Comprehensive two-dimensional gas chromatography coupled with static headspace sampling to analyze volatile compounds: application to almonds

MONITORING CHANGES IN THE VOLATILE FRACTION OF ROASTED NUTS AND SEEDS BY USING COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY AND MATRIX TEMPLATES

Static headspace coupled with comprehensive two-dimensional gas chromatography and a flame ionization detector (HS-GC × GC-FID), has been applied to monitor changes in the volatile fraction of commercial edible nuts and seeds (peanuts, almonds, hazelnuts, and sunflower seeds). Effects of the roasting conditions (time, 5-40 min; temperature, 150-170 °C), which were employed under different combinations by using a ventilated oven, on target volatile fraction were examined to identify potential differences in relation to the roasting treatment of raw samples. In addition, reference templates were created, from the HS-GC × GC-FID method, for each of the four food matrices analyzed, and they were applied to characterize the samples according to the presence or absence of volatile compounds. Finally, these templates were successfully employed to make a quick distinction between different roasting conditions.•HS-GC × GC-FID was applied to study the volatile profile of edible nuts and seeds.•Reference templates (GC × GC-FID) were created for each of the four food matrices.•Rapid discrimination between raw and roasted samples was achieved.

Optimization of enantiomer separation in flow-modulated comprehensive two-dimensional gas chromatography by response surface methodology coupled to artificial neural networks: Wine analysis case study

In spite of extensive applications of flow modulated comprehensive two-dimensional gas chromatography (FM-GG × GC) in different research areas, its application in the field of chiral separation is very limited. From a practical point of view, the establishment of experimental parameters for enantiomer separations is possibly more demanding in this case. Since the carrier gas flows in both dimensions, it affects not only the separation parameters, but also the fill/flush volumes of the modulator and its working efficiency. In this context, a multivariate design of experiment was applied to find the optimum experimental parameters of a reversed fill/flush (RFF) modulator for enantiomer separation of organic compounds present in botrytized wine samples. The results were described both with response surface methodology and artificial neural networks (ANN). The enantiomeric composition of chiral compounds present in the botrytized wines was used to identify their geographical origin, by principal component analysis (PCA). In addition, the developed one-class partial least squares (OC-PLS) model enabled recognition of the wine samples from the Tokaj wine region with 93% effectiveness in the presence of other samples.

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine were the three most concentrated pyrazines. The highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined with descriptive sensory analysis revealed that sub-threshold pyrazines (2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetyl-3-methylpyrazine) are significantly correlated with the roasted aroma in SSAB. Our study focused on the impact of sub-threshold pyrazines on the perception of roasted aroma in SSAB. The effect of the sub-threshold pyrazines was detected by the addition of various pyrazines in SSAB samples, despite their sub-threshold concentrations. Furthermore, the presence of sub-threshold pyrazines in dilute alcohol solution resulted in a significant reduction in the odor thresholds of supra-threshold pyrazines. Sensory investigation indicated that pyrazines have a synergistic effect on the perception of roasted aroma. The results highlighted the contribution of some pyrazines to the roasted aroma in SSAB despite their sub-threshold concentrations.

Genetic characterization of an almond germplasm collection and volatilome profiling of raw and roasted kernels

Almond is appreciated for its nutraceutical value and for the aromatic profile of the kernels. In this work, an almond collection composed of 96 Sicilian accessions complemented with 10 widely cultivated cultivars was phenotyped for the production of volatile organic compounds using a proton-transfer time-of-flight mass spectrometer and genotyped using the Illumina Infinium^®18 K Peach SNP array. The profiling of the aroma was carried out on fresh and roasted kernels enabling the detection of 150 mass peaks. Sixty eight, for the most related with sulfur compounds, furan containing compounds, and aldehydes formed by Strecker degradation, significantly increased during roasting, while the concentration of fifty-four mass peaks, for the most belonging to alcohols and terpenes, significantly decreased. Four hundred and seventy-one robust SNPs were selected and employed for population genetic studies. Structure analysis detected three subpopulations with the Sicilian accessions characterized by a different genetic stratification compared to those collected in Apulia (South Italy) and the International cultivars. The linkage-disequilibrium (LD) decay across the genome was equal to r² = 0.083. Furthermore, a high level of collinearity (r² = 0.96) between almond and peach was registered confirming the high synteny between the two genomes. A preliminary application of a genome-wide association analysis allowed the detection of significant marker-trait associations for 31 fresh and 33 roasted almond mass peaks respectively. An accurate genetic and phenotypic characterization of novel germplasm can represent a valuable tool for the set-up of marker-assisted selection of novel cultivars with an enhanced aromatic profile.

Quantitative performance of forward fill/flush differential flow modulation for comprehensive two-dimensional gas chromatography

GC × GC is an advanced separation technique allowing to achieve quantitative and qualitative characterization of complex samples. In order to perform two-dimensional separation, the system must provide suitable peak modulation which will direct short impulses of first column flow towards the second column. Forward fill/ flush differential flow modulation is a cost effective and no cryogen requiring approach which allows modulation over a wide range of analytes with very different boiling points. However, optimization of the flow modulation process can be difficult to understand and quantification performance might be compromised if the parameters of the modulation process are not properly set. Modulated peak shape can be a good indication of the efficiency of the modulation process, however it is not sufficient to guarantee good quantification. Different average velocities in the beginning and the end of the thermally programmed GC run may cause different efficiency of the modulation process in various parts of the chromatogram. The purpose of this work is to investigate quantitative performance of the forward/fill flush modulation and delineate parameters that determine the effectiveness of the modulation process and its ability to properly reflect the quantitative composition of the investigated sample.

Review of the Sensory and Chemical Characteristics of Almond ( Prunus dulcis) Flavor

Understanding almond flavor, in terms of both sensory aspects and chemistry, is essential for processors to maintain almond quality and to correctly identify acceptable or unacceptable product. This overview of the sensory and chemical characteristics of almond flavor discusses raw and heat-processed almonds, the volatile compounds generated upon heating, the aroma qualities associated with various odorants, and the use of descriptive sensory analysis for sweet almonds. Flavor development and off-flavors in almonds due to rancidity is also explored. The review examines the existing methods used to assess common nonvolatile as well as volatile indicators of lipid oxidation in almonds and the correlation of these indicators with consumer acceptance. Recent research on the relationship among volatile profile, rancidity indicators, and consumer acceptance is presented.

Current Developments in Analyzing Food Volatiles by Multidimensional Gas Chromatographic Techniques

This paper presents current developments and future perspectives on the spread of advanced analytical tasks in the field of food volatile analysis. The topics outlined comprise (a) recent advances on miniaturized sampling techniques; (b) the potential and challenges of multidimensional gas chromatography coupled with mass spectrometric detection for volatile identification and quantitation in samples with complex matrices;

Determination of volatile chlorinated hydrocarbons in water samples by static headspace gas chromatography with electron capture detection

A simple, efficient, solvent-free, and commercial readily available approach for determination of five volatile chlorinated hydrocarbons in water samples using the static headspace sampling and gas chromatography with electron capture detection has been described. The proposed static headspace sampling method was initially optimized and the optimum experimental conditions found were 10 mL water sample containing 20% w/v sodium chloride placed in a 20 mL vial and stirred at 50ºC for 20 min. The linearity of the method was in the range of 1.2-240 μg/L for dichloromethane, 0.2-40 μg/L for trichloromethane, 0.005-1 μg/L for perchloromethane, 0.025-5 μg/L for trichloroethylene, and 0.01-2 μg/L for perchloroethylene, with coefficients of determination ranging between 0.9979 and 0.9990. The limits of detection were in the low μg/L level, ranging between 0.001 and 0.3 μg/L. The relative recoveries of spiked five volatile chlorinated hydrocarbons with external calibration method at different concentration levels in pure, tap, sea water of Jiaojiang Estuary, and sea water of waters of Xiaomendao were in the range of 91-116, 96-105, 86-112, and 80-111%, respectively, and with relative standard deviations of 1.9-3.6, 2.3-3.5, 1.5-2.7, and 2.3-3.7% (n = 5), respectively. The performance of the proposed method was compared with traditional liquid-liquid extraction on the real water samples (i.e., pure, tap, and sea water, etc.) and comparable efficiencies were obtained. It is concluded that this method can be successfully applied for the determination of volatile chlorinated hydrocarbons in different water samples.