foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-4-298-307foodsyst-203Research ArticleСтатьиDevelopment of identification criteria for fruit vodkas (Part 1. Sample preparation ways)Разработка идентификационных критериев плодовых водок (Часть 1. Способы пробоподготовки)https://orcid.org/0000-0002-7335-0453КрикуноваЛ. Н.KrikunovaL. N.

Крикунова Людмила Николаевна — доктор технических наук,  профессор,  ведущий научный сотрудник, отдел  технологии крепких напитков.

119021, Москва, ул. Россолимо, 7

Тел.: +7–910–465–95–88

Ludmila N. Krikunova - Doctor  of Technical Sciences, Professor, Leading Researcher, Department of Spirits, All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry

7, Rossolimo str., 119021, Moscow

Tel.: +7–910–465–95–88

oltiv@mail.ruhttps://orcid.org/0000-0002-7112-1614УльяноваЕ. В.UlyanovaE. V.

Ульянова Екатерина Владимировна — кандидат химических наук, младший научный сотрудник, отдел технологии крепких напитков.

119021, Москва, ул. Россолимо, 7

Тел.: +7–903–228–31–27

Ekaterina V. Uljanova - Candidate of Сhemical sciences, Junior Researcher, All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry.

7, Rossolimo str., 119021, Moscow

Tel.: +7–903–228–31–27

k.uljanova@mail.ruhttps://orcid.org/0000-0002-6913-9006ТомгороваС. М.TomgorovaS. M.

Томгорова Светлана Михайловна — кандидат технически наук, научный сотрудник, отдел технологии крепких напитков.

119021, Москва, ул. Россолимо, 7

Тел.: +7–916–771–58–97

Svetlana M. Tomgorova - Сandidate of Technical Sciences, Researcher, All-Russian  Scientific Research Institute of Brewing, Beverage  and Wine Industry.

7, Rossolimo str., 119021, Moscow, Russia

Tel.: +7–916–771–58–97

tomgorovasm@gmail.comhttps://orcid.org/0000-0001-5167-9074АндриевскаяД. В.AndrievskayaD. V.

Андриевская Дарья Владиславовна — кандидат технических наук, младший научный сотрудник, отдел  технологии крепких напитков.

119021, Москва, ул. Россолимо, 7

Тел.: +7–906–753–84–28

Darya V. Andrievskaya - Candidate of Technical Sciences, Junior  Researcher, Department of Spirits, All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry.

7, Rossolimo str., 119021, Moscow

Tel.: +7–906–753–84–28

dashaand-mail@rambler.ruhttps://orcid.org/0000-0001-8856-9768ТрофимченкоВ. А.TrofimchenkoV. A.

Трофимченко Владимир Александрович — кандидат технически наук, научный сотрудник, отдел  технологии крепких напитков.

119021, Москва, ул.Россолимо, 7

Тел: +7–499–246–66–12

Vladimir A. Trofimchenko - Сandidate of Technical Sciences, Researcher, Department of Spirits, All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry.

7, Rossolimo str., 119021, Moscow

Tel.: +7–499–246–66–12

labcognac@mail.ruВсероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленностиРоссияAll-Russian Scientific Research Institute of Brewing, Beverage and Wine IndustryRussian Federation20220901202354298307Copyright © Krikunova L.N., Ulyanova E.V., Tomgorova S.M., Andrievskaya D.V., Trofimchenko V.A., 20232023Крикунова Л.Н., Ульянова Е.В., Томгорова С.М., Андриевская Д.В., Трофимченко В.А.Krikunova L.N., Ulyanova E.V., Tomgorova S.M., Andrievskaya D.V., Trofimchenko V.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/203

The  development of reliable identification criteria for various  types of foods,  including fruit  vodkas,  is one  of the top-priority directions of scientific research in the field of quality control. The review examines different approaches to solution to a problem of searching identification criteria for fruit vodkas that will allow differentiating products by a type of fruit  raw materials, their grade  and region of origin.  To this  end, instrumental methods of analysis were used, including spectral, high performance liquid chromatography (HPLC) and gas chromatography coupled to mass  spectrometry (GC–MS) as the  main  method. When  detecting minor  aroma-forming substances using  the  latter method, it is necessary, first  of all, to  carry  out  the  special  sample preparation that includes extraction and  concentration of target substances. The  present review  examines three main  types of sample preparation (liquid  extraction, solid-phase extraction, supercritical fluid extraction) and  modifications of these methods. Their  comparative analysis was carried out  with  respect to  labor  intensity, extraction effectiveness, volatile aroma-forming compounds significantly different by polarity, reproducibility and  sustainability. It has been  shown  that a type of sample preparation affects  reproducibility and sensitivity of an instrumental analytic method, which is especially important for identification of some  minor  compounds, which concentration can be regarded as indicators for identification of fruit  raw materials. It has been  concluded that among  the  examined methods of sample preparation, the most  promising for the development of identification criteria for fruit vodkas is headspace solid-phase microextraction (HS-SPME) as this  method is highly  effective in terms of extraction of target components including minor.

Разработка надежных идентификационных критериев для  различных видов  пищевых продуктов, в том числе  плодовых водок,  является одним из приоритетных направлений научных исследований в области контроля качества. В обзоре рассматриваются различные подходы к решению проблемы поиска идентификационных критериев для  плодовых водок,  позволяющих дифференцировать  продукцию по  виду фруктового сырья, его сорту и региону происхождения. С этой  целью  использовались инструментальные методы анализа, в том числе спектральные, высокоэффективная жидкостная хроматография (ВЭЖХ) и газовая хроматография в сочетании с масс-спектрометрией (ГХ–МС) в качестве основного метода. При использовании последнего, в первую  очередь для обнаружения минорных ароматобразующих соединений, необходимо проводить специальную подготовку пробы анализируемого образца, включающую выделение и концентрирование целевых веществ. В настоящем обзоре рассмотрены 3 основных вида пробоподготовки (жидкостная экстракция, твердофазная экстракция, сверхкритическая флюидная экстракция) и модификации данных методов. Проведен их сравнительный анализ с точки  зрения трудоемкости, эффективности  выделения, значительно различающихся по полярности летучих  ароматобразующих компонентов, воспроизводимости и экологичности. Показано, что вид  пробоподготовки влияет на воспроизводимость и чувствительность инструментального метода анализа, что особенно важно  при определении некоторых минорных соединений, концентрации которых можно рассматривать в качестве показателей для  идентификации вида  фруктового сырья. Сделано заключение о том,  что  среди  рассмотренных методов пробоподготовки наиболее перспективным при разработке идентификационных критериев плодовых водок является твердофазная экстракция из паровой фазы  (HS-SPME), так как этот метод обладает высокой эффективностью извлечения целевых компонентов, в том числе минорных.

жидкостная экстракциятвердофазная экстракциясверхкритическая флюидная экстракцияплодовые водкиминорные соединенияполярности летучих компонентовliquid extractionsolid-phase extractionsupercritical fluid extractionfruit vodkasminor compoundspolarities of volatile componentsРабота выполнена в рамках выполнения исследований по государственному заданию FGUS-2022-0004 Федерального научного центра пищевых систем им. В.М. Горбатова РАН.The article was published as part of the research topic No. FGUS-2022-0004 of the state assignment of the V.M. Gorbatov Federal Research Center for Food Systems of RAS.ReferencesОганесянц, Л. А., Песчанская, В. А., Осипова, В. П., Дубинина, Е. В., Алиева, Г. А. (2013). Качественный и количественный состав летучих компонентов плодовых водок. Виноделие и виноградарство, 6, 22–24.Oganesiants, L. A.,Peschanskaia,V. A., Osipova, V. P., Dubinina, E. V., Alieva, G. A. (2013). Qualitative and quantitative composition of volatile components of fruit vodkas. 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The authors declare that there are no conflicts of interest present.