The Blossoming of Technology for the Analysis of Complex Aroma Bouquets-A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

Rapid screening of pottery lipid residue profile via comprehensive two-dimensional gas chromatography

BACKGROUND

Pottery lipid residue analysis has been extensively practiced worldwide as an important part of archaeometry studies, but in some cases, the complexity of archaeological residue cannot be fully revealed by one-dimensional gas chromatography (1D GC) separation. Although the development of comprehensive two-dimensional gas chromatography (GCxGC) has offered another way to achieve better separation and higher resolution, GCxGC separation has rarely been applied to pottery residue analysis. Clearly, GCxGC separation needs to be explored to examine and scrutinize the complexity of pottery lipid residue profile as well as rapid data treatment workflow.

RESULTS

We analyzed pottery residue via comprehensive gas chromatography/mass spectrometry (GCxGC/MS), through which a thorough understanding and deeper insight into their constituent complexity were obtained. The merits of GCxGC/MS separation were illustrated by a structured layout of different series of compounds on a 2D contour plot, with a detailed examination of the distributions of linear and branched fatty acid methyl esters (FAMEs) congeners, dimethyl esters (DIMEs) congeners and ω-(o-alkylphenyl)alkanoic acids (APAA) congeners with similar structures. The results showed that 2D analysis increased the number of chemical signatures, especially those at a trace level, which can be favorable for fingerprinting and identification. Additionally, the ordered group featured layout in the 2D profile leads to easy and quick location and identification of compound series as well as individual compounds, together with the use of high-quality mass spectra, facilitating a more rapid and reliable identification workflow. The improved characterization of aquatic biomarkers such as APAAs provides a more detailed discussion of ancient aquatic culinary and dietary practices.

SIGNIFICANCE

The complexity of isomerism and the number of congener patterns within pottery residues are illustrated for the first time, and 2D separation is beneficial for the analysis of pottery residues as well as other complex archaeological residues in cultural heritage and archaeological research. The 2D analysis built a visualized color plot with a structured layout of different compound series that simplified the analysis workflow, in which the archaeologist can visually compare the complexity of the sherd residue not attainable in the 1D analysis workflow. The improvement in sensitivity also enables the detection of trace-level compounds, which, in some cases, constitute key information in ancient diet studies.

Custom GC×GC configuration for the selective isolation or removal of compounds from complex samples

We developed a novel approach to selectively isolate or remove nearly any compound from complex mixtures of volatile organic compounds. This was achieved by customizing a GC×GC system with a Deans switch, a passive splitter, and a custom-made adapter for sample recollection. The new setup was evaluated with 106 standard chemicals covering a wide range of volatility (boiling points: 56 - 343 ⁰C) and polarity (log P: 0.2 - 9.4). The method was used to remove two notorious malodorous compounds from spoiled wine samples. We found that the recovery can be maximized if a custom-made adapter is attached directly on the flame ionization detector port (average recovery rate of 76 ± 7 % for the standards). Eventually, we could selectively isolate or remove chemicals with peaks separated by a minimum distance of 50 ms for the second column throughout the whole chromatographic run. The developed system is expected to mainly be used in the field of flavor and fragrance analysis (i.e., selection of flavors and odorants of interest or removal of off-flavor or malodorous compounds). At present, we can reasonably collect about 100 ng of each single compound and are currently working on sample enrichment to improve our method to isolate sufficient amounts for further chemical analysis (e.g. high sensitivity nuclear magnetic resonance or chemical ionization tandem mass spectrometry).

Flavor perception and health benefits of tea

As one of the most consumed non-alcoholic beverages in the world, tea is acclaimed for its pleasant flavor and various health benefits. Different types of tea present a distinctive flavor and bioactivity due to the changes in the composition and proportion of respective compounds. This article aimed to provide a more comprehensive understanding of tea flavor (including aroma and taste) and the character of tea in preventing and alleviating diseases. The recent advanced modern analytical techniques for revealing flavor components in tea, including enrichment, identification, quantitation, statistics, and sensory evaluation methodologies, were summarized in the following content. Besides, the role of tea in anti-cancer, preventing cardiovascular disease and metabolic syndrome, anti-aging and neuroprotection, and regulating gut microbiota was also listed in this article. Moreover, questions and outlooks were mentioned to objectify tea products' flavor quality and health benefits on a molecular level and significantly promote our understanding of the comprehensive value of tea as a satisfactory health beverage in the future.

Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches

Bioaugmenting Daqu is an effective strategy to improve the quality of Baijiu, but its effect on overall flavor profiles and aroma-active compounds is unknown. Here, 168 volatiles were determined from fresh strong-flavor Baijiu (SFB) and bioaugmented Daqu increased their diversity and altered the flavor characteristics. Among 49 odorants identified by aroma extraction dilution analysis, 29 aroma-active compounds had odor activity values ≥1, of which 18, 8, and 3 components exhibited the highest content in the SFB fermented by fortified-, space- and conventional-Daqu, respectively. The contribution of increasing ethyl hexanoate and decreasing ethyl lactate of fresh SFB by bioaugmented Daqu was confirmed, and their content changed from 4650 and 1890 mg/L (conventional-SFB) to 6680 and 1760 mg/L (fortified-SFB) and 6130 and 1710 mg/L (space-SFB). Meanwhile, the discriminators among different samples were determined by multivariate statistical analysis. These findings are beneficial for the optimization and improvement of Baijiu aroma.

Comprehensive Two-Dimensional Gas Chromatography as a Bioanalytical Platform for Drug Discovery and Analysis

Over the last decades, comprehensive two-dimensional gas chromatography (GC×GC) has emerged as a significant separation tool for high-resolution analysis of disease-associated metabolites and pharmaceutically relevant molecules. This review highlights recent advances of GC×GC with different detection modalities for drug discovery and analysis, which ideally improve the screening and identification of disease biomarkers, as well as monitoring of therapeutic responses to treatment in complex biological matrixes. Selected recent GC×GC applications that focus on such biomarkers and metabolite profiling of the effects of drug administration are covered. In particular, the technical overview of recent GC×GC implementation with hyphenation to the key mass spectrometry (MS) technologies that provide the benefit of enhanced separation dimension analysis with MS domain differentiation is discussed. We conclude by highlighting the challenges in GC×GC for drug discovery and development with perspectives on future trends.

Multidimensional Gas Chromatography of Organosulfur Compounds in Coffee and Structure-Odor Analysis of 2-Methyltetrahydrothiophen-3-one

Organosulfur compounds (OSCs) in coffee remain challenging to analyze by conventional gas chromatography (GC) due to their low concentrations amid coffee's complex matrix and susceptibility to chiral-odor influences. In this study, multidimensional GC (MDGC) methods were developed to profile OSCs in coffee. Conventional GC was compared to comprehensive GC (GC×GC) for untargeted OSC analysis in eight specialty coffees, and GC×GC was found to improve the fingerprinting of OSCs in coffee (50 vs 16 OSCs identified). Of the 50 OSCs, 2-methyltetrahydrothiophen-3-one (2-MTHT) was of high interest due to its chirality and known aroma contribution. Following that, a heart-cutting method for chiral GC (GC-GC) was developed, validated, and applied to the coffees. The mean enantiomer ratio of 2-MTHT was observed to be 1.56 (R/S) in brewed coffees. Overall, MDGC techniques allowed for more comprehensive analyses of coffee OSCs, from which (R)-2-MTHT was found to be the predominant enantiomer with the lower odor threshold.

Uncovering cloves: characterization of volatile compounds present in clove cigarettes

Indonesian clove cigarettes-called "kretek" due to the crackling sound that can be heard when the product burns-are tobacco products containing clove and the "saus", a mixture of essential oils and plant extracts whose ingredients are mostly kept in secret. It is important to determine which ingredients those are to properly assess the effects that clove cigarettes can cause. An organoleptic, qualitative and quantitative analysis was made in 9 different brands of clove cigarettes obtained in Brazil. Nicotine, eugenol, menthol, and β-caryophyllene were quantified through gas chromatography coupled to mass spectrometry. The samples presented 20 different compounds, and all samples had a different combination of the compounds. Nicotine concentrations were generally higher than eugenol, and lower than nicotine concentration in a conventional cigarette. One sample had menthol even though the cigarette pack did not inform that it was a menthol product. There were traces of 2 unusual substances. Clindamycin is an antibiotic that can be used to treat bacterial infections in respiratory airways, and octodrine is an amphetaminic stimulant used in nutritional supplements, considered as a substance of doping by the World Anti-Doping Association. The presence of both substances was not tested using certified reference materials, but its possible presence raises concern about the compounds in kretek cigarettes. There should be more studies about the contents of clove cigarettes, to improve antitobacco legislations and regulations. This way it would be possible to properly inform the risks of smoking clove cigarettes and to diminish the number of tobacco users throughout the world.

Portable comprehensive two-dimensional micro-gas chromatography using an integrated flow-restricted pneumatic modulator

Two-dimensional (2D) gas chromatography (GC) provides enhanced vapor separation capabilities in contrast to conventional one-dimensional GC and is useful for the analysis of highly complex chemical samples. We developed a microfabricated flow-restricted pneumatic modulator (FRPM) for portable comprehensive 2D micro-GC (μGC), which enables rapid 2D injection and separation without compromising the 1D separation speed and eluent peak profiles. 2D injection characteristics such as injection peak width and peak height were fully characterized by using flow-through micro-photoionization detectors (μPIDs) at the FRPM inlet and outlet. A 2D injection peak width of ~25 ms could be achieved with a 2D/1D flow rate ratio over 10. The FRPM was further integrated with a 0.5-m long 2D μcolumn on the same chip, and its performance was characterized. Finally, we developed an automated portable comprehensive 2D μGC consisting of a 10 m OV-1 1D μcolumn, an integrated FRPM with a built-in 0.5 m polyethylene glycol 2D μcolumn, and two μPIDs. Rapid separation of 40 volatile organic compounds in ~5 min was demonstrated. A hybrid 2D contour plot was constructed by using both 1D and 2D chromatograms obtained with the two μPIDs at the end of the 1D and 2D μcolumns, which was enabled by the presence of the flow resistor in the FRPM.

Multidimensional Gas Chromatography: Benefits and Considerations for Current and Prospective Users

Two-dimensional gas chromatography (GC×GC) offers improved separation power for complex samples containing hundreds to thousands of analytes. However, several considerations must be made to determine whether multidimensional gas chromatography (MDGC) is the logical instrument choice to answer a particular scientific question, including, but not limited to, whether the analysis is targeted or non-targeted, the number of analytes of interest, and the presence of interferences that are coeluted, as well as any potential regulatory or industrial constraints. Currently, MDGC remains daunting for many users because of data complexity and the limited tools commercially available, which are critical for improving the accessibility of MDGC. Herein, we discuss considerations that may assist analysts, laboratory managers, regulatory agents, instrument and software vendors, and those interested in understanding the applicability of 2D-GC for the scientific question being investigated.

Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges

Coffee has attracted significant research interest owing to its complex volatile composition and aroma, which imparts a pleasant sensorial experience that remains challenging to analyse and interpret. This review summarises analytical challenges associated with coffee's volatile and matrix complexity, and recent developments in instrumental techniques to resolve them. The benefits of state-of-the-art analytical techniques applied to coffee volatile analysis from experimental design to sample preparation, separation, detection, and data analysis are evaluated. Complementary method selection coupled with progressive experimental design and data analysis are vital to unravel the increasing comprehensiveness of coffee volatile datasets. Considering this, analytical workflows for conventional, targeted, and untargeted coffee volatile analyses are thus proposed considering the trends towards sorptive extraction, multidimensional gas chromatography, and high-resolution mass spectrometry. In conclusion, no single analytical method addresses coffee's complexity in its entirely, and volatile analysis must be tailored to the key objectives and concerns of the analyst.

Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques

Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.

Quantitative assessment of enzymatic processes applied to flavour and fragrance standard compounds using gas chromatography with flame ionisation detection

The performance of different enzymes towards the bioprocessing of aroma-related compounds was investigated and a strategy based on GC-FID analysis was developed to facilitate assessment of the stages of characterisation, screening and optimisation, including chiral ratio determination. Characterisation included activity assays (UV-Vis and GC-FID), protein quantification (NanoDrop spectrophotometry) and molar mass estimation (SDS-PAGE electrophoresis). Screening experiments assessed different enzymes, substrates, solvents, acyl donors or mediators. Aroma-related substrates comprised terpene and phenolic compounds. The enzymes tested included the lipases CALA (Sigma-Aldrich), NZ-435, LZ-TLIM, NC-ADL, LZ-CALBL and the laccases NZ-51003 and DL-IIS (all from Novozymes). Among those, NZ-435 and NZ-51003 had the highest activities in the characterisation stage and, along with CALA, achieved conversions above 70% for citronellol (lipases) or 50% for eugenol (laccases) at the screening stage. The lipases had preference for the primary alcohol and laccases for phenolic compounds, among the tested substrates. The transesterification reaction between the lipase CALA and the standards mixture (citronellol, menthol, linalool) was used to demonstrate the optimisation stage, where the best levels of temperature, enzyme and acyl donor concentrations were investigated. Optimum conditions were found to be 37-40 °C, 3-4 mg/mL of enzyme and 58-60% (v/v) vinyl acetate. Additional confirmation experiments using the same terpene standards mixture and citronella oil sample, gave a conversion of > 95% for citronellol after 1 h (for both, standards mixture and sample), and 20% or 74% for menthol after 1 h or 24 h, respectively. None of the tested enzymes demonstrated significant enantioselectivity under the tested conditions. The GC-FID approach demonstrated here was suitable to determine the reaction profiles and chiral ratio variations for biocatalysed reactions with aroma compounds in low complexity samples. Advanced separations will be applied to more complex samples in the future.

Expanding the Knowledge Related to Flavors and Fragrances by Means of Three-Dimensional Preparative Gas Chromatography and Molecular Spectroscopy

As universally known, gas chromatography (GC) coupled with mass spectrometry (MS) allows us to acquire spectra that can be searched in specific databases to attain qualitative information on a peak of interest. When not present in databases, structure elucidation is required before including a new component in a library: from that moment, scientists all around the world will be able to identify the new molecule with analytical confidence after GC-MS analysis. Conversely, if data are not shared in commercial databases, even if a molecule is studied and elucidated, it appears to be unknown or only identifiable on the basis of third-party data taken from the literature, which is a serious limitation. The present paper deals with a case that confirms this assumption. A component of Myrtus communis L. volatile fraction was tentatively identified based on literature data. Despite this, reliable identification could not be achieved due to the lack of a corresponding spectrum in commercial MS databases. Afterwards, the target component was isolated in a reasonable quantity and with a high degree of purity for downstream characterization by spectroscopic techniques. For this purpose, preparative (prep) GC may appear insufficient for the isolation of volatile components from highly complex samples. In this study, a prep-MDGC system was implemented for the isolation of the compound of interest from myrtle oil, consisting of three wide-bore columns of different selectivity coupled by means of Deans switch transfer devices. Based on the NMR and GC-FTIR data acquired, the unknown compound was identified as 2,2,5,5,7,7-hexamethyl-3,7-dihydro-1-benzofuran-4,6(2H,5H)-dione. Noticeably, this is a known molecule, yet its mass spectrum had never been registered into MS databases and thus was not available to the scientific community. Finally, the spectrum was included for the first time in a commercial library, namely the FFNSC 5.0 MS database. The aim of the present study was to highlight the opportunity to make analytical data quickly available in a reliable way by registering them in searchable MS databases to improve the identification means for researchers all over the world.

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC

The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC-based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.

Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment

As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high nutritional value and characteristic flavor. Flavor is an essential attribute, determining rapeseed oil quality and consumer acceptance. The present manuscript provides a systematic literature review of recent advances and knowledge on the flavor of rapeseed oil, which focuses on aroma-active as well as off-flavor compounds, flavor analysis techniques (i.e., extraction, qualitative, quantitative, sensory, and chemometric methods), and effects of treatments (storage, dehulling, roasting, microwave, flavoring with herbs, refining, and oil heating) on flavor from sensory and molecular perspectives. One hundred thirty-seven odorants found in rapeseed oil from literature are listed and possible formation pathways of some key aroma-active compounds are also proposed. Future flavor analysis techniques will evolve toward time-saving, portability, real-time monitoring, and visualization, which aims to obtain a "complete" flavor profile of rapeseed oil. The changes of volatile compounds in rapeseed oil under different treatments are summarized in this view. Studies to elucidate the influence of different treatments on the formation of aroma-active compounds are needed to get a deeper understanding of factors leading to the variations of rapeseed oil flavor.

Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS

Complex matrices, such as wine, provide a challenge in the quantification of compounds. There exists a high likelihood of co-elution in these matrices, thereby artificially increasing the observed concentration. This can often lead to confusing data where compounds are above aroma detection thresholds, but are not detected by olfactory analysis. Additionally, the lack of sensitivity in assays can lead to the non-detection of sub-aroma threshold concentrations and contrasting data when olfactory analysis detects these aromas. To eliminate these pitfalls and gain a better understanding of the role that methoxypyrazines impart green character to wine, a quantitative method using headspace solid-phase microextraction coupled to heart-cutting multidimensional gas chromatography mass spectrometry was developed. The method can quantitate the three common methoxypyrazines found in wine at the picogram per liter level while resolving co-eluting compounds. The proposed method was validated using model wine and wine solutions and was ultimately used for the comparative analysis of white, rosé, and red wines.

Three Extraction Methods in Combination with GC×GC-TOFMS for the Detailed Investigation of Volatiles in Chinese Herbaceous Aroma-Type Baijiu

In this study, the detailed volatile compositions of Chinese herbaceous aroma-type Baijiu (HAB) were characterized by comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS). A total of 606 compounds were tentatively identified by similarity, mass spectral data, and retention indices, among which 247 compounds were positively verified by authentic standards. Esters were present in higher numbers (179), followed by aldehydes and ketones (111), and alcohols (81). In addition, there were also many terpenes (82), sulfides (37), furans (29), nitrogenous compounds (29), lactones (17), and so on. Meanwhile, the extraction effects of volatile components from different sample pretreatment methods (headspace solid-phase microextraction (HS-SPME), solid phase extraction (SPE), and stir bar sorptive extraction (SBSE)) for HAB were also revealed. The results indicated that HS-SPME has a better extraction effect on easily volatile compounds, such as alcohols and sulfides, especially for terpenes. SPE was particularly beneficial for the analysis of nitrogen-containing compounds; SBSE showed medium extraction ability for most types of compounds and was more suitable for the target analysis of trace content substances.