1
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Wang M, Wang W, Zhang X, Dai G, Tang K. Formulation analysis of functional fragrance via polar-gradient extraction method and chemometrics pattern recognition. Talanta 2024; 275:126121. [PMID: 38688086 DOI: 10.1016/j.talanta.2024.126121] [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: 02/28/2024] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 05/02/2024]
Abstract
In this study, characteristic components of 15 natural flavors was analyzed by the polar-gradient extraction (PGE) technique in combination with GC-MS and chemometrics pattern recognition. The obtained results were utilized for the traceability of 4 functional fragrance formulations. The optimal PGE system consisting of 5 different polar solvents, was developed based on similarity-intermiscibility theory. Four chemometrics pattern recognition models including PCA, HCA, PLS-DA, and OPLS-DA were constructed based on the characteristic component database constituting 15 natural flavors. These models were used to trace 4 functional fragrance formulations. The experimental results obtained were found to be satisfactory and accurate. The combination of PGE technique and chemometric pattern recognition methods provides theoretical guidance for the analysis of characteristic components of natural flavors and the traceability of functional fragrance formulations. This approach can be promoted in various fields such as food, traditional Chinese medicine, and cosmetics.
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Affiliation(s)
- Meijin Wang
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China
| | - Wanru Wang
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China
| | - Xiaohua Zhang
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China.
| | - Guilin Dai
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China
| | - Kewen Tang
- Department of Chemistry and Chemical Engineering, Hunan Institute of Science and Technology, Yueyang, China.
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2
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Zacometti C, Sammarco G, Massaro A, Lefevre S, Frégière-Salomon A, Lafeuille JL, Candalino IF, Piro R, Tata A, Suman M. Authenticity assessment of ground black pepper by combining headspace gas-chromatography ion mobility spectrometry and machine learning. Food Res Int 2024; 179:114023. [PMID: 38342542 DOI: 10.1016/j.foodres.2024.114023] [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: 10/19/2023] [Revised: 01/08/2024] [Accepted: 01/12/2024] [Indexed: 02/13/2024]
Abstract
Currently, the authentication of ground black pepper is a major concern, creating a need for a rapid, highly sensitive and specific detection tool to prevent the introduction of adulterated batches into the food chain. To this aim, head space gas-chromatography ion mobility spectrometry (HS-GC-IMS), combined with machine learning, is tested in this initial, proof-of-concept study. A broad variety of authentic samples originating from eight countries and three continents were collected and spiked with a range of adulterants, both endogenous sub-products and an assortment of exogenous materials. The method is characterized by no sample preparation and requires 20 min for chromatographic separation and ion mobility data acquisition. After an explorative analysis of the data, those were submitted to two different machine learning algorithms (partial least squared discriminant analysis-PLS-DA and support vector machine-SVM). While the PLS-DA model did not provide fully satisfactory performances, the combination of HS-GC-IMS and SVM successfully classified the samples as authentic, exogenously-adulterated or endogenously-adulterated with an overall accuracy of 90 % and 96 % on withheld test set 1 and withheld test set 2, respectively (at a 95 % confidence level). Some limitations, expected to be mitigated by further research, were encountered in the correct classification of endogenously adulterated ground black pepper. Correct categorization of the ground black pepper samples was not adversely affected by the operator or the time span of data collection (the method development and model challenge were carried out by two operators over 6 months of the study, using ground black pepper harvested between 2015 and 2019). Therefore, HS-GC-IMS, coupled to an intelligent tool, is proposed to: (i) aid in industrial decision-making before utilization of a new batch of ground black pepper in the production chain; (ii) reduce the use of time-consuming conventional analyses and; (iii) increase the number of ground black pepper samples analyzed within an industrial quality control frame.
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Affiliation(s)
- Carmela Zacometti
- Istituto Zooprofilattico Sperimentale delle Venezie, Laboratory of Experimental Chemistry, Vicenza, Italy
| | - Giuseppe Sammarco
- Advanced Laboratory Research, Barilla G. e R. Fratelli S.p.A., Via Mantova, 166, 43122 Parma, Italy
| | - Andrea Massaro
- Istituto Zooprofilattico Sperimentale delle Venezie, Laboratory of Experimental Chemistry, Vicenza, Italy
| | - Stephane Lefevre
- Food Integrity Laboratory, Global Quality and Food Safety Center of Excellence, McCormick & Co., Inc., 999 avenue des Marchés, 84200 Carpentras, France
| | - Aline Frégière-Salomon
- Food Integrity Laboratory, Global Quality and Food Safety Center of Excellence, McCormick & Co., Inc., 999 avenue des Marchés, 84200 Carpentras, France
| | - Jean-Louis Lafeuille
- Global Quality and Food Safety Center of Excellence, McCormick & Co., Inc., 999 avenue des Marchés, 84200 Carpentras, France
| | - Ingrid Fiordaliso Candalino
- Global Quality and Food Safety Center of Excellence, McCormick & Co., Inc., Viale Iotti Nilde, 50038 San Piero (FI), Italy
| | - Roberto Piro
- Istituto Zooprofilattico Sperimentale delle Venezie, Laboratory of Experimental Chemistry, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale delle Venezie, Laboratory of Experimental Chemistry, Vicenza, Italy
| | - Michele Suman
- Advanced Laboratory Research, Barilla G. e R. Fratelli S.p.A., Via Mantova, 166, 43122 Parma, Italy; Catholic University Sacred Heart, Department for Sustainable Food Process, Piacenza, Italy.
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3
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Williams E, Pauley A, Dewan A. The behavioral sensitivity of mice to acyclic, monocyclic, and bicyclic monoterpenes. PLoS One 2024; 19:e0298448. [PMID: 38394306 PMCID: PMC10890753 DOI: 10.1371/journal.pone.0298448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Accepted: 01/23/2024] [Indexed: 02/25/2024] Open
Abstract
Monoterpenes are a large class of naturally occurring fragrant molecules. These chemicals are commonly used in olfactory studies to survey neural activity and probe the behavioral limits of odor discrimination. Monoterpenes (typically in the form of essential oils) have been used for centuries for therapeutic purposes and have pivotal roles in various biological and medical applications. Despite their importance for multiple lines of research using rodent models and the role of the olfactory system in detecting these volatile chemicals, the murine sensitivity to monoterpenes remains mostly unexplored. We assayed the ability of C57BL/6J mice to detect nine different monoterpenes (the acyclic monoterpenes: geraniol, citral, and linalool; the monocyclic monoterpenes: r-limonene, s-limonene, and γ-terpinene; and the bicyclic monoterpenes: eucalyptol, α-pinene, and β-pinene) using a head-fixed Go / No-Go operant conditioning assay. We found that mice can reliably detect monoterpene concentrations in the low parts per billion (ppb) range. Specifically, mice were most sensitive to geraniol (threshold: 0.7 ppb) and least sensitive to γ-terpinene (threshold: 18.1 ppb). These estimations of sensitivity serve to set the lower limit of relevant monoterpene concentrations for functional experiments in mice. To define an upper limit, we estimated the maximum concentrations that a mouse may experience in nature by collating published headspace analyses of monoterpene concentrations emitted from natural sources. We found that natural monoterpenes concentrations typically ranged from ~1 to 1000 ppb. It is our hope that this dataset will help researchers use appropriate monoterpene concentrations for functional studies and provide context for the vapor-phase delivery of these chemicals in studies investigating their biological activity in mice.
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Affiliation(s)
- Ellie Williams
- Department of Psychology, Program in Neuroscience, Florida State University, Tallahassee, FL, United States of America
| | - Austin Pauley
- Department of Psychology, Program in Neuroscience, Florida State University, Tallahassee, FL, United States of America
| | - Adam Dewan
- Department of Psychology, Program in Neuroscience, Florida State University, Tallahassee, FL, United States of America
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4
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Heng Z, Xu X, Xu X, Li Y, Wang H, Huang W, Yan S, Li T. Integrated transcriptomic and metabolomic analysis of chili pepper fruits provides new insight into the regulation of the branched chain esters and capsaicin biosynthesis. Food Res Int 2023; 169:112856. [PMID: 37254430 DOI: 10.1016/j.foodres.2023.112856] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 04/14/2023] [Accepted: 04/16/2023] [Indexed: 06/01/2023]
Abstract
Chili pepper (Capsicum spp.) is one of the world's most popular vegetables and spices. Aroma is an important quality indicator of pepper, but the nature of the related volatiles is still not clear. In this study, we investigated the fruit of two pepper varieties, one with strong fruity aroma 'CC' Capsicum chinense and one without 'TJ' Capsicum annuum at four different developmental stages using transcriptomic and metabolomic analysis. The results showed that the content of green leaf volatiles (GLVs) was higher in TJ than in CC and was higher in the young fruit stage in both varieties. GLVs content was positively correlated with the expression of 13-LOX1, 2, 5 and HPL. But the levels of branched-chain (BC) esters and capsaicin were higher in CC, and were positively correlated with the expression of IMPS4 and DADH1. Our findings shed light on the molecular mechanism of aroma biosynthesis in pepper and provide a theoretical basis for the molecular breeding of high-quality pepper fruits.
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Affiliation(s)
- Zhou Heng
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Xiaowan Xu
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Xiaomei Xu
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Ying Li
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Hengming Wang
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Wenjie Huang
- Guangdong Key Laboratory for Crop Germplasm Resources Preservation and Utilization, Agro-biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China
| | - Shijuan Yan
- Guangdong Key Laboratory for Crop Germplasm Resources Preservation and Utilization, Agro-biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
| | - Tao Li
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, PR China.
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5
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Aissa R, Ibourki M, Ait Bouzid H, Bijla L, Oubannin S, Sakar EH, Jadouali S, Hermansyah A, Goh KW, Ming LC, Bouyahya A, Gharby S. Phytochemistry, quality control and medicinal uses of Saffron ( Crocus sativus L.): an updated review. J Med Life 2023; 16:822-836. [PMID: 37675158 PMCID: PMC10478662 DOI: 10.25122/jml-2022-0353] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 04/17/2023] [Indexed: 09/08/2023] Open
Abstract
Saffron, botanically known as Crocus sativus L., is renowned as the world's most expensive spice and has been utilized in various fields since ancient times. Extensive scientific research has been conducted on Crocus sativus (C. sativus), focusing on its phytochemical composition, diverse applications, and biological activities. C. sativus phytochemicals consist mainly of three compounds, namely crocin, picrocrocin, and safranal, which are responsible for most of its properties. Saffron is rich in bioactive compounds, more than 150 of which have been isolated. Owing to its unique composition and properties, saffron is used in various fields, such as the food industry, perfumery, cosmetics, pharmaceutics, and medicine. However, the high economic value of saffron makes it susceptible to adulteration and various fraudulent practices. To deal with this issue, a number of methods and techniques have been developed to authenticate and determine adulterants in saffron. This paper presents a bibliometric study of saffron based on the Web of Science database, analyzing 3,735 studies published between 2000 and 2021. The study also examined author participation and collaboration networks among countries. Production, transformation, chemical composition, methods of adulteration detection, uses, and health properties of saffron are also discussed.
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Affiliation(s)
- Rabha Aissa
- Department of Bio-Industrial Engineering & Environment, Bioprocesses and Environment Team, Superior School of Technology, Ibn Zohr University, Agadir, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology, and Health, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Simohamed Jadouali
- Laboratory of Biotechnology, Bioanalysis and Bioinformatics, Superior School of Technology, Sultan Moulay Slimane University, Khenifra, Morocco
| | - Andi Hermansyah
- Department of Pharmacy Practice, Faculty of Pharmacy, Universitas Airlangga, Surabaya, Indonesia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
| | - Long Chiau Ming
- Department of Pharmacy Practice, Faculty of Pharmacy, Universitas Airlangga, Surabaya, Indonesia
- School of Medical and Life Sciences, Sunway University, Sunway City, Malaysia
- PAPRSB Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam
| | - Abdelhakim Bouyahya
- Department of Biology, Faculty of Sciences, Mohammed V University, Rabat, Morocco
| | - Said Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Laboratory of Analysis Modeling, Engineering, Natural Substances and Environment, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
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6
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Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods 2022; 11:foods11121740. [PMID: 35741938 PMCID: PMC9222254 DOI: 10.3390/foods11121740] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/04/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea.
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7
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Jahani R, van Ruth S, Yazdanpanah H, Faizi M, Shojaee AliAbadi MH, Mahboubi A, Kobarfard F. Isotopic signatures and patterns of volatile compounds for discrimination of genuine lemon, genuine lime and adulterated lime juices. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Sohail A, Al-Dalali S, Wang J, Xie J, Shakoor A, Asimi S, Shah H, Patil P. Aroma compounds identified in cooked meat: A review. Food Res Int 2022; 157:111385. [DOI: 10.1016/j.foodres.2022.111385] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/27/2022] [Accepted: 05/16/2022] [Indexed: 01/10/2023]
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9
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Li M, Zhang Y, Xi H, Fu Y, Wang H, Zhang Y, Sun S. Characterization of Rose Essential Oils by Double-Region Atmospheric Pressure Chemical Ionization Mass Spectrometry (DRAPCI-MS) with Principal Component Analysis (PCA), Hierarchical Cluster Analysis (HCA), and Heatmap Analysis. ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2055563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- Minglei Li
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Yihan Zhang
- Technology Center, China Tobacco Hebei Tobacco Company, Shijiazhuang China
| | - Hui Xi
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Yingjie Fu
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Hui Wang
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Yipeng Zhang
- Technology Center, China Tobacco Yunan Industrial Company, Kunming China
| | - Shihao Sun
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
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10
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Cozzolino R, Stocchero M, Perestrelo R, Câmara JS. Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality. Foods 2022; 11:366. [PMID: 35159517 PMCID: PMC8834390 DOI: 10.3390/foods11030366] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 02/01/2023] Open
Abstract
The volatile profiles of eight saffron samples (seven cultivated and one spontaneous) grown in different geographical districts within the Campania region (southern Italy) were compared. Using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS), overall, 80 volatiles were identified in the eight landraces. Among them, safranal and its isomers and other related compounds such as isophorones, which are not only key odorants but also pharmacologically active metabolites, have been detected in all the investigated samples. Principal Component Analysis performed on the volatiles' compounds revealed that the spontaneous sample turned out to be an outlier. In particular, the volatile organic compounds (VOCs) profile of the spontaneous saffron presented four lilac aldehydes and four lilac alcohol isomers, which, to the authors' knowledge, have never been identified in the volatile signature of this spice. The multivariate statistical analysis allowed the discrimination of the seven cultivate saffron ecotypes in four well-separated clusters according to variety. Moreover, 20 VOCs, able to differentiate the clusters in terms of single volatile metabolite, were discovered. Altogether, these results could contribute to identifying possible volatile signature metabolites (biomarkers) or patterns that discriminate saffron samples grown in Campania region on a molecular basis, encouraging future biodiversity programs to preserve saffron landraces revealing valuable genetic resources.
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Affiliation(s)
- Rosaria Cozzolino
- National Research Council (CNR), Institute of Food Science, Via Roma 64, 83100 Avellino, Italy
| | - Matteo Stocchero
- Department of Women’s and Children’s Health, University of Padova, 35122 Padova, Italy;
| | - Rosa Perestrelo
- Centro de Química da Madeira—CQM, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal;
| | - José S. Câmara
- Centro de Química da Madeira—CQM, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal;
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
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11
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Górska-Horczyczak E, Zalewska M, Wierzbicka A. Chromatographic fingerprint application possibilities in food authentication. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03953-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
AbstractThe aim of the study was to compare the effectiveness of the use of low-peak chromatographic fingerprints for the differentiation of various food products. Three groups of unprocessed products (mushrooms, hazelnuts and tomatoes), food preparations (bread, dried herbs and tomato juice) and alcoholic beverages (vodka and two types of blended whiskey) were examined. A commercial electronic nose based on ultrafast gas chromatography (acquisition time 90 s) with a flame ionization detector was used for the research. Static headspace was used as a green procedure to extract volatile compounds without modifying the food matrix. Individual extraction conditions were used for each product group. Similarities and differences between profiles were analyzed by simple Principal Components Analysis. The similarity rating was determined using the Euclidean distances. Global model was built for recognition chromatographic fingerprints of food samples. The best recognition results were 100% and 89% for tomato juices, spices, separate champignon elements and hazelnuts. On the other hand, the worst recognition results were 56% and 77% for breads and strong alcoholic beverages.
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12
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The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron ( Crocus sativus). Molecules 2021; 26:molecules26226954. [PMID: 34834046 PMCID: PMC8621395 DOI: 10.3390/molecules26226954] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/09/2021] [Accepted: 11/16/2021] [Indexed: 11/17/2022] Open
Abstract
Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the most important post-harvest step for converting C. sativus stigmas into saffron. The aim of this review is to evaluate saffron's post-harvest conditions in the development of volatile compounds and its aroma descriptors. It describes saffron's compound generation by enzymatic pathways and degradation reactions. Saffron quality is described by their metabolite's solubility and the determination of picrocrocin, crocins, and safranal. The drying process induce various modifications in terms of color, flavor and aroma, which take place in the spice. It affects the aromatic species chemical profile. In the food industry, saffron is employed for its sensory attributes, such as coloring, related mainly to crocins (mono-glycosyl esters or di-glycosyl polyene).
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13
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Reale S, Biancolillo A, Gasparrini C, Di Martino L, Di Cecco V, Manzi A, Di Santo M, D’Archivio AA. Geographical Discrimination of Bell Pepper ( Capsicum annuum) Spices by (HS)-SPME/GC-MS Aroma Profiling and Chemometrics. Molecules 2021; 26:6177. [PMID: 34684758 PMCID: PMC8538362 DOI: 10.3390/molecules26206177] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/08/2021] [Accepted: 10/12/2021] [Indexed: 12/03/2022] Open
Abstract
Dried and ground red pepper is a spice used as seasoning in various traditional dishes all over the world; nevertheless, the pedoclimatic conditions of the diverse cultivation areas provide different chemical characteristics, and, consequently, diverse organoleptic properties to this product. In the present study, the volatile profiles of 96 samples of two different ground bell peppers harvested in diverse Italian geographical areas, Altino (Abruzzo) and Senise (Lucania), and a commercial sweet paprika, have been studied by means of headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The investigation of their volatile profile has led to the identification of 59 analytes. Eventually, a discriminant classifier, Partial Least Squares Discriminant Analysis (PLS-DA), was exploited to discriminate samples according to their geographical origin. The model provided very accurate results in external validation; in fact, it correctly classified all the 30 test samples, achieving 100% correct classification (on the validation set). Furthermore, in order to understand which volatiles contribute the most at differentiating the bell peppers from the different origins, a variable selection approach, Variable Importance in Projection (VIP), was used. This strategy led to the selection of sixteen diverse compounds which characterize the different bell pepper spices.
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Affiliation(s)
- Samantha Reale
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell’Aquila, Via Vetoio, 67100 L’Aquila, Italy; (S.R.); (A.B.); (C.G.)
| | - Alessandra Biancolillo
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell’Aquila, Via Vetoio, 67100 L’Aquila, Italy; (S.R.); (A.B.); (C.G.)
| | - Chiara Gasparrini
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell’Aquila, Via Vetoio, 67100 L’Aquila, Italy; (S.R.); (A.B.); (C.G.)
| | - Luciano Di Martino
- Majella Seed Bank-Parco Nazionale della Majella, Via Badia 28, 67039 Sulmona, Italy; (L.D.M.); (V.D.C.); (M.D.S.)
| | - Valter Di Cecco
- Majella Seed Bank-Parco Nazionale della Majella, Via Badia 28, 67039 Sulmona, Italy; (L.D.M.); (V.D.C.); (M.D.S.)
| | | | - Marco Di Santo
- Majella Seed Bank-Parco Nazionale della Majella, Via Badia 28, 67039 Sulmona, Italy; (L.D.M.); (V.D.C.); (M.D.S.)
| | - Angelo Antonio D’Archivio
- Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell’Aquila, Via Vetoio, 67100 L’Aquila, Italy; (S.R.); (A.B.); (C.G.)
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Śmiechowska M, Newerli-Guz J, Skotnicka M. Spices and Seasoning Mixes in European Union-Innovations and Ensuring Safety. Foods 2021; 10:foods10102289. [PMID: 34681338 PMCID: PMC8535306 DOI: 10.3390/foods10102289] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/21/2021] [Accepted: 09/24/2021] [Indexed: 12/16/2022] Open
Abstract
Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry. Ensuring quality and safety is one of the basic tasks of spice producers. The aim of this review is to present the threats to the consumer related to the presence of spices and seasoning mixes in the diet. Therefore, special attention was paid to such risks as excess sodium chloride (and sodium) in spice mixtures, the use of additives influencing the sensory experience, and irregularities in the labeling of spices and seasoning mixes for the presence of additives and allergens. The threats regarding microbiological safety and the presence of heavy metals, pesticides, plant protection products, as well as synthetic fertilizers and undeclared additives are also presented and the issue of adulteration and lack of authenticity of spices and spice mixtures is discussed. Using data from IJHARS planned inspections and notifications registered in the EU Rapid Alert System for Food and Feed (RASFF) for 2015-2019, as well as the results of own research, an analysis of the risks caused by herbs and spices was carried out. Strategic activities of companies producing spices focus, among others, on improving production and expanding the commercial offer with new, attractive products. The article reviews product and process innovations in spice mixes and the methods of ensuring safety in this group of food products.
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Affiliation(s)
- Maria Śmiechowska
- Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland; (M.Ś.); (J.N.-G.)
| | - Joanna Newerli-Guz
- Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland; (M.Ś.); (J.N.-G.)
| | - Magdalena Skotnicka
- Department of Commodity Science, Faculty of Health Science, Medical University of Gdańsk, 80-210 Gdańsk, Poland
- Correspondence:
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15
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Charoensumran P, Rauytanapanit M, Sricharoen N, Smith BL, Wongravee K, Maher S, Praneenararat T. Rapid geographical indication of peppercorn seeds using corona discharge mass spectrometry. Sci Rep 2021; 11:16089. [PMID: 34373549 PMCID: PMC8352875 DOI: 10.1038/s41598-021-95462-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 07/27/2021] [Indexed: 11/08/2022] Open
Abstract
With increasing demands for more rapid and practical analyses, various techniques of ambient ionization mass spectrometry have gained significant interest due to the speed of analysis and abundance of information provided. Herein, an ambient ionization technique that utilizes corona discharge was applied, for the first time, to analyze and categorize whole seeds of black and white peppers from different origins. This setup requires no solvent application nor gas flow, thus resulting in a very simple and rapid analysis that can be applied directly to the sample without any prior workup or preparation. Combined with robust data pre-processing and subsequent chemometric analyses, this analytical method was capable of indicating the geographical origin of each pepper source with up to 98% accuracies in all sub-studies. The simplicity and speed of this approach open up the exciting opportunity for onsite analysis without the need for a highly trained operator. Furthermore, this methodology can be applied to a variety of spices and herbs, whose geographical indication or similar intellectual properties are economically important, hence it is capable of creating tremendous impact in the food and agricultural industries.
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Affiliation(s)
- Preeyarad Charoensumran
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand
- The Chemical Approaches for Food Applications Research Group, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand
| | - Monrawat Rauytanapanit
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand
- The Chemical Approaches for Food Applications Research Group, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand
| | - Nontawat Sricharoen
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand
- Center of Excellence in Bioactive Resources for Innovative Clinical Applications, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Barry L Smith
- Department of Electrical Engineering & Electronics, University of Liverpool, Brownlow Hill, Liverpool, L69 3GJ, UK
| | - Kanet Wongravee
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand.
- Sensor Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand.
| | - Simon Maher
- Department of Electrical Engineering & Electronics, University of Liverpool, Brownlow Hill, Liverpool, L69 3GJ, UK
| | - Thanit Praneenararat
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand.
- The Chemical Approaches for Food Applications Research Group, Faculty of Science, Chulalongkorn University, Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand.
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16
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Salazar Gómez JI, Sojka M, Klucken C, Schlögl R, Ruland H. Determination of trace compounds and artifacts in nitrogen background measurements by proton transfer reaction time-of-flight mass spectrometry under dry and humid conditions. JOURNAL OF MASS SPECTROMETRY : JMS 2021; 56:e4777. [PMID: 34291848 DOI: 10.1002/jms.4777] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 07/05/2021] [Accepted: 07/07/2021] [Indexed: 06/13/2023]
Abstract
A qualitative analysis was applied for the determination of trace compounds at the parts per trillion in volume (pptv ) level in the mass spectra of nitrogen of different qualities (5.0 and 6.0) under dry and humid conditions. This qualitative analysis enabled the classification and discovery of hundreds of new ions (e.g., [Sx ]H+ species) and artifacts such as parasitic ions and memory effects and their differentiation from real gas impurities. With this analysis, the humidity dependency of all kind of ions in the mass spectrum was determined. Apart from the inorganic artifacts previously discovered, many new organic ions were assigned as instrumental artifacts and new isobaric interferences could be elucidated. From 1140 peaks found in the mass range m/z 0-800, only 660 could be analyzed due to sufficient intensity, from which 463 corresponded to compounds. The number of peaks in nitrogen proton transfer reaction (PTR) spectra was similarly dominated by nonmetallic oxygenated organic compounds (23.5%) and hydrocarbons (24.1%) Regarding only gas impurities, hydrocarbons were the main compound class (50.2%). The highest contribution to the total ion signal for unfiltered nitrogen under dry and humid conditions was from nonmetallic oxygenated compounds. Under dry conditions, nitrogen-containing compounds exhibit the second highest contribution of 89% and 96% for nitrogen 5.0 and 6.0, respectively, whereas under humid conditions, hydrocarbons become the second dominant group with 69% and 86% for nitrogen 5.0 and 6.0, respectively. With the gathered information, a database can be built as a tool for the elucidation of instrumental and intrinsic gas matrix artifacts in PTR mass spectra and, especially in cases, where dilution with inert gases plays a significant role.
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Affiliation(s)
- Jorge Iván Salazar Gómez
- Department of Heterogeneous Reactions, Max Planck Institute for Chemical Energy Conversion, Mülheim a.d. Ruhr, Germany
| | - Martha Sojka
- Department of Heterogeneous Reactions, Max Planck Institute for Chemical Energy Conversion, Mülheim a.d. Ruhr, Germany
| | - Christian Klucken
- Department of Heterogeneous Reactions, Max Planck Institute for Chemical Energy Conversion, Mülheim a.d. Ruhr, Germany
| | - Robert Schlögl
- Department of Heterogeneous Reactions, Max Planck Institute for Chemical Energy Conversion, Mülheim a.d. Ruhr, Germany
- Department of Inorganic Chemistry, Fritz Haber Institute of the Max Planck Society, Berlin, Germany
| | - Holger Ruland
- Department of Heterogeneous Reactions, Max Planck Institute for Chemical Energy Conversion, Mülheim a.d. Ruhr, Germany
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17
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High-Throughput Screening and Quantification of Pesticides in Paprika by UHPLC-Q-TOF/MS. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01929-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Kumari L, Jaiswal P, Tripathy SS. Various techniques useful for determination of adulterants in valuable saffron: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.061] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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19
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Pisinov B, Ivanović S, Živković D, Vranić D, Stajić S. Profile of volatile compounds in frankfurters from culled goat meat during cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15410] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Boris Pisinov
- Department of Food Safety Institute of Veterinary Medicine of Serbia Belgrade Serbia
| | - Snežana Ivanović
- Department of Food Safety Institute of Veterinary Medicine of Serbia Belgrade Serbia
| | - Dušan Živković
- Faculty of Agriculture, Department of Animal Source Food Technology University of Belgrade Belgrade Serbia
| | - Danijela Vranić
- Department of Chemical and Physical‐Chemical Research Institute of Meat Hygiene and Technology Belgrade Serbia
| | - Slaviša Stajić
- Faculty of Agriculture, Department of Animal Source Food Technology University of Belgrade Belgrade Serbia
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20
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Guo T, Cheng G, Tan G, Xu L, Huang Z, Cheng P, Zhou Z. Real-time analysis of intermediate products from non-thermal plasma degradation of ethyl acetate in air using PTR-MS: Performance evaluation and mechanism study. CHEMOSPHERE 2021; 264:128430. [PMID: 33002801 DOI: 10.1016/j.chemosphere.2020.128430] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 09/17/2020] [Accepted: 09/22/2020] [Indexed: 06/11/2023]
Abstract
Non-thermal plasma (NTP) has developed into an emerging end-of-pipe technology for treating volatile organic compounds (VOCs) present in unhygienic point source of air streams. In this work, NTP oxidation of low-concentration ethyl acetate was performed in a coaxial double dielectric barrier discharge reactor. The effects of initial ethyl acetate concentration, gas flow rate, and external electrode length on ethyl acetate degradation were systematically investigated as a function of discharge power. In addition, detailed real-time and online proton transfer reaction mass spectrometry analysis was used to identify the transient species formation and transition in the various NTP oxidation periods of ethyl acetate. Based on the analysis of organic by-products, the degradation mechanism was speculated and the major reaction channels were presented. This study would deepen the understanding of plasma degradation of VOCs and reveal the plasma-chemical mechanism.
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Affiliation(s)
- Teng Guo
- Institute of Mass Spectrometry and Atmospheric Environment, Jinan University, Guangzhou, 510632, China; Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou, 510632, China
| | - Guoxing Cheng
- Guangzhou Hexin Instrument Co., Ltd., Guangzhou, 510530, China
| | - Guobin Tan
- Guangzhou Hexin Instrument Co., Ltd., Guangzhou, 510530, China
| | - Li Xu
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai, 200444, China
| | - Zhengxu Huang
- Institute of Mass Spectrometry and Atmospheric Environment, Jinan University, Guangzhou, 510632, China; Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou, 510632, China
| | - Ping Cheng
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai, 200444, China.
| | - Zhen Zhou
- Institute of Mass Spectrometry and Atmospheric Environment, Jinan University, Guangzhou, 510632, China; Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou, 510632, China
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21
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Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat. Foods 2020; 9:foods9121776. [PMID: 33266090 PMCID: PMC7761320 DOI: 10.3390/foods9121776] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/24/2020] [Accepted: 11/27/2020] [Indexed: 11/17/2022] Open
Abstract
This study aimed to compare the volatile organic compound (VOC) profiles of cooked meat from different species. Four burgers were prepared and cooked from each of 100 meat samples obtained from 100 animals of five species/categories (chicken, turkey, pork, veal and beef) sourced from five supermarkets and five local butchers. Two burgers were cooked in a water bath and two were grilled. Direct proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS) analysis of the sample headspace yielded 129 mass peaks, 64 of which were tentatively identified. The results showed that turkey and chicken had the largest and the smallest total concentrations of all VOCs, respectively. Of the mammalian meats, veal and beef had greater total VOC concentrations than pork. The proportions of the amounts of all the individual VOCs differed significantly according to species. Additionally, 14 of 17 independent latent explanatory factors (LEFs) identified by multivariate analysis exhibited significant differences between meat species/categories, and therefore helped to characterize them. PTR-ToF-MS has been used for the first time for the rapid and non-invasive profiling of cooked meat of different species/categories. Knowledge of specific VOC profiles paves new avenues for research aimed at characterizing species through sensory description, at authenticating species or at identifying abnormalities or fraud.
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Bittante G, Ni Q, Khomenko I, Gallo L, Biasioli F. Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors. Foods 2020; 9:foods9121738. [PMID: 33255832 PMCID: PMC7768462 DOI: 10.3390/foods9121738] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/21/2020] [Accepted: 11/23/2020] [Indexed: 11/16/2022] Open
Abstract
Volatile organic compounds (VOCs) are important contributors to meat aroma and are variably correlated with each other. To study the sources of variation and the correlations among meat VOCs, meat cuts from five animal species/categories (chicken, turkey, pork, veal, and beef; two animals/species/retailer: 100 meat cuts) were obtained by 10 retailers. Each cut was processed into four burgers, two of which were grilled and two were cooked in a water bath (400 meat burgers). VOCs were detected by Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-ToF-MS). From these, 129 peaks were selected, of which 72 were tentatively identified as relevant VOCs. Pearson correlations revealed a large number of positive and negative relationships among the VOCs. A multivariate statistical analysis revealed that 87% of the matrix covariance was explained by 17 independent Latent Explanatory Factors (LEFs), which have been described and characterized. LEFs identified may be valuable tools for reducing the dimensionality of results from VOC analyses and can be useful for better understanding and interpreting the variation in the meat aroma profile, although further study is required to characterize their sensory meaning.
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Affiliation(s)
- Giovanni Bittante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy; (G.B.); (Q.N.)
| | - Qianlin Ni
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy; (G.B.); (Q.N.)
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy; (I.K.); (F.B.)
| | - Luigi Gallo
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy; (G.B.); (Q.N.)
- Correspondence: ; Tel.: +30-049-827-2657
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy; (I.K.); (F.B.)
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van Ruth SM, Silvis IC, Ramos ME, Luning PA, Jansen M, Elliott CT, Alewijn M. A cool comparison of black and white pepper grades. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.054] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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van Ruth SM, Silvis IC, Alewijn M, Liu N, Jansen M, Luning PA. No more nutmegging with nutmeg: Analytical fingerprints for distinction of quality from low-grade nutmeg products. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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