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Weng S, Deng M, Chen S, Yang R, Li J, Zhao X, Ji S, Wu L, Ni L, Zhang E, Wang C, Qi L, Liao K, Chen Y, Zhang W. Application of pectin hydrolyzing bacteria in tobacco to improve flue-cured tobacco quality. Front Bioeng Biotechnol 2024; 12:1340160. [PMID: 38515623 PMCID: PMC10955059 DOI: 10.3389/fbioe.2024.1340160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Accepted: 02/27/2024] [Indexed: 03/23/2024] Open
Abstract
To study the relationship between the diversity of the surface microbial community and tobacco flavor, and to improve tobacco quality using microorganisms. The microbial community composition and diversity of 14 samples of flue-cured tobacco from tobacco-producing areas in Yunnan with varying grades were analyzed by high-throughput sequencing. PICRUSt was used for predicting microbial functions. A strain of Bacillus amyloliquefaciens W6-2 with the ability to degrade pectin was screened from the surface of flued-cured tobacco leaves from Yunnan reroasted tobacco leave. The enzyme preparation was prepared through fermentation and then applied for treating flue-cured tobacco. The improvement effect was evaluated by measuring the content of macromolecule and the changes in volatile components, combined with sensory evaluations. The bacterial communities on the surface of flue-cured tobacco exhibited functional diversity, consisting primarily of Variovorax, Pseudomonas, Sphingomonas, Burkholderia, and Bacillus. These bacterial strains played a role in the aging process of flue-cured tobacco leaves by participating in amino acid metabolism and carbohydrate metabolism. These metabolic activity converted complex macromolecules into smaller molecular compounds, ultimately influence the smoking quality and burning characteristics of flue-cured tobacco. The pectinase preparation produced through fermentation using W6-2 has been found to enhance the aroma and sweetness of flue-cured tobacco, leading to improved aroma, reduced impurities, and enhanced smoothness. Additionally, the levels of pectin, cellulose, and hemicellulose decreased, while the levels of water-soluble sugar and reducing sugar increased, and the contents of esters, ketones, and aldehydes increased, and the contents of benzoic acid decreased. The study revealed the correlation between surface microorganisms and volatile components of Yunnan tobacco leaves, and the enzyme produced by the pectin-degrading bacteria W6-2 effectively improved the quality of flue-cured tobacco.
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Affiliation(s)
- Shuning Weng
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Meizhong Deng
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China
| | - Shanyi Chen
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China
| | - Renqiang Yang
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China
| | - Jingjing Li
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China
| | - Xianbo Zhao
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China
| | - Shunhua Ji
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China
| | - Lixiang Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
| | - Enren Zhang
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China
| | - Chaochao Wang
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China
| | - Lingfeng Qi
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China
| | - Kuanqi Liao
- Xiamen Tobacco Industrial Co., Ltd., Xiamen, Fujian, China
| | - Yiqiang Chen
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, Fujian, China
| | - Wen Zhang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China
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Ning Y, Mai J, Hu BB, Lin ZL, Chen Y, Jiang YL, Wei MY, Zhu MJ. Study on the effect of enzymatic treatment of tobacco on HnB cigarettes and microbial succession during fermentation. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12577-2. [PMID: 37209161 DOI: 10.1007/s00253-023-12577-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/17/2023] [Accepted: 05/09/2023] [Indexed: 05/22/2023]
Abstract
Starch and cellulose are the fundamental components of tobacco, while their excessive content will affect the quality of tobacco. Enzymatic treatment with different enzymes is a promising method to modulate the chemical composition and improve the sensory quality of tobacco leaves. In this study, enzymatic treatments, such as amylase, cellulase, and their mixed enzymes, were used to improve tobacco quality, which could alter the content of total sugar, reducing sugar, starch, and cellulose in tobacco leaves. The amylase treatment changed surface structure of tobacco leaves, increased the content of neophytadiene in tobacco by 16.48%, and improved the total smoking score of heat-not-burn (HnB) cigarette products by 5.0 points compared with the control. The Bacillus, Rubrobacter, Brevundimonas, Methylobacterium, Stenotrophomonas, Acinetobacter, Pseudosagedia-chlorotica, and Sclerophora-peronella were found to be significant biomarkers in the fermentation process by LEfSe analysis. The Basidiomycota and Agaricomycetes were significantly correlated with aroma and flavor, taste, and total score of HnB. The results showed that microbial community succession occurred due to amylase treatment, which promoted the formation of aroma compounds, and regulated the chemical composition of tobacco, and improved tobacco quality during tobacco fermentation. This study provides a method for enzymatic treatment to upgrade the quality of tobacco raw materials, thereby improving the quality of HnB cigarettes, and the potential mechanism is also revealed by chemical composition and microbial community analysis. KEY POINTS: Enzymatic treatment can change the chemical composition of tobacco leaves. The microbial community was significantly affected by enzymatic treatment. The quality of HnB cigarettes was significantly improved by amylase treatment.
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Affiliation(s)
- Ying Ning
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou, 510006, People's Republic of China
| | - Jing Mai
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou, 510006, People's Republic of China
| | - Bin-Bin Hu
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China.
| | - Zhong-Long Lin
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
| | - Yi Chen
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
| | - Yong-Lei Jiang
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
| | - Ming-Yang Wei
- School of Molecular Sciences, The University of Western Australia, Crawley, WA, 6009, Australia
| | - Ming-Jun Zhu
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou, 510006, People's Republic of China.
- College of Life and Geographic Sciences, The Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autonomous Region, The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities Under the Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi, 844006, People's Republic of China.
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Ning Y, Zhang LY, Mai J, Su JE, Cai JY, Chen Y, Jiang YL, Zhu MJ, Hu BB. Tobacco microbial screening and application in improving the quality of tobacco in different physical states. BIORESOUR BIOPROCESS 2023; 10:32. [PMID: 38647749 PMCID: PMC10992236 DOI: 10.1186/s40643-023-00651-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 04/09/2023] [Indexed: 04/25/2024] Open
Abstract
The first-cured tobacco contains macromolecular substances with negative impacts on tobacco products quality, and must be aged and fermented to mitigate their effects on the tobacco products quality. However, the natural fermentation takes a longer cycle with large coverage area and low economic efficiency. Microbial fermentation is a method to improve tobacco quality. The change of chemical composition of tobacco during the fermentation is often correlated with shapes of tobacco. This study aimed to investigate the effects of tobacco microorganisms on the quality of different shapes of tobacco. Specifically, Bacillus subtilis B1 and Cytobacillus oceanisediminis C4 with high protease, amylase, and cellulase were isolated from the first-cured tobacco, followed by using them for solid-state fermentation of tobacco powder (TP) and tobacco leaves (TL). Results showed that strains B1 and C4 could significantly improve the sensory quality of TP, enabling it to outperform TL in overall texture and skeleton of tobacco products during cigarette smoking. Compared with the control, microbial fermentation could increase reducing sugar; regulate protein, starch, and cellulose, reduce nicotine, improve total aroma substances, and enable the surface of fermented TP and TL to be more loose, wrinkled, and porous. Microbial community analysis indicated that strains B1 and C4 could change the native structure of microbial community in TP and TL. LEfSe analysis revealed that the potential key biomarkers in TP and TL were Bacilli, Pseudonocardia, Pantoea, and Jeotgalicoccus, which may have cooperative effects with other microbial taxa in improving tobacco quality. This study provides a theoretical basis for improving tobacco fermentation process for better cigarettes quality.
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Affiliation(s)
- Ying Ning
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, Guangzhou Higher Education Mega Center, South China University of Technology, Panyu, Guangzhou, 510006, People's Republic of China
| | - Li-Yuan Zhang
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, Guangzhou Higher Education Mega Center, South China University of Technology, Panyu, Guangzhou, 510006, People's Republic of China
| | - Jing Mai
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, Guangzhou Higher Education Mega Center, South China University of Technology, Panyu, Guangzhou, 510006, People's Republic of China
| | - Jia-En Su
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
| | - Jie-Yun Cai
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
| | - Yi Chen
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
| | - Yong-Lei Jiang
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China
| | - Ming-Jun Zhu
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, Guangzhou Higher Education Mega Center, South China University of Technology, Panyu, Guangzhou, 510006, People's Republic of China.
- College of Life and Geographic Sciences, The Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autonomous Region, The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities Under the Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi, 844006, China.
| | - Bin-Bin Hu
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, 650021, People's Republic of China.
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Unraveling the Difference in the Composition/Content of the Aroma Compounds in Different Tobacco Leaves: For Better Use. J CHEM-NY 2022. [DOI: 10.1155/2022/3293899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The composition/content of aroma compounds in tobacco leaves in the different producing areas varies too much, and it is very meaningful to develop advanced analysis techniques to investigate the composition/content-producing area correlation. Here, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the composition/content of aroma compounds in tobacco samples from eight different producing areas. With this technique, ion mobility spectrum, differential ion mobility spectrum, and fingerprint spectrum were constructed for two-dimensional analysis. Then, the principal component analysis (PCA) and similarity analysis were performed for the eight tobacco samples. The results showed that the GC-IMS can detect 197 volatile aroma compounds in tobacco leaves and 75 of them are well identified. The fingerprint spectrum directly showed the difference in the composition/content of volatile aroma compounds in tobacco leaves from different producing areas. PCA and similarity analysis can clearly distinguish tobacco samples from different producing areas. This work demonstrated that the application of GC-IMS in analyzing the composition/content of aroma compounds in tobacco leaves is efficient. GC-IMS is a very powerful tool to give a direct and visual comparison of the composition/content of aroma compounds in tobacco leaves from different producing areas. The relationship between the composition/content of aroma compounds and producing areas could be established by this advanced technology. This work offers the possibility of planting or grading tobacco with different taste and smell more precisely in the future.
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5
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Application of Chromatographic Technology to Determine Aromatic Substances in Tobacco during Natural Fermentation: A Review. SEPARATIONS 2022. [DOI: 10.3390/separations9080187] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Flavor is an important index to evaluate the sensory quality of tobacco. The process of fermentation is a key step in the production of aromatic substances in tobacco leaves and an important factor in improving their quality. Worldwide, reams of research show that chromatographic technology plays an irreplaceable role in the tobacco aromatic chemistry. Nevertheless, the degradation mechanism of latent aromatic compounds and the formation mechanism of characteristic aromatic substances have not been fully and systematically elucidated. In this study, the latest progress of basic methods, techniques, and research results of the separation, analysis, and identification of aromatic substances in fermented tobacco leaves were reviewed, and the next research and application directions were prospected. It is expected to provide theoretical reference for the study of molecular mechanism of tobacco flavor, reveal the degradation mechanism of potential aroma compounds, and help improve the quality of tobacco.
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Development of a Method for Simultaneous Analysis of Allergenic Flavoring Agents in Cigarettes and Quantitative Risk Assessment for Consumer Safety. TOXICS 2021; 9:toxics9040087. [PMID: 33919504 PMCID: PMC8072964 DOI: 10.3390/toxics9040087] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/02/2021] [Accepted: 04/16/2021] [Indexed: 11/17/2022]
Abstract
Flavoring agents are added to cigarettes to improve taste. There are mostly permitted food additives, but some of them are restricted for use in food, cosmetics, and toys, since they can cause allergic reactions. Previous studies have investigated the levels of flavoring agents in tobacco but none has focused on their content in filter tips and capsules. Moreover, no studies have assessed the risk of adding allergenic flavoring agents in cigarettes. Here, we developed and validated a simultaneous analysis method for 25 allergenic flavoring agents and menthol with gas chromatography–tandem mass spectrometry to determine levels of flavoring agents in the tobacco, filter tips, and capsules of 54 commercial cigarettes in Korea. All cigarettes contained at least one allergenic flavoring agent regardless of the inclusion of flavoring capsules. Importantly, the filter tips and the capsules contained higher levels of flavoring agents than tobacco, highlighting the importance of the quantification of flavoring agents in these parts of cigarettes. Nevertheless, the risk assessment based on their levels in cigarettes suggested that their exposure was maintained at a safe level. However, the risk assessed from maximum menthol, linalool, and cinnamaldehyde exceeded one-tenth of derived no-effect levels, suggesting the need for further studies on their risk to human health.
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Banožić M, Aladić K, Jerković I, Jokić S. Volatile organic compounds of tobacco leaves versus waste (scrap, dust, and midrib): extraction and optimization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1822-1832. [PMID: 32895955 DOI: 10.1002/jsfa.10796] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/06/2020] [Accepted: 09/07/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Volatile organic compounds are present at very low concentration but exhibit an important influence on flavor and aroma of tobacco leaves and products. During tobacco processing, at different stages, tobacco wastes occur. Since they are delivered directly from the tobacco plant, they are expected to have a similar aroma profile. RESULTS The volatile composition of three types of tobacco waste (scrap, dust, and midrib) was characterized for the first time and compared with tobacco leaves' volatile composition. Ultrasound-assisted extraction with hexane followed by gas chromatography-mass spectrometry was successfully applied. Different ultrasound-assisted extraction parameters (temperature, time, and solvent:solid ratio) showed a significant influence on the volatile profiles of the extracts obtained. The most important compounds in tobacco leaves, scrap, and dust with the highest abundance were nicotine (up to 87.5%), 4,8,13-duvatriene-1,3-diol (up to 16.2%), and neophytadiene (up to 9.4%). In midrib, only nicotine was present in all extracts. The most abundant compounds in the extracts were quantified and subjected to optimization using response surface methodology. CONCLUSION Regression analysis showed that 83-98% of the variation was explained by the models obtained. The experimentally obtained values agreed with those predicted, thus indicating the suitability of the model employed and the success of response surface methodology in optimizing the extraction conditions. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Marija Banožić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Krunoslav Aladić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
| | - Igor Jerković
- Faculty of Chemistry and Technology, University of Split, Split, Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Osijek, Croatia
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GC × GC-TOFMS and chemometrics approach for comparative study of volatile compound release by tobacco heating system as a function of temperature. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Popova V, Ivanova T, Prokopov T, Nikolova M, Stoyanova A, Zheljazkov VD. Carotenoid-Related Volatile Compounds of Tobacco ( Nicotiana tabacum L.) Essential Oils. Molecules 2019; 24:E3446. [PMID: 31547525 PMCID: PMC6804150 DOI: 10.3390/molecules24193446] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Revised: 09/04/2019] [Accepted: 09/21/2019] [Indexed: 11/16/2022] Open
Abstract
Tobacco (Nicotiana tabacum L.) aroma is an important attribute of tobacco quality and is influenced by a variety of minor chemical components, including carotenoid degradation products. The objectives of this work were to determine the content of the most important fragrance-shaping carotenoid degradation products in the essential oils (EOs) of the three types of Bulgarian tobacco-Oriental (OR), flue-cured Virginia (FCV), and Burley (BU)-and to compare them with other aromatic products from tobacco. The content of total carotenoids and β-carotene was highest in BU tobacco (22.23 and 20.34 mg/100 g DW, respectively), followed by OR (13.60 and 12.09 mg/100 g DW in variety "Plovdiv 7" (Pd7); 6.27 and 5.45 mg/100 g DW in "Krumovgrad" (Kr), and FCV (5.93 and 3.73 mg/100 g DW). EOs were obtained by hydrodistillation in an acidified medium, and the main aroma-impact compounds from carotenoid degradation (identified by GC-MS) were as follows: FCV-α-ionone (0.61 mg/100 g DW), dihydro-β-ionone (0.96 mg/100 g DW), β-damascenone (1.26 mg/100 g DW); BU-α-ionone (0.73 mg/100 g DW), dihydro-β-ionone (1.19 mg/100 g DW), β-damascenone (1.35 mg/100 g DW); OR(Kr)-α-ionone (0.20 mg/100 g DW), β-ionone (1.08 mg/100 g DW), dihydro-β-ionone (1.34 mg/100 g DW), β-damascenone (0.36 mg/100 g DW); OR(Pd7)-α-ionone (1.43 mg/100 g DW), dihydro-β-ionone (1.73 mg/100 g DW), β-damascenone (1.23 mg/100 g DW). Ionone and its derivatives were not identified in the aroma extraction products concrete, resinoid, or absolute. The results suggest that temperature, pH of the medium, process duration, and possibly other unknown factors affect carotenoid transformation. The study provides insight into the composition of tobacco EOs and may be of interest to the fragrance industry.
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Affiliation(s)
- Venelina Popova
- Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 4002 Plovdiv, Bulgaria.
| | - Tanya Ivanova
- Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 4002 Plovdiv, Bulgaria.
| | - Tsvetko Prokopov
- Department of Engineering Ecology, University of Food Technologies, 4002 Plovdiv, Bulgaria.
| | - Milena Nikolova
- Department of Engineering Ecology, University of Food Technologies, 4002 Plovdiv, Bulgaria.
| | - Albena Stoyanova
- Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 4002 Plovdiv, Bulgaria.
| | - Valtcho D Zheljazkov
- Department of Crop and Soil Science, 3050 SW Campus Way, Oregon State University, Corvallis, OR 97331, USA.
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Schwanz TG, Bokowski LV, Marcelo MC, Jandrey AC, Dias JC, Maximiano DH, Canova LS, Pontes OF, Sabin GP, Kaiser S. Analysis of chemosensory markers in cigarette smoke from different tobacco varieties by GC×GC-TOFMS and chemometrics. Talanta 2019; 202:74-89. [DOI: 10.1016/j.talanta.2019.04.060] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 04/22/2019] [Accepted: 04/23/2019] [Indexed: 11/25/2022]
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Amaral MSS, Marriott PJ. The Blossoming of Technology for the Analysis of Complex Aroma Bouquets-A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications. Molecules 2019; 24:E2080. [PMID: 31159223 PMCID: PMC6600270 DOI: 10.3390/molecules24112080] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 05/21/2019] [Accepted: 05/30/2019] [Indexed: 01/09/2023] Open
Abstract
Multidimensional approaches in gas chromatography have been established as potent tools to (almost) attain fully resolved analyses. Flavours and odours are important application fields for these techniques since they include complex matrices, and are of interest for both scientific study and to consumers. This article is a review of the main research studies in the above theme, discussing the achievements and challenges that demonstrate a maturing of analytical separation technology.
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Affiliation(s)
- Michelle S S Amaral
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia.
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia.
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Yuan Y, Zhou R, Li D, Luo C, Li G. Simultaneous quantitative assessment of nine glycosides in tobacco by liquid chromatography-tandem mass spectrometry. J Sep Sci 2018; 41:1009-1016. [PMID: 29178289 DOI: 10.1002/jssc.201700880] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 11/14/2017] [Accepted: 11/21/2017] [Indexed: 02/03/2023]
Abstract
A simple and efficient method combining ultrasound-assisted extraction, the conditions of which were optimized by response surface methodology, with liquid chromatography and tandem mass spectrometry was established and validated for the absolute quantification of nine non-volatile neutral glycosides originating from tobacco (Nicotiana tobaccum L.) leaves, comprising three phenolic glycosides, one benzanoid glycoside, and five sesquiterpene glycosides within three isomers, originating from tobacco leaves. Factors of extraction time, sample quantity, extraction solvent, liquid chromatographic conditions, and electrospray ionization parameters were carefully investigated to ensure the selectivity and sensitivity of the method. All calibration curves showed excellent coefficients of determination ranging from 0.9940 to 0.9996, within the range of tested concentrations. The limits of detection and quantification were 2.33-25.9 and 7.06-78.5 ng/mL, respectively. Satisfactory values of accuracy were between 80.1 to 107.9% among different sample matrixes. The relative standard deviations of intra- and inter-day analysis were less than 13.7 and 13.0% respectively. The developed method was successfully applied in a pilot study to determine the amounts of the nine endogenous glycosides in real flue-cured tobacco samples obtained from different habitats in China.
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Affiliation(s)
- Yue Yuan
- Technical Research Center, China Tobacco Sichuan Industrial Co. Ltd., Chengdu, China
| | - Rong Zhou
- Technical Research Center, China Tobacco Sichuan Industrial Co. Ltd., Chengdu, China
| | - Dongliang Li
- Technical Research Center, China Tobacco Sichuan Industrial Co. Ltd., Chengdu, China
| | - Cheng Luo
- Technical Research Center, China Tobacco Sichuan Industrial Co. Ltd., Chengdu, China
| | - Guoyou Li
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
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Edwards M, Górecki T. Inlet backflushing device for the improvement of comprehensive two dimensional gas chromatographic separations. J Chromatogr A 2015; 1402:110-23. [DOI: 10.1016/j.chroma.2015.05.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Revised: 05/05/2015] [Accepted: 05/07/2015] [Indexed: 11/29/2022]
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