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Sánchez R, Sanahuja AB, Lauría LPM, Todolí JL, Jordá JMM. Evaluation of highly adsorptive Guefoams (multifunctional guest-containing foams) as a potential sorbent for determination of volatile organic compounds (VOCs) by means of thermal desorption. Mikrochim Acta 2024; 191:169. [PMID: 38421458 PMCID: PMC10904424 DOI: 10.1007/s00604-024-06249-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Accepted: 01/29/2024] [Indexed: 03/02/2024]
Abstract
The present work delves into the feasibility of employing a novel structured sorbent referred to as GFAD (Guefoam Adsorption Device) for the determination of volatile organic compounds (VOCs) in liquid samples. The chosen method has been static headspace sorptive extraction-thermal desorption gas chromatography mass spectrometry (HSSE-TD-GC-MS). The GFAD comprises an aluminum cellular material with a distinct replication structure and a solid guest phase consisting of activated carbon particles dispersed within the cavities of the cellular aluminum. The extensive specific surface area, robustness, and exceptional thermal conductivity of this pioneering material offer distinct advantages over commercially available polydimethylsiloxane-based Twister® devices. Therefore, the trapping efficiency for volatile organic compounds is enhanced, and it is possible to perform the analysis of concentrated samples. According to computational simulations, it has been demonstrated that GFAD has a high heat conductivity. As a result, the desorption efficiency is improved, and minimal temperature gradients are generated throughout the GFAD during the heating process. Besides, the energy consumption is significantly lowered, thus aligning with environmentally conscientious and sustainable analytical practices.The experimental results give a proof of the suitability of the GFAD for determining gaseous compounds in liquid samples through HSSE-TD-GC-MS. For volatile species, the new material provides higher peak areas and lower limits of detection than a commercially available Twister® device. Furthermore, the GFAD is reusable, its adsorbing properties remaining unchanged during, at least, 100 consecutive analyses. In addition, unlike to the Twister®, no intense siloxane peaks are observed in the chromatograms obtained with the GFAD. The feasibility of qualitative and semi-quantitative analysis with the new accessory has been demonstrated with both standards and a cereal bioethanol real sample.
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Affiliation(s)
- Raquel Sánchez
- Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, 03080, Alicante, Spain
| | - Ana Beltrán Sanahuja
- Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, 03080, Alicante, Spain
| | | | - José Luis Todolí
- Analytical Chemistry, Nutrition and Food Sciences Department, University of Alicante, P.O. Box 99, 03080, Alicante, Spain.
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Nothnagel T, Ulrich D, Dunemann F, Budahn H. Sensory Perception and Consumer Acceptance of Carrot Cultivars Are Influenced by Their Metabolic Profiles for Volatile and Non-Volatile Organic Compounds. Foods 2023; 12:4389. [PMID: 38137193 PMCID: PMC10742604 DOI: 10.3390/foods12244389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/24/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
Sensory parameters as well as the volatile and non-volatile compound profiles of sixteen carrot cultivars were recorded to obtain insight into consumer preference decisions. The sensory test was carried out with a consumer panel of 88 untrained testers allowing a clear acceptance-based differentiation of the cultivars. Five individual sensory characters (sweetness, overall aroma, bitterness, astringency and off-flavor) supported this discrimination. Chemical analyses of volatile organic compounds, polyacetylenes, phenylpropanoids and sugars enabled us to correlate the influence of these ingredients on sensory perception. Higher concentrations of α-pinene, hexanal, styrene and acetophenone correlated with a better acceptance, as well as sweetness and overall aroma perception. In contrast, a low acceptance as well as a stronger perception of bitterness, astringency and off-flavor correlated with enhanced concentrations of camphene, bornylacetate, borneol, myristicine, falcarindiol, falcarindiol-3-acetate, laserin and epilaserin. The present study should support the development of new breeding strategies for carrot cultivars that better satisfy consumer demands.
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Affiliation(s)
- Thomas Nothnagel
- Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, D-06484 Quedlinburg, Germany; (T.N.)
| | - Detlef Ulrich
- Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Ecological Chemistry, Plant Analysis and Stored Product Protection, Königin-Luise-Str. 19, D-14195 Berlin, Germany
| | - Frank Dunemann
- Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, D-06484 Quedlinburg, Germany; (T.N.)
| | - Holger Budahn
- Julius Kühn-Institut, Federal Research Centre for Cultivated Plants, Institute for Breeding Research on Horticultural Crops, Erwin-Baur-Str. 27, D-06484 Quedlinburg, Germany; (T.N.)
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3
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Zhang Y, Stöppelmann F, Zhu L, Liang J, Rigling M, Wang X, Jin Q, Zhang Y. A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil. Food Chem 2023; 426:136617. [PMID: 37336098 DOI: 10.1016/j.foodchem.2023.136617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 05/20/2023] [Accepted: 06/10/2023] [Indexed: 06/21/2023]
Abstract
Rapeseed oil, as one of the three major vegetable oils in the world, its matrix effect makes the decoding flavor a challenge. Solid-phase microextraction (SPME), SPME-Arrow, headspace stir bar sorptive extraction (HSSE), direct thermal desorption (DTD), and solvent-assisted flavor evaporation (SAFE) were compared based on the odorants in hot-pressed rapeseed oil. Besides, methodological validation for 31 aroma standards was conducted to compare reliability and robustness of these approaches. DTD showed the largest proportion of acids, while the other techniques extracted a majority of nitriles. The highest number of odorants was detected by SAFE (31), followed by HSSE (30), SPME-Arrow (30), SPME (24), and DTD (14). SPME-Arrow showed the best performance in linearity, recovery, and reproducibility followed by SPME, HSSE, DTD, and SAFE. Results reveal the advantages and limitations of diverse methodologies and provide valuable insights for the selection of extraction methods in an oil matrix and flavor decoding.
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Affiliation(s)
- Youfeng Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Felix Stöppelmann
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Lin Zhu
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Jiaqi Liang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Marina Rigling
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
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4
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Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01803-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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5
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Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods 2022; 11:foods11243997. [PMID: 36553738 PMCID: PMC9777611 DOI: 10.3390/foods11243997] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/30/2022] [Accepted: 12/01/2022] [Indexed: 12/14/2022] Open
Abstract
Volatile compounds play vital roles in food sensory attributes and food quality. An analysis of volatile compounds could illustrate the sensory attributes at the microscale level. Here, untargeted profiling approaches for volatiles in five most-consumed meat species were established using headspace SPME-GC/high resolution Orbitrap MS. An extended high-resolution database of meat volatile compounds was established to enhance the qualification accuracy. Using sulfur-containing compounds, aldehydes, and ketones as the research model, the parameters including fiber coating types, extraction temperature, extraction time, and desorbing time were optimized. Principle component analysis, volcano analysis and partial least squares discriminant analysis were applied to run the classification and the selection of discriminant markers between meat varieties, respectively. Different varieties could be largely distinguished according to the volatiles' profiles. 1-Octen-3-ol, 1-octen-3-one, 2-pentyl furan and some other furans degraded from n-6 fatty acids would contribute to distinguishing duck meat from other categories, while methyl esters mainly from oleic acid as well as dimethyl sulfoxide and carbon disulfide possibly produced from the sulfur-containing amino acids contributed to the discrimination of beef. Therefore, volatiles' profiling not only could interpret the aroma style in meat but also could be another promising method for meat differentiation and authentication.
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Bassey AP, Boateng EF, Zhu Z, Zhou T, Nasiru MM, Guo Y, Dou H, Ye K, Li C, Zhou G. Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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7
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Naibaho J, Pudło A, Korzeniowska M, Lu Y, Yang B. Alteration of volatile compounds profile of brewers' spent grain by bath-ultrasonication and its combination with conventional water-bath and autoclave treatment. ULTRASONICS SONOCHEMISTRY 2022; 90:106192. [PMID: 36219887 PMCID: PMC9554806 DOI: 10.1016/j.ultsonch.2022.106192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 10/03/2022] [Accepted: 10/06/2022] [Indexed: 06/16/2023]
Abstract
The study aimed to investigate the capability of bath-ultrasonication and its combination with conventional water-bath and autoclave treatment in modifying the volatile composition of brewers' spent grain (BSG). It was hypothesized that the treatments modified the volatile composition of BSG due to the sonochemical modification. The results demonstrated that the treatments intensified the desirable odor and removed the undesirable one which might allow the possibility of masking and renewing the odor perception of BSG. Besides the influence on odor perception related compounds, it is worth to highlight that the treatments eliminated herbicidal compounds such as (E,E)-2,4-heptadienal and (E)-2-hexenal which might be present from herbicidal treatment. Combination of bath-ultrasonication with autoclave treatment modified the volatile aldehydes while its combination with conventional water-bath generated the same profile as it was in untreated BSG. Time elevation on bath-ultrasonication had no significant impact on the amount of ketones and alkanes, while the fluctuation occurred as an impact of thermal exposures. Moreover, the treatment reduced the amount of alcohol and increased the fatty acids. In conclusion, bath-ultrasonication and its combination with thermal exposure modified the volatile compositions of BSG.
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Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
| | - Anna Pudło
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
| | - Yuyun Lu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014 Turku, Finland
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Haug H, Klein L, Sauerwald T, Poelke B, Beauchamp J, Roloff A. Sampling Volatile Organic Compound Emissions from Consumer Products: A Review. Crit Rev Anal Chem 2022:1-22. [PMID: 36306209 DOI: 10.1080/10408347.2022.2136484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Abstract
Volatile organic compounds (VOCs) are common constituents of many consumer products. Although many VOCs are generally considered harmless at low concentrations, some compound classes represent substances of concern in relation to human (inhalation) exposure and can elicit adverse health effects, especially when concentrations build up, such as in indoor settings. Determining VOC emissions from consumer products, such as toys, utensils or decorative articles, is of utmost importance to enable the assessment of inhalation exposure under real-world scenarios with respect to consumer safety. Due to the diverse sizes and shapes of such products, as well as their differing uses, a one-size-fits-all approach for measuring VOC emissions is not possible, thus, sampling procedures must be chosen carefully to best suit the sample under investigation. This review outlines the different sampling approaches for characterizing VOC emissions from consumer products, including headspace and emission test chamber methods. The advantages and disadvantages of each sampling technique are discussed in relation to their time and cost efficiency, as well as their suitability to realistically assess VOC inhalation exposures.
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Affiliation(s)
- Helen Haug
- Department of Sensory Analytics and Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
- Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Chair of Aroma and Smell Research, Erlangen, Germany
| | - Luise Klein
- Department of Chemical and Product Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Tilman Sauerwald
- Department of Sensory Analytics and Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Birte Poelke
- Department of Chemical and Product Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Jonathan Beauchamp
- Department of Sensory Analytics and Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Alexander Roloff
- Department of Chemical and Product Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
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9
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Jia X, Ren J, Fan G, Reineccius GA, Li X, Zhang N, An Q, Wang Q, Pan S. Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques. Crit Rev Food Sci Nutr 2022; 64:3018-3043. [PMID: 36218250 DOI: 10.1080/10408398.2022.2129581] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While the decrease of characteristic aroma-active compounds and the formation of off-flavor compounds are easy to occur in processing and storage conditions. This review provides a comprehensive literature of recent research and discovery on citrus juice off-flavor, primarily focusing on off-flavor compounds induced during processing and storage (i.e., thermal, storage, light, oxygen, package, fruit maturity, diseases, centrifugal pretreatment, and debittering process), formation pathways (i.e., terpene acid-catalyzed hydration, caramelization reaction, Maillard reaction, Strecker degradation, and other oxidative degradation) of the off-flavor compounds, effective inhibitor pathway to off-flavor (i.e., electrical treatments, high pressure processing, microwave processing, ultrasound processing, and chemical treatment), as well as odor assessment techniques based on molecular sensory science. The possible precursors (terpenes, sulfur-containing amino acids, carbohydrates, carotenoids, vitamins, and phenolic acids) of citrus juice off-flavor are listed and are also proposed. This review intends to unravel the regularities of aroma variations and even off-flavor formation of citrus juice during processing and storage. Future aroma analysis techniques will evolve toward a colorimetric sensor array for odor visualization to obtain a "marker" of off-flavor in citrus juice.
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Affiliation(s)
- Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gary A Reineccius
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qingshan Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
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10
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Study on the interaction of sweet protein (thaumatin) with key aroma compounds in passion fruit juice using electronic nose, ultraviolet spectrum, thermodynamics, and molecular docking. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113463] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Arslaner A, Salik MA. Probiotic ice cream with
Malus floribunda
fruit sauce: Quality properties, mineral and volatile composition. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ayla Arslaner
- Department of Food Engineering, Faculty of Engineering Bayburt University 69000 Bayburt Turkey
| | - Mehmet Ali Salik
- Department of Food Engineering, Faculty of Agriculture Atatürk University 25240 Erzurum Turkey
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Cheng Z, Mannion DT, O’Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder. Foods 2021; 10:foods10092061. [PMID: 34574176 PMCID: PMC8467882 DOI: 10.3390/foods10092061] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 01/29/2023] Open
Abstract
Volatile profiling of whole milk powder is valuable for obtaining information on product quality, adulteration, legislation, shelf life, and aroma. For routine analysis, automated solventless volatile extraction techniques are favored due their simplicity and versatility, however no single extraction technique can provide a complete volatile profile due to inherent chemical bias. This study was undertaken to compare and contrast the performance of headspace solid phase microextraction, thermal desorption, and HiSorb (a sorptive extraction technique in both headspace and direct immersion modes) for the volatile analysis of whole milk powder by gas chromatography mass spectrometry. Overall, 85 unique volatiles were recovered and identified, with 80 extracted and identified using a non-polar gas chromatography column, compared to 54 extracted, and identified using a polar gas chromatography column. The impact of salting out was minimal in comparison to gas chromatography column polarity and the differences between the extraction techniques. HiSorb extracted the most and greatest abundance of volatiles, but was heavily influenced by the number and volume of lactones extracted in comparison to the other techniques. HiSorb extracted significantly more volatiles by direct immersion than by headspace. The differences in volatile selectivity was evident between the techniques and highlights the importance of using multiple extraction techniques in order to obtain a more complete volatile profile. This study provides valuable information on the volatile composition of whole milk powder and on differences between extraction techniques under different conditions, which can be extrapolated to other food and beverages.
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Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, P61 C996 Cork, Ireland; (Z.C.); (D.T.M.)
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - David T. Mannion
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, P61 C996 Cork, Ireland; (Z.C.); (D.T.M.)
| | - Maurice G. O’Sullivan
- Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Song Miao
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, P61 C996 Cork, Ireland;
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Joseph P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland;
| | - Kieran N. Kilcawley
- Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, P61 C996 Cork, Ireland; (Z.C.); (D.T.M.)
- Correspondence: ; Tel.: +353-25-42245
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HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111963] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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14
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Guichard E, Barba C, Thomas-Danguin T, Tromelin A. Multivariate Statistical Analysis and Odor-Taste Network To Reveal Odor-Taste Associations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10318-10328. [PMID: 31691560 DOI: 10.1021/acs.jafc.9b05462] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Odor-taste association has been successfully applied to enhance taste perception in foods with low sugar or low salt content. Nevertheless, selecting odor descriptors with a given associated taste remains a challenge. In the aim to look for odors able to enhance some specific taste, we tested different multivariate analyses to find links between taste descriptors and odor descriptors, starting from a set of data previously obtained using gas chromatography/olfactometry-associated taste: 68 odorant zones described with 41 odor descriptors and 4 taste-associated descriptors (sweetness, saltiness, bitterness, and sourness). A partial least square analysis allowed for identification of odors associated with a specific taste. For instance, odors described as either fruity, sweet, strawberry, candy, floral, or orange are associated with sweetness, while odors described as either toasted, potato, sulfur, or mushroom are associated with saltiness. A network representation allowed for visualization of the links between odor and taste descriptors. As an example, a positive association was found between butter odor and both saltiness and sweetness. Our approach provided a visualization tool of the links between odor and taste description and could be used to select odor-active molecules with a potential taste enhancement effect based on their odor descriptors.
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Affiliation(s)
- Elisabeth Guichard
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA), Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Carmen Barba
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA), Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA), Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Anne Tromelin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA), Université Bourgogne Franche-Comté, F-21000 Dijon, France
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15
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Mahmud MMC, Shellie RA, Keast R. Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example. Compr Rev Food Sci Food Saf 2020; 19:2380-2420. [DOI: 10.1111/1541-4337.12595] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 04/01/2020] [Accepted: 05/25/2020] [Indexed: 11/27/2022]
Affiliation(s)
- M M Chayan Mahmud
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Robert A. Shellie
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Russell Keast
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
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16
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Ghafari J, Vahabi M, Dehghan SF, Zendehdel R. Inside-tube solid-phase microextraction as an interlink between solid-phase microextraction and needle device for n-hexane evaluation in air and urine headspace. Biomed Chromatogr 2020; 34:e4924. [PMID: 32559819 DOI: 10.1002/bmc.4924] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 06/07/2020] [Accepted: 06/16/2020] [Indexed: 11/09/2022]
Abstract
Monitoring the trace amount of chemicals in various samples remains a challenge. This study was conducted to develop a new solid-phase microextraction (SPME) system (inside-tube SPME) for trace analysis of n-hexane in air and urine matrix. The inside-tube SPME system was prepared based on the phase separation technique. A mixture of carbon aerogel and polystyrene was loaded inside the needle using methanol as the anti-solvent. The air matrix of n-hexane was prepared in a Tedlar bag, and n-hexane vapor was sampled at a flow rate of 0.1 L/min. Urine samples spiked with n-hexane were used to simulate the sampling method. The limit of detection using the inside-tube SPME was 0.0003 μg/sample with 2.5 mg of adsorbent, whereas that using the packed needle was 0.004 μg/sample with 5 mg of carbon aerogel. For n-hexane analysis, the day-to-day and within-day coefficient variation were lower than 1.37%, with recoveries over 98.41% achieved. The inside-tube SPME is an inter-link device between two sample preparation methods, namely, a needle trap device and an SPME system. The result of this study suggested the use of the inside-tube SPME containing carbon aerogel (adsorbent) as a simple and fast method with low cost for n-hexane evaluation.
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Affiliation(s)
- Javad Ghafari
- Department of Occupational Health and Safety, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Masoomeh Vahabi
- Department of Occupational Health and Safety, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Somayeh Farhang Dehghan
- Department of Occupational Health and Safety, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Rezvan Zendehdel
- Department of Occupational Health and Safety, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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17
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Optimization by experimental design of headspace sorptive extraction and solid-phase microextraction for the determination of terpenes in spices. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01622-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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18
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Grosse M, Strauss E, Krings U, Berger RG. Response of the sesquiterpene synthesis in submerged cultures of the Basidiomycete Tyromyces floriformis to the medium composition. Mycologia 2019; 111:885-894. [PMID: 31622174 DOI: 10.1080/00275514.2019.1668740] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Tyromyces floriformis, a potent fungal sesquiterpene producer, was grown Cerrena unicolor, as a model organism in submerged culture to search for chemicals affecting sesquiterpene biosynthesis in vitro. Thirty-one sesquiterpenes and sesquiterpenoids were identified in the supernatant, among them the fruity α-ylangene as the main volatile. Additives, such as some polysaccharides or lipids, did not affect the qualitative product spectrum but strongly affected the quantitative synthesis. Rye arabinoxylan and other polysaccharides, such as chitin, starch, and agarose, almost blocked the synthesis of α-ylangene. Single addition of the building blocks of arabinoxylan, arabinose, xylose, or ferulic acid showed no inhibitory effect, whereas 0.05% (w/v) 32-α-l-arabinofuranosyl-xylobiose and larger oligosaccharides resulted in a significant suppression. In contrast, addition of acetyl donors boosted the α-ylangene concentration by 1 order of magnitude up to >40 mg L-1. Both increased as well as decreased α-ylangene concentrations correlated with the intracellular sesquiterpene cyclase activity. Similar experiments using submerged cultured Cerrena unicolor, Postia placenta, and Coprinopsis cinerea showed that the additives affected fungal sesquiterpenoid synthesis differently. Whereas the addition of acetyl donors boosted the synthesis in all biphasic cultures, it was inhibited by polysaccharides in fungi preferably interacting with lignified plants. In contrast, Cerrena unicolor, known for a symbiotic lifestyle with wasps, responded by forming higher concentrations of the possibly insect-attracting sesquiterpenes.
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Affiliation(s)
- Miriam Grosse
- Institute of Food Chemistry, Gottfried Wilhelm Leibniz University Hannover, Callinstraße 5, 30167 Hannover, Germany
| | - Elisa Strauss
- Institute of Food Chemistry, Gottfried Wilhelm Leibniz University Hannover, Callinstraße 5, 30167 Hannover, Germany
| | - Ulrich Krings
- Institute of Food Chemistry, Gottfried Wilhelm Leibniz University Hannover, Callinstraße 5, 30167 Hannover, Germany
| | - Ralf G Berger
- Institute of Food Chemistry, Gottfried Wilhelm Leibniz University Hannover, Callinstraße 5, 30167 Hannover, Germany
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19
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Fan Y, Liu W, Xu F, Huang Y, Zhang N, Li K, Hu H, Zhang H. Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China. Cereal Chem 2019. [DOI: 10.1002/cche.10207] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yue Fan
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
| | - Wei Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
- Hefei CAAS Hongzhi Nutrition and Health Co. Ltd. Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin China
| | - Fen Xu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
| | - Yanjie Huang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
| | - Nana Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
- Hefei CAAS Hongzhi Nutrition and Health Co. Ltd. Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin China
| | - Kang Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
| | - Honghai Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
- Hefei CAAS Hongzhi Nutrition and Health Co. Ltd. Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin China
| | - Hong Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing China
- Hefei CAAS Hongzhi Nutrition and Health Co. Ltd. Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin China
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20
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Hofstetter CK, Dunkel A, Hofmann T. Unified Flavor Quantitation: Toward High-Throughput Analysis of Key Food Odorants and Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8599-8608. [PMID: 31287302 DOI: 10.1021/acs.jafc.9b03466] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Because foods are perceived through combined inputs from taste and odor, which are determined by the concentration of the individual odor and taste molecules, the unified high-throughput quantitation of volatile odorants and non-volatile tastants with the very same instrumental setup has been a long-standing but yet unmet dream. The research presented here for the first time demonstrates, after only minimal sample workup, the highly accurate, rapid, and sensitive unified quantitation of odorants and tastants of key flavor molecules in apple juice on a single ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) platform over a large dynamic range of up to 6 orders of magnitude. While flavor-active aldehydes, ketones, and organic acids were analyzed after derivatization with 3-nitrophenylhydrazine, taste-active polyphenols and odor-active esters were directly analyzed by means of UHPLC-MS/MS with and without target analyte enrichment through stir-bar sorptive extraction. This "unified flavor quantitation" approach holds promise to accelerate the transition of today's labor and time-consuming, low-throughput analysis of odorants and tastants into a new era of high-performance quantitation of key flavor molecules.
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Affiliation(s)
- Christoph Konrad Hofstetter
- Chair of Food Chemistry and Molecular and Sensory Science , Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Technical University of Munich , Gregor-Mendel-Straße 4 , D-85354 Freising , Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science , Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , D-85354 Freising , Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Technical University of Munich , Gregor-Mendel-Straße 4 , D-85354 Freising , Germany
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21
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Comparison and analysis of tomato flavor compounds using different extraction methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00102-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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22
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David F, Ochiai N, Sandra P. Two decades of stir bar sorptive extraction: A retrospective and future outlook. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2018.12.006] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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23
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Belinato JR, Dias FFG, Caliman JD, Augusto F, Hantao LW. Opportunities for green microextractions in comprehensive two-dimensional gas chromatography / mass spectrometry-based metabolomics - A review. Anal Chim Acta 2018; 1040:1-18. [PMID: 30327098 DOI: 10.1016/j.aca.2018.08.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 08/15/2018] [Accepted: 08/17/2018] [Indexed: 10/28/2022]
Abstract
Microextractions have become an attractive class of techniques for metabolomics. The most popular technique is solid-phase microextraction that revolutionized the field of modern sample preparation in the early nineties. Ever since this milestone, microextractions have taken on many principles and formats comprising droplets, fibers, membranes, needles, and blades. Sampling devices may be customized to impart exhaustive or equilibrium-based characteristics to the extraction method. Equilibrium-based approaches may rely on additional methods for calibration, such as diffusion-based or on-fiber kinetic calibration to improve bioanalysis. In addition, microextraction-based methods may enable minimally invasive sampling protocols and measure the average free concentration of analytes in heterogeneous multiphasic biological systems. On-fiber derivatization has evidenced new opportunities for targeted and untargeted analysis in metabolomics. All these advantages have highlighted the potential of microextraction techniques for in vivo and on-site sampling and sample preparation, while many opportunities are still available for laboratory protocols. In this review, we outline and discuss some of the most recent applications using microextractions techniques for comprehensive two-dimensional gas chromatography-based metabolomics, including potential research opportunities.
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Affiliation(s)
- João R Belinato
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Fernanda F G Dias
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Jaqueline D Caliman
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Fabio Augusto
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil; National Institute of Science and Technology in Bioanalysis (INCTBio), Campinas, SP, 13083-970, Brazil
| | - Leandro W Hantao
- Institute of Chemistry, University of Campinas, Campinas, SP, 13083-970, Brazil.
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24
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Ruiz-Hernández V, Roca MJ, Egea-Cortines M, Weiss J. A comparison of semi-quantitative methods suitable for establishing volatile profiles. PLANT METHODS 2018; 14:67. [PMID: 30100921 PMCID: PMC6083509 DOI: 10.1186/s13007-018-0335-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Accepted: 08/01/2018] [Indexed: 05/24/2023]
Abstract
BACKGROUND Full scent profiles emitted by living tissues can be screened by using total ion chromatograms generated in full scan mode and gas chromatography-mass spectrometry technique using Headspace Sorptive Extraction. This allows the identification of specific compounds and their absolute quantification or relative abundance. Quantifications ideally should be based on calibration curves using standards for each compound. However, the unpredictable composition of Volatile Organic Compounds (VOCs) and lack of standards make this approach difficult. Researchers studying scent profiles therefore concentrate on identifying specific scent footprints i.e. relative abundance rather than absolute quantities. We compared several semi-quantitative methods: external calibration curves generated in the sampling system and by liquid addition of standards to stir bars, total integrated peak area per fresh weight (FW), normalized peak area per FW, semi-quantification based on internal standard abundance, semi-quantification based on the nearest n-alkane and percentage of emission. Furthermore, we explored the usage of nearest components and single calibrators for semi-quantifications. RESULTS Any of the semi-quantification methods based on a standard produced similar or even identical results compared to quantification by a true-standard for a compound, except for the method based on standard addition. Each method beholds advantages and disadvantages regarding level of accuracy, experimental variability, acceptance and retrieved quantities. CONCLUSIONS Our data shows that, except for the method of standard addition to the biological sample, the rest of the semi-quantification methods studied give highly similar statistical results. Any of the methodologies presented here can therefore be considered as valid for scent profiling. Regarding relative proportions of VOCs, the generation of calibration curves for each compound analysed is not necessary.
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Affiliation(s)
- Victoria Ruiz-Hernández
- Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
- Departamento de Ciencia y Tecnología Agraria, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - María José Roca
- Servicio de Apoyo a la Investigación Tecnológica, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Marcos Egea-Cortines
- Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
- Departamento de Ciencia y Tecnología Agraria, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Julia Weiss
- Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
- Departamento de Ciencia y Tecnología Agraria, Universidad Politécnica de Cartagena, Cartagena, Spain
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25
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Barba C, Beno N, Guichard E, Thomas-Danguin T. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT). Food Chem 2018; 257:172-181. [DOI: 10.1016/j.foodchem.2018.02.152] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 02/27/2018] [Accepted: 02/27/2018] [Indexed: 12/13/2022]
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26
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Methodology to Remove Strong Outliers of Non-Climacteric Melon Fruit Aroma at Harvest Obtained by HS-SPME GC-MS Analysis. SEPARATIONS 2018. [DOI: 10.3390/separations5020030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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27
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Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3003-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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