Sacks Research Lab – Flavor, Food, Chemistry

Peer-Reviewed Publications

Understanding Wine Chemistry. Waterhouse, Sacks and Jeffery. 2016, published through Wiley.

http://www.wiley.com/WileyCDA/WileyTitle/productCd-1118627806.html

(not peer-reviewed, but still worth a read). 

 

 

 

 

Peer-reviewed publications. Underline indicates corresponding author

  1. Velásquez S, Peña N, Bohórquez JC, Gutierrez N, and Sacks GL. Volatile and sensory characterization of roast coffees – effects of cherry maturity. Food Chemistry. 2019. 274, pp. 137-145. https://www.sciencedirect.com/science/article/pii/S0308814618315413
  2. Bee MY, Jastrzembski JA and Sacks GL. Parallel headspace extraction onto etched sorbent sheets prior to ambient-ionization mass spectrometry for automated, trace-level volatile analyses. Analytical Chemistry. 2018. 90, pp. 13806−13813.  https://pubs.acs.org/doi/10.1021/acs.analchem.8b04465
  3. Kreitman G, Elias RJ, Jeffery DW, Sacks GL. Loss and formation of volatile sulfhydryl containing compounds during wine storage. Critical Reviews in Food Science and Nutrition. 2018https://www.tandfonline.com/doi/abs/10.1080/10408398.2018.1427043
  4. Burzynski-Chang EA, Ryona I, Reisch BI, Gonda I, Foolad M, Giovannoni JJ and Sacks GL. HS-SPME-GC-MS Analyses of Volatiles in Plant Populations – Quantitating Compound × Individual Matrix Effects. Molecules. 2018. 23(10), 2436. https://www.mdpi.com/1420-3049/23/10/2436
  5. Howe PA, Worobo RW and Sacks GL. Conventional Measurements of Sulfur Dioxide (SO2) in Red Wine Overestimate SO2 Antimicrobial Activity. American Journal of Enology and Viticulture.  2018. 69(3).
  6. Jastrzembski JA, Allison RB, Friedberg E and Sacks GL. The role of elemental sulfur in forming latent precursors of H2S in wine. Journal of Agricultural and Food Chemistry.  201765 (48), 10542–10549. http://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b04015
  7. Jastrzembski JA, Bee MY and Sacks GL. Trace-Level Volatile Quantitation by Direct Analysis in Real Time Mass Spectrometry following Headspace Extraction: Optimization and Validation in Grapes. Journal of Agricultural and Food Chemistry.  2017. 65 (42), 9353-9359 http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b03638
  8. Chen, Y. Jastrzembski JA and Sacks GL. Copper-Complexed Hydrogen Sulfide in Wine: Measurement by Gas Detection Tubes and Comparison of Release Approaches. American Journal of Enology and Viticulture.  2017. 68(1):91-99. DOI: 10.5344/ajev.2016.16024
  9. Springer LF, Chen L, Stahlecker AC, Cousins P, Sacks GL. Relation of Soluble Grape-Derived Proteins to Condensed Tannin Extractability during Red Wine Fermentation. Journal of Agricultural and Food Chemistry. 2016. 64:8191-8199. http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b02891
  10. Jastrzembski JA and Sacks GL. Solid Phase Mesh Enhanced Sorption from Headspace (SPMESH) coupled to DART-MS for rapid quantification of trace-level volatiles. Analytical Chemistry. 2016. 88(17): 8617-8623. http://pubs.acs.org/doi/abs/10.1021/acs.analchem.6b01787
  11. Springer LF, Sherwood R, Sacks GL. Pathogenesis-Related Proteins Limit the Retention of Condensed Tannin Additions to Red Wines. Journal of Agricultural and Food Chemistry. 2016. 64(6):1309-1317  . http://pubs.acs.org/doi/abs/10.1021/acs.jafc.5b04906
  12. Yang S; Fresnedo-Ramírez J; Sun Q; Manns DC; Sacks GL; Mansfield AK; Luby JJ; Reisch B; Cadle-Davidson LE; Fennell AY. Next generation mapping of enological traits in an F2 interspecific grapevine hybrid family. PLOS One. 2016. 11(3) e0149560. 10.1371/journal.pone.0149560
  13. Yang S, Fresnedo-Ramírez J, Wang M, Cote L, Schweitzer P, Barba P, Takacs E, Clark M, Luby J, Manns D, Sacks G, Mansfield AK, Londo J, Fennell A, Gadoury D, Reisch BI, Cadle-Davidson L, Sun Q. A next-generation marker genotyping platform (AmpSeq) in heterozygous crops: a case study for marker assisted selection in grapevine.  Horticulture Research. 2016. 3, 16002, 10.1038/hortres.2016.2
  14. Howe PA, Coelho JM, and Sacks GL.  Gas Detection Tubes for Measurement of Molecular and Free SO2 in Wine, Chapter 4 in Advances in Wine Chemistry, ACS Symposium Series, Vol. 1203; Ebeler, Sacks, Vidal, and Winterhalter eds., 2015. http://pubs.acs.org/doi/abs/10.1021/bk-2015-1203.ch004 (peer-reviewed book chapter)
  15. Musumeci LE, Ryona I, Pan BS, Loscos N, Feng H, Cleary MT, Sacks GL. Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation. Molecules 2015, 20 (7), 12280-12289. http://www.mdpi.com/1420-3049/20/7/12280.
  16. Howe PA, Ebeler SE, Sacks GL. A Review of Thirteen Years of CTS Winery Laboratory Collaborative Data. American Journal of Enology and Viticulture, 2015, 66(3): http://www.ajevonline.org/content/early/2015/04/15/ajev.2015.14119.abstract
  17. Coehlo JM, Howe PA, Sacks GL. A Headspace Gas Detection Tube Method for Measurement of SO2 in Wine without Disruption of Sulfur Dioxide Equilibria. American Journal of Enology and Viticulture, 2015, 66(3): http://www.ajevonline.org/content/early/2015/04/15/ajev.2015.14125.abstract
  18. Manns DC; Siricururatana P; Padilla-Zakour OI; Sacks GL. Decreasing pH Results in a Reduction of Anthocyanin Coprecipitation during Cold Stabilization of Purple Grape Juice. Molecules, 2015, 20(1), 556-572. http://www.mdpi.com/1420-3049/20/1/556
  19. Gomez-Cortes P, Sacks GL, Brenna JT.  Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards. Food Chemistry. 2015, 174: 310-318. http://www.sciencedirect.com/science/article/pii/S0308814614017440
  20. Kwasniewski MT, Sacks GL, Wilcox WF. Persistence of Elemental Sulfur Spray Residue on Grapes during Ripening and Vinification. American Journal of Enology and Viticulture, 2014, 65(4): http://www.ajevonline.org/content/early/2014/08/13/ajev.2014.14027.abstract
  21. Springer LF and Sacks GL. Protein-Precipitable Tannin in Wines from Vitis vinifera and Interspecific Hybrid Grapes (Vitis ssp.): Differences in Concentration, Extractability, and Cell Wall Binding. Journal of Agricultural and Food Chemistry, 2014, 62 (30): 7515–7523  http://pubs.acs.org/doi/abs/10.1021/jf5023274
  22. Nisbet MA, Tobias HJ, Brenna JT, Sacks GL, and Mansfield AK. Quantifying the contribution of grape hexoses to wine volatiles by high precision [U13C]-glucose tracer studies. Journal of Agricultural and Food Chemistry, 2014, 62 (28): 6820–6827  http://pubs.acs.org/doi/abs/10.1021/jf500947x
  23. Pegram Z, Kwasniewski MT, Sacks GL. Simplified Measurement of Free SO2 using Gas Detection Tubes. American Journal of Enology and Viticulture, 2013, 64(3): 405-410. http://ajevonline.org/content/64/3/405.abstract
  24. Ryona I and Sacks GL.  Behavior of Glycosylated Monoterpenes, C13-Norisoprenoids, and Benzenoids in Vitis vinifera cv. Riesling during Ripening and Following Hedging, Chapter 10 in Carotenoid Cleavage Products, ACS Symposium Series, Vol. 1134; P. Winterhalter and S.E. Ebeler, eds., 2013. 10.1021/bk-2013-1134.ch010 (peer-reviewed book chapter)
  25. Meyers JM, Sacks GL, Vanden Heuvel JE. Glycosylated Aroma Compound Responses in ‘Riesling’ Wine Grapes to Cluster Exposure and Vine Yield. HortTechnology, 2013, 23(5): 581-588. http://horttech.ashspublications.org/content/23/5/581.short
  26. Hansen CE, Kwasniewski MT, Sacks GL. Decoupling the Effects of Heating and Flaming on Chemical and Sensory Changes During Flambé Cooking. International Journal of Gastronomy and Food Science, 2012.  1(2): 90-95. http://www.sciencedirect.com/science/article/pii/S1878450X13000024
  27. Harris SA, Ryona I, Sacks GL. Behavior of 3-Isobutyl-2-hydroxypyrazine (IBHP), a Key Intermediate in 3-Isobutyl-2-methoxypyrazine (IBMP) Metabolism, in Ripening Wine Grapes. Journal of Agricultural and Food Chemistry. 2012, 60(48): 11901-11908. DOI: 10.1021/jf302990m
  28. Zhang Y, Tobias HJ, Sacks GL, Brenna JT. Calibration and Data Processing in Gas Chromatography Combustion Isotope Ratio Mass Spectrometry. Drug Testing and Analysis, 2012, 4(12): 912-922.  DOI: 10.1002/dta.394
  29. Sacks GL, Gates MJ, Karoui L, Ferry F, Lavin EH, Kurtz AJ, Acree TE.  1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in young Riesling and non-Riesling wines. Journal of Agricultural and Food Chemistry. 2012, 60(12): 2998-3004. DOI: 10.1021/jf205203b
  30. Gomez-Cortes P, Brenna JT, Sacks GL.  Production of isotopically labeled standards from a uniformly labeled precursor for quantitative volatile metabolomic studies. Analytical Chemistry. 2012, 84(12): 5400-6. DOI: 10.1021/ac300933d
  31. Durak MZ, Churey JJ, Gates MJ, Sacks GL, Worobo RW. Vaporized Ethyl Pyruvate Decontamination of Green Onions and Baby Spinach.  Journal of Food Protection. 2012, 75(6): 1012-1022. DOI: http://dx.doi.org/10.4315/0362-028X.JFP-12-008
  32. Ryona I, Reinhardt J, Sacks GL.Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles. Food Research International. 2012, 47(1): 70-79. http://dx.doi.org/10.1016/j.foodres.2012.01.012
  33. Iyer MM, Sacks GL, Padilla-Zakour OI. Assessment of the Validity of Maturity Metrics for Predicting the Volatile Composition of Concord Grape Juice. Journal of Food Science. 2012, 77(3): C319-325. DOI: 10.1111/j.1750-3841.2011.02592.x
  34. Meyers JM, Sacks GL, Vanden Heuvel JE. A Computational Approach for Balancing Competing Objectives in Winegrape Production. American Journal of Enology and Viticulture. 2012.  63(2): 296-300 . DOI: 10.5344/ajev.2011.11049
  35. Scheiner JJ, Pan B, Heuvel JEV, Sacks GL. Modeling Impacts of Viticultural and Environmental Factors on 3-Isobutyl-2-methoxypyrazine in Cabernet Franc Grapes. American Journal of Enology and Viticulture. 2012; 63(1): 94-105. DOI: 10.5344/ajev.2011.11002
  36. Sun Q, Sacks G, Lerch S, Vanden Heuvel J. Shoot thinning and cluster thinning impact yield, fruit composition, and wine quality of Corot noir. American Journal of Enology and Viticulture. 2012; 63(1): 49-56. DOI: 10.5344/ajev.2011.11029
  37. Sun Q, Gates MJ, Lavin EH, Acree TE, Sacks GL. Comparison of odor-active compounds in grapes and wines from Vitis vinifera and non-foxy American grape species. Journal of Agricultural and Food Chemistry. 2011; 59(19):10657-64.
  38. Kwasniewski MT, Allison RB, Wilcox WF, Sacks GL. Convenient, inexpensive quantification of elemental sulfur by simultaneous in situ reduction and colorimetric detection. Analytica Chimica Acta.2011; 703:52-7.
  39. Meyers JM, Sacks GL, Van Es HM, Vanden Heuvel JE. Improving vineyard sampling efficiency via dynamic spatially explicit optimisation. Australian Journal of Grape and Wine Research. 2011; 17(3):306-15.
  40. Sun Q, Sacks G, Lerch S, Heuvel JEV. Impact of Shoot Thinning and Harvest Date on Yield Components, Fruit Composition, and Wine Quality of Marechal Foch. American Journal of Enology and Viticulture. 2011; 62(1):32-41.
  41. Alongi KS, Padilla-Zakour OI, Sacks GL. Effects of Concentration Prior to Cold-Stabilization on Anthocyanin Stability in Concord Grape Juice. Journal of Agricultural and Food Chemistry. 2010; 58(21):11325-32.
  42. Ryona I, Leclerc S, Sacks GL. Correlation of 3-Isobutyl-2-methoxypyrazine to 3-Isobutyl-2-hydroxypyrazine during Maturation of Bell Pepper (Capsicum annuum) and Wine Grapes (Vitis vinifera). Journal of Agricultural and Food Chemistry. 2010; 58(17):9723-30.
  43. Kwasniewski MT, Vanden Heuvel JE, Pan BS, Sacks GL. Timing of Cluster Light Environment Manipulation during Grape Development Affects C(13) Norisoprenoid and Carotenoid Concentrations in Riesling. Journal of Agricultural and Food Chemistry. 2010; 58(11):6841-9.
  44. Iyer MM, Sacks GL, Padilla-Zakour OI. Impact of Harvesting and Processing Conditions on Green Leaf Volatile Development and Phenolics in Concord Grape Juice. Journal of Food Science. 2010; 75(3):C297-C304.
  45. Scheiner JJ, Sacks GL, Pan B, Ennahli S, Tarlton L, Wise A, Lerch S, Vanden Heuvel JE. Impact of Severity and Timing of Basal Leaf Removal on 3-Isobutyl-2-Methoxypyrazine Concentrations in Red Winegrapes. American Journal of Enology and Viticulture. 2010; 61(3):358-64.
  46. Ryona I, Pan BS, Sacks GL. Rapid Measurement of 3-Alkyl-2-methoxypyrazine Content of Winegrapes to Predict Levels in Resultant Wines. Journal of Agricultural and Food Chemistry. 2009; 57(18):8250-7
  47. Ryona I, Pan BS, Intrigliolo DS, Lakso AN, Sacks GL. Effects of Cluster Light Exposure on 3-Isobutyl-2-methoxypyrazine Accumulation and Degradation Patterns in Red Wine Grapes (Vitis vinifera L. Cv. Cabernet Franc). Journal of Agricultural and Food Chemistry. 2008; 56(22):10838-46.
  48. Tobias HJ, Sacks GL, Zhang Y, Brenna JT. Comprehensive Two-Dimensional Gas Chromatography Combustion Isotope Ratio Mass Spectrometry. Analytical Chemistry. 2008; 80(22):8613-21.
  49. Sacks GL, Zhang Y, Brenna JT. Fast gas chromatography combustion isotope ratio mass spectrometry. Analytical Chemistry. 2007; 79(16):6348-58
  50. Sacks GL, Derry LA, Brenna JT. Elemental speciation by parallel elemental and molecular mass spectrometry and peak profile matching. Analytical Chemistry. 2006; 78(24):8445-55.
  51. Wolyniak CJ, Sacks GL, Metzger SK, Brenna JT. Determination of intramolecular delta C-13 from incomplete pyrolysis fragments. Evaluation of pyrolysis-induced isotopic fractionation in fragments from the lactic acid analogue propylene glycol. Analytical Chemistry. 2006; 78(8):2752-7.
  52. Wolyniak CJ, Sacks GL, Pan BS, Brenna JT. Carbon position-specific isotope analysis of alanine and phenylalanine analogues exhibiting nonideal pyrolytic fragmentation. Analytical Chemistry. 2005; 77(6):1746-52.
  53. Sacks GL, Brenna JT. N-15/N-14 position-specific isotopic analyses of polynitrogenous amino acids. Analytical Chemistry. 2005; 77(4):1013-9
  54. Sacks GL, Wolyniak CJ, Brenna JT. Analysis of quantization error in high-precision continuous-flow isotope ratio mass spectrometry. Journal of Chromatography A. 2003; 1020(2):273-82.
  55. Sacks GL, Brenna JT. High-precision position-specific isotope analysis of C-13/C-12 in leucine and methionine analogues. Analytical Chemistry. 2003; 75(20):5495-503.
  56. Trindle C, Sacks G, Harman WD. Computational modeling of complexes of penta-ammine osmium (II) with aromatic ligands. International Journal of Quantum Chemistry. 2003; 92(5):457-69.
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