drinks, 179–180
Colorants, 127
Color measurements, 27
Component matrix, 219t
Contact toxicants, 535
Contaminants, 321–323
alcoholic beverages, samples
of, 235
definition, 124
digestion procedure, 235

inorganic, 124, 144–145
instrumentation, 235, 236f
investigated metals
molybdenum, 231–233
Pt and Rh concentrations,
233–234
vanadium, 231–233
metal contaminants
analytes detection and
quantification, 133
metal-based additives,
biochemistry of, 128–133,
129–131t
metal separation and
preconcentration (see
Preconcentration methods,
metals)
metal quantifications,
voltammetric techniques
analytical advantages, 237
instrumental parameters,
238, 239t
Pt and Rh quantifications, 238
rhodium quantitative
analysis, 238
vanadium quantification,
stripping voltammetry,
237–238
voltammetric curves,
molybdenum
quantification, 238
voltammetric curves, vanadium
quantification, 238
microorganism-based
contaminants, 43, 72–75
nano-sized contaminants, 43, 76
organic, 15–16, 124–125
packaging, 15–16
quality assurance, 234–235
reagents, 235–237
unpleasant, 433–435
wine
Cd and Pb and Cu
concentrations, 229
chromium concentration,
229
Fe and Mn concentrations,
229
heavy metal content, 228
platinum and rhodium
concentrations, 243,
244–245f, 246
trace metals, 228
V, and Mo concentrations,
239–243, 240–241f, 246–247
vineyard pollution, 228
Zn and Ni concentrations, 229
Conventional technique, 45
Coprecipitation, 135, 147
Correlation analysis, 268
CPE. See Cloud point extraction
(CPE)
Crataegus oxyacantha (T8, T9),
213–214
Critical control points (CCPs),
11–12, 12f
Crushing, wine-making process, 538
CZE method. See Capillary zone
electrophoresis (CZE)
method
D matter (DOM)
DA. See Discriminant analysis
(DA)
Daily intake (DIM), 246–247
Damascenone, 401
Data fusion, 178, 187, 189–190
DDT. See Dichlorodiphenyltri­
chloroethane (DDT)
Decision tree classifiers (DTC),
358
Dendrogram, 216, 217f, 272–273,
272f
Denominations of Origin (DOT),
260–261, 260f
Dextran sulfate sodium (DSS), 467
DFA. See Discriminant function
analysis (DFA)
Dichlorodiphenyltrichloroethane
(DDT), 530–534
Dietary and nutritional
supplements, 127
Differential pulse voltammetry
(DPV) technique, 55–56,
237–238
Diffuse reflectance infrared
Fourier-transform
spectroscopy (DRIFTS), 108
INDEX  565
Direct food additives, 127
Discriminant analysis (DA),
314–315, 356–357
Discriminant function analysis
(DFA), 92
Disinfection, 9–10
Dispersive method of liquid-liquid
microextraction (DLLME),
147, 434
Dispersive micro solid-phase
extraction (DMSPE)
method, 147
Dissolved organic matter (DOM),
173–174
Divisive clustering, 273
DLLME. See Dispersive
method of liquid-liquid
microextraction (DLLME)
DNA-based methods, 309–310,
311–312t
DNA technology, 354
DOM. See Dissolved organic
DOT. See Denominations of Origin
(DOT)
DPV technique. See Differential
pulse voltammetry (DPV)
technique
DRIFTS. See Diffuse reflectance
infrared Fourier-transform
spectroscopy (DRIFTS)
Drinking water, 173–174
inorganic contaminants in, 71
Pb in, 151
Dry Lambrusco red wine, 93
DSS. See Dextran sulfate sodium
(DSS)
E
EC. See Ethyl carbamate (EC)
ECD. See Electron capture detector
(ECD)
EDPs. See Electrodeposition paints
(EDPs)
EEM. See Excitation-emission
matrix (EEM)
Electrochemical biosensors, 426
for L-arginine determination,
436–439, 437t, 438f
566  INDEX
Electrochemical biosensors
(Continued)
nanobiotechnology with, 449
urea and melamine detection, 51
Electrodeposition paints (EDPs),
445
Electron capture detector (ECD),
554–555
Electronic nose, 14, 16–17, 28, 101,
354
MS-e-nose, 405
in wines, 92, 97, 313, 431
Electronic tongue (e-tongue),
16–17, 28, 99
Electro-polymerization, 55–56, 58,
68–69
Electrothermal AAS (ETAAS), 133,
346–348
ELISA techniques. See Enzyme-
linked immunosorbent
assay (ELISA) techniques
Ellagic acid, 461–462, 465, 467,
469, 475, 479–480
Ellagitannins, 459–461, 469, 481
Embden-Meyerhof-Parnas (EMP),
499
EMP. See Embden-Meyerhof-
Parnas (EMP)
Emulsifiers, 126–127
Energy drinks, 60–61, 179–180
Enterobacteriaceae, 493–494
Enterobacter sakazakii, 75
Enterococcus, 495–497
Environmental health hazards, 63
Enzymatic activities, 511–516
Enzymatic-chemical methods,
426, 434–435, 436f, 436t,
439, 441, 446–447
Enzymatic methods, 435–436,
436f, 436t
Enzyme-based biosensors, 426,
446
Enzyme-linked immunosorbent
assay (ELISA) techniques, 54
Equisetum arvense (T2), 214
Escherichia coli, 12–13, 75, 435,
479–480, 502, 517–518
ETAAS. See Electrothermal AAS
(ETAAS)
ETC. See European Tea Committee
(ETC)
Ethanol, 342–343, 507, 510
biosensors on, 444t, 445–446
in brandy, 193
13
C/12C, 95
chaptalization, 320–321
determination, 444t
glucose, 423
glycerol, 422–423, 428
production, 505–506
sensitive biosensors, 444t
in spirit drinks, 191
and sugar concentration, 308
tequila distillation, 265
in wines, 320, 340–342, 422
Ethyl acetate, 406, 469
Ethyl alcohol, 99, 391, 393, 405
Ethyl carbamate (EC), 268, 425
European Commission, 54, 229,
318, 337–338, 421
European Commissioner (EC) for
Health and Food, 421
European Fruit Juice Association,
104
European research projects, 86
European Tea Committee (ETC),
40–41
Excitation-emission matrix (EEM),
163, 164f, 165, 174, 176–179,
186, 188, 190–191, 193
Extraction techniques of sample
preparation, 545–550
F ice cider, 190
FAAS. See Flame atomic absorption
spectrometry (FAAS)
Factorial discriminant analysis
(FDA), 45, 182–183
Fasting serum glucose (FSG), 469
Fcb2-based biosensors, 442–443
FDA. See Factorial discriminant
analysis (FDA)
Feature space, 278–280, 358
Fermented beverages
malolactic fermentation (MLF)
in, 505–510, 506–507f, 508t
occurrence of LAB in fruits and,
493–498, 496t, 497f, 498t
Ferric reducing antioxidant power
(FRAP), 464–465
Fiano di Avellino, 93
FID. See Flame ionization detector
(FID)
First-order data, 87–88
Flame atomic absorption
spectrometry (FAAS),
65–66, 133, 144–145,
152–153, 206, 347–348
Flame ionization detector (FID),
554–555
Flame photometric detector
(FPD), 554–555
Flavoring agents, 127, 289–290
Flavoring substances, 407
Flocculation process, 8
Flow-injection (FI) system, 124–125
FI SPE with online analytical
determination, 144–145,
146t
hyphenated preconcentration,
137–138, 153–154
Fluorescence of Advanced
Maillard products and
Soluble Tryptophan (FAST)
method, 180–181
Fluorescence sensor, 179
Fluorescence spectroscopy, 14,
161, 173, 352–353
apple juice, 176
beer, 185–187
coffee, 178
drinking water, 173–174
milk, 180–184
orange juice, 174
tea, 179
wine, 187–190
Fluoroimmunoassy method, 75
Foaming agents, 128
Folin-Ciocalteau method, 178, 295
Food and Drug Administration,
29, 30f, 45
Food authentication, 85, 87–88,
113–114, 268
Fourier transform infrared (FTIR)
spectroscopy, 12–13, 55–56,
106, 294, 307–308

Fourier-transform ion cyclotron
resonance mass
spectrometry (FT-ICR-MS),
100, 108
Fourier-transform near infrared
(FT-NIR) spectroscopy, 14,
111–112
Fourier transform Raman
spectroscopy (FT-RS), 428
FPD. See Flame photometric
detector (FPD)
Front-face geometry, 162–163,
183, 188, 190
Fruit juice, 2, 11–13, 41, 63, 65–66,
101–107, 102–103t, 174–177,
492–493, 499–500, 503–505,
519–520
authenticity of, 86
processing flow chart, 11–12, 12f
Fruits-based fermented foods,
492–493
Fruit spirits, 99, 191
Fruit wine, 536–537
FSG. See Fasting serum glucose (FSG)
FT-ICR-MS. See Fourier-transform
ion cyclotron resonance
mass spectrometry
(FT-ICR-MS)
FTIR spectroscopy. See Fourier
transform infrared (FTIR)
spectroscopy
FT-NIR spectroscopy. See Fourier-
transform near infrared
(FT-NIR) spectroscopy
FT-RS. See Fourier transform Raman
spectroscopy (FT-RS)
Fumigants, 533, 535
Fungicides, 532–533, 541, 544
G GMO, 429
Galium verum herb, 210
Gallotannins, 461
Gas chromatography (GC),
425–426, 552–555
Gas chromatography-mass
spectrometry (GC-MS),
45–46, 108, 250, 251t, 306,
350–351, 425–426, 431–432,
552–555
GC. See Gas chromatography (GC)
GCE. See Glassy carbon electrode
(GCE)
GC-MS. See Gas chromatography-
mass spectrometry
(GC-MS)
GC-MS/MS, 45–46
GC-olfactometer, 28
GDH. See Glycerol dehydrogenase
(GDH)
Generally regarded as safe
(GRAS), 492
Genetic approaches, 429–431
Genetic traceability, 292
Geochemical parameters, 319t
Geographical origin, 86, 94–97,
191, 296, 315–323
Gini variable importance index,
278
Glassy carbon electrode (GCE), 53,
58, 60, 60f
GlO. See Glycerol oxidase (GlO)
Global warming, 422
Glucose, 342, 423
Glucose oxidase (GOx), 427–428
Glucose-selective biosensors,
446–447, 448t
Glutathione (GSH) activity,
463–464, 466, 478
Glycerol
biosensor, 446–447, 448t
definition, 422–423
HPLC of, 295
in wine, 385–386, 422–423
Glycerol dehydrogenase (GDH),
442, 447
Glycerol oxidase (GlO), 442, 447
Glycosidase activities, 511–514,
513t
GMP. See Good manufacturing
practice (GMP)
Goat milk, 184
Good manufacturing practice
(GMP), 2, 21, 29–30, 30f
GOx. See Glucose oxidase (GOx)
Grape juice fermentation, 538
Grapevine, pest and disease
control for, 540–541
INDEX  567
Grape wine, 536–537
Graphite furnace atomic
absorption spectroscopy
(GFAAS), 64, 147
GRAS. See Generally regarded as
safe (GRAS)
GSH activity. See Glutathione
(GSH) activity
H
Harvesting grapes, wine-making
process, 538
HDL. See High-density
lipoproteins (HDL)
Headspace mass spectrometry
(HS-MS), 100
Heatmap, 273, 274f
Heavy metals, toxic effect of,
132–133
Herbal teas, 205–206, 226,
230–231, 233–234
beverages, chemometric
approach for, 209–218,
211–212t
Herbicides, 533
High-density lipoproteins (HDL),
470–472
High-Performance Liquid
Chromatography (HPLC),
46–48, 425–426, 428,
432–434
High-resolution melting (HRM)
analysis, 310
Horseradish peroxidase (HRP),
427–428
HPLC. See High-Performance
Liquid Chromatography
(HPLC)
H. polymorpha, 436–438, 441–443,
445
HRM analysis. See High-resolution
melting (HRM) analysis
HRP. See Horseradish peroxidase
(HRP)
HS-MS. See Headspace mass
spectrometry (HS-MS)
Humectants, 128
Hydrogel, 55–56
Hydrolysable tannins, 461, 480
568  INDEX
5-Hydroxymethylfurfural, 2–3
Hypericum perforatum (T1), 214
Hyphenated (online) technique,
124–125
Hypothalamus, 39
I International Organization for
Ice cider, 190
ICMFS. See International
Commission for
Microbiological
Specifications for Foods
(ICMFS)
ICP mass spectrometer (ICP/MS),
316–318
ICP-mass spectrometry (ICP-MS),
296, 348–349
ICP-MS technique. See Inductively
coupled plasma mass
spectrometry (ICP-MS)
technique
ICP-OES technology. See
Inductively coupled
plasma-optical emission
spectrometry (ICP-OES)
technology
ICP-optical emission spectroscopy
(ICP-OES), 314
Immunoassay methods, 50, 57
Indirect additives, 127
Inductively coupled plasma mass
spectrometry (ICP-MS)
technique, 64, 94, 133, 207,
210, 225
Inductively coupled plasma-
optical emission
spectrometry (ICP-OES)
technology, 69, 133,
209–210, 225, 348–349
Infrared spectroscopy, 352
Inorganic analytes, 133
Inorganic compounds, 424–425
Inorganic contaminants, 63–72
arsenic, 65–66
detection of, 71–72, 73–74t
detection of metal ions, 68–69, 70f
lead, 63–64, 65f
mercury, antimony, and tin,
67–68, 67f
rare earth elements (REEs), 66
Inputs traceability, 292
Insecticides, 533–535
International Commission
for Microbiological
Specifications for Foods
(ICMFS), 75
Standardization, 293
Ion chromatography, 134–135
Isotopic ratio, 318
J (LAF)
Jelly antioxidant activity, 463
Juice consumption effect, 463
Juices, quality and safety issues,
11–13, 12f
Juniper-flavored spirit drinks, 191
K
Kernel function, 278–279, 358
K-nearest neighbor (KNN)
classification, 275, 357–358
KNN classification. See K-nearest
neighbor (KNN)
classification
L enzymes and cells, 435
LAB. See Lactic acid bacteria
(LAB)
L. acidophilus, 503–504
Lactate dehydrogenase (LDH), 499
Lactic acid bacteria (LAB),
429–430, 492–493, 511–512,
514, 516–521
in fruits, 493–498, 496t, 497f,
498t
sugars and organic acid
metabolism by, 498–510
Lactic acid fermentation (LAF),
492, 500–505, 501f, 503f,
504t
Lactobacillus, 492–495, 497, 499,
517–519
Lactobacillus acidophilus, 494–495
Lactobacillus brevis, 494–497, 499,
519–521
Lactobacillus casei, 499, 503–504
Lactobacillus collinoides, 495
Lactobacillus coryniformes,
495–497
Lactobacillus dextranicum, 519
Lactobacillus dioliovorans, 495
Lactobacillus fermentum, 519
Lactobacillus gasseri, 494–495
Lactobacillus hilgardii, 499,
517–518
Lactobacillus plantarum, 494–497,
499, 502–505, 516, 518–519
Lactobacillus rhamnosus,
494–495
Lactococcus lactis, 500
LAF. See Lactic acid fermentation
La Mancha Malbec red wines, 431
L-arginine determination
development of analytical
approaches for, 435–441
arginase-based approaches
for determination of Mn2+,
439t, 440–441
arginine analysis of wine,
439–440, 439t, 440f
electrochemical biosensors
for, 436–439, 437t, 438f
enzymatic methods, 435–436,
436f, 436t
Latent variables (LVs), 276
LDA. See Linear discriminant
analysis (LDA)
LDH. See Lactate dehydrogenase
(LDH)
LDL. See Low-density lipoproteins
(LDL)
Lead, 63–64, 65f, 317
Leave-one-out, 209
Leuconostoc, 492–495, 502
Leuconostoc dextranicum, 495
Leuconostoc mesenteroides,
495–497, 500–502
Leuconostoc species, 499
Limit of detection (LOD), 45–46, 50
Linear discriminant analysis
(LDA), 209, 275–276, 357
Lipid oxidation, 3
Lipid oxidative rancidity, 3
Liquid-liquid extraction (LLE),
135, 147–151, 546–547
Liquid-liquid microextraction
(LLME), 57
Lithium, 207

L-lactate, biosensors on, 441–442,
443t
LLE. See Liquid-liquid extraction
(LLE)
LLME. See Liquid-liquid
microextraction (LLME)
Localized surface plasmon
resonance (LSPR), 51
LOD. See Limit of detection (LOD)
Low-density lipoproteins (LDL),
470–472
LPO, 478
LSPR. See Localized surface
plasmon resonance (LSPR)
Luke method, 547
LVs. See Latent variables (LVs)
M Preconcentration methods,
MA. See Methylamine (MA)
Maceration, 390
Macro-elements, 206–207
Macronutrients, 132
MAE. See Microwave-assisted
extraction (MAE)
Magarach winery, 446
Maillard reaction, 2–3
MALDI-TOF MSF, 430
Malolactic fermentation (MLF),
314, 396, 492–493
in fermented beverages,
505–510, 506–507f, 508t
Malondialdehyde (MDA),
463–464, 471, 473
Mass spectrometry (MS), 349–351,
554–555
Mass spectrometry analytical
techniques, 306–307
Mathematical chromatography,
165
Matrix effect, 48–49, 234, 548
Matrix solid-phase dispersion
(MSPD), 548–549
Maximum residual limits (MRLs),
529–530, 542, 543t, 556
MBA. See Methylbutyl acetate
(MBA)
MDA. See Malondialdehyde
(MDA)
Measurement traceability, 292
Melamine, 44–53
Mentha piperita plant, 215
Mercury, 67–68, 67f
Metabolism, 492–493, 497–498,
514, 520–521
arginine, 516–519
sugars and organic acid,
498–510
Metal-based additives, 128,
129–131t
Metal contaminants
analytes detection and
quantification, 133
metal-based additives,
biochemistry of, 128–133,
129–131t
metal separation and
preconcentration (see
metals)
Metal content, 215
Metal ions, detection of, 68–69, 70f
Methanol, 60
Methylamine (MA), 323, 447
Methylbutyl acetate (MBA),
431–432
Mexican culture, 260f
Mexican spirit, 266
Mexico, 259
Mezcal, 260–261
annual production, 262f
Mezcal’s Regulation Council, 261
Microbial quality
implicit factors, 19
microbial assessment, 20–21
microorganisms, 20
extrinsic parameters, 19
intrinsic parameters, 19
prevention of, 21–25
Microbiological approaches,
429–431
Micro-elements, 206–207
Micronutrients, 132
Microorganisms
control, 2
detection of, 72–75
Microwave-assisted extraction
(MAE), 549–550
Mid-infrared (MIR) spectroscopy,
100, 352
Milk, 41, 180–184
INDEX  569
Mills’ method, 546
Minerals, 345–346
analysis of, 295–297, 298–299t
Minimally processed (MP),
491–492
MIPs. See Molecularly imprinted
polymers (MIPs)
MIR. See Mid-infrared (MIR)
Miticides, 533
MLF. See Malolactic fermentation
(MLF)
MLR. See Multiple linear
regression (MLR)
Mn2+
arginase-based approaches for
determination of, 439t,
440–441
MnSOD AA genotype, 476–477
Molecularly imprinted polymers
(MIPs), 47
Molybdenum, 231–233
concentration in wine, 239–243,
241f, 246–247
quantification, voltammetric
curves, 238
Monocyte chemo-attractant
protein (MCP)-1, 466
MP. See Minimally processed (MP)
MPO activity. See Myeloperoxidase
(MPO) activity
MRLs. See Maximum residual
limits (MRLs)
MS. See Mass spectrometry (MS)
MSPD. See Matrix solid-phase
dispersion (MSPD)
Multicolor quantum dot (QD), 75
Multi-commuted flow system, 56
Multiple linear regression (MLR),
174
Multivariate analysis, 310–315
Multivariate regression methods,
165
Mycotoxins, 321–322
Myeloperoxidase (MPO) activity,
466
Myrtaceae, 306
N
NAD. See Nicotinamide (NAD)
Nana, 463
570  INDEX
Nanofiltration, 8
Nanomaterials, 76
Nanoparticles (NPs), 427–428,
445–446, 449
detection of, 76
National Food Processors
Association, 72
Natural wines, 536
Near-infrared spectroscopy
(NIRS), 108–109, 308–309,
352
Nematicides, 533
Neodymium, 317–318
Neuroprotective activity, 477–479
Neutral esters, 406
Nicotinamide (NAD), 470
NIRS. See Near-infrared
spectroscopy (NIRS)
Nitrogen compounds, 344–345
Nitrogen phosphorus detector
(NPD), 554–555
Nitrogen-rich heterocyclic
triazine, 44
NMR spectroscopy, 353–354
Nonalcoholic beverages, 101–113,
173–184
caffeinated drinks, 178–180
coffee, 107–110
drinking water, 173–174
fruit juice, 101–107, 102–103t,
174–177
milk, 180–184
soymilk, 180
tea (Camellia sinensis L.),
110–113
Nondestructive detection
technique, 48–49
Non-GMO techniques, 429–430
Nonlinear mapping, 278–279
Nonparametric models, 357–359
Norisoprenoids, 401–402
NPD. See Nitrogen phosphorus
detector (NPD)
NPs. See Nanoparticles (NPs)
O (PARAFAC), 165, 169–170,
Oak barrel aging technology, 386,
538
Ochratoxin A (OTA), 321–322
Odor measurements, 28
Oenantic ester, 406
Oenococcus oeni, 492–493, 497,
499, 507–509, 511–512, 514,
516–518, 520
Ohio Agricultural Experimental
Station, 55
OPLC. See Overpressured layer
chromatography (OPLC)
ORAC. See Oxygen radical
absorbance capacity
(ORAC)
Orange juice, 104, 107, 174,
503–505, 503f, 504t, 516
Organic acids
fruit juices, 104
metabolism by LAB, 498–510
wine, 343
Organic contaminants, 43–61, 62t,
226
aflatoxins, 53–54
bisphenol A, 57–58, 59f
detection of salicylic acid, 56
detection of urea, 54–56
melamine, 44–53
pesticides, 58
phthalate esters, 56–57
Organic pesticides, 532–533
Organochlorines (chlorinated
hydrocarbons), 533–534
Organophosphates pesticides,
530–531, 534
Overpressured layer
chromatography (OPLC),
305–306
Ovicides, 533
Oxygen radical absorbance
capacity (ORAC), 178, 465
P QuEChERS analytical
PAHs. See Polycyclic aromatic
hydrocarbons (PAHs)
PARAFAC. See Parallel factor
analysis (PARAFAC)
Parallel factor analysis
174, 178, 181, 187–191
Parametric models, 356–357
Paraoxonase PON 1, 471–472
Partial least-squares (PLS)
approach, 55, 276, 428
Partial least-squares discriminant
analysis (PLS-DA), 357
Partial least-squares regression
(PLSR), 432
Pattern recognition methods, 269,
296, 340, 371
PC-3, 475–476
PCA. See Principal component
analysis (PCA)
PCR. See Principal component
regression (PCR)
PDMS. See Polydimethylsiloxane
(PDMS)
Peach, extracts of, 177
Pearson correlation, 208, 216
Pediococcus, 492–497, 499
Pediococcus parvulus, 495
Pelargonium roseum, 210
Persistent organic pollutants
(POPs), 533–534
Pesticide residues, 529–530
approaches and challenges
in sample preparation,
545–550
classification of pesticides,
532–536
grapes, 539
history of pesticide use, 530–532
need for analytical methods, 545
pest and disease control for
grapevine, 540–541
pesticides in fruit and vegetable,
554–556
pesticides used in cultivation and
presence in grapes, 544–545
quality control tailored for
beverage industry, 541–542
methodology, 550–554
raw materials for alcoholic
beverage, 536–537
steps in process of making wine,
537–539
Pesticides, 58, 322
classification
chemical nature, 532–533
by chemistry, 533–535

mode of action, 536
target, 535
target pest species, 533
history of, 530–532
identification and quantitative
determination of, 554–556,
555f
used in cultivation and presence
in grapes, 544–545
Pest traceability, disease and, 292
PGRs. See Plant growth regulators
(PGRs)
Phenolic compounds, 96, 113,
170, 187–188, 297–300, 315,
343–344, 351, 390, 399–400,
413–414, 423–424
Phenols, 297–301, 302–304t
Photoisomerization, 3–4
Photooxidation, 3–4
PH regulators, 128
Phthalate ester, 56–57
Physicochemical methods,
182–183, 428–429
Plant growth regulators (PGRs),
533, 535, 541
Plasma-based analytical
techniques, 133
Plasticizers, 56–57
Platinum, 233–234
concentration in wine, 243, 244f,
246
quantifications, voltammetric
techniques, 238
Platinum-group elements (PGEs),
225–226, 233–234, 479
PLS. See Partial least-squares
(PLS) approach
PLS1-NMR models, 99
PLSR. See Partial least-squares
regression (PLSR)
PLS2 regression, 192
PLS regression model, 177, 186
Plum brandy, 191–192
Polarograph Amel Model 433-A,
235, 236f, 237
Polish Vodka, 101
Polycyclic aromatic hydrocarbons
(PAHs)
benz[a]pyrene (B[a]P), 247
in coffee samples, 226, 249
analytical method, 250–252,
251t
concentrations, 248–249,
252–253
extraction procedure, 250
laboratory equipment and
chemicals, 249
quality assurance, 249–250
natural and anthropogenic
processes, 248
perylene, 247
Polydimethylsiloxane (PDMS), 549
Polyphenolic compounds, 187,
297–300, 351, 399
Polyphenols, 166
Polypyrrole film, 56
Polysulfone (PSU), 464, 468–469
Polyvinylidene fluoride (PVDF),
464, 468–469
Pomegranate juice, 106
active phytochemicals of,
460–462, 461f
bioactivity of
anticancer activity, 473–477
antidiabetic activity, 467–471
antiinflammatory activity,
466–467
antimicrobial activity,
479–481
antioxidant activity (AA),
462–481
POPs. See Persistent organic
pollutants (POPs)
Potential functions, 274–275
Preconcentration methods, metals
batch preconcentration,
136–137
flow-injection hyphenated
preconcentration, 137–138
types, 148–150t
cloud point extraction (CPE),
135, 145–147
coprecipitation, 135, 147
dispersive micro solid-phase
extraction (DMSPE)
method, 147
ion chromatography,
134–135
INDEX  571
liquid-liquid extraction (LLE),
135, 147–151
SPE (see Solid-phase
extraction (SPE))
ultrasound-assisted
techniques, 151–152
Preservatives, 71–72, 128,
491–492
Pressing, wine-making process,
538
Primary-secondary amine (PSA),
476–477, 550–554
Principal component analysis
(PCA), 188, 209, 217–218,
219–220f, 269, 310–313,
355–356, 356f, 428
Principal component regression
(PCR), 181
Principal components/factors
(PCs), 209
Process traceability, 292
Production method, of wine, 97
Product traceability, 292
Proximity matrix, 278
PSA. See Primary-secondary
amine (PSA)
Pseudomona aeruginosa, 23,
479–480, 517–518
Pseudomona putida, 517–518
PSU. See Polysulfone (PSU)
Punica granatum L. (Punicaceae).
See Pomegranate Juice
PVDF. See Polyvinylidene fluoride
(PVDF)
Pyrethroids, 531–532, 534–535
Pyrethrum, 531–532, 534
Q
QMS. See Quality management
system (QMS)
Quadratic discriminant analysis
(QDA), 275–276, 357
Quality control
beverage industry, 541–542
microbiological (see Microbial
quality)
sensory analysis
color measurements, 27
good outcomes, 25–27
572  INDEX
Quality control (Continued)
instrumental sensory
assessment techniques, 25
objective, 25
odor measurements, 28
sensory evaluation
techniques, 25, 26t
sensory scales, 25
subjective, 25
taste measurement, 28
texture measurement, 27
Quality management system
(QMS), 2
good manufacturing practice
(GMP), 29–30, 30f
quality beverage, definition, 29
Quality monitoring and
authenticity assessment,
wine
adulteration, 337–338
chemometrics in
authentication, 340, 341f
classification models,
356–359
class-modeling models,
359–360
definitions, 355
descriptive models, 355–356
inorganic chemical pattern,
339–340
multivariate statistics,
338–339
pattern recognition, 340
polyphenolic profile,
339–340
quality, 340
traceability, 338
DNA technology, 354
electronic nose, 354
elemental analysis, 346–349
fraud, 337
future perspectives, 372–373
legislation, 337–338
making process, 335, 336f
mass spectrometry (MS),
349–351
molecular spectroscopic
techniques, 351–354
sensory analysis, 355
Quantitative descriptive analysis
(QDA), 177
Quantitative descriptive
sensory analysis (QDA),
431–432
QuEChERS (Quick Easy Cheap
Effective Rugged and Safe)
method, 323, 350–351, 530,
546, 550–554, 551t, 553f
Quercus alba, 264, 414
Quercus ilex, 264
R Sample collection of grapes, 546
Radio frequency identification
(RFID), 292–293
Raman spectroscopy, 55, 267, 429
Random forest (RF), 278,
358–359
Random Forest algorithm, 92
Randomized placebo-controlled
trials (RCTs), 472
Rare earth elements (REEs), 66
Raw water (RW) quality, 4–6
RCTs. See Randomized placebo-
controlled trials (RCTs)
Red wine
analysis, 313
production, 529
REEs. See Rare earth elements
(REEs)
Regression models, 178, 186
Relative standard deviation (RSD),
45–46, 138–139, 239
Resveratrol, 306, 401
Reverse osmosis (RO) treatment,
8–9
RF. See Random forest (RF)
RFID. See Radio frequency
identification (RFID)
Rhodium
concentration, 233–234
in wine, 243, 245f, 246
quantifications, voltammetric
techniques, 238
Right-angle geometry, 162–163,
193
Robusta coffee. See Coffea
canephora
Rodents, 535
ROS, 468, 472, 477–478
RSD. See Relative standard
deviation (RSD)
S
Saccharomyces cerevisiae, 20, 93,
97, 429–430, 435, 447
Saccharomyces kudriavzevii,
429–430
Salicylic acid, detection of, 56
Salmonella enterica, 75, 480
Samarium, 317–318, 319t
Sample preparation, approaches
and challenges in, 545–550
SAT. See Standard addition test (SAT)
SBSE. See Stir bar sorptive
extraction (SBSE)
Scotch whisky, 100
Scree plot, 218, 218f
SDS. See Sodium dodecyl sulfate
(SDS)
Sensory quality
color measurements, 27
good outcomes, 25–27
instrumental sensory
assessment techniques, 25
objective, 25
odor measurements, 28
sensory evaluation techniques,
25, 26t
sensory scales, 25
subjective, 25
taste measurement, 28
texture measurement, 27
Separation technique, 46–47
Sequestrants, 128
SERS. See Surface-enhanced
raman scattering (SERS)
SF spectroscopy. See Synchronous
fluorescence (SF)
spectroscopy
SHBG, 476–477
Sherry Strong, 446
SIMCA. See Soft independent
modeling of class analogy
(SIMCA)
Simple sequence repeat (SSR)
markers, 309–310

Single-nucleotide polymorphisms
(SNPs), 310
SIRA. See Stable isotope ratio
analysis (SIRA)
Site-specific natural isotopic
fractionation (SNIF-NMR),
95, 318
16 s rRNA analysis technique, 72
SNIF-NMR. See Site-specific
natural isotopic
fractionation (SNIF-NMR)
SNPs. See Single-nucleotide
polymorphisms (SNPs)
Sodium dodecyl sulfate (SDS),
67–68
Soft drinks
quality and safety issues, 2,
10–11
water treatment, 4
Soft independent modeling of
class analogy (SIMCA), 97,
275, 320t, 359–360
Solid-phase extraction (SPE),
45–46, 431, 546–549
advantages, 124
automation, 124–125
disadvantages, 124
FI SPE with online analytical
determination, 144–145,
146t
flow-injection (FI) system,
124–125
hyphenated technique, 124–125
with offline analytical
determination, 138–139,
140–143t
steps, 136, 136f
Solid-phase microextraction
(SPME), 546, 548
Soymilk, 180
SPA. See Successive projections
algorithm (SPA)
SPA-LDA. See Successive
projections algorithm
(SPA-LDA)
SPE. See Solid-phase extraction
(SPE)
Spectrometric techniques, 133,
268
Spirit, 86, 99–101, 191, 259–263,
267, 275, 292–293
drinks, 191–195
SPME. See Solid-phase
microextraction (SPME)
Square wave anodic stripping
voltammetry (SWASV), 64
SSR. See Simple sequence repeat
(SSR)
Stabilizers, 128
Stable isotope ratio analysis
(SIRA), 318
Standard addition test (SAT),
439–440
Staphylococcus aureus, 23, 75,
479–481
Statistical analysis, 107, 109, 215–218
Stir bar sorptive extraction (SBSE),
546, 549
Stomach toxicants, 535
Storherr method, 546–547
Streptococcus lactis, 503–504
Streptomyces griseus, 495
Streptozotocin (STZ), 470
Strontium, 313, 317
STZ. See Streptozotocin (STZ)
Successive projections algorithm
(SPA), 111
Successive projections algorithm
(SPA-LDA), 111
Sugars metabolism by LAB,
498–510
Sulfur compounds, 71–72, 301,
530–531
Sulfur isotopes, 321
Support vector machine (SVM),
278–281, 280f, 306, 358
Surface-enhanced raman
scattering (SERS), 48–49,
49f, 72–75, 429
SWASV. See Square wave anodic
stripping voltammetry
(SWASV)
Sweeteners, 18–19, 60, 128
Sweet red wine, 97
Sweet wine, 394, 396
Synchronous fluorescence (SF)
spectroscopy, 108, 163, 176,
185f, 191–192
INDEX  573
Systemic toxicants, 535
Syzygium cumini, 306–307
T
TAC. See Total antioxidant
capacities (TAC); Total
antioxidant capacity (TAC)
Taste
chemistry, 421–425
measurement, 28
Tea (Camellia sinensis L.), 40–41,
110–113, 207, 220–221
fluorescence spectroscopy,
178–179
quality
assessment, 14–15
contamination determination
strategies, 15–16
flavor and aroma, 13–14
growing phases, 13
leaf characteristics, 13–14
pesticides, 15–16
processing factory, hygienic
conditions in, 15
sensory quality, 14
Tequila, 194, 261f, 264–265
and analytical characterization,
composition of, 266–267
annual production, 262f
types of, 260–261, 263–264
Tequila’s Regulatory Council, 261
Texture measurement, 27
THGA. See Transversally heated
graphite atomizer (THGA)
Thickeners, 126, 128
Thorium, 317–318, 319t
Tin, 67–68, 67f
Tomato juices, 170, 177, 508t
Torulaspora delbrueckii, 20,
429–430
Total antioxidant capacity (TAC),
176, 178, 463, 471
Total phenolic contents (TPC),
176, 178
Total synchronous fluorescence
(TSF) spectra, 163, 164f,
165, 174, 175f, 176–177,
192–193
Toxic contaminants, 67
574  INDEX
Toxic element, 132–133, 206–207,
213–214, 220–221, 349
Toxic equivalent factor (TEF), 253
TPC. See Total phenolic contents
(TPC)
Traceability, 291–293, 316, 337
Trans-Resveratrol, 305–306
Transversally heated graphite
atomizer (THGA), 297
TSF spectra. See Total
synchronous fluorescence
(TSF) spectra
Tunisian pomegranate, 463
Type 1 diabetes, 467–468
Type 2 diabetes, 467–471
Tyramine, 323
U Uranium, 317–318, 319t
UA-CPE. See Ultrasound assisted-
cloud point extraction
(UA-CPE)
UHLC-MS. See Ultrahigh
liquid chromatography-
high-resolution mass
spectrometry (UHLC-MS)
UHPLC. See Ultrahigh-pressure
liquid chromatography
(UHPLC)
Ultrafiltration, 8
Ultrahigh liquid chromatography-
high-resolution mass
spectrometry (UHLC-MS),
433
Ultrahigh-pressure liquid
chromatography (UHPLC),
555–556
Ultrahigh-pressure liquid
chromatography (UHPLC)-
QTOF-MS method, 93
Ultra-performance liquid
chromatography (UPLC),
112, 428
Ultrasound-assisted cloud point
extraction (UA-CPE),
65–66, 151
Ultrasound-assisted
dispersive liquid-liquid
microextraction
(UA-DLLME), 151
Ultrasound-assisted extraction
(UAE), 151–152
Ultrasound-assisted ionic liquid
dispersive liquid-liquid
microextraction (UA-IL-
DLLME), 151–152
Ultrasound-assisted
preconcentration
techniques, 151
UA-DLLME, 151
UA-IL-DLLME, 152
ultrasound-assisted extraction
(UAE), 152
Unequal class models (UNEQ),
360
UPLC. See Ultra-performance liquid
chromatography (UPLC)
Urea, detection of, 54–56
Urinary bladder urothelial
carcinoma, 476–477
Urolithins, 467, 475, 477
U.S. Environmental Protection
Agency (EPA), 56–57, 233
U.S. Food and Drug
Administration (FDA), 45
UV-vis spectroscopy, 100, 106, 351
V WHO. See World Health
Vanadium, 231–233
concentration in wine, 239–243,
240f, 246–247
quantification, voltammetric
curves, 238
Vegetable, identification and
quantitative determination
of pesticides in, 554–556,
555f
Vegetable wine, 536–537
Very low-density lipoproteins
cholesterol (VLDL-C),
472–473
Vibrio cholerae, 517–518
Vitamins, 166, 181, 345, 386, 408
Vitis vinifera, 226–228, 246, 310,
401, 430–431, 539
VLDL-C. See Very low-density
lipoproteins cholesterol
(VLDL-C)
Volatile compounds, 431–433
Volatiles, 301, 432
Volatile sulfur compounds (VSCs),
424–425
Voltammetric instrumentation,
235, 236f
Voltammetric technique, 68–69,
237
VSCs. See Volatile sulfur
compounds (VSCs)
W
Ward’s method, 271–272
Water quality and safety issues
assessment parameters, 4, 5t
bottled water (BW), 6–7
nonpathogenic microorganism,
4
pathogenic microorganism, 4
raw water (RW), 4–6
water treatment processes,
7–10, 8f
Water treatment processes, 7, 8f
alkalinity reduction, 8–9
disinfection, 9–10
filtration, 7–8
Whisky, 99–100, 193–194
White wines, 189, 229, 239–243
Organization (WHO)
Wickerhamomyces anomalus,
72–75
Wine, 88–97, 89–91t, 187–190,
491–521
analysis, 431–435
arginine, 439–440, 439t, 440f
biosensor methods, 441–449,
443–444t, 448t
unpleasant contaminants,
433–435
volatile compounds and
antioxidants, 431–433
anthropogenic factors, 228
authentication and
classification
analytical techniques with
chemometric methods,
360, 361–369t
13
C NMR, 371

Cypriot wines analysis, 370
e-nose, 371–372
ESI Fourier transform mass
spectrometry, 371–372
fingerprinting techniques,
371
fluorescence excitation-
emission matrices, 371
Fourier transform Raman
spectroscopy, 371–372
1
H NMR spectroscopy, 371
IRSM technique, 370
Kruskal-Wallis test, 360
laser induced breakdown
spectroscopy (LIBS),
371–372
nondestructive instrumental
methods, 371
pattern recognition methods,
360
PCA, 360
SNIF-NMR spectroscopy,
371
traditional analytical
methods, 370
Turkish wines, mineral profile
of, 370
UV-vis and fluorescence, 371
varietal and vintage
classification, 370
authenticity, 290f, 293–315,
294f
chemical composition of (see
Chemical composition of
wine)
classification, 315–323
contaminants
Cd, Pb and Cu
concentrations, 229
chromium concentration, 229
Fe and Mn concentrations,
229
heavy metal content, 228
platinum and rhodium
concentrations, 243,
244–245f, 246
trace metals, 228
V and Mo concentrations,
239–243, 240–241f, 246–247
vineyard pollution, 228
Zn and Ni concentrations, 229
making process, 335, 336f
quality and safety, 424–425, 429,
446–447
quality monitoring and
authenticity assessment
(see Quality monitoring and
authenticity assessment,
wine)
science, analytical parameters
in, 421–423
tasting, 315–316
terroir, 335–337
traceability, 291–293
INDEX  575
white, 189, 229, 239–243
wide-ranging grape and wine
chemical composition,
226–228, 227t
Wine-making
aging, 538–539
analytical methods used in
biosensors, 426–428
microbiological and genetic
approaches, 429–431
physicochemical methods,
428–429
traditional methods, 425–426
clarification, 538
crushing, 538
grape juice fermentation, 538
harvesting grapes, 538
raw material for, 539
steps in, 537–539
Wood spirit, 393
World Health Organization
(WHO), 41–42, 44–45, 63–
65, 214, 220–221, 467–468,
536, 542
World Vitiviniculture, 539,
539–540f
Y
Yeast spoilage, 72–75
Yerba mate (Ilex paraguariensis),
112–113
Yersinia pestis, 517–518