1
|
Mascrez S, Aspromonte J, Spadafora ND, Purcaro G. Vacuum-assisted and multi-cumulative trapping in headspace solid-phase microextraction combined with comprehensive multidimensional chromatography-mass spectrometry for profiling virgin olive oil aroma. Food Chem 2024; 442:138409. [PMID: 38237298 DOI: 10.1016/j.foodchem.2024.138409] [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: 10/24/2023] [Revised: 12/21/2023] [Accepted: 01/08/2024] [Indexed: 02/15/2024]
Abstract
In the present work vacuum (Vac) and multiple cumulative trapping (MCT) headspace solid phase microextraction (HS-SPME) were evaluated as alternative or combined techniques for the volatile profiling. A higher extraction performance for semi-volatiles was shown by all three techniques. Synergic combination of Vac and MCT showed up to 5-times extraction power for less volatile compounds. The hyphenation of said techniques with comprehensive two-dimensional gas chromatography (GC × GC) enabled a comprehensive analysis of the volatilome. Firstly, 18 targeted quality markers, previously defined by means of classical HS-SPME, were explored for their ability to classify commercial categories. The applicability of such markers proved to be limited with the alternative sampling techniques. An untargeted approach enables the selection of specific features for each technique showing a better classification capacity of the commercial categories. No misclassifications were observed, except for one extra virgin olive oil classified as virgin olive oil in 3 × 10 min Vac-MCT-HS-SPME.
Collapse
Affiliation(s)
- Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium
| | - Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), Calle 47 esq. 115, 1900 La Plata, Argentina
| | - Natasha Damiana Spadafora
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, 44121, Ferrara, Italy
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, B-5030 Gembloux, Belgium.
| |
Collapse
|
2
|
Aspromonte J, Mascrez S, Eggermont D, Purcaro G. Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis. Anal Bioanal Chem 2024; 416:2221-2246. [PMID: 37999723 DOI: 10.1007/s00216-023-05048-0] [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: 09/14/2023] [Revised: 10/22/2023] [Accepted: 11/09/2023] [Indexed: 11/25/2023]
Abstract
Solid-phase microextraction and comprehensive multidimensional gas chromatography represent two milestone innovations that occurred in the field of separation science in the 1990s. They have a common root in their introduction and have found a perfect coupling in their evolution and applications. This review will focus on food analysis, where the paradigm has changed significantly over time, moving from a targeted analysis, focusing on a limited number of analytes at the time, to a more holistic approach for assessing quality in a larger sense. Indeed, not only some major markers or contaminants are considered, but a large variety of compounds and their possible interaction, giving rise to the field of foodomics. In order to obtain such detailed information and to answer more sophisticated questions related to food quality and authenticity, the use of SPME-GC × GC-MS has become essential for the comprehensive analysis of volatile and semi-volatile analytes. This article provides a critical review of the various applications of SPME-GC × GC in food analysis, emphasizing the crucial role this coupling plays in this field. Additionally, this review dwells on the importance of appropriate data treatment to fully harness the results obtained to draw accurate and meaningful conclusions.
Collapse
Affiliation(s)
- Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), Calle 47 Esq. 115, 1900, La Plata, Argentina
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Damien Eggermont
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium.
| |
Collapse
|
3
|
Chien HJ, Zheng YF, Wang WC, Kuo CY, Hsu YM, Lai CC. Determination of adulteration, geographical origins, and species of food by mass spectrometry. MASS SPECTROMETRY REVIEWS 2023; 42:2273-2323. [PMID: 35652168 DOI: 10.1002/mas.21780] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 06/15/2023]
Abstract
Food adulteration, mislabeling, and fraud, are rising global issues. Therefore, a number of precise and reliable analytical instruments and approaches have been proposed to ensure the authenticity and accurate labeling of food and food products by confirming that the constituents of foodstuffs are of the kind and quality claimed by the seller and manufacturer. Traditional techniques (e.g., genomics-based methods) are still in use; however, emerging approaches like mass spectrometry (MS)-based technologies are being actively developed to supplement or supersede current methods for authentication of a variety of food commodities and products. This review provides a critical assessment of recent advances in food authentication, including MS-based metabolomics, proteomics and other approaches.
Collapse
Affiliation(s)
- Han-Ju Chien
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yi-Feng Zheng
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Wei-Chen Wang
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Yu Kuo
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Ming Hsu
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Chien-Chen Lai
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
- Graduate Institute of Chinese Medical Science, China Medical University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
- Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, Taiwan
- Rong Hsing Research Center For Translational Medicine, National Chung Hsing University, Taichung, Taiwan
| |
Collapse
|
4
|
Ortiz-Romero C, Ríos-Reina R, García-González DL, Cardador MJ, Callejón RM, Arce L. Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories. Food Chem X 2023; 19:100738. [PMID: 37389321 PMCID: PMC10300311 DOI: 10.1016/j.fochx.2023.100738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 05/24/2023] [Accepted: 06/02/2023] [Indexed: 07/01/2023] Open
Abstract
Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, although it is a costly and time-consuming process. The aim of this study was to assess the potential of some analytical techniques for classifying and predicting different OO categories to support official methods and to provide olive oil companies with a rapid tool to assess product quality. Thus, mid and near infrared spectroscopies (MIR and NIR) have been compared by using different instruments and with head-space gas chromatography coupled to an ion mobility spectrometer (HS-GC-IMS). High classification success rates in validation models were obtained using IR spectrometers (>70% and > 80% in average for ternary and binary classifications, respectively), although HS-GC-IMS showed greater classification potential (>85% and > 90%).
Collapse
Affiliation(s)
- Clemente Ortiz-Romero
- Department of Analytical Chemistry, Campus of International Excellence in Agrifood (ceiA3), Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain
| | - Rocío Ríos-Reina
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain
| | | | - María José Cardador
- Department of Analytical Chemistry, Campus of International Excellence in Agrifood (ceiA3), Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain
| | - Raquel M Callejón
- Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, Spain
| | - Lourdes Arce
- Department of Analytical Chemistry, Campus of International Excellence in Agrifood (ceiA3), Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain
| |
Collapse
|
5
|
Bhatt K, Orlando T, Meuwis MA, Louis E, Stefanuto PH, Focant JF. Comprehensive Insight into Colorectal Cancer Metabolites and Lipids for Human Serum: A Proof-of-Concept Study. Int J Mol Sci 2023; 24:ijms24119614. [PMID: 37298566 DOI: 10.3390/ijms24119614] [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: 05/03/2023] [Revised: 05/30/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
Colorectal cancer (CRC) ranks as the third most frequently diagnosed cancer and the second leading cause of cancer-related deaths. The current endoscopic-based or stool-based diagnostic techniques are either highly invasive or lack sufficient sensitivity. Thus, there is a need for less invasive and more sensitive screening approaches. We, therefore, conducted a study on 64 human serum samples representing three different groups (adenocarcinoma, adenoma, and control) using cutting-edge GC×GC-LR/HR-TOFMS (comprehensive two-dimensional gas chromatography coupled with low/high-resolution time-of-flight mass spectrometry). We analyzed samples with two different specifically tailored sample preparation approaches for lipidomics (fatty acids) (25 μL serum) and metabolomics (50 μL serum). In-depth chemometric screening with supervised and unsupervised approaches and metabolic pathway analysis were applied to both datasets. A lipidomics study revealed that specific PUFA (ω-3) molecules are inversely associated with increased odds of CRC, while some PUFA (ω-6) analytes show a positive correlation. The metabolomics approach revealed downregulation of amino acids (alanine, glutamate, methionine, threonine, tyrosine, and valine) and myo-inositol in CRC, while 3-hydroxybutyrate levels were increased. This unique study provides comprehensive insight into molecular-level changes associated with CRC and allows for a comparison of the efficiency of two different analytical approaches for CRC screening using same serum samples and single instrumentation.
Collapse
Affiliation(s)
- Kinjal Bhatt
- Organic and Biological Analytical Chemistry Group (OBiAChem), MolSys, University of Liège, 4000 Liège, Belgium
| | - Titziana Orlando
- Organic and Biological Analytical Chemistry Group (OBiAChem), MolSys, University of Liège, 4000 Liège, Belgium
| | - Marie-Alice Meuwis
- GIGA Institute, Translational Gastroenterology and CHU de Liège, Hepato-Gastroenterology and Digestive Oncology, Quartier Hôpital, University of Liège, Avenue de l'Hôpital 13, B34-35, 4000 Liège, Belgium
| | - Edouard Louis
- GIGA Institute, Translational Gastroenterology and CHU de Liège, Hepato-Gastroenterology and Digestive Oncology, Quartier Hôpital, University of Liège, Avenue de l'Hôpital 13, B34-35, 4000 Liège, Belgium
| | - Pierre-Hugues Stefanuto
- Organic and Biological Analytical Chemistry Group (OBiAChem), MolSys, University of Liège, 4000 Liège, Belgium
| | - Jean-François Focant
- Organic and Biological Analytical Chemistry Group (OBiAChem), MolSys, University of Liège, 4000 Liège, Belgium
| |
Collapse
|
6
|
Stilo F, Alladio E, Squara S, Bicchi C, Vincenti M, Reichenbach SE, Cordero C, Bizzo HR. Delineating unique and discriminant chemical traits in Brazilian and Italian extra-virgin olive oils by quantitative 2D-fingerprinting and pattern recognition algorithms. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
7
|
Xue J, Guo G, Liu P, Chen L, Wang W, Zhang J, Yin J, Ni D, Engelhardt UH, Jiang H. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5399-5410. [PMID: 35332546 DOI: 10.1002/jsfa.11893] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 10/21/2021] [Accepted: 03/24/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Floral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma-active compounds are still unclear. Characterizing the key aroma-active compounds can provide a theoretical foundation for the practical aroma quality evaluation of Congou black tea and directional processing technology of high-quality black tea with floral or sweet odors. Gas chromatography-olfactometry (GC-O) combined with odor activity value (OAV) is often used to screen key aroma-active substances, but the interaction between aroma components and their impact on the overall sensory quality is ignored. Therefore, in this study, OAV combined with variable importance in projection (VIP) and Spearman correlation analysis (SCA) were used to characterize the aroma-active components of Congou black teas with floral and sweet odors. RESULTS Eighty-five volatiles were identified in these samples using gas chromatography-mass spectrometry (GC-MS). Twenty-three compounds were identified as potential markers for the floral and sweet odors of Congou black teas from orthogonal partial least squares discriminant analysis (OPLS-DA). Eighteen compounds were selected as candidate aroma compounds based on GC-O analysis and OAV calculations. In addition, 26 compounds were screened as crucial aroma compounds based on SCA. Finally, 19 compounds were evaluated as key aroma compounds by the comprehensive evaluation of VIP, OAV, and SCA. Terpenoids are the main active compounds that contribute to the floral odor of Congou black tea, whereas aldehydes are the key compounds for the sweet odor. CONCLUSION The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jinjin Xue
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
- Huazhong Agricultural University, Wuhan, China
| | - Guiyi Guo
- Henan Key Laboratory of Tea Comprehensive utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, China
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lin Chen
- Department of Tea Science, Zhejiang University, Hangzhou, China
| | - Weiwei Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Jianyong Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Junfeng Yin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| | - Dejiang Ni
- Huazhong Agricultural University, Wuhan, China
| | - Ulrich H Engelhardt
- Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany
| | - Heyuan Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Zhejiang, China
| |
Collapse
|
8
|
Spadafora ND, Mascrez S, McGregor L, Purcaro G. Exploring multiple-cumulative trapping solid-phase microextraction coupled to gas chromatography-mass spectrometry for quality and authenticity assessment of olive oil. Food Chem 2022; 383:132438. [PMID: 35183954 DOI: 10.1016/j.foodchem.2022.132438] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 02/01/2022] [Accepted: 02/09/2022] [Indexed: 01/18/2023]
Abstract
This study explores the potential of an innovative multi-cumulative trapping headspace solid-phase microextraction approach coupled with untargeted data analysis to enhance the information provided by aroma profiling of virgin olive oil. Sixty-nine samples of different olive oil commercial categories (extra-virgin, virgin and lampante oil) and different geographical origins were analysed using this novel workflow. The results from each sample were aligned and compared using for the first time a tile-based approach to enable the mining of all of the raw data within the chemometrics platform without any pre-processing methods. The data matrix obtained allowed the extraction of multiple-level information from the volatile profile of the samples. Not only was it possible to classify the samples within the commercial category that they belonged to, but the same data also provided interesting information regarding the geographical origin of the extra-virgin olive oil.
Collapse
Affiliation(s)
- Natasha D Spadafora
- DiBEST, University of Calabria, Via Ponte P. Bucci, Cubo 6b, Arcavacata Di Rende, 87036, Italy; Markes International Ltd, 1000B Central Park, Western Avenue, Bridgend, CF31 3RT, UK; Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via Luigi Borsari, n. 46, Ferrara 44121, UK
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, Gembloux 5030, Belgium
| | - Laura McGregor
- SepSolve Analytical, 4 Swan Court, Peterborough PE7 8GX, UK
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, Gembloux 5030, Belgium.
| |
Collapse
|
9
|
Jing Q, Huang X, Lu C, Di D. Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on
HS‐GC‐IMS. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Quan Jing
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Xin‐Yi Huang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Cong‐Hui Lu
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Duo‐Long Di
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory of Natural Medicine of Gansu Province Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS) Lanzhou 730000 China
- University of Chinese Academy of Sciences Beijing 100049 China
| |
Collapse
|
10
|
Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC-TOFMS and Multivariate Data Analysis. Foods 2022; 11:foods11091228. [PMID: 35563951 PMCID: PMC9102106 DOI: 10.3390/foods11091228] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 04/22/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022] Open
Abstract
Changes in key odorants of shaken black tea (SBT) during its manufacture were determined using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography−time-of-flight mass spectrometry (GC × GC−TOFMS) and multivariate data analysis. A total of 241 volatiles was identified, comprising 49 aldehydes, 40 esters, 29 alcohols, 34 ketones, 30 aromatics, 24 alkenes, 17 alkanes, 13 furans, and 5 other compounds. A total of 27 volatiles had average relative odor activity values (rOAVs) greater than 1, among which (E)-β-ionone, (E,Z)-2,6-nonadienal, and 1-octen-3-one exhibited the highest values. According to the criteria of variable importance in projection (VIP) > 1, p < 0.05, and |log2FC| > 1, 61 discriminatory volatile compounds were screened out, of which 26 substances were shared in the shaking stage (FL vs. S1, S1 vs. S2, S2 vs. S3). The results of the orthogonal partial least squares discriminate analysis (OPLS-DA) differentiated the influence of shaking, fermentation, and drying processes on the formation of volatile compounds in SBT. In particular, (Z)-3-hexenol, (Z)-hexanoic acid, 3-hexenyl ester, (E)-β-farnesene, and indole mainly formed in the shaking stage, which promoted the formation of the floral and fruity flavor of black tea. This study enriches the basic theory of black tea flavor quality and provide the theoretical basis for the further development of aroma quality control.
Collapse
|
11
|
Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem 2022; 10:820749. [PMID: 35300387 PMCID: PMC8921485 DOI: 10.3389/fchem.2022.820749] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 01/24/2022] [Indexed: 12/05/2022] Open
Abstract
The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC-based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.
Collapse
Affiliation(s)
- Sílvia M. Rocha
- LAQV-REQUIMTE and Departamento de Química, Universidade de Aveiro, Campus Universitário Santiago, Aveiro, Portugal
| | | | | |
Collapse
|
12
|
Neugebauer A, Schieberle P, Granvogl M. Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14878-14892. [PMID: 34854681 DOI: 10.1021/acs.jafc.1c02228] [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] [Indexed: 06/13/2023]
Abstract
Microbial spoilage of olive fruits is among the most frequent reasons for two types of off-flavors in olive oils, assigned as musty and fusty/muddy sediment. To characterize both off-flavors on a molecular level by means of the sensomics approach, the key aroma compounds in a premium extra virgin olive oil (PreOO1) eliciting the typical sensory properties were compared to those identified in two off-flavor olive oils obtained from the International Olive Council (IOC). A comparative aroma extract dilution analysis (cAEDA) followed by identification experiments revealed 53 odorants in the musty reference olive oil (MusOO1) and 48 odorants in the fusty/muddy sediment one (FusOO1). Odorants, differing in flavor dilution (FD) factors or showing a high FD factor in at least one of the olive oils, were quantitated by stable isotope dilution analysis (SIDA), followed by the calculation of odor activity values (OAVs; ratio of concentration of an odorant to the respective odor threshold in odorless refined sunflower oil). Aroma recombination and omission experiments revealed 13 key aroma compounds in MusOO1 and 12 in FusOO1. To demonstrate the importance of volatile phenols, 10 phenolic smelling odorants were quantitated in further 13 extra virgin olive oils, in 3 musty and in 13 fusty/muddy sediment defective olive oils, and in 8 olive oils with other off-flavors. Both sensory defects could successfully be discriminated from extra virgin olive oils by applying either a principal component analysis or a hierarchical cluster analysis. Considering possible reaction pathways and all results obtained including Pearson coefficients between the odorant concentrations and the intensities of the defects, specifically 2-methoxyphenol and 4-ethylphenol were proposed as marker compounds for the quality assignment of both types of off-flavors induced by microbial spoilage among the identified key aroma compounds.
Collapse
Affiliation(s)
- Anja Neugebauer
- Lehrstuhl für Lebensmittelchemie, Technische Universität München, Fakultät für Chemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Lehrstuhl für Lebensmittelchemie, Technische Universität München, Fakultät für Chemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Lehrstuhl für Lebensmittelchemie, Technische Universität München, Fakultät für Chemie, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Universität Hohenheim, Fakultät Naturwissenschaften, Garbenstraße 28, D-70599 Stuttgart, Germany
| |
Collapse
|
13
|
Stilo F, Jiménez-Carvelo AM, Liberto E, Bicchi C, Reichenbach SE, Cuadros-Rodríguez L, Cordero C. Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8874-8889. [PMID: 34319731 PMCID: PMC8389832 DOI: 10.1021/acs.jafc.1c02981] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 05/21/2023]
Abstract
The challenging process of high-quality food authentication takes advantage of highly informative chromatographic fingerprinting and its identitation potential. In this study, the unique chemical traits of the complex volatile fraction of extra-virgin olive oils from Italian production are captured by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and explored by pattern recognition algorithms. The consistent realignment of untargeted and targeted features of over 73 samples, including oils obtained by different olive cultivars (n = 24), harvest years (n = 3), and processing technologies, provides a solid foundation for sample identification and discrimination based on production region (n = 6). Through a dedicated multivariate statistics workflow, identitation is achieved by two-level partial least-square (PLS) regression, which highlights region diagnostic patterns accounting between 58 and 82 of untargeted and targeted compounds, while sample classification is performed by sequential application of soft independent modeling for class analogy (SIMCA) models, one for each production region. Samples are correctly classified in five of the six single-class models, and quality parameters [i.e., sensitivity, specificity, precision, efficiency, and area under the receiver operating characteristic curve (AUC)] are equal to 1.00.
Collapse
Affiliation(s)
- Federico Stilo
- Dipartimento
di Scienza e Tecnologia del Farmaco, Università
degli Studi di Torino, Via Pietro Giuria 9, Torino I-10125, Italy
| | - Ana M. Jiménez-Carvelo
- Department
of Analytical Chemistry, Faculty of Science, University of Granada, Av. Fuentenueva S/N, Granada E-18071, Spain
- . Phone: +39 011 6707172
| | - Erica Liberto
- Dipartimento
di Scienza e Tecnologia del Farmaco, Università
degli Studi di Torino, Via Pietro Giuria 9, Torino I-10125, Italy
| | - Carlo Bicchi
- Dipartimento
di Scienza e Tecnologia del Farmaco, Università
degli Studi di Torino, Via Pietro Giuria 9, Torino I-10125, Italy
| | - Stephen E. Reichenbach
- University
of Nebraska, Lincoln, Nebraska 68588, United
States
- GC
Image LLC, Lincoln, Nebraska 68508, United
States
| | - Luis Cuadros-Rodríguez
- Department
of Analytical Chemistry, Faculty of Science, University of Granada, Av. Fuentenueva S/N, Granada E-18071, Spain
| | - Chiara Cordero
- Dipartimento
di Scienza e Tecnologia del Farmaco, Università
degli Studi di Torino, Via Pietro Giuria 9, Torino I-10125, Italy
- . Phone: +34 958240797
| |
Collapse
|
14
|
Sudhakar A, Chakraborty SK, Mahanti NK, Varghese C. Advanced techniques in edible oil authentication: A systematic review and critical analysis. Crit Rev Food Sci Nutr 2021; 63:873-901. [PMID: 34347552 DOI: 10.1080/10408398.2021.1956424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Adulteration of edible substances is a potent contemporary food safety issue. Perhaps the overt concern derives from the fact that adulterants pose serious ill effects on human health. Edible oils are one of the most adulterated food products. Perpetrators are adopting ways and means that effectively masks the presence of the adulterants from human organoleptic limits and traditional oil adulteration detection techniques. This review embodies a detailed account of chemical, biosensors, chromatography, spectroscopy, differential scanning calorimetry, non-thermal plasma, dielectric spectroscopy research carried out in the area of falsification assessment of edible oils for the past three decades and a collection of patented oil adulteration detection techniques. The detection techniques reviewed have some advantages and certain limitations, chemical tests are simple; biosensors and nuclear magnetic resonance are rapid but have a low sensitivity; chromatography and spectroscopy are highly accurate with a deterring price tag; dielectric spectroscopy is rapid can be portable and has on-line compatibility; however, the results are susceptible to variation of electric current frequency and intrinsic factors (moisture, temperature, structural composition). This review paper can be useful for scientists or for knowledge seekers eager to be abreast with edible oil adulteration detection techniques.
Collapse
Affiliation(s)
- Anjali Sudhakar
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Subir Kumar Chakraborty
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Naveen Kumar Mahanti
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Cinu Varghese
- Rural Development Centre, Indian Institute of Technology, Kharagpur, India
| |
Collapse
|
15
|
Jurado-Campos N, Rodríguez-Gómez R, Arroyo-Manzanares N, Arce L. Instrumental Techniques to Classify Olive Oils according to Their Quality. Crit Rev Anal Chem 2021; 53:139-160. [PMID: 34260314 DOI: 10.1080/10408347.2021.1940829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This review includes an update of the publications on quality classification of olive oils into extra, virgin or lampante olive oil categories. Nowadays, the official method to carry out this classification is time-consuming and, sometimes, it is not systematic and/or objective. It is based on conventional physicochemical analysis and on a sensorial tasting of olive oils carried out by a panel of experts. The aim of this review was to explore and give value to the alternative techniques reported in the bibliography to complement the current official methods established for that classification of olive oils. Specifically considered were non-separation and separation analytical techniques which could contribute to correctly classify olive oils according to their physicochemical and/or sensorial characteristics. An in-depth description has been written on the methods used to differentiate these three types of olive oils and the main advantages and disadvantages of the proposed procedures. The techniques here reviewed could be a real and fast option to complement or even substitute some of the analysis included in the official method. Finally, general trends and detected difficulties found to address this issue have been discussed throughout the article.
Collapse
Affiliation(s)
- Natividad Jurado-Campos
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Rocío Rodríguez-Gómez
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence "Campus Mare-Nostrum", University of Murcia, Murcia, Spain
| | - Lourdes Arce
- Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| |
Collapse
|
16
|
Identification of Trace Volatile and Phenolic Compounds in Olive Oils with Trees Growing in Different Area Conditions: Using SPME/GC–MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02061-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
17
|
Stilo F, Liberto E, Reichenbach SE, Tao Q, Bicchi C, Cordero C. Exploring the Extra-Virgin Olive Oil Volatilome by Adding Extra Dimensions to Comprehensive Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry Featuring Tandem Ionization: Validation of Ripening Markers in Headspace Linearity Conditions. J AOAC Int 2021; 104:274-287. [PMID: 34020455 DOI: 10.1093/jaoacint/qsaa095] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 06/29/2020] [Accepted: 06/29/2020] [Indexed: 01/01/2023]
Abstract
BACKGROUND Comprehensive two-dimensional gas chromatography (GC×GC) combined with time-of-flight (TOF) MS is the most informative analytical approach for chemical characterization of the complex food volatilome. Key analytical features include separation power and resolution enhancement, improved sensitivity, and structured separation patterns from chemically correlated analytes. OBJECTIVE In this study, we explore the complex extra-virgin olive oil volatilome by combining headspace (HS) solid-phase microextraction (SPME), applied under HS linearity conditions to GC×GC-TOF MS and featuring hard and soft ionization in tandem. METHOD Multiple analytical dimensions are combined in a single run and evaluated in terms of chemical dimensionality, method absolute and relative sensitivity, identification reliability provided by spectral signatures acquired at 70 and 12 eV, and dynamic and linear range of response provided by soft ionization. RESULTS Method effectiveness is validated on a sample set of oils from Picual olives at different ripening stages. Ripening markers [3,4-diethyl-1,5-hexadiene (RS/SR), 3,4-diethyl-1,5-hexadiene (meso), (5Z)-3-ethyl-1,5-octadiene, (5E)-3-ethyl-1,5-octadiene, (E, Z)-3,7-decadiene and (E, E)-3,7-decadiene, (Z)-2-hexenal, (Z)-3-hexenal and (Z)-3-hexenal, (E)-2-pentenal, (Z)-2-pentenal, 1-pentanol, 1-penten-3-ol, 3-pentanone, and 1-penten-3-one] and quality indexes [(Z)-3-hexenal/nonanal, (Z)-3-hexenal/octane, (E)-2-pentenal/nonanal, and (E)-2-pentenal/octane] are confirmed for their validity in HS linearity conditions. CONCLUSIONS For the complex olive oil volatilome, the proposed approach offers concrete advantages for the validation of the informative role of existing analytes while suggesting new potential markers to be studied in larger sample sets. HIGHLIGHTS The accurate fingerprinting of volatiles by HS-SPME operating in HS linearity conditions followed by GC×GC-TOF MS featuring tandem ionization gives the opportunity to improve the quality of analytical data and reliability of results.
Collapse
Affiliation(s)
- Federico Stilo
- Università degli Studi di Torino, Dipartimento di Scienza e Tecnologia del Farmaco, Via Pietro Giuria 9, 10125, Torino, Italy
| | - Erica Liberto
- Università degli Studi di Torino, Dipartimento di Scienza e Tecnologia del Farmaco, Via Pietro Giuria 9, 10125, Torino, Italy
| | - Stephen E Reichenbach
- GC Image LLC, 201 N 8th Street Unit 420, Lincoln, NE 68508, USA.,University of Nebraska-Lincoln, Computer Science and Engineering Department, 256 Avery Hall, Lincoln, NE 68588, USA
| | - Qingping Tao
- GC Image LLC, 201 N 8th Street Unit 420, Lincoln, NE 68508, USA
| | - Carlo Bicchi
- Università degli Studi di Torino, Dipartimento di Scienza e Tecnologia del Farmaco, Via Pietro Giuria 9, 10125, Torino, Italy
| | - Chiara Cordero
- Università degli Studi di Torino, Dipartimento di Scienza e Tecnologia del Farmaco, Via Pietro Giuria 9, 10125, Torino, Italy
| |
Collapse
|
18
|
Stilo F, Segura Borrego MDP, Bicchi C, Battaglino S, Callejón Fernadez RM, Morales ML, Reichenbach SE, McCurry J, Peroni D, Cordero C. Delineating the extra-virgin olive oil aroma blueprint by multiple headspace solid phase microextraction and differential-flow modulated comprehensive two-dimensional gas chromatography. J Chromatogr A 2021; 1650:462232. [PMID: 34051578 DOI: 10.1016/j.chroma.2021.462232] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/26/2021] [Accepted: 04/30/2021] [Indexed: 01/08/2023]
Abstract
Comprehensive two-dimensional gas chromatography with parallel mass spectrometry and flame ionization detection (GC × GC-MS/FID) enables effective chromatographic fingerprinting of complex samples by comprehensively mapping untargeted and targeted components. Moreover, the complementary characteristics of MS and FID open the possibility of performing multi-target quantitative profiling with great accuracy. If this synergy is applied to the complex volatile fraction of food, sample preparation is crucial and requires appropriate methodologies capable of providing true quantitative results. In this study, untargeted/targeted (UT) fingerprinting of extra-virgin olive oil volatile fractions is combined with accurate quantitative profiling by multiple headspace solid phase microextraction (MHS-SPME). External calibration on fifteen pre-selected analytes and FID predicted relative response factors (RRFs) enable the accurate quantification of forty-two analytes in total, including key-aroma compounds, potent odorants, and olive oil geographical markers. Results confirm good performances of comprehensive UT fingerprinting in developing classification models for geographical origin discrimination, while quantification by MHS-SPME provides accurate results and guarantees data referability and results transferability over years. Moreover, by this approach the extent of internal standardization procedure inaccuracy, largely adopted in food volatiles profiling, is measured. Internal standardization yielded an average relative error of 208 % for the fifteen calibrated compounds, with an overestimation of + 538% for (E)-2-hexenal, the most abundant yet informative volatile of olive oil, and a -89% and -80% for (E)-2-octenal and (E)-2-nonenal respectively, analytes with a lower HS distribution constant. Compared to existing methods based on 1D-GC, the current procedure offers better separation power and chromatographic resolution that greatly improve method specificity and selectivity and results in lower LODs and LOQs, high calibration performances (i.e., R2 and residual distribution), and wider linear range of responses. As an artificial intelligence smelling machine, the MHS-SPME-GC × GC-MS/FID method is here adopted to delineate extra-virgin olive oil aroma blueprints; an objective tool with great flexibility and reliability that can improve the quality and information power of each analytical run.
Collapse
Affiliation(s)
- Federico Stilo
- University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco, Turin, Italy
| | - Maria Del Pilar Segura Borrego
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Carlo Bicchi
- University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco, Turin, Italy
| | - Sonia Battaglino
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Raquel Maria Callejón Fernadez
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Maria Lourdes Morales
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Stephen E Reichenbach
- Computer Science and Engineering Department, University of Nebraska - Lincoln, Lincoln, NE, USA; GC Image LLC, Lincoln, NE, USA
| | - James McCurry
- Agilent Technologies, Gas Phase Separations Division, Wilmington DE, USA
| | | | - Chiara Cordero
- University of Turin, Dipartimento di Scienza e Tecnologia del Farmaco, Turin, Italy.
| |
Collapse
|
19
|
Mota MFS, Waktola HD, Nolvachai Y, Marriott PJ. Gas chromatography ‒ mass spectrometry for characterisation, assessment of quality and authentication of seed and vegetable oils. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
20
|
Stilo F, Bicchi C, Reichenbach SE, Cordero C. Comprehensive two‐dimensional gas chromatography as a boosting technology in food‐omic investigations. J Sep Sci 2021; 44:1592-1611. [DOI: 10.1002/jssc.202100017] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/11/2021] [Accepted: 02/11/2021] [Indexed: 12/25/2022]
Affiliation(s)
- Federico Stilo
- Dipartimento di Scienza e Tecnologia del Farmaco Università degli Studi di Torino Torino Italy
| | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco Università degli Studi di Torino Torino Italy
| | - Stephen E. Reichenbach
- Computer Science and Engineering Department University of Nebraska–Lincoln Lincoln Nebraska USA
- GC Image Lincoln Nebraska USA
| | - Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco Università degli Studi di Torino Torino Italy
| |
Collapse
|
21
|
Zeb A. A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Res Int 2021; 143:110312. [PMID: 33992331 DOI: 10.1016/j.foodres.2021.110312] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 02/25/2021] [Accepted: 03/11/2021] [Indexed: 12/14/2022]
Abstract
Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food products. In addition to other antioxidants, the desired thermal stability of edible is achieved by either fortification or mixing of edible oils. This comprehensive review was therefore aimed to review the different classes of polyphenolic compounds present in commonly consumed edible oils. The edible oils reviewed include soybean, olive, rapeseed, canola, sunflower, flaxseed, sesame, cottonseed, palm, almond, peanut, chestnut, coconut, and hazelnut oils. The identified classes of polyphenolic compounds such as simple phenols, hydroxybenzoic acids, phenylethanoids, hydroxycinnamic acid, esters of hydroxycinnamic acids, coumarins & chromans, stilbenes, flavonoids, anthocyanins, and lignans were discussed. It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds. Among the oils, soybean, sunflower, olive, and brassica oils received higher attention in terms of polyphenol composition. Some classes of phenolic compounds were either not reported or absent in one edible oil, while present in others. Among the different classes of phenolics, hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds. Phenolic compounds in edible oils possess several health benefits such as antioxidant, antibacterial, anti-viral, anti-inflammatory, anti-tumour, antioxidants, cardioprotective, neuroprotective, anti-diabetic properties and anti-obesity.
Collapse
Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Khyber Pakhtunkhwa, Pakistan.
| |
Collapse
|
22
|
Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
Collapse
Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| |
Collapse
|
23
|
Gaca A, Kludská E, Hradecký J, Hajšlová J, Jeleń HH. Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage. Molecules 2021; 26:molecules26020285. [PMID: 33430033 PMCID: PMC7827483 DOI: 10.3390/molecules26020285] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 12/29/2020] [Accepted: 01/05/2021] [Indexed: 11/16/2022] Open
Abstract
Cold-pressed oils are highly valuable sources of unsaturated fatty acids which are prone to oxidation processes, resulting in the formation of lipid oxidation products, which may deteriorate the sensory quality of the produced oil. The aim of the study was to determine the main volatile compounds which differentiate examined oils and could be used as the markers of lipid oxidation in various oils. In the experiment, cold-pressed oils-brown flaxseed, golden flaxseed, hempseed, milk thistle, black cumin, pumpkin, white poppy seed, blue poppy seed, white sesame, black sesame and argan oils from raw and roasted kernels-were analyzed. To induce oxidative changes, an accelerate storage test was performed, and oils were kept at 60 °C for 0, 2, 4, 7 and 10 days. Volatile compound profiling was performed using SPME-GC-HRToFMS. Additionally, basic measurements such as fatty acid composition, peroxide value, scavenging activity and phenolic compound contents were carried out. Multivariate statistical analyses with volatile compound profiling allow us to differentiate oils in terms of plant variety, oxidation level and seed treatment before pressing. Comparing black cumin cold-pressed oil with other oils, significant differences in volatile compound profiles and scavenging activity were observed. Compounds that may serve as indicators of undergoing oxidation processes in flaxseed, poppy seed, milk thistle and hemp oils were determined.
Collapse
Affiliation(s)
- Anna Gaca
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - Eliška Kludská
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague 6, Czech Republic; (E.K.); (J.H.); (J.H.)
| | - Jaromír Hradecký
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague 6, Czech Republic; (E.K.); (J.H.); (J.H.)
- Faculty of Forestry and Wood Sciences, Czech University of Life Sciences, 165 00 Prague, Czech Republic
| | - Jana Hajšlová
- Department of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague 6, Czech Republic; (E.K.); (J.H.); (J.H.)
| | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
- Correspondence: ; Tel.: +48-61-848-72-73
| |
Collapse
|
24
|
Stilo F, Bicchi C, Jimenez-Carvelo AM, Cuadros-Rodriguez L, Reichenbach SE, Cordero C. Chromatographic fingerprinting by comprehensive two-dimensional chromatography: Fundamentals and tools. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116133] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
25
|
Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation. Foods 2020; 9:foods9121787. [PMID: 33276447 PMCID: PMC7759857 DOI: 10.3390/foods9121787] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/25/2020] [Accepted: 11/28/2020] [Indexed: 12/16/2022] Open
Abstract
To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate statistical analysis. The extra separation ability of the GC×GC second dimension provided additional in-depth volatile profile information, with more than 1000 compounds detected, while 350 were identified or tentatively identified in total by both techniques, which allowed highly efficient differentiation. A hundred and sixty one compounds in total were significantly different across monovarietal wines. Monoterpenic compounds, especially α-terpineol, followed by limonene and linalool, emerged as the most powerful differentiators, although particular compounds from other chemical classes were also shown to have notable discriminating ability. In general, Škrlet wine was the most abundant in monoterpenes, Malvazija istarska was dominant in terms of fermentation esters concentration, Pošip contained the highest levels of particular C13-norisoprenoids, benzenoids, acetates, and sulfur containing compounds, Kraljevina was characterized by the highest concentration of a tentatively identified terpene γ-dehydro-ar-himachalene, while Maraština wine did not have specific unambiguous markers. The presented approach could be practically applied to improve defining, understanding, managing, and marketing varietal typicity of monovarietal wines.
Collapse
|
26
|
Cialiè Rosso M, Stilo F, Squara S, Liberto E, Mai S, Mele C, Marzullo P, Aimaretti G, Reichenbach SE, Collino M, Bicchi C, Cordero C. Exploring extra dimensions to capture saliva metabolite fingerprints from metabolically healthy and unhealthy obese patients by comprehensive two-dimensional gas chromatography featuring Tandem Ionization mass spectrometry. Anal Bioanal Chem 2020; 413:403-418. [PMID: 33140127 PMCID: PMC7806578 DOI: 10.1007/s00216-020-03008-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/01/2020] [Accepted: 10/13/2020] [Indexed: 02/07/2023]
Abstract
This study examines the information potential of comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry (GC×GC-TOF MS) and variable ionization energy (i.e., Tandem Ionization™) to study changes in saliva metabolic signatures from a small group of obese individuals. The study presents a proof of concept for an effective exploitation of the complementary nature of tandem ionization data. Samples are taken from two sub-populations of severely obese (BMI > 40 kg/m2) patients, named metabolically healthy obese (MHO) and metabolically unhealthy obese (MUO). Untargeted fingerprinting, based on pattern recognition by template matching, is applied on single data streams and on fused data, obtained by combining raw signals from the two ionization energies (12 and 70 eV). Results indicate that at lower energy (i.e., 12 eV), the total signal intensity is one order of magnitude lower compared to the reference signal at 70 eV, but the ranges of variations for 2D peak responses is larger, extending the dynamic range. Fused data combine benefits from 70 eV and 12 eV resulting in more comprehensive coverage by sample fingerprints. Multivariate statistics, principal component analysis (PCA), and partial least squares discriminant analysis (PLS-DA) show quite good patient clustering, with total explained variance by the first two principal components (PCs) that increases from 54% at 70 eV to 59% at 12 eV and up to 71% for fused data. With PLS-DA, discriminant components are highlighted and putatively identified by comparing retention data and 70 eV spectral signatures. Within the most informative analytes, lactose is present in higher relative amount in saliva from MHO patients, whereas N-acetyl-D-glucosamine, urea, glucuronic acid γ-lactone, 2-deoxyribose, N-acetylneuraminic acid methyl ester, and 5-aminovaleric acid are more abundant in MUO patients. Visual feature fingerprinting is combined with pattern recognition algorithms to highlight metabolite variations between composite per-class images obtained by combining raw data from individuals belonging to different classes, i.e., MUO vs. MHO. Graphical abstract![]()
Collapse
Affiliation(s)
- Marta Cialiè Rosso
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, 10125, Torino, Italy
| | - Federico Stilo
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, 10125, Torino, Italy
| | - Simone Squara
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, 10125, Torino, Italy
| | - Erica Liberto
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, 10125, Torino, Italy
| | - Stefania Mai
- Division of General Medicine, IRCCS Istituto Auxologico Italiano Ospedale S. Giuseppe, 28824, Piancavallo, Italy
| | - Chiara Mele
- Division of General Medicine, IRCCS Istituto Auxologico Italiano Ospedale S. Giuseppe, 28824, Piancavallo, Italy.,Department of Translational Medicine, University of Piemonte Orientale, 28100, Novara, Italy
| | - Paolo Marzullo
- Division of General Medicine, IRCCS Istituto Auxologico Italiano Ospedale S. Giuseppe, 28824, Piancavallo, Italy. .,Department of Translational Medicine, University of Piemonte Orientale, 28100, Novara, Italy.
| | - Gianluca Aimaretti
- Department of Translational Medicine, University of Piemonte Orientale, 28100, Novara, Italy
| | - Stephen E Reichenbach
- Computer Science and Engineering Department, University of Nebraska, Lincoln, NE, 68588, USA.,GC Image, LLC, Lincoln, NE, 68508, USA
| | - Massimo Collino
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, 10125, Torino, Italy
| | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, 10125, Torino, Italy
| | - Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, 10125, Torino, Italy.
| |
Collapse
|
27
|
Stilo F, Liberto E, Spigolon N, Genova G, Rosso G, Fontana M, Reichenbach SE, Bicchi C, Cordero C. An effective chromatographic fingerprinting workflow based on comprehensive two-dimensional gas chromatography - Mass spectrometry to establish volatiles patterns discriminative of spoiled hazelnuts (Corylus avellana L.). Food Chem 2020; 340:128135. [PMID: 33011466 DOI: 10.1016/j.foodchem.2020.128135] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 12/28/2022]
Abstract
The volatile fraction of hazelnuts encrypts information about: cultivar/geographical origin, post-harvest treatments, oxidative stability and sensory quality. However, sensory features could be buried under other dominant chemical signatures posing challenges to an effective classification based on pleasant/unpleasant notes. Here a novel workflow that combines Untargeted and Targeted (UT) fingerprinting on comprehensive two-dimensional gas-chromatographic patterns is developed to discriminate spoiled hazelnuts from those of acceptable quality. By flash-profiling, six hazelnut classes are defined: Mould, Mould-rancid-solvent, Rancid, Rancid-stale, Rancid-solvent, and Uncoded KO. Chromatographic fingerprinting on composite 2D chromatograms from samples belonging to the same class (i.e., composite class-images) enabled effective selection of chemical markers: (a) octanoic acid that guides the sensory classification being positively correlated to mould; (b) ƴ-nonalactone, ƴ-hexalactone, acetone, and 1-nonanol that are decisive to classify OK and rancid samples; (c) heptanoic and hexanoic acids and ƴ-octalactone present in high relative abundance in rancid-solvent and rancid-stale samples.
Collapse
Affiliation(s)
- Federico Stilo
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy.
| | - Erica Liberto
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy.
| | - Nicola Spigolon
- Soremartec Italia Srl, Piazzale Ferrero 1, Alba (Cuneo), Italy
| | - Giuseppe Genova
- Soremartec Italia Srl, Piazzale Ferrero 1, Alba (Cuneo), Italy
| | - Ginevra Rosso
- Soremartec Italia Srl, Piazzale Ferrero 1, Alba (Cuneo), Italy
| | - Mauro Fontana
- Soremartec Italia Srl, Piazzale Ferrero 1, Alba (Cuneo), Italy
| | - Stephen E Reichenbach
- University of Nebraska-Lincoln, MS 0115, Lincoln, NE, 68588-0115, USA; GC Image LLC, PO Box 57403, Lincoln, NE 68505-7403, USA.
| | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy.
| | - Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy.
| |
Collapse
|
28
|
García-Nicolás M, Arroyo-Manzanares N, Arce L, Hernández-Córdoba M, Viñas P. Headspace Gas Chromatography Coupled to Mass Spectrometry and Ion Mobility Spectrometry: Classification of Virgin Olive Oils as a Study Case. Foods 2020; 9:foods9091288. [PMID: 32937810 PMCID: PMC7555980 DOI: 10.3390/foods9091288] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/06/2020] [Accepted: 09/10/2020] [Indexed: 12/14/2022] Open
Abstract
Due to its multiple advantages, ion mobility spectrometry (IMS) is being considered as a complementary technique to mass spectrometry (MS). The goal of this work is to investigate and compare the capacity of IMS and MS in the classification of olive oil according to its quality. For this purpose, two analytical methods based on headspace gas chromatography (HS-GC) coupled with MS or with IMS have been optimized and characterized for the determination of volatile organic compounds from olive oil samples. Both detectors were compared in terms of sensitivity and selectivity, demonstrating that complementary data were obtained and both detectors have proven to be complementary. MS and IMS showed similar selectivity (10 out of 38 compounds were detected by HS-GC-IMS, whereas twelve compounds were detected by HS-GC-MS). However, IMS presented slightly better sensitivity (Limits of quantification (LOQ) ranged between 0.08 and 0.8 µg g−1 for HS-GC-IMS, and between 0.2 and 2.1 µg g−1 for HS-GC-MS). Finally, the potential of both detectors coupled with HS-GC for classification of olive oil samples depending on its quality was investigated. In this case, similar results were obtained when using both HS-GC-MS and HS-GC-IMS equipment (85.71 % of samples of the external validation set were classified correctly (validation rate)) and, although both techniques were shown to be complementary, data fusion did not improve validation results (80.95% validation rate).
Collapse
Affiliation(s)
- María García-Nicolás
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
| | - Natalia Arroyo-Manzanares
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
- Correspondence:
| | - Lourdes Arce
- Department of Analytical Chemistry, Faculty of Science, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, 14071 Córdoba, Spain;
| | - Manuel Hernández-Córdoba
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
| | - Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, Spain; (M.G.-N.); (M.H.-C.); (P.V.)
| |
Collapse
|
29
|
Stilo F, Gabetti E, Bicchi C, Carretta A, Peroni D, Reichenbach SE, Cordero C, McCurry J. A step forward in the equivalence between thermal and differential-flow modulated comprehensive two-dimensional gas chromatography methods. J Chromatogr A 2020; 1627:461396. [DOI: 10.1016/j.chroma.2020.461396] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 07/06/2020] [Accepted: 07/07/2020] [Indexed: 12/18/2022]
|
30
|
Neugebauer A, Granvogl M, Schieberle P. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5927-5937. [PMID: 32323988 DOI: 10.1021/acs.jafc.0c01674] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To identify the odorants responsible for a rancid off-flavor in olive oils, first, the key aroma compounds in a premium extra virgin olive oil (PreOO1) were characterized by the sensomics approach and were then compared to those present in a certified rancid off-flavor olive oil (RanOO1) obtained from the International Olive Council (IOC). By application of an aroma extract dilution analysis, 46 odorants were detected and subsequently identified in PreOO1 and 35 odorants in RanOO1, respectively. After quantitation by stable isotope dilution assays, calculation of odor activity values (OAVs; ratio of concentration to odor threshold) revealed only 5 odorants with OAVs > 10 in PreOO1, while 13 odorants showed OAVs > 100 in RanOO1, with (E,Z)-2,4-decadienal, hexanoic acid, octanal, hexanal, (E)-2-octenal, and (Z)-2-nonenal being among the most odor-active compounds. Thus, marker aroma compounds for this off-flavor type could be suggested. Additionally, based on the OAVs obtained, the overall aroma profiles of both oils were mimicked by aroma recombination experiments. As proof of concept, 16 marker odorants were quantitated in two additional extra virgin olive oils and in eight further olive oils eliciting a rancid off-flavor. Application of a principal component analysis (PCA) and a hierarchical cluster analysis successfully discriminated both categories of olive oils. In the 12 olive oils used, acetic acid showed the highest Pearson coefficient between the perceived intensity of the rancid defect and the odorant concentration. In particular, (E,Z)- and (E,E)-2,4-decadienal and (Z)-2-nonenal can be suggested as chemical markers for olive oil rancidity in combination with positive aroma markers, for example, acetaldehyde and (Z)-3-hexenal.
Collapse
Affiliation(s)
- Anja Neugebauer
- Lebensmittelchemie, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Michael Granvogl
- Lebensmittelchemie, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Universität Hohenheim, Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Garbenstraße 28, 70599 Stuttgart, Germany
| | - Peter Schieberle
- Lebensmittelchemie, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| |
Collapse
|
31
|
Mascrez S, Purcaro G. Enhancement of volatile profiling using multiple-cumulative trapping solid-phase microextraction. Consideration on sample volume. Anal Chim Acta 2020; 1122:89-96. [PMID: 32503747 DOI: 10.1016/j.aca.2020.05.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 04/23/2020] [Accepted: 05/02/2020] [Indexed: 01/05/2023]
Abstract
In the present work, the performance of the multiple-cumulative trapping headspace solid-phase microextraction technique used in the headspace linearity range and saturated headspace was investigated and compared, with the ultimate goal of maximizing the fingerprinting information extractable using a cross-sample comparison algorithm for olive oil quality assessment. It was highlighted as the use of 0.1 g of olive oil provides comparable or even better profiling than 1.5 g at a little expense of sensitivity. However, the use of multiple-cumulative-solid-phase microextraction, along with the correct sample volume, improved not only the overall sensitivity but significantly burst the level of information for cross-sample studies.
Collapse
Affiliation(s)
- Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Gembloux, 5030, Belgium
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Gembloux, 5030, Belgium.
| |
Collapse
|
32
|
Mascrez S, Purcaro G. Exploring multiple‐cumulative trapping solid‐phase microextraction for olive oil aroma profiling. J Sep Sci 2020; 43:1934-1941. [DOI: 10.1002/jssc.202000098] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 03/03/2020] [Accepted: 03/03/2020] [Indexed: 01/01/2023]
Affiliation(s)
- Steven Mascrez
- Gembloux Agro‐Bio TechUniversity of Liège Gembloux Belgium
| | | |
Collapse
|
33
|
Mascrez S, Psillakis E, Purcaro G. A multifaceted investigation on the effect of vacuum on the headspace solid-phase microextraction of extra-virgin olive oil. Anal Chim Acta 2020; 1103:106-114. [DOI: 10.1016/j.aca.2019.12.053] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 12/16/2019] [Accepted: 12/18/2019] [Indexed: 12/22/2022]
|
34
|
Franchina FA, Zanella D, Lazzari E, Stefanuto P, Focant J. Investigating aroma diversity combining purge‐and‐trap, comprehensive two‐dimensional gas chromatography, and mass spectrometry. J Sep Sci 2019; 43:1790-1799. [DOI: 10.1002/jssc.201900902] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 10/15/2019] [Accepted: 10/26/2019] [Indexed: 12/27/2022]
Affiliation(s)
- Flavio Antonio Franchina
- Molecular SystemOrganic & Biological Analytical Chemistry GroupUniversity of Liège Liège Belgium
| | - Delphine Zanella
- Molecular SystemOrganic & Biological Analytical Chemistry GroupUniversity of Liège Liège Belgium
| | - Eliane Lazzari
- Molecular SystemOrganic & Biological Analytical Chemistry GroupUniversity of Liège Liège Belgium
- Institute of ChemistryFederal University of Rio Grande do Sul Porto Alegre Rio Grande do Sul Brazil
| | - Pierre‐Hugues Stefanuto
- Molecular SystemOrganic & Biological Analytical Chemistry GroupUniversity of Liège Liège Belgium
| | - Jean‐François Focant
- Molecular SystemOrganic & Biological Analytical Chemistry GroupUniversity of Liège Liège Belgium
| |
Collapse
|
35
|
Qian CY, Quan WX, Xiang ZM, Li CC. Characterization of Volatile Compounds in Four Different Rhododendron Flowers by GC×GC-QTOFMS. Molecules 2019; 24:molecules24183327. [PMID: 31547401 PMCID: PMC6767277 DOI: 10.3390/molecules24183327] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 09/09/2019] [Accepted: 09/11/2019] [Indexed: 01/13/2023] Open
Abstract
Volatile compounds in flowers of Rhododendron delavayi, R. agastum, R. annae, and R. irroratum were analyzed using comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC) coupled with high-resolution quadrupole time-of-flight mass spectrometry (QTOFMS). A significantly increased number of compounds was separated by GC×GC compared to conventional one-dimensional GC (1DGC), allowing more comprehensive understanding of the volatile composition of Rhododendron flowers. In total, 129 volatile compounds were detected and quantified. Among them, hexanal, limonene, benzeneacetaldehyde, 2-nonen-1-ol, phenylethyl alcohol, citronellal, isopulegol, 3,5-dimethoxytoluene, and pyridine are the main compounds with different content levels in all flower samples. 1,2,3-trimethoxy-5-methyl-benzene exhibits significantly higher content in R. irroratum compared to in the other three species, while isopulegol is only found in R. irroratum and R. agastum.
Collapse
Affiliation(s)
- Chen-Yu Qian
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals/Guangdong Engineering and Technology Research Center for Ambient Mass Spectrometry, Guangdong Institute of Analysis, Guangzhou 510070, China.
- Guizhou Provincial Key Laboratory of Mountainous Environmental Protection, Guizhou Normal University, Guiyang 550001, China.
| | - Wen-Xuan Quan
- Guizhou Provincial Key Laboratory of Mountainous Environmental Protection, Guizhou Normal University, Guiyang 550001, China.
| | - Zhang-Min Xiang
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals/Guangdong Engineering and Technology Research Center for Ambient Mass Spectrometry, Guangdong Institute of Analysis, Guangzhou 510070, China.
| | - Chao-Chan Li
- Guizhou Provincial Key Laboratory of Mountainous Environmental Protection, Guizhou Normal University, Guiyang 550001, China.
| |
Collapse
|
36
|
Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality. Molecules 2019; 24:molecules24162896. [PMID: 31404955 PMCID: PMC6720806 DOI: 10.3390/molecules24162896] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 07/30/2019] [Accepted: 08/08/2019] [Indexed: 12/20/2022] Open
Abstract
In order to differentiate the extra virgin olive oils (EVOO) of different origin of purchase, such as monovarietal Italian EVOO with protected denomination of origin (PDO) and commercial-blended EVOO purchased in supermarkets, a number of samples was subjected to the analysis of volatile aroma compounds by both targeted gas chromatography/mass spectrometry (GC-MS) and untargeted profiling by comprehensive two-dimensional gas chromatography/mass spectrometry (GC×GC-TOF-MS), analysis of phenols by targeted high-performance liquid chromatography/mass spectrometry (HPLC-DAD-ESI/MS), and quantitative descriptive sensory analysis. Monovarietal PDO EVOOs were characterized by notably higher amounts of positive LOX-derived C6 and C5 volatile compounds, which corresponded to the higher intensities of all the assessed positive fruity and green odor sensory attributes. Commercial-blended EVOOs had larger quantities of generally undesirable esters, alcohols, acids, and aldehydes, which coincided with the occurrence of sensory defects in many samples. Many minor volatile compounds that were identified by GC×GC-TOF-MS were found to differentiate each of the two investigated groups. The differences between the groups with respect to phenols and taste characteristics were evident, but less pronounced. The results that were obtained in this study have undoubtedly confirmed the existence of the large heterogeneity of oils that are sold declared as EVOO. It was shown that GC-MS, GC×GC-TOF-MS, and HPLC-DAD-ESI/MS analyses have complementary outputs, and that their use in combination has advantages in supporting the results of sensory analysis and objectively differentiating these groups of EVOO.
Collapse
|
37
|
Highly Informative Fingerprinting of Extra-Virgin Olive Oil Volatiles: The Role of High Concentration-Capacity Sampling in Combination with Comprehensive Two-Dimensional Gas Chromatography. SEPARATIONS 2019. [DOI: 10.3390/separations6030034] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
The study explores the complex volatile fraction of extra-virgin olive oil by combining high concentration-capacity headspace approaches with comprehensive two-dimensional gas chromatography, which is coupled with time of flight mass spectrometry. The static headspace techniques in this study are: (a) Solid-phase microextraction, with multi-polymer coating (SPME- Divinylbenzene/Carboxen/Polydimethylsiloxane), which is taken as the reference technique; (b) headspace sorptive extraction (HSSE) with either a single-material coating (polydimethylsiloxane—PDMS) or a dual-phase coating that combines PDMS/Carbopack and PDMS/EG (ethyleneglycol); (c) monolithic material sorptive extraction (MMSE), using octa-decyl silica combined with graphite carbon (ODS/CB); and dynamic headspace (d) with either PDMS foam, operating in partition mode, or Tenax TA™, operating in adsorption mode. The coverage of both targeted and untargeted 2D-peak-region features, which corresponds to detectable analytes, was examined, while concentration factors (CF) for a selection of informative analytes, including key-odorants and off-odors, and homolog-series relative ratios were calculated and the information capacity was discussed. The results highlighted the differences in concentration capacities, which were mainly caused by polymer-accumulation characteristics (sorptive/adsorptive materials) and its amount. The relative concentration capacity for homologues and potent odorants was also discussed, while headspace linearity and the relative distribution of analytes, as a function of different sampling amounts, was examined. This last point is of particular interest in quantitative studies where accurate data is needed to derive consistent conclusions.
Collapse
|
38
|
Stilo F, Liberto E, Reichenbach SE, Tao Q, Bicchi C, Cordero C. Untargeted and Targeted Fingerprinting of Extra Virgin Olive Oil Volatiles by Comprehensive Two-Dimensional Gas Chromatography with Mass Spectrometry: Challenges in Long-Term Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5289-5302. [PMID: 30994349 DOI: 10.1021/acs.jafc.9b01661] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Comprehensive two-dimensional gas chromatography coupled with mass spectrometric detection (GC × GC-MS) offers an information-rich basis for effective chemical fingerprinting of food. However, GC × GC-MS yields 2D-peak patterns (i.e., sample 2D fingerprints) whose consistency may be affected by variables related to either the analytical platform or to the experimental parameters adopted for the analysis. This study focuses on the complex volatile fraction of extra-virgin olive oil and addresses 2D-peak patterns variations, including MS signal fluctuations, as they may occur in long-term studies where pedo-climatic, harvest year, or shelf life changes are studied. The 2D-pattern misalignments are forced by changing chromatographic settings and MS acquisition. All procedural steps, preceding pattern recognition by template matching, are analyzed and a rational workflow defined to accurately realign patterns and analytes metadata. Signal-to-noise ratio (SNR) detection threshold, reference spectra extraction, and similarity match factor threshold are critical to avoid false-negative matches. Distance thresholds and polynomial transform parameters are key for effective template matching. In targeted analysis (supervised workflow) with optimized parameters, method accuracy reaches 92.5% (i.e., % of true-positive matches) while for combined untargeted and targeted ( UT) fingerprinting (unsupervised workflow), accuracy reaches 97.9%. Response normalization also is examined, evidencing good performance of multiple internal standard normalization that effectively compensates for discriminations occurring during injection of highly volatile compounds. The resulting workflow is simple, effective, and time efficient.
Collapse
Affiliation(s)
- Federico Stilo
- Dipartimento di Scienza e Tecnologia del Farmaco , Università degli Studi di Torino , Turin I-10125 , Italy
| | - Erica Liberto
- Dipartimento di Scienza e Tecnologia del Farmaco , Università degli Studi di Torino , Turin I-10125 , Italy
| | - Stephen E Reichenbach
- Computer Science and Engineering Department , University of Nebraska , Lincoln , Nebraska 68588 , United States
- GC Image, LLC , Lincoln , Nebraska 68508 , United States
| | - Qingping Tao
- GC Image, LLC , Lincoln , Nebraska 68508 , United States
| | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco , Università degli Studi di Torino , Turin I-10125 , Italy
| | - Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco , Università degli Studi di Torino , Turin I-10125 , Italy
| |
Collapse
|
39
|
Cordero C, Guglielmetti A, Sgorbini B, Bicchi C, Allegrucci E, Gobino G, Baroux L, Merle P. Odorants quantitation in high-quality cocoa by multiple headspace solid phase micro-extraction: Adoption of FID-predicted response factors to extend method capabilities and information potential. Anal Chim Acta 2019; 1052:190-201. [DOI: 10.1016/j.aca.2018.11.043] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 11/13/2018] [Accepted: 11/16/2018] [Indexed: 12/20/2022]
|
40
|
Bahaghighat HD, Freye CE, Synovec RE. Recent advances in modulator technology for comprehensive two dimensional gas chromatography. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2018.04.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
41
|
Cordero C, Kiefl J, Reichenbach SE, Bicchi C. Characterization of odorant patterns by comprehensive two-dimensional gas chromatography: A challenge in omic studies. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2018.06.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
42
|
Sgorbini B, Cagliero C, Liberto E, Rubiolo P, Bicchi C, Cordero C. Strategies for Accurate Quantitation of Volatiles from Foods and Plant-Origin Materials: A Challenging Task. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1619-1630. [PMID: 30644749 DOI: 10.1021/acs.jafc.8b06601] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
The volatile fraction of foods and of plant-origin materials provides functional information on sample-related variables, and gas-phase extractions are ideal approaches for its accurate chemical characterization. However, for gas-phase sampling, the usual procedures adopted to standardize results from solvent extraction methods are not appropriate: headspace (HS) composition depends on the intrinsic physicochemical analyte properties (volatility, polarity, partition coefficient(s)) and matrix effects. Method development, design, and expression of the results are therefore challenging. This review article focuses on volatile vapor-phase quantitation methods (internal standard normalization, standard addition, stable isotope dilution assay, multiple headspace extraction) and their suitability in different applications. Because of the analyte informative role, the different ways of expressing results (normalized chromatographic area, percent normalized chromatographic areas, and absolute concentrations) are discussed and critically evaluated with examples of quality markers in chamomile, process contaminants (furan and 2-methylfuran) in roasted coffee, and key-aroma compounds from high-quality cocoa.
Collapse
Affiliation(s)
- Barbara Sgorbini
- Dipartimento di Scienza e Tecnologia del Farmaco , Università di Torino , Turin , Italy
| | - Cecilia Cagliero
- Dipartimento di Scienza e Tecnologia del Farmaco , Università di Torino , Turin , Italy
| | - Erica Liberto
- Dipartimento di Scienza e Tecnologia del Farmaco , Università di Torino , Turin , Italy
| | - Patrizia Rubiolo
- Dipartimento di Scienza e Tecnologia del Farmaco , Università di Torino , Turin , Italy
| | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco , Università di Torino , Turin , Italy
| | - Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco , Università di Torino , Turin , Italy
| |
Collapse
|
43
|
Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC-MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation. Food Res Int 2018; 115:32-43. [PMID: 30599949 DOI: 10.1016/j.foodres.2018.07.056] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Revised: 07/10/2018] [Accepted: 07/30/2018] [Indexed: 11/20/2022]
Abstract
Fresh and grilled eel were investigated with respect to their volatile compounds and different fingerprinting techniques. An electronic nose (e-Nose) was applied to distinguish the odor between fresh and grilled eels. Purge and trap (P&T) and solvent-assisted flavor evaporation (SAFE) method were used to extract volatile compounds and further analyzed by a gas chromatographic combined with quadrupole mass spectrometry (GC-MS) and a two-dimensional gas chromatographic combined with hybrid quadrupole time-of-flight mass spectrometry (GC × GC-QTOF). SAFE extracted more ketone, alcohol and high boiling volatiles in eels than P&T. Considering some distinct compounds extracted by P&T, a P&T and SAFE combined method was chosen. There were 155 volatiles detected in fresh and grilled eels, 93 volatiles were identified. Due to the higher peak capacity, GC × GC-QTOF detected 39 compounds more than GC-MS. The key characteristic volatiles of grilled eel were methyl propyl disulfide, dimethyl trisulfide, heptane, octane, and camphene. Volatile fingerprinting can be a reference benchmark for identification and quality appraisal of fresh and grilled eel products.
Collapse
|
44
|
Lukić I, Carlin S, Horvat I, Vrhovsek U. Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin. Food Chem 2018; 270:403-414. [PMID: 30174064 DOI: 10.1016/j.foodchem.2018.07.133] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 07/13/2018] [Accepted: 07/19/2018] [Indexed: 01/07/2023]
Abstract
Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOF-MS) was combined with conventional mono-dimensional GC-MS to differentiate Croatian virgin olive oils (VOO) according to variety and geographical origin, based on the profile of volatile aroma compounds isolated by HS-SPME. More than 1000 compounds were detected after untargeted profiling and 256 were identified or tentatively identified, providing one of the most detailed profiles of volatile aroma compounds in VOO up to date. Among them, 131 volatile compounds were significantly different across monovarietal VOOs, while 60 were found useful for the discrimination according to geographical origin. Many major lipoxygenase and minor non-lipoxygenase-generated compounds were shown to have discriminating ability with respect to both factors. Multivariate statistical analysis extracted twenty-one volatile markers with the highest discriminant power for varietal differentiation. The approach reported may have practical application in better understanding, defining, managing, and communicating the varietal or geographical typicity of monovarietal VOOs.
Collapse
Affiliation(s)
- Igor Lukić
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia.
| | - Silvia Carlin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1 38010 S. Michele all'Adige, TN, Italy; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 208, 33100 Udine, Italy
| | - Ivana Horvat
- Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
| | - Urska Vrhovsek
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach, 1 38010 S. Michele all'Adige, TN, Italy
| |
Collapse
|
45
|
Cordero C, Schmarr HG, Reichenbach SE, Bicchi C. Current Developments in Analyzing Food Volatiles by Multidimensional Gas Chromatographic Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2226-2236. [PMID: 28110527 DOI: 10.1021/acs.jafc.6b04997] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
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;
Collapse
Affiliation(s)
- Chiara Cordero
- Dipartimento di Scienza e Tecnologia del Farmaco , Università di Torino , Turin , Italy
| | - Hans-Georg Schmarr
- Dienstleistungszentrum Ländlicher Raum (DLR) - Rheinpfalz , Institut für Weinbau und Oenologie , Breitenweg 71 , D-67435 Neustadt an der Weinstraße , Germany
- Faculty of Chemistry, Instrumental Analytical Chemistry , University Duisburg-Essen , Universitätsstraße 5 , 45141 Essen , Germany
| | | | - Carlo Bicchi
- Dipartimento di Scienza e Tecnologia del Farmaco , Università di Torino , Turin , Italy
| |
Collapse
|
46
|
Identification of key odorants responsible for chestnut-like aroma quality of green teas. Food Res Int 2018; 108:74-82. [PMID: 29735103 DOI: 10.1016/j.foodres.2018.03.026] [Citation(s) in RCA: 136] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 03/07/2018] [Accepted: 03/09/2018] [Indexed: 11/21/2022]
Abstract
A chestnut-like aroma is widely considered an important indicator of an excellent-quality green tea; however, the key odorants responsible for chestnut-like aroma have never been systematically studied and remain unknown. In this study, the aroma components of green teas and Chinese chestnuts were analyzed using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS), and 58 compounds were identified as common aroma components among green teas, boiled Chinese chestnuts, roasted Chinese chestnuts and raw Chinese chestnuts. Subsequently, 17 volatiles, including 3-methylbutanal, (E)-3-penten-2-one, ethylbenzene, heptanal, benzaldehyde, 2-pentylfuran, octanal, benzeneacetaldehyde, (E)-2-octenal, (E,E)-3,5-octadien-2-one, linalool, nonanal, (E)-2-nonenal, decanal, (Z)-hex-3-en-1-yl hexanoate, trans-β-ionone and (E)-nerolidol, were identified as the key odorants responsible for chestnut-like aroma based on the odor activity value (OAV) calculation method. Besides, the comparison of OAVs of key odorants between fresh tea leaves and finished teas indicated that all key odorants were present in fresh tea leaves and that their contents increased or decreased during tea processing. Moreover, the comparison between results of OAV and gas chromatography-olfactometry (GC-O) methods showed that ethylbenzene, heptanal, benzaldehyde, 2-pentylfuran, (E,E)-3,5-octadien-2-one, linalool, (Z)-hex-3-en-1-yl hexanoate and trans-β-ionone were the common identified compounds between the two methods. The identification of chestnut-like aroma in green teas will provide a theoretical basis for further research on the directional adjustment and control of tea aroma quality.
Collapse
|
47
|
Bressanello D, Liberto E, Collino M, Chiazza F, Mastrocola R, Reichenbach SE, Bicchi C, Cordero C. Combined untargeted and targeted fingerprinting by comprehensive two-dimensional gas chromatography: revealing fructose-induced changes in mice urinary metabolic signatures. Anal Bioanal Chem 2018. [DOI: 10.1007/s00216-018-0950-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
48
|
Magagna F, Liberto E, Reichenbach SE, Tao Q, Carretta A, Cobelli L, Giardina M, Bicchi C, Cordero C. Advanced fingerprinting of high-quality cocoa: Challenges in transferring methods from thermal to differential-flow modulated comprehensive two dimensional gas chromatography. J Chromatogr A 2018; 1536:122-136. [DOI: 10.1016/j.chroma.2017.07.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2016] [Revised: 05/02/2017] [Accepted: 07/04/2017] [Indexed: 11/30/2022]
|
49
|
Dymerski T. Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis. Crit Rev Anal Chem 2018; 48:252-278. [PMID: 29185796 DOI: 10.1080/10408347.2017.1411248] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The development of instrumental analytical techniques provided the opportunity for in-depth characterization of many food matrices. In particular, the use of gas chromatography coupled with mass spectrometry gives impressive results in terms of quality and authenticity testing, conducting food freshness evaluations and contamination assessments. A new variant of gas chromatography, namely two-dimensional gas chromatography (GC × GC), and various versions of mass spectrometry have been developed since last 15 years, and they still remain at the time of their renaissance. The present critical review is focused on the use of GC × GC coupled with mass spectrometry for qualitative and quantitative reasons in food analysis. It is explained how powerful analytical tool is above-mentioned technical solution. Special attention is devoted to the issues related to the development of this technique during last years in terms of key construction elements, such as modulators and MS detectors. Finally, the critical discussion on many various aspects including advantages and more important disadvantages, caused probable moderate interest of this solution, in food analytics is concerned.
Collapse
Affiliation(s)
- Tomasz Dymerski
- a Faculty of Chemistry, Department of Analytical Chemistry , Gdańsk University of Technology , Gdańsk , Poland
| |
Collapse
|
50
|
Prebihalo SE, Berrier KL, Freye CE, Bahaghighat HD, Moore NR, Pinkerton DK, Synovec RE. Multidimensional Gas Chromatography: Advances in Instrumentation, Chemometrics, and Applications. Anal Chem 2017; 90:505-532. [DOI: 10.1021/acs.analchem.7b04226] [Citation(s) in RCA: 115] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Sarah E. Prebihalo
- Department of Chemistry, University of Washington, Box 351700, Seattle, Washington 98195, United States
| | - Kelsey L. Berrier
- Department of Chemistry, University of Washington, Box 351700, Seattle, Washington 98195, United States
| | - Chris E. Freye
- Department of Chemistry, University of Washington, Box 351700, Seattle, Washington 98195, United States
| | - H. Daniel Bahaghighat
- Department of Chemistry, University of Washington, Box 351700, Seattle, Washington 98195, United States
- Department of Chemistry and Life Science, United States Military Academy, West Point, New York 10996, United States
| | - Nicholas R. Moore
- Department of Chemistry, University of Washington, Box 351700, Seattle, Washington 98195, United States
| | - David K. Pinkerton
- Department of Chemistry, University of Washington, Box 351700, Seattle, Washington 98195, United States
| | - Robert E. Synovec
- Department of Chemistry, University of Washington, Box 351700, Seattle, Washington 98195, United States
| |
Collapse
|