Erica Liberto

Erica Liberto
Università degli Studi di Torino | UNITO · DSTF

Researcher and post-PhD

About

91
Publications
11,596
Reads
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3,010
Citations
Citations since 2017
39 Research Items
1799 Citations
20172018201920202021202220230100200300
20172018201920202021202220230100200300
20172018201920202021202220230100200300
20172018201920202021202220230100200300
Additional affiliations
November 2006 - present
Università degli Studi di Torino
Position
  • Senior Researcher
Description
  • Food chemistry and health products, Food legislation, Food additives and contaminants, Food-omics: integrated analytical strategies. Open Badge: Design, management and validation of educational activities in the University
Education
November 2006 - November 2008
Università degli Studi di Torino
Field of study
  • Food chemistry

Publications

Publications (91)
Article
The volatile fractions of six Italian high-quality rice cultivars were investigated by HS-SPME–GC–MS to define fingerprinting and identify chemical markers and/or indices of ageing and aroma quality. In particular, four non-aromatic (Carnaroli, Carnise, Cerere and Antares) and two aromatic (Apollo and Venere) rices, harvested in 2010 and 2011, were...
Article
This study is part of a wider project aiming to correlate the chemical composition of the coffee volatile fraction to its sensory properties with the end-goal of developing an instrumental analysis approach complementary to human sensory profiling. The proposed investigation strategy compares the chemical information concerning coffee aroma and fla...
Article
This study investigates chemical information in the volatile fractions of high-quality cocoa (Theobroma Cacao L. Malvaceae) from different origins (Mexico, Ecuador, Venezuela, Colombia, Java, Trinidad, and Sao Tomè) produced for fine chocolate. The study explores the evolution of the entire pattern of volatiles in relation to cocoa processing (raw,...
Cover Page
Full-text available
Dear Colleagues, As guest editor of the special issue entitled " Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food—Second Edition", just opening in the journal Molecules, I would like to invite you to contribute with a paper focusing on volatile compounds research in foods and/or the analytical methods and strategies adopted to profil...
Article
This study describes a rapid total analysis system (TAS) to detect the authenticity of fruit-flavoured foods and beverages by on-line combining headspace solid phase microextraction (HS-SPME) with enantioselective GC-MS (Es-GC-MS) and statistical multivariate methods (PCA, HCA). Peach, coconut, apricot, raspberry, ;as fruits mainly characterised by...
Article
Full-text available
This study examines the volatilome of good and oxidised coffee samples from two commercial coffee species (i.e., Coffea arabica (arabica) and Coffea canephora (robusta)) in different packagings (i.e., standard with aluminium barrier and Eco-caps) to define a fingerprint potentially describing their oxidised note, independently of origin and packagi...
Article
Full-text available
Edible nuts and dried fruits, usually traded together in the global market, are one of the cornerstones of the Mediterranean diet representing a source of essential nutrients and bioactives. The food industry has an interest in the selection of high-quality materials for new product development while also matching consumers’ expectations in terms o...
Conference Paper
Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF MS) has been recently applied as core technology of a Sensomics-based expert system (SEBES) capable to predict key-aroma signatures of food without using human olfaction. The strategy, also referred to as Artificial Intelligence Smelling, concep...
Article
Full-text available
The volatilome of hazelnuts (Corylus avellana L.) encrypts information about phenotype expression as a function of cultivar/origin, post-harvest practices, and their impact on primary metabolome, storage conditions and shelf-life, spoilage, and quality deterioration. Moreover, within the bulk of detectable volatiles, just a few of them play a key r...
Chapter
The contribution provides proof-of-evidence on how effective are chromatographic fingerprinting methodologies based on comprehensive two-dimensional gas chromatographic data to explore the complex volatilome of food. In particular, hazelnut (Corylus avellana L.) volatilome is here taken as a test bench to demonstrate how the different kinds of feat...
Article
Full-text available
The quality control of essential oils (EO) principally aims at revealing the presence of adulterations and at quantifying compounds that are limited by law by evaluating EO chemical compositions, usually in terms of the normalised relative abundance of selected markers, for comparison to reference values reported in pharmacopoeias and/or internatio...
Article
Full-text available
The challenging process of high-quality food authentication takes advantage of highly informative chromatographic fingerprinting and its identitation potential. In this study, the unique chemical traits of the complex volatile fraction of extra-virgin olive oils from Italian production are captured by comprehensive two-dimensional gas chromatograph...
Article
Coffee cupping includes both aroma and taste, and its evaluation considers several different attributes simultaneously to define flavor quality and therefore requires complementary data from aroma and taste. This study investigates the potential and limits of a data-driven approach to describe the sensory quality of coffee using complementary analy...
Article
The volatile fraction of hazelnuts encrypts information about: cultivar/geographical origin, post-harvest treatments, oxidative stability and sensory quality. However, sensory features could be buried under other dominant chemical signatures posing challenges to an effective classification based on pleasant/unpleasant notes. Here a novel workflow t...
Chapter
This chapter reports on the status of chiral recognition with gas chromatography (enantioselective-GC, Es-GC). The chapter consists of two main parts. The first one illustrates properties and performance of chiral selectors nowadays available for everyday enantiomer separation (α-amino acid derivatives, chelate chiral selectors, and derivatized cyc...
Article
Full-text available
This study examines the information potential of comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry (GC×GC-TOF MS) and variable ionization energy (i.e., Tandem Ionization™) to study changes in saliva metabolic signatures from a small group of obese individuals. The study presents a proof of concept for a...
Article
Background Comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry (GC×GC-TOF MS) is the most informative analytical approach for chemical characterization of the complex food volatilome. Key analytical features include: separation power and resolution enhancement; improved sensitivity; and structured separat...
Article
Cocoa smoky off-flavour is generated from an inappropriate artificial drying applied on beans to speeding up the post-harvest process and it can affect the quality of the chocolate. The sensory tests are time-consuming, and at present, a fast analytical method to detect this defect in raw materials is not yet available. This study applies a HS-SPME...
Poster
Full-text available
Dear Colleagues, As guest editor of the special issue entitled " Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food—Second Edition", just opening in the journal Molecules, I would like to invite you to contribute with a paper focusing on volatile compounds research in foods and/or the analytical methods and strategies adopted to profil...
Article
Full-text available
Recent findings indicate a significant association between sedentary (SED)-time and type 2 diabetes mellitus(T2DM). The aim of this study was to investigate whether different levels of SED-time could impact on biochemical and physiological processes occurring in sedentary and physically inactive T2DM patients. In particular, patients from the “Ital...
Chapter
This chapter provides a survey about state of the art, technology, and instrumental solutions for gas chromatography applied to food chemical characterization; cutting-edge applications; future trends are also presented. The aim is to deal with some of the most recent innovations on: (1) column technology as new generations of stationary phases and...
Article
Full-text available
The quality assessment of the green coffee that you will go to buy cannot be disregarded from a sensory evaluation, although this practice is time consuming and requires a trained professional panel. This study aims to investigate both the potential and the limits of the direct headspace solid phase microextraction, mass spectrometry electronic nos...
Chapter
Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on nov...
Chapter
Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on nov...
Article
Cocoa smoky off-flavor is due to inappropriate post-harvest processing and cannot be removed in the subsequent chocolate-manufacturing steps. To date, no reliable analytical method to detect key-analytes responsible for smoky off-flavor in incoming raw material is available. This study aims to develop an analytical method, suitable for quality cont...
Article
Full-text available
The study explores the complex volatile fraction of extra-virgin olive oil by combining high concentration-capacity headspace approaches with comprehensive two-dimensional gas chromatography, which is coupled with time of flight mass spectrometry. The static headspace techniques in this study are: (a) Solid-phase microextraction, with multi-polymer...
Article
Comprehensive two-dimensional gas chromatography coupled with mass spectrometric detection (GC×GC-MS) offers an information-rich basis for effective chemical fingerprinting of food. However, GC×GC-MS yields 2D-peak patterns (i.e., sample 2D fingerprints) whose consistency may be affected by variables related to either the analytical platform or to...
Article
The capture of volatile patterns from food is a fingerprinting that opens access to a high level of information related to functional variables (origin, processing, shelf-life etc.) and their impact on sample composition and quality. When the focus is on food volatilome, comprehensive two-dimensional gas chromatography combined with time-of-flight...
Article
Scope The human volatilome has gained high interest for the discovery of potential biomarkers of diseases. However, knowledge about the diet as a crucial factor affecting the volatilome is scarce. Therefore, the search for disease biomarkers, as well as the potential use of volatiles as dietary markers is so far limited. The aim of this study was t...
Article
A correct botanical identification and analytical quality control of volatile key-markers responsible for aroma and biological activities is necessary to monitor volatile compounds transferred from a plant to the related herbal tea and human intake to guarantee their safe use. This is mainly true for markers limited by regulations or by a recommend...
Article
The volatile fraction of foods and of plant-origin materials provides functional information on sample-related variables and gas-phase extractions are ideal approaches for its accurate chemical characterization. However, for gas-phase sampling, the usual procedures adopted to standardize results from solvent extraction methods are not appropriate:...
Article
Aroma is a primary hedonic aspect of a good coffee. Coffee aroma quality is generally defined by cup tasting, which however is time-consuming in terms of panel training and alignment, and too subjective. It is challenging to define a relationship between chemical profile and aroma sensory impact, but it might provide an objective evaluation of indu...
Article
This study exploits the information potential of comprehensive two-dimensional gas chromatography configured with a parallel dual secondary column-dual detection by mass spectrometry and flame ionization (GC×2GC-MS/FID) to study changes in urinary metabolic signatures of mice subjected to high-fructose diets. Samples are taken from mice fed with no...
Article
Fragrances and products deriving from essential oils are often formulated or diluted in aqueous media, usually ethanol/water. Gas chromatography (GC) is the technique of choice to analyze volatiles. However, when using columns coated with conventional stationary phases, its application to aqueous samples often requires time-consuming and/or discrim...
Article
Despite clinical findings suggest that the form (liquid versus solid) of the sugars may significantly affect the development of metabolic diseases, no experimental data are available on the impact of their formulations on gut microbiota, integrity and hepatic outcomes. In the present sudy, C57Bl/6j mice were fed a standard diet plus water (SD), a s...
Article
Within the pattern of volatiles released by food products (volatilome), potent odorants are bio-active compounds that trigger aroma perception by activating a complex array of odor receptors (ORs) in the regio olfactoria. Their informative role is fundamental to select optimal post-harvest and storage conditions and preserve food sensory quality. T...
Article
The possibility to transfer methods from thermal to differential-flow modulated comprehensive two-dimensional gas chromatographic (GC × GC) platforms opens interesting perspectives for routine analysis of complex samples. Flow modulated platforms avoid the use of cryogenics, thereby simplifying laboratory operations and analyst supervision during i...
Article
In the fields of essential oils and fragrances, samples often consist of mixtures of compounds with similar structural and physical characteristics (e.g. mono- and sesquiterpenoids), whose correct identification closely depends on the synergic combination of chromatographic and mass spectral data. This sample complexity means that new GC stationary...
Article
Recent technological advances in dynamic headspace sampling (D-HS) and the possibility to automate this sampling method have lead to a marked improvement in its the performance, a strong renewal of interest in it, and have extended its fields of application. The introduction of in-parallel and in-series automatic multi-sampling and of new trapping...
Article
Tea prepared by infusion of dried leaves of Camellia sinensis (L.) Kuntze, is the second world's most popular beverage, after water. Its consumption is associated with its chemical composition: it influences its sensory and nutritional quality addressing consumer preferences, and potential health benefits. This study aims to obtain an informative c...
Chapter
This chapter concerns enantioselective gas-chromatography (Es-GC ) with cyclodextrin derivatives as chiral stationary phases for chiral recognition of volatile odorants in the flavor and fragrance field. The text is divided into two main parts. The first one is more general and deals with enantiomers and odor and need for chiral recognition, evolut...
Article
This contribution is a survey of some aspects of multidimensional gas chromatography, in particular focussed on heart-cut multidimensional gas chromatography (H/C MDGC) and comprehensive two-dimensional gas chromatography (GC × GC) in the light of their application to food analysis.
Article
This article deals with enantioselective gas chromatography (Es-GC) utilizing cyclodextrin derivatives as chiral stationary phases (CSPs) for chiral recognition in the flavour and fragrance field. It consists of two main parts. The first one concerns cyclodextrins and their use in Es-GC, and it deals with their introduction and evolution as CSPs in...
Article
This study aimed to characterise and discriminate 44 authenticated commercial samples of citrus essential oils (EO) from seven species (bergamot, lemon, bigarade, orange, mandarin, grapefruit, lime) by analysing the non-volatile oxygenated heterocyclic compounds (OHC) by UHPLC/TOF-HRMS, multivariate data analysis (PCA, PLS-DA) and metabolomic strat...
Chapter
This chapter will examine the chiral recognition of volatile odorants in the flavor and fragrance field, by enantioselective gas chromatography (Es-GC) with cyclodextrin derivatives as chiral stationary phases. The first part covers enantiomers and odor, the need for chiral recognition, and the evolution of chiral stationary phases for Es-GC. This...
Article
In each sample run, comprehensive two-dimensional gas chromatography with dual secondary columns and detectors (GCx2GC) provides complementary information in two chromatograms generated by its two detectors. For example, a flame ionization detector (FID) produces data that is especially effective for quantification and a mass spectrometer (MS) prod...
Article
Comprehensive two-dimensional gas chromatography (GC×GC) coupled with mass spectrometry (MS) is one of the most powerful analytical techniques now available for detailed analysis, identification and quantitation of medium-to-high complexity mixtures. However, the number of application methods that combine fingerprinting and/or profiling with quanti...
Article
Herbs and spices are used worldwide as food flavoring, thus determination of their identity, origin, and quality is mandatory for safe human consumption. An analysis strategy based on separative (HS-SPME-GC-MS) and non-separative (HS-SPME-MS) approaches is proposed for the volatile fraction of herbs and spices, for quality control and to quantify t...
Article
This study aimed to discriminate 22 samples of commercial Iris rhizomes (orris root) by species and origin (Iris germanica (Morocco), I. albicans (Morocco), I. pallida (Morocco), I. pallida (China), I. pallida (Italy)) by applying a strategy derived from those adopted in metabolomics. The specimens' fingerprints from conventional analysis methods (...
Chapter
Flavours and fragrances are mixtures of volatiles representative of matrices mainly in the food or cosmetic fields that can be sampled with different but specific approaches and/or techniques such as headspace, distillation or extraction. Flavours and fragrances are in general complex but homogeneous mixtures of volatiles requiring high efficiency...
Chapter
This chapter is a critical overview on headspace (HS) and gas chromatography (GC) and gas chromatography combined with mass spectrometry (GC-MS) in the analysis of the plant volatile fraction. The volatile fraction of a matrix of vegetable origin can in general be defined as a mixture of volatiles that can be sampled because of their ability to vap...
Article
This chapter is a critical overview on the recent strategy to study the composition of the plant volatile fraction. With the introduction of metabolomics, this fraction has strongly regained interest, being an important biosensor diagnostic of plant metabolism and changes. In the first part of this chapter, the concepts and the practical aspects of...
Article
This study investigates the applicability of an iterative approach aimed at defining a chemical blueprint of virgin olive oil volatiles to be correlated to the product sensory quality. The investigation strategy proposed allows to fully exploit the informative content of a comprehensive multidimensional gas chromatography (GC×GC) coupled to a mass...
Article
The study proposes an investigation strategy that simultaneously provides detailed profiling and quantitative fingerprinting of food volatiles, through a "comprehensive" analytical platform that includes sample preparation by Headspace Solid Phase Microextraction (HS-SPME), separation by two-dimensional comprehensive gas chromatography coupled with...
Article
This study reports and critically discusses the results of a systematic investigation on the effectiveness of different and complementary sampling approaches, based on either sorption and adsorption, treated as a further dimension of a two-dimensional comprehensive gas chromatography-mass spectrometry analytical platform for sensomics. The focus is...
Article
The study proposes an investigation strategy to identify sensitive, robust and reliable chemical markers of hazelnut roasting. A fully-automated and validated analytical method, based on Headspace Solid Phase Microextraction (HS-SPME) coupled with Gas Chromatography-Mass Spectrometric detection (GC-MS), for effective off-line monitoring of changes...
Article
This chapter deals with fundamentals of headspace sampling and its applications in the flavor and fragrance field. The first part deals with definitions (in particular flavor, fragrance, volatile fraction, aroma and key odorants, essential oil, and headspace) and the working strategy to be applied to study the composition of a flavor or a fragrance...
Article
This chapter provides a concise survey of some theoretical aspects of gas chromatography, in the light of its more recent and future trends, in particular applied to food analysis. The aim is to deal with some important points that are sometimes undervalued, concerning gas chromatography in the food field, while at the same time looking at the prac...
Article
This study describes a non-separative Headspace-Solid-Phase-Microextraction-Mass-Spectrometry (HS-SPME-MS) approach, in view of its application to on-line monitoring of a roasting process. The system can quickly provide representative and diagnostic fingerprints of the volatile fraction of samples and, in combination with appropriate chemometric pa...
Article
Coffee quality is strictly related to its flavour and aroma developed during the roasting process, that, in their turn, depend on variety and origin as well as time, temperature and degree of roast. This study investigates the possibility to combine chemical (aroma components) and physical (color) parameters through chemometric approaches to monito...
Article
Ionic liquids (ILs) are of great interest as moderately polar to polar stationary phases for GC, because their selectivity differs markedly from that of conventionally used phases. In the flavor, fragrance and essential oil fields, analysts often deal with complex mixtures of compounds having similar structural and physical characteristics (e.g., m...
Article
Stir Bar Sorptive Extraction (SBSE) is a solventless sampling technique first introduced to extract organic analytes from aqueous samples, in the following applied to headspace sampling (HeadSpace Sorptive Extraction - HSSE). In SBSE and HSSE, analytes are sorbed onto a thick film of polydimethylsiloxane (PDMS) coating a glass-coated magnet. Howeve...
Article
The study compares standard addition (SA), stable isotope dilution assay (SIDA) and multiple headspace extraction (MHE) as methods to quantify furan and 2-methyl-furan in roasted coffee with HS-SPME-GC-MS, using CAR-PDMS as fibre coating, d(4)-furan as internal standard and in-fibre internal standardization with n-undecane to check the fibre reliab...
Article
Full-text available
This study examined how advanced fingerprinting methods (i.e., non-targeted methods) provide reliable and specific information about groups of samples based on their component distribution on the GC x GC chromatographic plane. The volatile fractions of roasted hazelnuts (Corylus avellana L.) from nine different geographical origins, comparably roas...
Article
This article is a short overview of the state of the art in essential oil analysis. Several aspects of the analysis of essential oils and volatile fraction of vegetable matrices are here critically discussed. The following topics are dealt with: steam distillation, hydrodistillation and headspace sampling for sample preparation, and fast-GC, fast-G...
Chapter
IntroductionSample PreparationAnalysisFurther DevelopmentsConclusion AcknowledgementsReferences
Article
The solvent-enhanced headspace sorptive extraction technique aims at modifying PDMS polarity using a solvent to increase its concentration capability. In solvent-enhanced headspace sorptive extraction, a PDMS tubing closed at both ends by small glass stoppers and filled with an organic solvent is suspended in the sample headspace for a fixed time....
Article
This study describes a method based on direct contact sorptive tape extraction followed by on-line thermal desorption gas chromatography-mass spectrometry (DC-STE-GC-MS) to detect and quantify a group of suspected volatile allergens on the European Union (E.U.) list and a related compound on the skin (the stratum corneum) of volunteers treated with...
Article
Full-text available
The present study examines the ability of targeted and non-targeted methods to provide specific and complementary information on groups of samples on the basis of their component distribution on the two-dimensional gas chromatography (GCxGC) plane. The volatile fraction of Arabica green and roasted coffee samples differing in geographical origins a...
Article
The study aimed to find the best trade-off between separation of the most critical peak pair and analysis time, in enantioselective GC-FID and GC-MS analysis of lavender essential oil, using the GC method-translation approach. Analysis conditions were first optimized for conventional 25 m x 0.25 mm inner diameter (dc) column coated with 6(I-VII)-O-...
Article
The close relationships formed between teachers and students in the materially impoverished and politically compromised postwar universities in western Germany are the central focus of this dissertation. I analyze how a divided generation of politically overburdened intellectual youth negotiated the new possibilities opened up by the collapse of cu...
Article
Asymmetrically substituted 6(I-VII)-O-t-butyldimethylsilyl(TBDMS)-3(I-VII)-O-ethyl-2(I-VII)-O-methyl-beta-cyclodextrin (MeEt-CD) and 6(I-VII)-O-TBDMS-2(I-VII)-O-ethyl-3(I-VII)-O-methyl-beta-cyclodextrin (EtMe-CD) were synthesised to evaluate the role of the substitution pattern in positions 2 and 3 on the enantioselectivity, in particular in view o...
Article
The analysis of complex real-world samples of vegetable origin requires rapid and accurate routine methods, enabling laboratories to increase sample throughput and productivity while reducing analysis costs. This study examines shortening enantioselective-GC (ES-GC) analysis time following the approaches used in fast GC. ES-GC separations are due t...
Article
This article provides a critical overview of current methods to quantify essential oil components. The fields of application and limits of the most popular approaches, in particular relative percentage abundance, normalized percentage abundance, concentration and true amount determination via calibration curves, are discussed in detail. A specific...
Article
This study describes the development of a gas chromatography-mass spectrometry (GC-MS) library to identify optically active compounds in the flavour and fragrance field using enantioselective GC with cyclodextrin derivatives (CDs) as chiral selectors in combination with MS. The library operates on the "interactive" combination of linear retention i...
Article
This study reports on the compatibility of a conventional quadrupole MS (qMS) as detector for Fast-GC in terms of separation, identification, and quantitation when applied to the analysis of peppermint essential oil (e.o.), adopted as representative of this field. The influence of Fast-GC carried out on a 10 mx0.1 mm id narrow bore column with temp...
Article
The evolution of vapour phase sampling of the volatile fraction of vegetable matrices, or of products directly related to them, over the period 1996-2007 is reviewed. High concentration capacity headspace (HCC-HS) and dynamic headspace (D-HS) techniques, that is headspace sampling approaches where the analytes in the vapour phase are concentrated i...