Recent trends in the chromatographic analysis of volatile flavor and fragrance compounds: Annual review 2020

Essential oils and their nanoformulations for breast cancer therapy

Breast Cancer (BC) is the most prevalent type of cancer in the world. Current treatments include surgery, radiation, and chemotherapy but often are associated with high toxicity to normal tissues, chemoresistance, and relapse. Thus, developing novel therapies which could combat these limitations is essential for effective treatment. In this context, phytochemicals are increasingly getting popular due to their safety profile, ability to efficiently target tumors, and circumvent limitations of existing treatments. Essential Oils (EOs) are mixtures of various phytochemicals which have shown potential anticancer activity in preclinical BC models. However, their clinical translation is limited by factors such as high volatility, low stability, and poor solubility. Nanotechnology has facilitated their encapsulation in a variety of nanostructures and proven to overcome these limitations. In this review, we have efficiently summarized the current knowledge on the anticancer effect of EOs and constituents in both in in vitro and in in vivo BC models. Further, we also provide a descriptive account on the potential of nanotechnology in enhancing the anti-BC activity of EOs and their constituents. The papers discussed in this review were selected using the keywords "antiproliferative Essential Oils in breast cancer," "anticancer activity of Essential Oil in breast cancer," and "cytotoxicity of Essential Oils in breast cancer" performed in PubMed and ScienceDirect databases.

Making Every Single Puff Count-Simple and Sensitive E-Cigarette Aerosol Sampling for GCxIMS and GC-MS Analysis

The analysis of the aerosol from tobaccoless electronic cigarettes (e-cigarettes) is an important part of understanding their impact on human health, yet sampling aerosol from e-cigarettes is still considered a challenge. It lacks a standard method for research and quality control and there are a variety of methods. However, few are simple and inexpensive, and none have been suggested for the use with gas chromatography coupled ion mobility spectrometry (GCxIMS). This work presents and evaluates such a setup made from standard lab equipment to quickly collect a quantitative sample from the aerosol of a single puff (5 s totaling 125 mL). The aerosol condensates directly in the cooled headspace (HS) vial, which is analyzed in the HS-GCxIMS or mass spectrometer (HS-GC-MS). The combined use of GC-MS and GCxIMS allows the simple and sensitive identification of unknown substances in complex mixtures and the identification of degradation products in the aerosols. A calibration of 26 flavor compounds (0.2-20 µg/g) was created using single puffs of a spiked, flavorless commercial refill solution and 2-alkanones as internal standards. This sensitive but easily reproducible setup enables a wide range of further investigations, even for labs that were previously unable to afford it.

Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris

The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were investigated. MW-HAD samples had the highest levels of umami taste 5'-nucleotides, bitter taste amino acids, and equivalent umami concentration (EUC) value. The aroma fingerprints and differences of dried Cordyceps militaris were established by GC-MS with odor activity values (OAVs) and GC-IMS with principal component analysis (PCA). GC-MS data showed that the predominant volatiles of dried samples were aldehydes, alcohols, and ketones. VFD samples had the highest amount of total aroma compounds and C8 compounds. Moreover, 21 aroma-active components (OAVs ≥ 1) were the main contributors to the flavor of dried Cordyceps militaris. The OAVs of 1-octen-3-one and 3-octanone associated with mushroom-like odor in VFD were significantly higher than other samples. Furthermore, a significant difference in flavor compounds of four dried samples was also clearly demonstrated by GC-IMS analysis with PCA. GC-IMS analysis revealed that VFD samples had the most abundant flavor compounds. Overall, MW-HAD was an effective drying method to promote umami taste, and VFD could superiorly preserve volatiles and characteristic aroma compounds in dried Cordyceps militaris.

Quantitation of Flavor Compounds in Refill Solutions for Electronic Cigarettes Using HS-GCxIMS and Internal Standards

New regulations on the use of flavor compounds in tobaccoless electronic cigarettes require comprehensive analyses. Gas chromatography coupled ion mobility spectrometry is on the rise as an analytical technique for analyzing volatile organic compounds as it combines sensitivity, selectivity, and easy usage with a full-range screening. A current challenge is the quantitative GCxIMS-analysis. Non-linear calibration methods are predominantly used. This work presents a new calibration method using linearization and its corresponding fit based on the relation between the reactant and analyte ions from the chemical ionization. The analysis of e-liquids is used to compare the presented calibration with an established method based on a non-linear Boltzmann fit. Since e-liquids contain matrix compounds that have been shown to influence the analyte signals, the use of internal standards is introduced to reduce these effects in GCxIMS-analysis directly. Different matrix mixtures were evaluated in the matrix-matched calibration to improve the quantitation further. The system's detection and quantitation limits were determined using a separate linear calibration. A matrix-matched calibration series of 29 volatile compounds with 12 levels were used to determine the concentration of these substances in a spiked, flavorless e-liquid and a banana-flavored e-liquid, validating the quality of the different calibrations.

Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds of Lyophyllum decastes

In this study, fresh Lyophyllum decastes was dried using hot air drying (HAD), hot air combined with vacuum drying (HAVD), and vacuum freeze drying (VFD). Additionally, the quality and volatile compounds were analyzed. VFD achieved the best color retention, the highest rehydration capacity, and the slightest damaged tissue structure; however, it recorded the longest drying time and the highest energy consumption. HAD was the most energy-efficient of the three methods. Furthermore, the products with more hardness and elasticity were obtained by HAD and HAVD—this finding was convenient for transportation. In addition, GC-IMS demonstrated that the flavor components had significantly changed after drying. A total of 57 volatile flavor compounds was identified, and the aldehyde, alcohol, and ketone compounds were the primary ingredient of the L. decastes flavor component, whereby the relative content of the HAD sample was apparently higher than HAVD and VFD. Taken together, VFD was better at preserving the color and shape of fresh L. decastes, but HAD was more appropriate for drying L. decastes because of the lower energy consumption, and was more economical. Meanwhile, HAD could be used to produce a more intense aroma.

Stress-Induced Volatile Emissions and Signalling in Inter-Plant Communication

The sessile plant has developed mechanisms to survive the “rough and tumble” of its natural surroundings, aided by its evolved innate immune system. Precise perception and rapid response to stress stimuli confer a fitness edge to the plant against its competitors, guaranteeing greater chances of survival and productivity. Plants can “eavesdrop” on volatile chemical cues from their stressed neighbours and have adapted to use these airborne signals to prepare for impending danger without having to experience the actual stress themselves. The role of volatile organic compounds (VOCs) in plant–plant communication has gained significant attention over the past decade, particularly with regard to the potential of VOCs to prime non-stressed plants for more robust defence responses to future stress challenges. The ecological relevance of such interactions under various environmental stresses has been much debated, and there is a nascent understanding of the mechanisms involved. This review discusses the significance of VOC-mediated inter-plant interactions under both biotic and abiotic stresses and highlights the potential to manipulate outcomes in agricultural systems for sustainable crop protection via enhanced defence. The need to integrate physiological, biochemical, and molecular approaches in understanding the underlying mechanisms and signalling pathways involved in volatile signalling is emphasised.

Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food

Fermented soybean products are gaining attention in the food industry owing to their nutritive value and health benefits. In this study, we performed genomic analysis and physiological characterization of two Debaryomyces spp. yeast isolates obtained from a Korean traditional fermented soy sauce "ganjang". Both Debaryomyces hansenii ganjang isolates KD2 and C11 showed halotolerance to concentrations of up to 15% NaCl and improved growth in the presence of salt. Ploidy and whole-genome sequencing analyses indicated that the KD2 genome is haploid, whereas the C11 genome is heterozygous diploid with two distinctive subgenomes. Interestingly, phylogenetic analysis using intron sequences indicated that the C11 strain was generated via hybridization between D. hansenii and D. tyrocola ancestor strains. The D. hansenii KD2 and D. hansenii-hybrid C11 produced various volatile flavor compounds associated with butter, caramel, cheese, and fruits, and showed high bioconversion activity from ferulic acid to 4-vinylguaiacol, a characteristic flavor compound of soybean products. Both KD2 and C11 exhibited viability in the presence of bile salts and at low pH and showed immunomodulatory activity to induce high levels of the anti-inflammatory cytokine IL-10. The safety of the yeast isolates was confirmed by analyzing virulence and acute oral toxicity. Together, the D. hansenii ganjang isolates possess physiological properties beneficial for improving the flavor and nutritional value of fermented products.

Identification of characteristic volatiles and metabolomic pathway during pork storage using HS-SPME-GC/MS coupled with multivariate analysis

Previous researches have been conducted evaluating the volatile compounds of pork. However, data regarding the changes in volatiles and metabolic pathways during pork storage were inadequately investigated. Herein, a headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) coupled multivariate analysis was proposed for characterizing the profiles of volatile compounds and metabolic pathways during pork storage. A total of 37 metabolites, including aldehydes, ketones, alcohols etc. were successfully identified. Multivariate statistical analysis revealed a substantial variation in metabolite phenotype among samples over the pork storage period, with 12 characteristic metabolites and 5 potential characteristic metabolites screened as biomarkers. Moreover, three metabolomic pathways analysis and transformation between each other (thermal reactions, lipid metabolism and amino acid metabolism) reveals the underlying mechanisms of metabolites change of pork. Therefore, the present study may provide insight into future understanding of the variation in the pork metabolite profiles.

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

The aroma fingerprints and discrimination analysis of shiitake mushrooms under different drying conditions were performed by GC-IMS, GC-MS, and descriptive sensory analysis (DSA) with advanced chemometric methods. Three samples (A, B, and C) were treated with varied drying degree and rate. The sample A and C were at the same drying degree and the sample B and C were at the same drying rate. The GC-IMS volatile fingerprints, including the three-dimensional topographic map, topographic map, and gallery plot, showed that 29 compounds showed higher signal intensities in sample B. Moreover, 28 volatile compounds were identified by HS-SPME-GC-MS and only 8 compounds were ever detected by GC-IMS. The sample B not only had more varieties of volatile compounds, but also showed significant higher contents than sample A and C, especially C8 compounds (p < 0.05). Additionally, sample B showed the highest intensity in mushroom-like, chocolate-like, caramel, sweat, seasoning-like, and cooked potato-like odors by DSA. PCA, fingerprint similarity analysis (FSA) and PLSR further demonstrated that the sample B was different from sample A and C. These results revealed that samples with different drying degree were different and drying degree exerted more influence on the volatile flavor quality than the drying rate. This study will provide a foundation and establish a set of comprehensive and objective methods for further flavor analysis.

Sensing of Airborne Infochemicals for Green Pest Management: What Is the Challenge?

One of the biggest global challenges for our societies is to provide natural resources to the rapidly expanding population while maintaining sustainable and ecologically friendly products. The increasing public concern about toxic insecticides has resulted in the rapid development of alternative techniques based on natural infochemicals (ICs). ICs (e.g., pheromones, allelochemicals, volatile organic compounds) are secondary metabolites produced by plants and animals and used as information vectors governing their interactions. Such chemical language is the primary focus of chemical ecology, where behavior-modifying chemicals are used as tools for green pest management. The success of ecological programs highly depends on several factors, including the amount of ICs that enclose the crop, the range of their diffusion, and the uniformity of their application, which makes precise detection and quantification of ICs essential for efficient and profitable pest control. However, the sensing of such molecules remains challenging, and the number of devices able to detect ICs in air is so far limited. In this review, we will present the advances in sensing of ICs including biochemical sensors mimicking the olfactory system, chemical sensors, and sensor arrays (e-noses). We will also present several mathematical models used in integrated pest management to describe how ICs diffuse in the ambient air and how the structure of the odor plume affects the pest dynamics.

Volatile Profile and Biosynthesis of Post-harvest Apples are Affected by the Mechanical Damage

Mechanical damage to fruit causes flavor changes during post-harvest supply chains. It is important to identify the main volatiles and explore their biosynthesis mechanism. In this study, the volatile changes in apples caused by mechanical damage were analyzed by gas chromatography-ion mobility spectrometry. Hexanal and ethyl acetate were accumulated and identified as potential volatile biomarkers to detect damaged apples. The study on the lipoxygenase (LOX) pathway and transcription factors (TFs) shows that mechanical damage up-regulated the expression of MdLOX-like, MdLOX3b, MdLOX7b, MdLOX7c, MdLOX2a, and MdAAT in the LOX pathway and that of one MYB TF (MdMYB-like), five ERF TFs (MdERF073, MdERF003, MdERF114, MdERF15, and MdERF2), and five WRKY TFs (MdWRKY23, MdWRKY17, MdWRKY46, MdWRKY48, and MdWRKY71). Notably, MdAAT was significantly correlated to MdMYB-like, MdWRKY23, MdWRKY71, MdERF15, and MdERF2. Thus, TFs may attribute to the accumulation of hexanal and ethyl acetate by regulating the expression of LOX pathway-related genes.