1
|
Preparation of Thermodesorption Tube Standards: Comparison of Usual Methods Using Accuracy Profile Evaluation. SEPARATIONS 2022. [DOI: 10.3390/separations9080226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In order to quantify organic impurities in gas produced from renewable sources, thermal desorption coupled with GC-MS or GC×GC-MS is very useful. However, the preparation of the standard tubes appears not to be trivial. For that, different strategies, based on commercial setups, have been developed. The goal of this study was to compare the classical manual deposit of a liquid standard solution with other commercial methods such as gas stream assisted deposit and vaporization followed by adsorption assisted by gas stream. A standard mixture of 48 compounds from different families was used for the comparison of the performances of the three strategies using the accuracy profile methodology. A global validation score was attributed to each strategy as well as a score according to family of compounds and boiling point range, in order to provide a detailed comparison of the techniques. On the set of studied molecules, commercial setups were found to be more efficient than the manual deposit.
Collapse
|
2
|
Zhang Y, Wang M, Zhang X, Qu Z, Gao Y, Li Q, Yu X. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis. Crit Rev Food Sci Nutr 2021:1-15. [PMID: 34845958 DOI: 10.1080/10408398.2021.2009437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Edible oils are indispensable food components, because they are used for cooking or frying. However, during processing, transport, storage, and consumption, edible oils are susceptible to oxidation, during which various primary and secondary oxidative products are generated. These products may reduce the nutritional value and safety of edible oils and even harm human health. Therefore, analyzing the oxidation of edible oil is essential to ensure the quality and safety of oil. Oxidation is a complex process with various oxidative products, and the content of these products can be evaluated by corresponding indexes. According to the structure and properties of the oxidative products, analytical methods have been employed to quantify these products to analyze the oxidation of oil. Combined with proper chemometric analytical methods, qualitative identification has been performed to discriminate oxidized and nonoxidized oils. Oxidative products are complex and diverse. Thus, proper indexes and analytical methods should be selected depending on specific research objectives. Expanding the mechanism of the correspondence between oxidative products and analytical methods is crucial. The underlying mechanism, conventional indexes, and applications of analytical methods are summarized in this review. The challenges and perspectives for future applications of several methods in determining oxidation are also discussed. This review may serve as a reference in the selection, establishment, and improvement of methods for analyzing the oxidation of edible oil. HighlightsThe mechanism of edible oil oxidation analysis was elaborated.Conventional oxidation indexes and their limited values were discussed.Analytical methods for the determination of oxidative products and qualitative identification of oxidized and non-oxidized oils were reviewed.
Collapse
Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Mengzhu Wang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xuping Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Zhihao Qu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| |
Collapse
|
3
|
Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils. J FOOD QUALITY 2021. [DOI: 10.1155/2021/7319013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grapeseed oils. Samples of food and oils were taken untreated and after the treatments for sensorial and chemical analysis. EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. Results showed that there is a transference between food and oils regarding fatty acid profile and antioxidant content as well as trans fatty acids (TFAs) and polar compounds (PCs). All food presented more antioxidants and monounsaturated fatty acids after having been cooked with EVOO than after cooking with canola and grapeseed oils. Highest PCs in food were found when using canola oil and grapeseed oils. EVOO was shown to decrease the PCs in chips and chicken nuggets. PCs were not detected in raw broccoli, and broccoli cooked in EVOO showed the lowest PCs content. Canola and grapeseed oils increased the TFAs in food, whereas EVOO decreased the TFAs in the chips and maintained the initial TFAs levels in chicken nuggets and broccoli. This study shows that EVOO improves the nutritional profile of the food when compared with canola and grapeseed oils when deep-frying without any negative impact on palatability or appearance.
Collapse
|
4
|
Remy P, Pérès C, Dugay J, Corbi E, David N, Vial J. How high‐resolution mass spectrometry can help for the accurate quantification of difficult fragrance allergens. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3639] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Pierre‐Alain Remy
- Chanel, Laboratoire Recherche et Analyses Neuilly‐sur‐Seine France
- LSABM UMR CBI 8231 ESPCI Paris‐PSL Research University‐CNRS Paris France
| | - Christophe Pérès
- Chanel, Laboratoire Recherche et Analyses Neuilly‐sur‐Seine France
| | - José Dugay
- LSABM UMR CBI 8231 ESPCI Paris‐PSL Research University‐CNRS Paris France
| | - Elise Corbi
- Chanel, Laboratoire Recherche et Analyses Neuilly‐sur‐Seine France
| | - Nathalie David
- Chanel, Laboratoire Recherche et Analyses Neuilly‐sur‐Seine France
| | - Jérôme Vial
- LSABM UMR CBI 8231 ESPCI Paris‐PSL Research University‐CNRS Paris France
| |
Collapse
|
5
|
Sanchez JM. Linear calibrations in chromatography: The incorrect use of ordinary least squares for determinations at low levels, and the need to redefine the limit of quantification with this regression model. J Sep Sci 2020; 43:2708-2717. [PMID: 32251542 DOI: 10.1002/jssc.202000094] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 03/27/2020] [Accepted: 03/30/2020] [Indexed: 11/08/2022]
Abstract
Ordinary least squares is widely applied as the standard regression method for analytical calibrations, and it is usually accepted that this regression method can be used for quantification starting at the limit of quantification. However, it requires calibration being homoscedastic and this is not common. Different calibrations have been evaluated to assess whether ordinary least squares is adequate to quantify estimates at low levels. All calibrations evaluated were linear and heteroscedastic. Despite acceptable values for precision at limit of quantification levels were obtained, ordinary least squares fitting resulted in significant and unacceptable bias at low levels. When weighted least squares regression was applied, bias at low levels was solved and accurate estimates were obtained. With heteroscedastic calibrations, limit values determined by conventional methods are only appropriate if weighted least squares are used. A "practical limit of quantification" can be determined with ordinary least squares in heteroscedastic calibrations, which should be fixed at a minimum of 20 times the value calculated with conventional methods. Biases obtained above this "practical limit" were acceptable applying ordinary least squares and no significant differences were obtained between the estimates measured using weighted and ordinary least squares when analyzing real-world samples.
Collapse
Affiliation(s)
- Juan M Sanchez
- Science Faculty, Chemistry Department, University of Girona, Girona, Spain
| |
Collapse
|
6
|
Walker HE, Lehman KA, Wall MM, Siderhurst MS. Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1954-1960. [PMID: 30270449 DOI: 10.1002/jsfa.9393] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 09/07/2018] [Accepted: 09/26/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The coffee berry borer (CBB), Hypothenemus hampei, is the most destructive insect pest of coffee globally, causing significant losses in yield and leading to 'off' flavors in damaged beans. Automated headspace sampling (AHS) and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in the volatile profiles of CBB-damaged green coffee beans. Green coffee from three coffee farms on the island of Hawai'i were sorted into three levels of CBB damage: non-damaged, slightly damaged (1-2 pinholes/bean), and heavily damaged (> 2 pinholes/bean). RESULTS Distinct differences were found between green coffee bean samples based on the amounts of eight prominent volatiles. The amount of CBB damage was particularly correlated with the amount of both hexanal and 2-pentylfuran. Principal component analysis showed clustering of non-damaged green beans, which did not overlap with the slightly or heavily damaged clusters. Good separation was also found between a mixture of 50% slightly damaged and non-damaged coffee. However, 20% slightly damaged and non-damaged coffee clusters showed strong overlap. CONCLUSION Understanding the effects of CBB damage on coffee flavor profiles is critical to quality control for this valuable agricultural product. The results of this study show that the volatile profiles of green coffee beans vary with CBB damage. With specific volatile profiles for CBB-damaged coffee identified, coffee samples can be tested in the lab, or potentially on the farm or in coffee mills, to identify high levels of CBB damage that may lead to off flavors and a reduction in product quality and value. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hannah E Walker
- Department of Chemistry, Eastern Mennonite University, Harrisonburg, VA, USA
| | - Katherine A Lehman
- Department of Chemistry, Eastern Mennonite University, Harrisonburg, VA, USA
| | - Marisa M Wall
- Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, Hilo, HI, USA
| | | |
Collapse
|
7
|
Park C, Bemer HL, Maleky F. Oxidative Stability of Rice Bran Wax Oleogels and an Oleogel Cream Cheese Product. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12095] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Clifford Park
- Department of Food Science and Technology; The Ohio State University, 2015 Fyffe Ct.; Columbus OH 43210 USA
| | - Hanna L. Bemer
- Department of Food Science and Technology; The Ohio State University, 2015 Fyffe Ct.; Columbus OH 43210 USA
| | - Farnaz Maleky
- Department of Food Science and Technology; The Ohio State University, 2015 Fyffe Ct.; Columbus OH 43210 USA
| |
Collapse
|
8
|
Wall MM, Miller S, Siderhurst MS. Volatile changes in Hawaiian noni fruit, Morinda citrifolia L., during ripening and fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3391-3399. [PMID: 29280146 DOI: 10.1002/jsfa.8850] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 11/20/2017] [Accepted: 12/17/2017] [Indexed: 05/19/2023]
Abstract
BACKGROUND Noni fruit (Morinda citrifolia L., Rubiaceae) has been used in traditional medicine throughout the tropics and subtropics and is now attracting interest in western medicine. Fermented noni juice is of particular interest for its promising antitumor activity. The present study collected and analyzed volatiles released at nine time intervals by noni fruit during ripening and fermentation using headspace autosampling coupled to gas chromatography-mass spectrometry. RESULTS Twenty-three noni volatiles were identified and relatively quantified. In addition to volatiles previously identified in noni, four novel volatile 3-methyl-2/3-butenyl esters were identified via the synthesis of reference compounds. Principle component analysis (PCA) and canonical discriminant analysis (CDA) were used to facilitate multidimensional pattern recognition. PCA showed that ripening noni fruit cluster into three groups, pre-ripe, fully ripe (translucent) and fermented, based on released volatiles. CDA could 83.8% correctly classify noni samples when all ripeness stages were analyzed and 100% when samples were classified into the three PCA groupings. CONCLUSION The results of the present study confirm the identities of 3-methyl-2/3-butenyl esters, both novel and previously identified, through the synthesis of reference compounds. These esters constitute a large percentage of the volatiles released by fully ripe and fermented noni and likely produced from the decomposition of noniosides, a group of unique glucosides present in the fruit. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Marisa M Wall
- Daniel K Inouye US Pacific Basin Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, Hilo, HI, USA
| | - Samuel Miller
- Department of Chemistry, Eastern Mennonite University, Harrisonburg, VA, USA
| | | |
Collapse
|
9
|
Chen X, Yu J, Cui H, Xia S, Zhang X, Yang B. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate. Molecules 2018; 23:molecules23020247. [PMID: 29373560 PMCID: PMC6017167 DOI: 10.3390/molecules23020247] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 01/20/2018] [Accepted: 01/25/2018] [Indexed: 12/27/2022] Open
Abstract
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C-140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, (E)-2-octen-1-ol and geranyl acetone were significantly and positively correlated to mushroom-like flavor, whereas, 2-thiophene-carboxaldehyde, 2,5-thiophenedicarboxaldehyde and 3-methylbutanal positively affected MRPs meat-like attribute. Overall, 125 °C was identified as the optimal temperature for preparing MRPs with abundant volatile compounds and favorable sensory characteristics; the concentration of free amino acids and 5'-GMP, which are associated with the umami taste, in MRPs derived under 125 °C were 3 to 4 times higher than those in MH.
Collapse
Affiliation(s)
- Xiao Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| |
Collapse
|
10
|
Huang J, Zhou L, Xun Z, Wang Q, Lin S, Guo X, Cai Y. Simultaneous determination of seven nitrogen-containing phenyl ethers in cosmetics by gas chromatography with mass spectrometry and dispersive solid-phase extraction. J Sep Sci 2017; 40:1718-1723. [DOI: 10.1002/jssc.201601192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 01/11/2017] [Accepted: 02/07/2017] [Indexed: 11/09/2022]
Affiliation(s)
- Jiale Huang
- National Centre for Quality Supervision and Testing of Processed Food (Guangzhou); Guangzhou Quality Supervision and Testing Institute; Guangzhou P. R. China
| | - Langjun Zhou
- National Centre for Quality Supervision and Testing of Processed Food (Guangzhou); Guangzhou Quality Supervision and Testing Institute; Guangzhou P. R. China
| | - Zhiqing Xun
- National Centre for Quality Supervision and Testing of Processed Food (Guangzhou); Guangzhou Quality Supervision and Testing Institute; Guangzhou P. R. China
| | - Qiang Wang
- National Centre for Quality Supervision and Testing of Processed Food (Guangzhou); Guangzhou Quality Supervision and Testing Institute; Guangzhou P. R. China
| | - Senyu Lin
- National Centre for Quality Supervision and Testing of Processed Food (Guangzhou); Guangzhou Quality Supervision and Testing Institute; Guangzhou P. R. China
| | - Xindong Guo
- National Centre for Quality Supervision and Testing of Processed Food (Guangzhou); Guangzhou Quality Supervision and Testing Institute; Guangzhou P. R. China
| | - Yongtong Cai
- National Centre for Quality Supervision and Testing of Processed Food (Guangzhou); Guangzhou Quality Supervision and Testing Institute; Guangzhou P. R. China
| |
Collapse
|