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Whitaker-Lockwood JA, Scholten SK, Karim F, Luiten AN, Perrella C. Comb spectroscopy of CO 2 produced from microbial metabolism. BIOMEDICAL OPTICS EXPRESS 2024; 15:1553-1570. [PMID: 38495728 PMCID: PMC10942673 DOI: 10.1364/boe.515988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 03/19/2024]
Abstract
We have developed a direct frequency comb spectroscopy instrument, which we have tested on Saccharomyces cerevisiae (baker's yeast) by measuring its CO2 output and production rate as we varied the environmental conditions, including the amount and type of feed sugar, the temperature, and the amount of yeast. By feeding isotopically-enhanced sugar to the yeast, we demonstrate the capability of our device to differentiate between two isotopologues of CO2, with a concentration measurement precision of 260 ppm for 12C16O2 and 175 ppm for 13C16O2. We also demonstrate the ability of our spectrometer to measure the proportion of carbon in the feed sugar converted to CO2, and estimate the amount incorporated into the yeast biomass.
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Affiliation(s)
- Joshua A Whitaker-Lockwood
- Institute for Photonics and Advanced Sensing, School of Physical Sciences, University of Adelaide, Adelaide, South Australia, 5005, Australia
| | - Sarah K Scholten
- Institute for Photonics and Advanced Sensing, School of Physical Sciences, University of Adelaide, Adelaide, South Australia, 5005, Australia
- ARC Centre of Excellence in Optical Microcombs for Breakthrough Science (COMBS), University of Adelaide, Adelaide, South Australia, 5005, Australia
| | - Faisal Karim
- Institute for Photonics and Advanced Sensing, School of Physical Sciences, University of Adelaide, Adelaide, South Australia, 5005, Australia
| | - André N Luiten
- Institute for Photonics and Advanced Sensing, School of Physical Sciences, University of Adelaide, Adelaide, South Australia, 5005, Australia
- ARC Centre of Excellence in Optical Microcombs for Breakthrough Science (COMBS), University of Adelaide, Adelaide, South Australia, 5005, Australia
| | - Christopher Perrella
- Institute for Photonics and Advanced Sensing, School of Physical Sciences, University of Adelaide, Adelaide, South Australia, 5005, Australia
- ARC Centre of Excellence in Optical Microcombs for Breakthrough Science (COMBS), University of Adelaide, Adelaide, South Australia, 5005, Australia
- Centre of Light for Life and School of Biological Sciences, University of Adelaide, Adelaide, South Australia, 5005, Australia
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Le Quéré JL, Schoumacker R. Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review. Molecules 2023; 28:6308. [PMID: 37687137 PMCID: PMC10489873 DOI: 10.3390/molecules28176308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/21/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods such as time intensity (TI) or the more-recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real time during food consumption and supposed to be representative of perception, have been developed over the last 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton-transfer reaction PTR) are given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception are discussed as well as the evidenced cross-modal interactions.
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Affiliation(s)
- Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l’Alimentation (CSGA), CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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Smith D, Španěl P, Demarais N, Langford VS, McEwan MJ. Recent developments and applications of selected ion flow tube mass spectrometry (SIFT-MS). MASS SPECTROMETRY REVIEWS 2023:e21835. [PMID: 36776107 DOI: 10.1002/mas.21835] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/09/2022] [Accepted: 12/12/2022] [Indexed: 06/18/2023]
Abstract
Selected ion flow tube mass spectrometry (SIFT-MS) is now recognized as the most versatile analytical technique for the identification and quantification of trace gases down to the parts-per-trillion by volume, pptv, range. This statement is supported by the wide reach of its applications, from real-time analysis, obviating sample collection of very humid exhaled breath, to its adoption in industrial scenarios for air quality monitoring. This review touches on the recent extensions to the underpinning ion chemistry kinetics library and the alternative challenge of using nitrogen carrier gas instead of helium. The addition of reagent anions in the Voice200 series of SIFT-MS instruments has enhanced the analytical capability, thus allowing analyses of volatile trace compounds in humid air that cannot be analyzed using reagent cations alone, as clarified by outlining the anion chemistry involved. Case studies are reviewed of breath analysis and bacterial culture volatile organic compound (VOC), emissions, environmental applications such as air, water, and soil analysis, workplace safety such as transport container fumigants, airborne contamination in semiconductor fabrication, food flavor and spoilage, drugs contamination and VOC emissions from packaging to demonstrate the stated qualities and uniqueness of the new generation SIFT-MS instrumentation. Finally, some advancements that can be made to improve the analytical capability and reach of SIFT-MS are mentioned.
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Affiliation(s)
- David Smith
- J. Heyrovský Institute of Physical Chemistry, Czech Academy of Sciences, Prague, Czechia
| | - Patrik Španěl
- J. Heyrovský Institute of Physical Chemistry, Czech Academy of Sciences, Prague, Czechia
| | | | | | - Murray J McEwan
- Syft Technologies Limited, Christchurch, New Zealand
- Department of Chemistry, University of Canterbury, Christchurch, New Zealand
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Majchrzak T, Wojnowski W, Wasik A. Revealing dynamic changes of the volatile profile of food samples using PTR-MS. Food Chem 2021; 364:130404. [PMID: 34175628 DOI: 10.1016/j.foodchem.2021.130404] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Volatile compounds carry valuable information regarding the properties of foodstuffs. Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or authenticity. A better understanding of the multitude of transformations which occur during food processing could facilitate the optimisation of production, increase the desirability of food products, and also their wholesomeness. However, as some of these transformations are fast-paced, it is necessary to monitor them using techniques which enable real-time determination of volatiles, such as proton transfer reaction-mass spectrometry (PTR-MS). Recent years have seen a marked increase in its use in food analysis, since it can be used to obtain insight into the dynamics of the monitored processes and can be the basis for precise quality control methods for food processing. This review highlights recent works in which PTR-MS was used in monitoring during foodstuffs production, preparation and storage.
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Affiliation(s)
- Tomasz Majchrzak
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland.
| | - Wojciech Wojnowski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
| | - Andrzej Wasik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gdańsk, Poland
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Castada HZ, Liu J, Ann Barringer S, Huang X. Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube-Mass Spectrometry. Foods 2020; 9:E174. [PMID: 32053983 PMCID: PMC7074372 DOI: 10.3390/foods9020174] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/02/2020] [Accepted: 02/07/2020] [Indexed: 11/16/2022] Open
Abstract
Macadamia has increasing commercial importance in the food, cosmetics, and pharmaceutical industries. However, the toxic compound hydrogen cyanide (HCN) released from the hydrolysis of cyanogenic compounds in Macadamia causes a safety risk. In this study, optimum conditions for the maximum release of HCN from Macadamia were evaluated. Direct headspace analysis of HCN above Macadamia plant parts (flower, leaves, nuts, and husks) was carried out using selected ion flow tube-mass spectrometry (SIFT-MS). The cyanogenic glycoside dhurrin and total cyanide in the extracts were analyzed using HPLC-MS and UV-vis spectrophotometer, respectively. HCN released in the headspace was at a maximum when Macadamia samples were treated with pH 7 buffer solution and heated at 50 °C for 60 min. Correspondingly, treatment of Macadamia samples under these conditions resulted in 93%-100% removal of dhurrin and 81%-91% removal of total cyanide in the sample extracts. Hydrolysis of cyanogenic glucosides followed a first-order reaction with respect to HCN production where cyanogenesis is principally induced by pH changes initiating enzymatic hydrolysis rather than thermally induced reactions. The effective processing of different Macadamia plant parts is important and beneficial for the safe production and utilization of Macadamia-based products.
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Affiliation(s)
- Hardy Z. Castada
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA;
| | - Jinyi Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China;
| | - Sheryl Ann Barringer
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA;
| | - Xuesong Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China;
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Yokoshiki Y, Nakamoto T. On-Line Mixture Quantification to Track Temporal Change of Composition Using FAIMS. SENSORS 2019; 19:s19245442. [PMID: 31835545 PMCID: PMC6960543 DOI: 10.3390/s19245442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 11/26/2019] [Accepted: 12/06/2019] [Indexed: 11/16/2022]
Abstract
This paper reports on-line mixture quantification with FAIMS. Ternary gas mixtures composed of acetone, ethanol, and diethyl ether were used for quantification. We succeeded in an on-line quantification of ppm-level concentration and even sub-ppm-level gases using the gradient descent method. It took 10 minutes to quantify the ternary mixture. However, it was too long, because we aim to track the temporal change of each component concentration in the mixture. Then, an algorithm based on feedback control was introduced to reduce the quantification time. The feedback method successfully tracked concentrations in three cases. The simulation result shows that the proposed method can reduce the quantification time.
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Affiliation(s)
- Yasufumi Yokoshiki
- Department of Information and Communications Engineering, School of Engineering, Tokyo Institute of Technology, Yokohama-shi, Kanagawa 226-8503, Japan;
| | - Takamichi Nakamoto
- Laboratory for Future Interdisciplinary Research of Science and Technology, Institute of Innovative Research, Tokyo Institute of Technology, Yokohama-shi, Kanagawa 226-8503, Japan
- Correspondence: ; Tel.: +81-045-924-5017
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