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Drabińska N, Marcinkowska MA, Wieczorek MN, Jeleń HH. Application of Sorbent-Based Extraction Techniques in Food Analysis. Molecules 2023; 28:7985. [PMID: 38138475 PMCID: PMC10745519 DOI: 10.3390/molecules28247985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 12/03/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
This review presents an outline of the application of the most popular sorbent-based methods in food analysis. Solid-phase extraction (SPE) is discussed based on the analyses of lipids, mycotoxins, pesticide residues, processing contaminants and flavor compounds, whereas solid-phase microextraction (SPME) is discussed having volatile and flavor compounds but also processing contaminants in mind. Apart from these two most popular methods, other techniques, such as stir bar sorptive extraction (SBSE), molecularly imprinted polymers (MIPs), high-capacity sorbent extraction (HCSE), and needle-trap devices (NTD), are outlined. Additionally, novel forms of sorbent-based extraction methods such as thin-film solid-phase microextraction (TF-SPME) are presented. The utility and challenges related to these techniques are discussed in this review. Finally, the directions and need for future studies are addressed.
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Affiliation(s)
| | | | | | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (N.D.); (M.A.M.); (M.N.W.)
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2
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Bhatia M. A DFT evaluation of molecular reactivity of volatile organic compounds in support of chemical ionization mass spectrometry. COMPUT THEOR CHEM 2023. [DOI: 10.1016/j.comptc.2023.114101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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3
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Pereira MJ, Pintado M, Brazinha C, Crespo J. Recovery of Valuable Aromas from Sardine Cooking Wastewaters by Pervaporation with Fractionated Condensation: Matrix Effect and Model Validation. Membranes (Basel) 2022; 12:988. [PMID: 36295747 PMCID: PMC9611368 DOI: 10.3390/membranes12100988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/07/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the fractionation of aromas. In a previous study, a thermodynamic/material balance model was developed to describe the integrated pervaporation-a fractionated condensation process of aroma recovery from model solutions that emulate seafood industry aqueous effluents, aiming to define the best conditions for off-flavour removal. This work assesses whether the previously developed mathematical model, validated only with model solutions, is also applicable in predicting the fractionation of aromas of different chemical families from real effluents (sardine cooking wastewaters), aiming for off-flavour removals. It was found that the food matrix does not influence substantial detrimental consequences on the model simulations, which validates and extends the applicability of the model.
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Affiliation(s)
- M. João Pereira
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Manuela Pintado
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Carla Brazinha
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - João Crespo
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
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Ali A, Kumar RR, Vinutha T, Singh T, Singh SP, Satyavathi CT, Praveen S, Goswami S. Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review. Eur Food Res Technol. [DOI: 10.1007/s00217-022-04026-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Shu N, Chen X, Sun X, Cao X, Liu Y, Xu YJ. Metabolomics identify landscape of food sensory properties. Crit Rev Food Sci Nutr 2022; 63:8478-8488. [PMID: 35435783 DOI: 10.1080/10408398.2022.2062698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sensory evaluation is a key component of food production strategy. The classical food sensory evaluation method is time-consuming, laborious, costly, and highly subjective. Since flavor (taste and smell), texture, and mouthfeel are all related to the chemical properties of food, there has been a growing interest in how they affect the senses of food. In the past decades, emerging metabolomics has received much attention in the field of sensory evaluation, because it not only offers a broad picture of chemical composition for sensory properties but also revealed their changes and functions in food proceeding. This article reviewed food chemicals regarding the flavor, smell, and texture of foods, and discussed the advantages and limitations of applying metabolomics approaches to sensory evaluation, including GC-MS, LC-MS, and NMR. Taken together, this review gives a comprehensive, critical overview of the current state, future challenges, and trends in metabolomics on food sensory properties.
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Affiliation(s)
- Nanxi Shu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xiaoying Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xian Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xinyu Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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Sorokina M, McCaffrey KS, Deaton EE, Ma G, Ordovás JM, Perkins-Veazie PM, Steinbeck C, Levi A, Parnell LD. A Catalog of Natural Products Occurring in Watermelon- Citrullus lanatus. Front Nutr 2021; 8:729822. [PMID: 34595201 PMCID: PMC8476801 DOI: 10.3389/fnut.2021.729822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 08/09/2021] [Indexed: 12/18/2022] Open
Abstract
Sweet dessert watermelon (Citrullus lanatus) is one of the most important vegetable crops consumed throughout the world. The chemical composition of watermelon provides both high nutritional value and various health benefits. The present manuscript introduces a catalog of 1,679 small molecules occurring in the watermelon and their cheminformatics analysis for diverse features. In this catalog, the phytochemicals are associated with the literature describing their presence in the watermelon plant, and when possible, concentration values in various plant parts (flesh, seeds, leaves, roots, rind). Also cataloged are the chemical classes, molecular weight and formula, chemical structure, and certain physical and chemical properties for each phytochemical. In our view, knowing precisely what is in what we eat, as this catalog does for watermelon, supports both the rationale for certain controlled feeding studies in the field of precision nutrition, and plant breeding efforts for the development of new varieties with enhanced concentrations of specific phytochemicals. Additionally, improved and comprehensive collections of natural products accessible to the public will be especially useful to researchers in nutrition, cheminformatics, bioinformatics, and drug development, among other disciplines.
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Affiliation(s)
- Maria Sorokina
- Institute for Inorganic and Analytical Chemistry, Friedrich-Schiller University, Jena, Germany
| | | | - Erin E. Deaton
- Department of Horticulture, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, United States
| | - Guoying Ma
- Department of Horticulture, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, United States
| | - José M. Ordovás
- Nutrition and Genomics Laboratory, Jean Mayer-United States Department of Agriculture (JM-USDA) Human Nutrition Research Center on Aging at Tufts University, Boston, MA, United States
| | - Penelope M. Perkins-Veazie
- Department of Horticulture, Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, United States
| | - Christoph Steinbeck
- Institute for Inorganic and Analytical Chemistry, Friedrich-Schiller University, Jena, Germany
| | - Amnon Levi
- United States Department of Agriculture (USDA), Agricultural Research Service, U.S. Vegetable Laboratory, Charleston, SC, United States
| | - Laurence D. Parnell
- United States Department of Agriculture (USDA), Agricultural Research Service, Nutrition and Genomics Laboratory, Jean Mayer-United States Department of Agriculture (JM-USDA) Human Nutrition Research Center on Aging at Tufts University, Boston, MA, United States
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Alañón ME, Alarcón M, Díaz-Maroto IJ, Pérez-Coello MS, Díaz-Maroto MC. Corky off-flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers. J Sci Food Agric 2021; 101:4735-4742. [PMID: 33491777 DOI: 10.1002/jsfa.11119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 01/11/2021] [Accepted: 01/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Cork companies store cork planks before processing them for a minimum of 6 months to dry up and to stabilize their texture and chemical composition, although many companies extend this storage period up to 12 months. However, there is no information about the influence of this seasoning period on their 'corky' off flavors. For this reason, the main compounds responsible for the 'cork taint' of planks stored before processing from 6 to 12 months were investigated. RESULTS Four haloanisoles and three halophenols were identified: 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), pentachloroanisole (PCA), 2,4,6-tribromoanisole (TBA), 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol (TeCP), and 2,4,6-tribromophenol (TBP). All of the planks presented some haloanisole or halophenol after 6 and 9 months of storage, which practically disappeared after a year of storage. These compounds were only detected in the cork stoppers made from planks with 6 and 9 months of storage. Of the alkylmethoxypyrazines, 2-methoxy-3,5-dimethylpyrazine (MDMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-isobutyl-2-methoxypyrazine (IBMP) were identified. The MDMP was detected in a larger number of planks with 6 months of storage and at higher concentrations than IPMP and IBMP. However, MDMP was not detected in the cork stoppers made from planks at 6, 9, and 12 months of storage. CONCLUSION A storage time of 6 months before processing of raw cork planks would be sufficient to obtain cork stoppers with low concentrations of corky off-flavor compounds. An increase in storage up to 9 or 12 months would result in practically 'cork taint'-free natural stoppers. © 2021 Society of Chemical Industry.
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Affiliation(s)
- M Elena Alañón
- Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Marina Alarcón
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - Ignacio J Díaz-Maroto
- Departamento de Ingeniería Agroforestal, Escuela Politécnica Superior, Campus Universitario s/n, Universidad de Santiago de Compostela, Lugo, Spain
| | - M Soledad Pérez-Coello
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
| | - M Consuelo Díaz-Maroto
- Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
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8
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Kurek M, Ščetar M. Auxiliary Materials. Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics 2021:235-256. [DOI: 10.1002/9781119825081.ch10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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9
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Molino RJEJ, Junio HA. Profiling the Philippine Blue: Liquid chromatography/mass spectrometry-based metabolomics study on Philippine Indigofera. Rapid Commun Mass Spectrom 2021; 35:e9037. [PMID: 33369891 DOI: 10.1002/rcm.9037] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 12/22/2020] [Accepted: 12/24/2020] [Indexed: 06/12/2023]
Abstract
RATIONALE High-throughput liquid chromatography/mass spectrometry (LC/MS) analysis presents an interesting platform for natural dyes research. A particular example is the assessment of the dynamic changes in fermentation mixtures of Philippine Indigofera, and in the investigation of commercially available indigo prepared using traditional and optimized methods. METHODS Leaves from Indigofera tinctoria and Indigofera suffruticosa were subjected to methanolic extraction and aqueous fermentation for 48 h. Indigo powders prepared following 2-day and 15-day fermentation were also subjected to profiling using ultra-high-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (UHPLC/QTOF-MS). MS2 spectra were annotated through a library search in the community-curated Global Natural Products Social Molecular Networking (GNPS). Spectra with no library hits in GNPS were annotated by analysis of their fragmentation pathways. RESULTS UHPLC/MS-based detection and fragmentation analysis led to characterization of leucoindigo and the unreported tryptanthrin intermediate, 5a-hydroxy-5,5a-dihydroindolo[2,1-b]quinazoline-6,12-dione, in the fermentation extract of I. tinctoria leaves. Indigo-associated metabolites were absent in an Indigofera specimen in Laguna Province, which explained why it did not produce blue dye. Locally produced indigo was abundant in indigotin and indirubin, differentiated based on product ions with the corresponding predicted fragmentation pattern. The relative intensity of indigotin, however, decreased with the traditional process of extended fermentation to produce indigo. CONCLUSIONS The study is the first to demonstrate simultaneous MS-based analysis of reaction intermediates, indigotin dye, side products, and catabolites on actively transforming fermentation extracts of I. tinctoria. New results include annotated mass spectra for leucoindigo, and for the unreported 5a-hydroxy-5,5a-dihydroindolo[2,1-b]quinazoline-6,12-dione, which is probably an intermediate in tryptranthrin synthesis. The proposed fragmentation schemes could guide the annotation of analogous compounds in complex mixtures.
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Affiliation(s)
- Ralph John Emerson J Molino
- SMPL Institute of Chemistry, College of Science, University of the Philippines Diliman, Quezon City, 1101, Philippines
| | - Hiyas A Junio
- SMPL Institute of Chemistry, College of Science, University of the Philippines Diliman, Quezon City, 1101, Philippines
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Scavarda C, Cordero C, Strocchi G, Bortolini C, Bicchi C, Liberto E. Cocoa smoky off-flavour: A MS-based analytical decision maker for routine controls. Food Chem 2021; 336:127691. [PMID: 32777655 DOI: 10.1016/j.foodchem.2020.127691] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 07/24/2020] [Accepted: 07/26/2020] [Indexed: 11/24/2022]
Abstract
Cocoa smoky off-flavour is generated from an inappropriate artificial drying applied on beans to speeding up the post-harvest process and it can affect the quality of the chocolate. The sensory tests are time-consuming, and at present, a fast analytical method to detect this defect in raw materials is not yet available. This study applies a HS-SPME-MS-enose in combination with chemometrics to obtain diagnostic mass-spectral patterns to detect smoked samples and/or as analytical decision maker. SIMCA models provide the best classification results, compared to PLS-DA, with sensitivities exceeding 90% and a high class specificity range of 89-100% depending on the matrix investigated (beans or liquors). Resulting diagnostic ions were related to phenolic derivatives. The discrimination ability of the method has been confirmed by a quantitative analysis through HS-SPME-GC-MS. HS-SPME-MS-enose turned out to be a fast, cost-effective and objective approach for high throughput analytical screening to discard defective cocoa samples.
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Perotti P, Cordero C, Bortolini C, Rubiolo P, Bicchi C, Liberto E. Cocoa smoky off-flavor: Chemical characterization and objective evaluation for quality control. Food Chem 2020; 309:125561. [DOI: 10.1016/j.foodchem.2019.125561] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 09/10/2019] [Accepted: 09/16/2019] [Indexed: 10/25/2022]
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12
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Barczak RJ, Fisher RM, Le-Minh N, Stuetz RM. Importance of 2,4,6-Trichloroanisole (TCA) as an odorant in the emissions from anaerobically stabilized dewatered biosolids. Chemosphere 2019; 236:124340. [PMID: 31344618 DOI: 10.1016/j.chemosphere.2019.07.071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 06/25/2019] [Accepted: 07/09/2019] [Indexed: 06/10/2023]
Abstract
Odours from stabilized biosolids after anaerobic digestion of wastewater sludge can cause local community impact. Apart from the well-known odorants such as sulfur compounds, contributions from other volatile organic compounds (VOCs) to nuisance odours is limited. The presence of compounds with low odour detection thresholds (ODTs) at low concentrations, can present challenges for analytical identification. Thirty-six biosolids samples were taken after anaerobic stabilisation and dewatering at a wastewater treatment plant, Sydney, Australia. Biosolid cake samples were stored outside in loosely covered trays under aerobic conditions, however without interactions with soil microorganisms as it would be in reality. All biosolids cake samples were analysed over a period of 35 days. Emissions were collected onto Tenax TA sorbent tubes using a U.S. EPA flux hood method at storage days 1, 3, 7, 10, 14, 21 and 35. Gas chromatography (GC) coupled with mass spectrometer detector (MSD) and an olfactory detection port (ODP) was used to identify a musty/moldy/earthy type odorant in the biosolids emissions as 2,4,6-trichloroanisole (TCA). Measured odour intensities, classified on a scale from 1 to 4, and odour characters were specified by three ODP assessors. TCA was identified in all biosolid cake emissions. The measured odour intensities of the TCA did not significantly alter as the biosolids were aged, however varied between biosolids cakes. Due to its odour intensity, 85% frequency of detection and its low ODT, which is orders of magnitudes lower than sulfur compounds, TCA should be considered as a potential odorant of concern in biosolids emissions.
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Affiliation(s)
- R J Barczak
- Faculty of Building Services, Hydro and Environmental Engineering, Warsaw University of Technology, Poland; UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, Australia.
| | - R M Fisher
- UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, Australia
| | - N Le-Minh
- UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, Australia
| | - R M Stuetz
- UNSW Water Research Centre, School of Civil and Environmental Engineering, UNSW, Sydney, Australia
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Vahdatzadeh M, Deveau A, Splivallo R. Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study. Food Microbiol 2019; 84:103251. [DOI: 10.1016/j.fm.2019.103251] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 06/04/2019] [Accepted: 06/22/2019] [Indexed: 01/13/2023]
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Lindholm-Lehto PC, Vielma J, Pakkanen H, Alén R. Depuration of geosmin- and 2-methylisoborneol-induced off-flavors in recirculating aquaculture system (RAS) farmed European whitefish Coregonus lavaretus. J Food Sci Technol 2019; 56:4585-4594. [PMID: 31686690 PMCID: PMC6801251 DOI: 10.1007/s13197-019-03910-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/18/2019] [Accepted: 07/01/2019] [Indexed: 11/11/2022]
Abstract
European whitefish Coregonus lavaretus has increasingly become an important species for aquatic food production, especially in the Nordic countries. Whitefish is produced in traditional cage and pond operations, and in recirculating aquaculture system (RAS) in which, unfortunately, off-flavors and odors, mostly caused by geosmin (GSM) and 2-methylisoborneol (MIB), can accumulate in fish flesh from the circulating water. GSM and MIB have very low human sensory detection limits and, therefore, often disliked by consumers even at low concentrations. In this study, concentrations of GSM and MIB in RAS farmed European whitefish were studied by an analytical method based on headspace solid phase microextraction and gas chromatography–mass spectrometry. Concentrations were determined in different parts of fish: fillet, neck, belly, and tail during a depuration period and in depuration water. The highest initial concentrations were on average 32 ng g−1 (GSM) and 24 ng g−1 (MIB) in European whitefish fillet and 128 ng L−1 (GSM) and 94 ng L−1 (MIB) in water, respectively. After a depuration period of 16 days, concentrations decreased to below the detection limits, indicating the importance of the depuration period.
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Affiliation(s)
- P C Lindholm-Lehto
- 1Aquatic Production Systems, Natural Resources Institute Finland (Luke), Survontie 9A, 40500 Jyväskylä, Finland
| | - J Vielma
- 1Aquatic Production Systems, Natural Resources Institute Finland (Luke), Survontie 9A, 40500 Jyväskylä, Finland
| | - H Pakkanen
- 2Department of Chemistry, University of Jyväskylä, Box 35, 40014 Jyväskylä, Finland
| | - R Alén
- 2Department of Chemistry, University of Jyväskylä, Box 35, 40014 Jyväskylä, Finland
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Lemos Junior WJF, do Amaral dos Reis LP, de Oliveira VS, Lopes LO, Pereira KS. Reuse of refillable PET packaging: Approaches to safety and quality in soft drink processing. Food Control 2019; 100:329-34. [DOI: 10.1016/j.foodcont.2019.02.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Vakinti M, Mela SM, Fernández E, Psillakis E. Room temperature and sensitive determination of haloanisoles in wine using vacuum-assisted headspace solid-phase microextraction. J Chromatogr A 2019; 1602:142-149. [PMID: 30961964 DOI: 10.1016/j.chroma.2019.03.047] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 03/20/2019] [Accepted: 03/21/2019] [Indexed: 01/03/2023]
Abstract
Headspace solid-phase microextraction (HSSPME) is a widespread technique used to extract trace amounts of haloanisoles from wine samples. A major challenge to overcome is the high ethanol content in wines that affects the solubilities of haloanisoles and reduces their headspace abundance. To overcome this obstacle and meet sensitivity requirements, reported HSSPME procedures typically suggest heating the wine samples and/or sampling for extended times. The present work proposes the use of vacuum-assisted HSSPME (Vac-HSSPME) to accelerate the extraction kinetics whilst sampling at room temperature. Although ethanol affected the physico-chemical properties of the target analytes, these changes were not sufficient to prevent the positive effect of vacuum on HSSPME sampling. To demonstrate the benefits of adopting the vacuum approach, Vac-HSSPME and regular HSSPME methods were independently optimized and the results were compared at all times. The effect of ethanol under each pressure condition was also discussed. Under the optimum conditions found, Vac-HSSPME sampling for 30 min at room temperature at 25 °C yielded lower detection limits (0.13 to 0.19 ng L-1) than those obtained with regular HSSPME sampling for 30 min at 55 °C (0.26 to 0.76 ng L-1). The proposed Vac-HSSPME method was successfully applied to quantify haloanisoles in bottled red wines and a discussion on the effect of wine volatiles was included. The standard addition method was used to minimize matrix effects. The increase in total pressure due to the presence of ethanol and other volatile wine components did not reduce the positive effect of vacuum on HSSPME. Nonetheless, in accordance to past HSSPME methods, the limits of detection and quantification were affected due to the noise level increase and analyte interaction with matrix. The proposed Vac-HSSPME procedure was applied to twelve bottled red wines and one sample was found positive on 2,4,6-trichloronanisole.
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Affiliation(s)
- Maria Vakinti
- Laboratory of Aquatic Chemistry, School of Environmental Engineering, Polytechnioupolis, Technical University of Crete, GR-73100, Chania, Crete, Greece
| | - Sofia-Maria Mela
- Laboratory of Aquatic Chemistry, School of Environmental Engineering, Polytechnioupolis, Technical University of Crete, GR-73100, Chania, Crete, Greece
| | - Elena Fernández
- Laboratory of Aquatic Chemistry, School of Environmental Engineering, Polytechnioupolis, Technical University of Crete, GR-73100, Chania, Crete, Greece
| | - Elefteria Psillakis
- Laboratory of Aquatic Chemistry, School of Environmental Engineering, Polytechnioupolis, Technical University of Crete, GR-73100, Chania, Crete, Greece.
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Bristow R, Young I, Pemberton A, Williams J, Maher S. An extensive review of the extraction techniques and detection methods for the taste and odour compound geosmin (trans-1, 10-dimethyl-trans-9-decalol) in water. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2018.10.032] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Yang P, You M, Song H, Zhang X, Liao Y. Determination of the key aroma compounds in Sachima and using solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE)-gas chromatography-olfactometry-mass spectrometry (GC-O-MS). International Journal of Food Properties 2018. [DOI: 10.1080/10942912.2018.1440242] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Ping Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing China
| | - Mengchen You
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing China
| | - Xiaoying Zhang
- Neslté R&D (China) Ltd., Science support, Beijing, China
| | - Yongcheng Liao
- Neslté R&D (China) Ltd., Science support, Beijing, China
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Verplanken K, Stead S, Jandova R, Poucke CV, Claereboudt J, Bussche JV, Saeger SD, Takats Z, Wauters J, Vanhaecke L. Rapid evaporative ionization mass spectrometry for high-throughput screening in food analysis: The case of boar taint. Talanta 2017; 169:30-36. [DOI: 10.1016/j.talanta.2017.03.056] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 03/14/2017] [Accepted: 03/17/2017] [Indexed: 11/25/2022]
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Rivas EM, Maldonado M, Diezma B, Wrent P, Peinado JM, de Silóniz MI, Vergara G, García-Hierro J, Robla JI, Barreiro P. Detection of Biological CO2 and 1,3-Pentadiene Using Non-refrigerated Low-Cost MWIR Detectors. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-015-0320-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Callejón R, Ubeda C, Ríos-reina R, Morales M, Troncoso A. Recent developments in the analysis of musty odour compounds in water and wine: A review. J Chromatogr A 2016; 1428:72-85. [DOI: 10.1016/j.chroma.2015.09.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Revised: 09/01/2015] [Accepted: 09/03/2015] [Indexed: 02/05/2023]
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22
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El-Kosasy A, Hussin L, Ayad MF, Fares N. Optimization of Extraction, HPLC and Kinetic Studies for Determination of Some Food Tainting Compounds in Different Food Matrices. J Chromatogr Sci 2015; 53:1504-19. [DOI: 10.1093/chromsci/bmv046] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2015] [Indexed: 11/14/2022]
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Schott M, Wehrenfennig C, Gasch T, Vilcinskas A. Insect Antenna-Based Biosensors for In Situ Detection of Volatiles. Yellow Biotechnology II 2013; 136:101-22. [DOI: 10.1007/10_2013_210] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Abstract
This paper presents a revision on the instrumental analytical techniques and methods used in food analysis together with their main applications in food science research. The present paper includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis with a special emphasis on the works published on this topic in the last three years (2009–2011). The article also discusses the present and future challenges in food analysis, the application of “omics” in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics.
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Affiliation(s)
- Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research (CIAL), CSIC, Nicolas Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
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25
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Jeleń HH, Majcher M, Dziadas M. Microextraction techniques in the analysis of food flavor compounds: A review. Anal Chim Acta 2012; 738:13-26. [DOI: 10.1016/j.aca.2012.06.006] [Citation(s) in RCA: 112] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2012] [Revised: 06/05/2012] [Accepted: 06/06/2012] [Indexed: 10/28/2022]
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26
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Haugen JE, Brunius C, Zamaratskaia G. Review of analytical methods to measure boar taint compounds in porcine adipose tissue: the need for harmonised methods. Meat Sci 2011; 90:9-19. [PMID: 21803507 DOI: 10.1016/j.meatsci.2011.07.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2011] [Revised: 07/06/2011] [Accepted: 07/08/2011] [Indexed: 10/18/2022]
Abstract
This comprehensive review describes the analytical methods developed for quantification of the boar taint compounds skatole and androstenone in porcine adipose tissue. The following parts are considered; sampling, sample preparation, calibration and instrumentation. Additionally, method performance characteristics and level of validation of the existing methodology are discussed. It is concluded that there is a need for further validation of existing methods and need for standardisation of methodology to quantify boar taint compounds. Facing a possible near future ban of castration of male piglets would enforce further method harmonisation in this field.
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Affiliation(s)
- J-E Haugen
- Nofima AS Division Food, Osloveien 1, NO-1430 Aas, Norway.
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Ridgway K, Lalljie SP, Smith RM. An alternative method for analysis of food taints using stir bar sorptive extraction. Anal Chim Acta 2010; 677:29-36. [DOI: 10.1016/j.aca.2010.01.049] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2009] [Revised: 01/20/2010] [Accepted: 01/22/2010] [Indexed: 10/19/2022]
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