Volatile compounds in different parts of the fruit Psidium guajava L. cv. "Media China" identified at distinct phenological stages using HS-SPME-GC-QTOF/MS

Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages

Food quality control is an important area to address, as it directly impacts the health of the whole population. To evaluate the food authenticity and quality, the organoleptic feature of the food aroma is very important, such that the composition of volatile organic compounds (VOC) is unique in each aroma, providing a basis to predict the food quality. Different types of analytical approaches have been used to assess the VOC biomarkers and other parameters in the food. The conventional approaches are based on targeted analyses using chromatography and spectroscopies coupled with chemometrics, which are highly sensitive, selective, and accurate to predict food authenticity, ageing, and geographical origin. However, these methods require passive sampling, are expensive, time-consuming, and lack real-time measurements. Alternately, gas sensor-based devices, such as the electronic nose (e-nose), bring a potential solution for the existing limitations of conventional methods, offering a real-time and cheaper point-of-care analysis of food quality assessment. Currently, research advancement in this field involves mainly metal oxide semiconductor-based chemiresistive gas sensors, which are highly sensitive, partially selective, have a short response time, and utilize diverse pattern recognition methods for the classification and identification of biomarkers. Further research interests are emerging in the use of organic nanomaterials in e-noses, which are cheaper and operable at room temperature.

Comparative Study on Chemical Constituents of Ginseng Flowers with Four Consecutive Cultivation Age

The harvest period of cultivated ginseng is generally 4-6 years. Ginseng flowers (GFs), the nonmedicinal parts, are usually removed every autumn, in which components are generally believed to stay unchanged with the increasing cultivation age. Recently, few documents were reported on the variation of volatile organic compounds (VOCs) and other components about ginseng flowers. This study had an insight into the variation of the chemical constituents with the cultivation ages through the comparison of the volatile organic compounds, gross ginsenosides, crude polysaccharide, and gross proteins of ginseng flowers from 3-, 4-, 5-, and 6-yr-old (GF3, GF4, GF5, and GF6) which were conducted by headspace solid-phase microextraction-gas chromatography-triple quadrupole mass spectrometry (HS-SPME-GC-QQQ/MS) and spectroscopic analysis combined with multivariate statistical analysis, including one-way ANOVA analysis and T test. The results indicated that the crude polysaccharide contents raised significantly depending on cultivation age except 6-yr-old, whereas the gross ginsenosides and the gross protein content were indistinctive. According to the peak intensity of determined VOCs, the contents of most differential compounds arranged in an order from high to low are GF3, GF4, GF5, and GF6, such as the compounds 2-15, 17-19, 22, and 25-26, therefore, they can be inferred that they are important markers to identify the age of GFs. 461 common differential compounds were gained and 26 common volatile organic compounds were identified with RSI >800 and RI and RIx no more than 30, including alcohols (such as 11, 12, and 15), sesquiterpenes (such as 2, 3, and 4), esters (such as 1 and 26), naphthalene and naphthol (such as 7 and 20), which had potential effects on curing Alzheimer's disease, inflammatory diseases, and prostate cancer based on network pharmacology analysis. This paper firstly revealed the variation rules of constitutions of GFs, which may provide a reference for the harvest and making rational application.

Branched-Chain Volatiles in Fruit: A Molecular Perspective

Branched-chain volatiles (BCVs) constitute an important family of fruit volatile metabolites essential to the characteristic flavor and aroma profiles of many edible fruits. Yet in contrast to other groups of volatile organic compounds important to fruit flavor such as terpenoids, phenylpropanoids, and oxylipins, the molecular biology underlying BCV biosynthesis remains poorly understood. This lack of knowledge is a barrier to efforts aimed at obtaining a more comprehensive understanding of fruit flavor and aroma and the biology underlying these complex phenomena. In this review, we discuss the current state of knowledge regarding fruit BCV biosynthesis from the perspective of molecular biology. We survey the diversity of BCV compounds identified in edible fruits as well as explore various hypotheses concerning their biosynthesis. Insights from branched-chain precursor compound metabolism obtained from non-plant organisms and how they may apply to fruit BCV production are also considered, along with potential avenues for future research that might clarify unresolved questions regarding BCV metabolism in fruits.

Chemometrics-Based Aroma Discrimination of 14 Egyptian Mango Fruits of Different Cultivars and Origins, and Their Response to Probiotics Analyzed via SPME Coupled to GC-MS

The present study investigated the volatile organic compounds (VOCs) in 14 Egyptian mango specimens collected from three different regions and of different cultivars (cvs). VOCs were extracted via solid-phase microextraction, followed by gas chromatography-mass spectrometry analysis. The results obtained for sesquiterpene hydrocarbons' qualitative abundance were represented by 28 peaks, whereas monoterpene hydrocarbons amounted for the highest levels in most of the mango cvs. Multivariate data analyses were employed for sample classification and identification of markers. Unsupervised principal component analysis revealed that "zebdia" cv from the three origins combined together being enriched in terpinolene. Moreover, supervised orthogonal partial least square-discriminant analysis identified β-terpinene and (Z)-geranylacetone in the premium "awees" cv. The impact of probiotic bacteria on mango juice aroma was further assessed revealing no potential changes in the composition. This study provides the first comprehensive insights into Egyptian mango aroma and reveals that the cv type overcomes the geographical origin in their aroma profile.

Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East

Coffee is among the most consumed beverages worldwide. The present study reports on the aroma composition associated with coffee seeds brewing. Aroma of authentic coffee specimens of Coffea arabica and C. robusta alongside with typical products consumed in the Middle East were analyzed using HS-SPME coupled with GC-MS. In addition, multivariate data analysis (MVA) was employed. Results revealed for 102 volatiles with a distinct aroma profile between the different brewing methods. Infusion demonstrated higher esters level, while decoction and maceration were more abundant in sesquiterpenes and terpene alcohols, respectively. Besides, heat-induced products, i.e., 4-vinyl guaiacol was identified as potential roasting index in instant coffee and roasted C. robusta brews. Blending with cardamom further masked the smoky odor of such compounds by its fragrant terpinyl acetate. This study provides the first report on the chemical sensory attributes of Middle Eastern coffee blends and further reveal for the impact of brewing, roasting on its aroma composition.

Enhanced extraction using a combination of stir bar sorptive extraction and thin film-solid phase microextraction

Sorptive extraction techniques have experienced increased popularity, but they face limitations in dynamic range and sensitivity. In this study, a new method combining stir bar sorptive extraction (SBSE) and thin-film solid-phase microextraction (TFSPME) was developed, and optimization for extraction temperature (70 °C) and time (120 min) was carried out. Polydimethylsiloxane (PDMS)-coated SBSE and PDMS/carboxen (PDMS/CAR)-coated TFSPME were used, and both headspace and direct immersion extraction modes were also studied. Using 40 selected volatile compounds, the combined method generally gave a wider linearity range with lower minimum limits (2 to 3 orders), satisfactory coefficient of determination (R²>0.980), and improved sensitivity when compared to SBSE-only or TFSPME-only techniques. Furthermore, despite the combined use of two extraction devices, the repeatability (<13.1 %) and reproducibility (<13.4 %) of the combined method were comparable to SBSE-only or TFSPME-only results. Higher recoveries of up to 20% were also achieved by the combined method. Compared to the conventional SBSE method, the new method provided superior performance in terms of dynamic range and sensitivity for compounds of various polarities. In conclusion, this study provided insights on the suitability of the various extraction methods for compounds of different chemical properties which could aid in future applications for volatiles analysis in food, biological, and environmental sectors.

Behavioral and Electroantennographic Responses of Adults of Guava Weevil, Conotrachelus dimidiatus (Coleoptera: Curculionidae), to Synthetic Host-Associated and Conspecific Volatiles

Immature guava fruits (Psidium guajava L.) of commercial orchards in Mexico are affected by adults of Conotrachelus dimidiatus (Champion) causing economic losses to producers. The aim of this study was to assess the behavioral and electrophysiological responses of the weevil to selected semiochemicals emitted by the host plant fruit and to conspecifics. Volatile organic compounds isolated from host plant as β-caryophyllene, (S)-(-)-limonene, hexanal, and nonanal significantly attracted adults of both sexes in behavioral bioassays. Electroantennogram recordings showed largest responses to papayanal and grandlure III + IV released by C. dimidiatus and C. nenuphar, respectively. Our results indicate that behavioral and electroantennographic assays using synthetic compounds from host plant volatiles and insect volatile pheromones produce olfactometry and electroantennographic responses in C. dimidiatus. This is the first report of intraspecific chemical communication in this weevil. We discuss the significance of these responses for the natural behavior in guava orchards and their potential use in a pest management strategy.