Headspace solid phase microextraction and gas chromatography–quadrupole mass spectrometry methodology for analysis of volatile compounds of marine salt as potential origin biomarkers

Effect of Salt Reduction on Children's Acceptance of Bread

Salt reduction is becoming a major concern for public authorities, especially in cereal products. As childhood is important for the development of healthy eating habits, this study aimed to formulate salt-reduced breads with satisfying sensory properties for children. Sourdough and an artisanal bread-making process were used to compensate the flavor loss due to salt reduction. French breads (FBs) made with sourdough and artisanal processing were compared with white breads (WBs). Two salt levels were applied (1.2 and 1.8 g /100 g flour). To determine their acceptability and characterization, the four breads were assessed (i) by an adult panel (n = 39) according to cohesiveness, overall odor intensity, overall aroma in the mouth and saltiness intensity and (ii) a panel of children (n = 100, aged 6 to 11 years) according to overall liking and saltiness intensity. Finally, consumption by children (n = 89, aged 6 to 11 years) was measured during school lunch to evaluate the acceptability of salt reduction in a real consumption context. Both formulation and salt level induced physical and sensory changes in breads perceived by adults. They described WB as less dense, cohesive, and aromatic but more odorant than FB. Saltiness differences were perceived by adults but not by children. Children showed a preference for the saltiest breads and the FB but these drivers of preference were not confirmed during consumption measurements. These results shed new light on how natural solutions to enhance the flavor of bread can reduce its salt level while maintaining acceptability.

PRACTICAL APPLICATION

Salt reduction in bread could be compensated by the use of sourdough and an artisanal bread-making process. These methods allow an improvement of the nutritional quality of breads while maintaining their acceptance by young consumers by favoring the development of appealing organoleptic characteristics (aroma, texture). These methods are natural, easy to implement, and could be adapted to other fermented products in order to improve their nutritional quality.

Soft Independent Modeling of Class Analogy (SIMCA) Modeling of Laser-Induced Plasma Emission Spectra of Edible Salts for Accurate Classification

We report soft independent modeling of class analogy (SIMCA) analysis of laser-induced plasma emission spectra of edible salts from 12 different geographical origins for their classification model. The spectra were recorded by using a simple laser-induced breakdown spectroscopy (LIBS) device. Each class was modeled by principal component analysis (PCA) of the LIBS spectra. For the classification of a separate test data set, the SIMCA model showed 97% accuracy in classification. An additional insight could be obtained by comparing the SIMCA classification result with that of partial least squares discriminant analysis (PLS-DA). Different from SIMCA, the PLS-DA classification accuracy seems to be sensitive to addition of new sample classes to the whole data set. This indicates that the individual modeling approach (SIMCA) can be an alternative to global modeling (PLS-DA), particularly for the classification problems with a relatively large number of sample classes.

Laser-Ablation Sampling for Accurate Analysis of Sulfur in Edible Salts

We evaluated the performance of laser ablation analysis techniques such as laser-induced breakdown spectroscopy (LIBS), laser ablation inductively coupled optical emission spectrometry (LA-ICP-OES), and laser ablation inductively coupled plasma mass spectrometry (LA-ICP-MS), in comparison with that of ICP-OES using aqueous solutions for the quantification of sulfur (S) in edible salts from different geographical origins. We found that the laser ablation based sampling techniques were not influenced by loss of S, which was observed in ICP-OES with aqueous solutions for a certain salt upon their dissolution in aqueous solutions, originating from the formation of volatile species and precipitates upon their dilution in water. Although detection of S using direct laser sampling with LA-ICP-MS has well-known isobaric and polyatomic interferences, LIBS and LA-ICP-OES showed good accuracy in the detection of S for all salts. LIBS also provided the ability to identify the dominant chemical form in which S is present in salts. Correlation between S and oxygen, observed in LIBS spectra, provided chemical information about the presence of S^2- or [Formula: see text], which are associated with the origin and quality of edible salts.

Determination of volatile compounds in four commercial samples of Japanese green algae using solid phase microextraction gas chromatography mass spectrometry

Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also strongly influenced by the production area. Our research, based on solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS), has revealed that volatile compounds differ intensely in the four varieties of commercial green algae. Accordingly, 41 major volatile compounds were identified. Heptadecene was the most abundant compound from Okayama (Ulva prolifera), Tokushima (Ulva prolifera), and Ehime prefecture (Ulva linza). Apocarotenoids, such as ionones, and their derivatives were prominent volatiles in algae from Okayama (Ulva prolifera) and Tokushima prefecture (Ulva prolifera). Volatile, short chained apocarotenoids are among the most potent flavor components and contribute to the flavor of fresh, processed algae, and algae-based products. Benzaldehyde was predominant in seaweed from Shizuoka prefecture (Monostroma nitidum). Multivariant statistical analysis (PCA) enabled simple discrimination of the samples based on their volatile profiles. This work shows the potential of SPME-GC-MS coupled with multivariant analysis to discriminate between samples of different geographical and botanical origins and form the basis for development of authentication methods of green algae products, including seasonings.

Fourier transform near-infrared spectroscopy application for sea salt quality evaluation

Near-infrared (NIR) spectroscopy in diffuse reflectance mode was explored with the objective of discriminating sea salts according to their quality type (traditional salt vs "flower of salt") and geographical origin (Atlantic vs Mediterranean). Sea salts were also analyzed in terms of Ca(2+), Mg(2+), K(+), alkalinity, and sulfate concentrations to support spectroscopic results. High concentrations of Mg(2+) and K(+) characterized Atlantic samples, while a high Ca(2+) content was observed in traditional sea salts. A partial least-squares discriminant analysis model considering the 8500-7500 cm(-1) region permitted the discrimination of salts by quality types. The regions 4650-4350 and 5900-5500 cm(-1) allowed salts classification according to their geographical origin. It was possible to classify correctly 85.3 and 94.8% of the analyzed samples according to the salt type and to the geographical origin, respectively. These results demonstrated that NIR spectroscopy is a suitable and very efficient tool for sea salt quality evaluation.

Identification of compounds formed during low temperature thermal dispersion of encapsulated o-chlorobenzylidene malononitrile (CS riot control agent)

U.S. Army chemical mask confidence training is conducted in an enclosed chamber where airborne o-chlorobenzylidene malononitrile (also known as CS or "tear gas") is generated using a low temperature (150-300 degrees C) dispersal method. CS capsules are placed onto a flame-heated aerosol generator that melts the capsules and disperses CS into the chamber. To instill confidence in chemical protective equipment, trainees are required to break the seal of their chemical protective mask, resulting in the immediate irritation of their eyes, nose, throat, and lungs. Solid phase micro extraction (SPME) sample collection techniques were used inside the chamber, followed by gas chromatography and mass spectrometry (GC/MS) to identify unintended thermal degradation products created during the CS dispersal process. The temperature of the aerosol generator averaged 257 degrees C, and 17 thermal degradation products were identified. To characterize the relationship between temperature and the types of CS thermal degradation products formed, CS was dispersed in a tube furnace at controlled temperatures from 150-300 degrees C and analyzed using the same method. There was a graded response between temperature and the number of thermal degradation products formed, with one product formed at 150 degrees C and 15 products formed at 300 degrees C. Two additional products were identified in the chamber experiment when compared with the tube furnace experiment. These products are likely the result of molten CS dripping directly into the aerosol generator's flame, which averaged 652 degrees C. To prevent undesirable degradation products during thermal dispersion of CS, a delivery system designed to contain the molten CS and maintain a consistent temperature near 150 degrees C is recommended.