Monitoring changes in the volatile profile of cheese crackers during storage using GC-MS and PTR-MS

Near real-time quantification of microbial volatile organic compounds from mycoparasitic fungi: Potential for advanced monitoring and pest control

Microbial volatile organic compounds (MVOCs) are thought to play a key role in the interactions between mycoparasitic fungi, such as the biocontrol agent Trichoderma atroviride (T. atroviride), and their environment. However, the analysis of MVOC emissions from fungal samples is challenging because of low analyte concentrations, typically in the ppbV-range, and the complex chemical nature of biological samples. In a recent study using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) to determine MVOC emissions from T. atroviride, many product ions were unspecific, as they could arise from a large number of possible analytes. The aim of the present study was to determine whether fast gas chromatography (fast-GC) coupled to PTR-ToF-MS could be used to overcome this issue and constitute a suitable on-line, near real-time method to identify and quantify fungal MVOC emissions in the ppbV-to-ppmV regime. Using gas standards of eleven MVOCs known to be emitted by T. atroviride such as 6-amyl-α-pyrone (6-PP), 2-pentylfuran, 1-octen-3-ol, 2-heptanone, 3-octanone, 2-methyl-1-propanol, 2-pentanone, 3-methyl-1-butanol, 3-methylbutanal, acetone and ethanol, we developed a fast-GC method with a total runtime of 180 s which significantly enhances the analytical specificity of PTR-ToF-MS compared to conventional PTR-ToF-MS without fast-GC separation. Limits of detection were on the order of 0.1-4 ppbV. The increased analytical specificity demonstrated notable benefits, especially for MVOCs having partially overlapping distributions of product ions when analyzed directly using PTR-ToF-MS. In order to demonstrate the applicability of the analytical method, we analysed T. atroviride samples in four biological replicates twice daily over a duration of five days. Using the fast-GC method, nine out of the eleven MVOC species considered in this study in the headspace of T. atroviride could be identified and quantified and their time evolution over the five-day incubation period determined. The measured volume mixing ratios (VMRs) ranged from single-digit ppbV (2-pentylfuran) up to few ppmV (6-PP and ethanol), with the other compounds in the 10-to-100-ppbV range (1-octen-3-ol, 2-heptanone, 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methylbutanal and acetone). Our results suggest that fast-GC-PTR-ToF-MS is a method well-suited for the analysis of gas-phase samples of biological origin, including but not limited to (mycoparasitic) fungi, in a wide range of VMRs from sub-ppbV to few-ppmV.

Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach

Objectives

The ageing process has a significant impact on the aroma of Chinese Baijiu, which could strengthen the desirable flavor characteristics and reduce the undesirable ones. The aim of this study was to observe the initiation of meaningful changes in volatile fraction and locate the ageing markers during ageing storage of Chinese Highland Qingke Baijiu.

Materials and Methods

Samples of Chinese Qingke Baijiu were aged for 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11 months before analysis. The samples were isolated by liquid–liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry. The acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing markers.

Results

The untargeted metabolomics analysis (hierarchical clustering analysis, HCA) shows that the chemical composition of Qingke Baijiu presents a statistically significant deviation from the reference scenario after 5 months. Subsequently, supervised statistics analysis (orthogonal partial least squares discrimination analysis) was performed to locate the markers, which changed significantly during ageing. Fifteen markers were located, and seven of them were acetals. Notably, 1,1-diethoxy-propane, 1,1-diethoxy-butane, and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese Baijiu. The identified markers were applied for the untargeted metabolomics (HCA), and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages, 0–5 months and 6–11 months.

Conclusion

The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu.

Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties

Moisture absorbed into shrimp hydrolysates (SHs) flour profoundly affected its properties. The unstored hydrolysate flour was called SHs-0h and SHs stored for 30 h at 25 °C and 75% relative humidity was named SHs-30. During the process of storage, the moisture dynamics in SHs flour were investigated by dynamic vapor sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR). The effects of moisture absorption on the radicals scavenging rates of SHs flour were evaluated by electron paramagnetic resonance (EPR). The effects of moisture absorption on secondary structure were studied by mid-infrared (MIR) spectroscopy and infrared microimaging spectroscopy. The changes of volatile components were monitored by purge and trap coupled with gas chromatography-mass spectrometry (PT-GC-MS). DVS results showed that the moisture absorption rate of SHs flour could reach a maximum of 88.93%. Meanwhile, the water was transformed into more stable water with shorter relaxation times. The porous structure of the SHs-30 h flour disappeared and became smoother compared to SH-0 h flour. DPPH (31.09 ± 0.54%) and OH (26.62 ± 1.14%) radicals scavenging rates of SHs-30 h significantly reduced (p < 0.05) compared to that of SHs-0 h flour. The vibrations of the MIR absorbance peaks were changed. Finally, eight volatile components disappeared and six new volatile compounds were found. This study provided a theory basis for moisture dynamics in peptide flour during the storage process.

Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria

The volatile organic compounds (VOCs) associated with UHT milk (n=8) inoculated with either pure inoculums of Pseudomonas fluorescens (two strains tested) or Chryseobacterium sp., or with mixed cultures of 2 or all 3 of the bacterial strains, and held at 4.5 °C for up to 26 days was measured using proton transfer reaction - mass spectrometry (PTR-MS). The VOCs evolved included a range of carbonyl compounds, alcohols, esters, and acids and had significant qualitative and quantitative differences between the inoculums. Milks inoculated with paired (mixed) bacterial cultures attained patterns similar to the VOC composition of one of the pure inoculums, which could be attributed to the domination of these bacteria within the mixed inoculum. This study will help to characterize the spoilage of milk and provide important insights into understanding the factors that limit the shelf life of milk.

An electronic nose based on coated piezoelectric quartz crystals to certify ewes' cheese and to discriminate between cheese varieties

An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes’ milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes’ cheese samples, exclude 32 cheeses made from cow’s milk and to classify half of the ewes’ cheese samples as possibly authentic. Two other sensors, coated with polyvinylpyrrolidone and triethanolamine clearly distinguished between Flamengo, Brie, Gruyère and Mozzarella cheeses. Brie cheeses were further separated according to their origin, and Mozzarella grated cheese also appeared clearly separated from non-grated Mozzarella.

SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing

The use of selected ion flow tube mass spectrometry (SIFT-MS) and gas chromatography-mass spectrometry together with solid phase microextraction (GC-MS-SPME) has been compared in the analysis of volatile compounds during dry fermented sausage processing. Thus, the headspace (HS) of samples of dry fermented sausages with different fat contents was analyzed during their manufacture using both techniques, and significant and positive correlations were found between SIFT-MS and SPME-GC-MS measurements for the compounds pentanal, hexanal, 2-heptenal, octanal, 2-nonenal, 2-butanone, 2-pentanone, ethanol, acetic acid, and hexanoic acid. The oxidative status of fermented sausages during processing was also evaluated, and a significant correlation was obtained between the HS concentration of lipid autoxidation volatile compounds measured by SIFT-MS and SPME-GC-MS and the level of thiobarbituric acid reactive substances (TBARS) in the sausage. The hexanal measured by SIFT-MS resulted in a higher correlation coefficient (r = 0.936) than that obtained using SPME-GC-MS (r = 0.927). SIFT-MS is shown to be a fast, real time analytical technique for monitoring changes in the profile of volatile compounds in dry fermented sausages during processing and a useful tool to evaluate the oxidative status of meat products.