Analysis of Listeria using exogenous volatile organic compound metabolites and their detection by static headspace-multi-capillary column-gas chromatography-ion mobility spectrometry (SHS-MCC-GC-IMS)

Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates

The effects of fermentation with lactic acid bacteria (LAB) and yeast on the aroma of samples were analyzed in this work. The volatile features of different soybean hydrolysates were investigated using both GC-MS and GC-IMS. Only 47 volatile flavor compounds (VFCs) were detected when using GC-IMS, while a combination of GC-MS and GC-IMS resulted in the identification of 150 compounds. LAB-yeast fermentation could significantly increase the diversity and concentrations of VFCs (p < 0.05), including alcohols, acids, esters, and sulfurs, while reduce the contents of aldehydes and ketones. Hierarchical clustering and orthogonal partial least squares analyses confirmed the impact of fermentation on the VFCs of the hydrolysates. Seven compounds were identified as significant compounds distinguishing the aromas of different groups. The partial least squares regression analysis of the 25 key VFCs (ROAV > 1) and sensory results revealed that the treatment groups positively correlated with aromatic, caramel, sour, overall aroma, and most of the key VFCs. In summary, fermentation effectively reduced the fatty and bean-like flavors of soybean hydrolysates, enhancing the overall flavor quality, with sequential inoculation proving to be more effective than simultaneous inoculation. These findings provided a theoretical basis for improving and assessing the flavor of soybean protein hydrolysates.

Molecular Targets for Foodborne Pathogenic Bacteria Detection

The detection of foodborne pathogenic bacteria currently relies on their ability to grow on chemically defined liquid and solid media, which is the essence of the classical microbiological approach. Such procedures are time-consuming and the quality of the result is affected by the selectivity of the media employed. Several alternative strategies based on the detection of molecular markers have been proposed. These markers may be cell constituents, may reside on the cell envelope or may be specific metabolites. Each marker provides specific advantages and, at the same time, suffers from specific limitations. The food matrix and chemical composition, as well as the accompanying microbiota, may also severely compromise detection. The aim of the present review article is to present and critically discuss all available information regarding the molecular targets that have been employed as markers for the detection of foodborne pathogens. Their strengths and limitations, as well as the proposed alleviation strategies, are presented, with particular emphasis on their applicability in real food systems and the challenges that are yet to be effectively addressed.

Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments

Pugionium cornutum (L.) Gaertn (also Pugionium) is a special Mongolian vegetable, belonging to the Cruciferous family, growing in arid and semi-arid areas of northern China, with a unique flavor and potential health benefits. This article aims to describe the profile of volatile flavor compounds in fresh and different dehydrated samples, establish the fingerprint, and identify the characteristic compounds. The fresh Pugionium sample and 3 kinds of dehydrated samples were analyzed. Headspace/gas chromatography-ion migration spectrometry (HS/GC-IMS) and solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) were used for identification and relative quantification. HS/GC-IMS identified 78 compounds, whereas SPME/GC-MS identified 53 compounds. Principal component analysis (PCA), clustering analysis, and partial least squares discriminant analysis (PLS-DA) were used as appropriate to investigate variations in volatile compounds among Pugionium samples and identify distinctive compounds. The first two principal components described 76.5% and 69.5% of the variance of the data from HS/GC-IMS and SPME/GC-MS, respectively. By clustering analysis, 4 kinds of Pugionium samples could be classified into four independent groups. The similarity between fresh Pugionium and natural dehydration Pugionium was higher than the other two dehydrated samples, indicating that natural dehydration can better preserve the flavor of Pugionium. Most aldehydes and alcohols increased following different dehydration procedures, whereas esters decreased, and the dehydrated Pugionium samples have more harmonious and less pungent aroma than the fresh Pugionium. PLS-DA model analysis revealed that the marker compounds (VIP scores > 1) discriminating the flavor of the four samples for HS/GC-IMS and SPME/GC-MS were 24 and 15 compounds, respectively, such as 2-phenylethyl isothiocyanate, 1-butene-4-isothiocyanate and other isothiocyanates, 2-propanone, nonanal, gamma-butyrolactone, 2,3-butanediol, 3-methyl-2-butenenitrile, and pentanal. Analysis of volatile compounds might be useful for monitoring the quality of Pugionium and guiding the cooking methods and processing technologies. More study is required to discover if the various volatile flavor compounds have biological or physiological impacts on nutrition.

Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus volatile compounds were rapidly detected from all samples, among which 29 volatile compounds were identified, including 5 alcohols, 14 esters, 2 acids, 2 ketones, 5 aldehydes, and 1 furan. According to the differences in aroma profile found by multivariate statistical analysis, these sauce-flavor Baijiu produced by 10 different manufacturers can be further divided into three types. The relative odor activity value of the identified volatile compounds indicated that seven volatile compounds contributed most to the aroma of sauce-flavor Baijiu in order of aroma contribution rate, and they were ethyl hexanoate, ethyl pentanoate, ethyl 2-methylbutanoate, ethyl octanoate (also known as octanoic acid ethyl ester), ethyl 3-methylbutanoate, ethyl butanoate, and ethyl isobutyrate. Correspondingly, the main aromas of these sauce-flavor Baijiu produced by 10 different manufacturers were sweet, fruity, alcoholic, etheral, cognac, rummy, and winey. On the one hand, this study proved that GC-IMS is well adapted to the detection of characteristic volatile aroma compounds and trace compounds in Baijiu, which is of positive significance for improving the aroma fingerprint and database of sauce-flavor Baijiu. On the other hand, it also enriched our knowledge of Baijiu and provided references for the evaluation and regulation of the flavor quality of sauce-flavor Baijiu.

Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS

Volatile composition is an important feature that determines flavor, which actively affects the overall evaluation of chrysanthemum tea. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was performed to characterize the volatile profiles of different chrysanthemum tea subtypes. Forty-seven volatiles of diverse chemical nature were identified and quantified. Partial least squares discriminant analysis (PLS-DA) revealed that four chrysanthemum teas were distinct from each other based on their volatile compounds. Furthermore, this work provides reference methods for detecting novel volatile organic compounds in chrysanthemum tea plants and products.

Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status

The volatile organic compounds (VOCs) in four Chinese freshwater fishes (i.e., Hypophthalmichthys molitrix (H), Aristichthys nobilis (A), Lateolabrax japonicus (L), Parabramis pekinensis (P)) were separated using gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose). Principal component analysis (PCA) was applied to distinguish the VOCs identified from the four freshwater fishes in both raw and cooked states. Twenty compounds were identified from the spectral database of GC-IMS, including five aldehydes, eight alcohols, six ketones, and three esters. In addition, using GC E-nose, 32 compounds were isolated by the first column MTX-5, and 24 compounds were isolated by the second column MXT-1701. PCA results showed that the four fishes could be well discriminated against. The odor profiles of raw and cooked fishes were clearly different. This study demonstrated that specific signals provided from GC-IMS could differentiate freshwater fishes. GC-IMS and uf-GC E-nose could be developed further to distinguish aquatic products based on VOCs. PRACTICAL APPLICATIONS: Two new methods, gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose), were used to analyze the volatile organic compounds (VOCs) in four Chinese freshwater fishes at raw and cooked status. GC-IMS has the characteristics of fast detection speed and high sensitivity. The accuracy of the qualitative analysis of the compounds is better with GC-IMS (larger data volume, leading to a better in-depth statistical analysis). Uf-GC E-nose could provide a nondestructive, fast, relatively low cost, and trustworthy way for flavor analysis. According to the techniques, the established fingerprints of VOCs provided an additional tool for food analysis.

Determination of volatile organic compounds by HS-GC-IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut

The aim of this study was to evaluate the performance of volatile organic compounds (VOCs) for evolution monitoring and early detection of Aspergillus flavus (A. flavus) contamination in walnuts. We successfully applied headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to evaluate walnut VOC changes caused by A. flavus contamination. A total of 48 VOCs were identified in walnuts contaminated with A. flavus. After identification of VOCs, a heat map and principal component analysis (PCA) highlighted ethyl acetate-D, 3-methyl-2-butanol, and cyclohexanone as potential biomarkers specific to A. flavus contamination in walnuts. These results provided valid targets for the development of sensors to evaluate the early mold contamination in stored walnuts.

Induced volatolomics of pathologies

Volatolomics allows us to elucidate cell metabolic processes in real time. In particular, a volatile organic compound (VOC) excreted from our bodies may be specific for a certain disease, such that measuring this VOC may afford a simple, fast, accessible and safe diagnostic approach. Yet, finding the optimal endogenous volatile marker specific to a pathology is non-trivial because of interlaboratory disparities in sample preparation and analysis, as well as high interindividual variability. These limit the sensitivity and specificity of volatolomics and its applications in biological and clinical fields but have motivated the development of induced volatolomics. This approach aims to overcome issues by measuring VOCs that result not from an endogenous metabolite but, rather, from the pathogen-specific or metabolic-specific enzymatic metabolism of an exogenous biological or chemical probe. In this Review, we introduce volatile-compound-based probes and discuss how they can be exploited to detect and discriminate pathogenic infections, to assess organ function and to diagnose and monitor cancers in real time. We focus on cases in which labelled probes have informed us about metabolic processes and consider the potential and drawbacks of the probes for clinical trials. Beyond diagnostics, VOC-based probes may also be effective tools to explore biological processes more generally.

Detection of β-alanyl aminopeptidase as a biomarker for Pseudomonas aeruginosa in the sputum of patients with cystic fibrosis using exogenous volatile organic compound evolution

A novel, rapid and sensitive analytical method has been developed and applied to 105 sputum samples from patients with cystic fibrosis, including 5 samples from post-lung transplant patients. This new method is specifically targeted to measure β-alanyl aminopeptidase activity which is characteristic of some important Gram-negative pathogens. Of relevance to this study are Pseudomonas aeruginosa and pathogens of the Burkholderia cepacia complex both of which are commonly associated with respiratory infections as well as increased morbidity and mortality in adult cystic fibrosis patients. The analytical method involves the addition of a novel enzyme substrate (i.e. 3-amino-N-(3-fluorophenyl)propanamide) that interacts with β-alanyl aminopeptidase to generate an exogenous volatile organic compound 3-fluoroaniline (LOD 0.02 μg mL⁻¹; LOQ 0.06 μg mL⁻¹). 3-Fluoroaniline was determined at 20 times above its calculated limit of quantification in the sputum samples by HS-SPME-GC-MS and then the results compared with standard culture methods and bacterial identification using MALDI-TOF-MS. Detection of 3-fluoroaniline was possible after only 8 h incubation of the sputum samples with a 95% success rate; this increased to 100% at 24 h which was well within the typical routine timeframe of 48 h. To our knowledge, this is the first demonstration of detection of P. aeruginosa by use of a custom-designed substrate to liberate a detectable and unique VOC. The very high negative predictive value (100% in this study) means such an assay could be appropriate as a screening technique for patients who are not yet colonized by this pathogen.

A novel, rapid and sensitive analytical method has been developed and applied to 105 sputum samples from patients with cystic fibrosis, including 5 samples from post-lung transplant patients.

Profiling and characterization of odorous volatile compounds from the industrial fermentation of erythromycin

Complaints caused by odors from the fermentation production of pharmaceuticals are common in China. The elimination of odor remains a challenge for the pharmaceutical industry to meet the increasingly strict environment regulations. Erythromycin is a representative antibiotic produced by microbial fermentation. The fermentation exhaust gas of erythromycin fermentation has an unpleasant odor, but the composition of the key odorants has not been identified. The major odorants from the fermentation production of erythromycin API were analyzed by electronic nose, olfactory measurements, gas chromatography-coupled ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) analysis. Two compounds, 2-methylisoborneol (2-MIB) and geosmin, were identified as the major odorants of erythromycin fermentation. These had not been detected before using only GC-MS analysis of exhaust gas. Aldehydes, including hexanal, octanal, decanal, and benzaldehyde, also contribute to the odor. The composition analysis of odorants using the fermentation broth headspace was more efficient and reliable, considering the significant dilution effect of exhaust gas. The concentration of 2-MIB and geosmin in the fermentation broth greatly exceeded their odor thresholds. The production of major odorants started in the early fermentation stage and became significant in the middle stage (30-70 h). Due to the extremely low odor thresholds of 2-MIB and geosmin, advanced purification may require deodorization of erythromycin fermentation exhaust gas.

Impact of Listeria Inoculation and Aerated Steam Sanitization on Volatile Emissions of Whole Fresh Cantaloupes

Rapid methods to detect bacterial pathogens on food and strategies to control them are needed to mitigate consumer risk. This study assessed volatile emissions from whole cantaloupe melons (Cucumis melo) as an indicator of Listeria contamination and in response to steam vapor decontamination. Cantaloupe were inoculated with Listeria innocua, a nonpathogenic surrogate for L. monocytogenes, then exposed to 85 °C steam for 240 s (4 min) followed by rapid chilling and storage for 0, 7, 10, or 14 days at 4, 7, or 10 °C. Volatile emissions from whole melons were collected on Carbopack B/Carboxen 1000 headspace collection tubes and analyzed by gas chromatography-mass spectroscopy following thermal desorption. Introduction of L. innocua to cantaloupe rind resulted in a reduction of aromatic compound emission. However, this response was not unique to Listeria contamination in that steam vapor treatment also reduced emission of these compounds. As well, steam vapor treatment diminished the number of viable Listeria and indigenous microflora while causing physiological injury to melon rind. Heat treatment had no significant effects on flesh firmness, color, titratable acidity, or soluble solids, but the production of typical aroma volatiles during postharvest ripening was inhibited. No unique volatile compounds were detected in Listeria contaminated melons. While changes in volatile emissions were associated with Listeria inoculation, they could not be differentiated from heat treatment effects. Results indicate that volatile emissions cannot be used as a diagnostic tool to identify Listeria contamination in whole cantaloupe melons.

PRACTICAL APPLICATION

The detection of pathogen contamination on fresh produce is a continuing challenge. Using a nondestructive screening method, the presence of surrogate Listeria innocua on fresh whole cantaloupes was shown to alter the emissions of aromatic volatiles from whole cantaloupes. However, these altered emissions were not found to be unique to Listeria spp. and therefore cannot be used as a definitive indicator of Listeria contamination.

Multicapillary Gas Chromatography-Temperature Modulated Metal Oxide Semiconductor Sensors Array Detector for Monitoring of Volatile Organic Compounds in Closed Atmosphere Using Gaussian Apodization Factor Analysis

A unique metal oxide semiconductor sensor (MOS) array detector with eight sensors was designed and fabricated in a PTFE chamber as an interface for coupling with multicapillary gas chromatography. This design consists of eight transfer lines with equal length between the multicapillary columns (MCC) and sensors. The deactivated capillary columns were passed through each transfer line and homemade flow splitter to distribute the same gas flow on each sensor. Using the eight ports flow splitter design helps us to equal the length of carrier gas path and flow for each sensor, minimizing the dead volume of the sensor's chamber and increasing chromatographic resolution. In addition to coupling of MCC to MOS array detector and other considerations in hardware design, modulation of MOS temperature was used to increase sensitivity and selectivity, and data analysis was enhanced with adapted Gaussian apodization factor analysis (GAFA) as a multivariate curve resolution algorithm. Continues air sampling and injecting system (CASI) design provides a fast and easily applied method for continues injection of air sample with no additional sample preparation. The analysis cycle time required for each run is less than 300 s. The high sample load and sharp injection with the fast separation by MCC decrease the peak widths and improve detection limits. This homemade customized instrument is an alternative to other time-consuming and expensive technologies for continuous monitoring of outgassing in air samples.

Trace analysis by ion mobility spectrometry: From conventional to smart sample preconcentration methods. A review

Ion mobility spectrometry (IMS) is a rapid and high sensitive technique widely used in security and forensic areas. However, a lack of selectivity is usually observed in the analysis of complex samples due to the scarce resolution of the technique. The literature concerning the use of conventional and novel smart materials in the pretreatment and preconcentration of samples previous to IMS determinations has been critically reviewed. The most relevant strategies to enhance selectivity and sensitivity of IMS determinations have been widely discussed, based in the use of smart materials, as immunosorbents, aptamers, molecularly imprinted polymers (MIPs), ionic liquids (ILs) and nanomaterial. The observed trend is focused on the development of IMS analytical methods in combination of selective sample treatments in order to achieve quick, reliable, sensitive, and selective methods for the analysis of complex samples such as biological fluids, food, or environmental samples.