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Yang H, Ai J, Zhu Y, Shi Q, Yu Q. Rapid classification of coffee origin by combining mass spectrometry analysis of coffee aroma with deep learning. Food Chem 2024; 446:138811. [PMID: 38412809 DOI: 10.1016/j.foodchem.2024.138811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 02/11/2024] [Accepted: 02/19/2024] [Indexed: 02/29/2024]
Abstract
Mislabeling the geographical origin of coffee is a prevalent form of fraud. In this study, a rapid, nondestructive, and high-throughput method combining mass spectrometry (MS) analysis and intelligence algorithms to classify coffee origin was developed. Specifically, volatile compounds in coffee aroma were detected using self-aspiration corona discharge ionization mass spectrometry (SACDI-MS), and the acquired MS data were processed using a customized deep learning algorithm to perform origin authentication automatically. To facilitate high-throughput analysis, an air curtain sampling device was designed and coupled with SACDI-MS to prevent volatile mixing and signal overlap. An accuracy of 99.78% was achieved in the classification of coffee samples from six origins at a throughput of 1 s per sample. The proposed approach may be effective in preventing coffee fraud owing to its straightforward operation, rapidity, and high accuracy and thus benefit consumers.
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Affiliation(s)
- Huang Yang
- Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
| | - Jiawen Ai
- Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
| | - Yanping Zhu
- Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
| | - Qinhao Shi
- Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China
| | - Quan Yu
- Shenzhen International Graduate School, Tsinghua University, Shenzhen 518055, China.
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Chen L, Zhao Y, Chen X, Zhang Y, Li H, Zhao D, Wang B, Ye X, Sun B, Sun J. Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14851-14864. [PMID: 38841998 DOI: 10.1021/acs.jafc.4c00207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2024]
Abstract
Liquor-pairing food is a common dietary combination. Baijiu and peanuts are unquestionably a classic pairing in China. But no one has explained why. Its alteration in baijiu flavor was studied using multiple sensory evaluation, as well as nontargeted proton-transfer reaction mass spectrometry coupled with GC × GC-MS. Multiple statistical analyses were used to discover the changes in the retronasal aroma and its contribution to baijiu flavor. It showed that the consumption of peanuts enhances the burst intensity of ester aroma (0.814-1.00) and Jiao aroma (0.889-0.963) but decreases the aftertaste of baijiu (p < 0.05). Meanwhile, it increases the release intensity and advances the burst time of baijiu retronasal aroma (p < 0.05), suppressing its aftertaste through the retention effect of the food matrix, the changes in oral processing, and cross-modal interactions. Hydrophobicity, polarity, and chemical characteristics are key factors of the uneven impact of accompanying food to aroma compounds. Esters, especially ethyl caprylate (2103 ± 927 to 51.9 ± 4.05) is most impacted by peanuts and contributes most to baijiu flavor changes. Pyrazines from peanut enhance the Qu-aroma, grain aroma, and Chen aroma in baijiu flavor. Therefore, we revealed the chemical nature of baijiu-peanut combination and help to optimize baijiu consumption experience.
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Affiliation(s)
- Lu Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yahui Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xi Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Yanyan Zhang
- University of Hohenheim, Stuttgart 70599, Germany
| | - Hehe Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Dongrui Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Bowen Wang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
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Do G, Tsai PJ, Yoon C. Evaluation of particle and volatile organic compound emissions during the use of 3D pens. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 931:173003. [PMID: 38710394 DOI: 10.1016/j.scitotenv.2024.173003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/21/2024] [Accepted: 05/03/2024] [Indexed: 05/08/2024]
Abstract
This study investigated particle and volatile organic compound (VOC) emission rates (ER) from 3D pens, which are increasingly popular in children's toys. Nine filaments and two 3D pens were evaluated using a flow tunnel, a scanning mobility particle sizer, a proton-transfer-reaction time-of-flight mass spectrometer for particles, and a thermal desorption-gas chromatography-mass spectrometer for VOCs. Results showed that the ERs varied with the pen type, filament, and brand. The particle ER was highest for acrylonitrile butadiene styrene (ABS), followed by polylactic acid (PLA) and polycaprolactone (PCL). Notably, ERs of 83 % and 33 % of ABS and PLA filaments exceeded the maximum allowable particle ER (MAER; 5 × 109 particles/min) for 3D printers but were lower than the VOC MAER (173 μg/min in the office). Different filaments emitted diverse VOCs; ABS emitted styrene and benzene, PLA emitted lactide, and PCL emitted phenol. While particle ERs from 3D pens were comparable to those from printers, the total VOC ERs from 3D pens were slightly lower. Caution is warranted when using 3D pens because of potential health risks, especially their prolonged use, proximity to the breathing zone, and usage by children. This study highlights the need for considering particles and VOCs when assessing the safety of 3D pens, emphasizing awareness of potential hazards, particularly in child-oriented settings.
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Affiliation(s)
- Geonho Do
- Department of Environmental Health Sciences, Graduate School of Public Health, Seoul National University, Seoul, Republic of Korea
| | - Perng-Jy Tsai
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, 138 Sheng-Li Road, North District, Tainan City 704, Taiwan
| | - Chungsik Yoon
- Department of Environmental Health Sciences, Graduate School of Public Health, Seoul National University, Seoul, Republic of Korea; Institute of Health and Environment, Seoul National University, Seoul, Republic of Korea.
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Wang Y, Zhu Q, Liu S, Jiao L, Dong D. Rapid Determination of Different Ripening Stages of Occidental Pears ( Pyrus communis L.) by Volatile Organic Compounds Using Proton-Transfer-Reaction Mass Spectrometry (PTR-MS). Foods 2024; 13:620. [PMID: 38397597 PMCID: PMC10887963 DOI: 10.3390/foods13040620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024] Open
Abstract
Determination of Occidental pear (Pyrus communis) ripening is difficult because the appearance of Occidental pears does not change significantly during the ripening process. Occidental pears at different ripening stages release different volatile organic compounds (VOCs), which can be used to determine fruit ripeness non-destructively and rapidly. In this study, VOCs were detected using proton-transfer-reaction mass spectrometry (PTR-MS). Notably, data were acquired within 1 min. Occidental pears harvested at five separate times were divided into three ripening stages: unripe, ripe, and overripe. The results showed that the composition of VOCs differed depending on the ripening stage. In particular, the concentrations of esters and terpenes significantly increased during the overripe stage. Three ripening stages were clearly discriminated by heatmap clustering and principal component analysis (PCA). This study provided a rapid and non-destructive method to evaluate the ripening stages of Occidental pears. The result can help fruit farmers to decide the optimum harvest time and hence reduce their economic losses.
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Affiliation(s)
- Yuanmo Wang
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.W.); (Q.Z.); (D.D.)
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Qingzhen Zhu
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.W.); (Q.Z.); (D.D.)
| | - Songzhong Liu
- Institute of Forestry & Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
| | - Leizi Jiao
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.W.); (Q.Z.); (D.D.)
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Daming Dong
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.W.); (Q.Z.); (D.D.)
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
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Epping R, Koch M. On-Site Detection of Volatile Organic Compounds (VOCs). Molecules 2023; 28:1598. [PMID: 36838585 PMCID: PMC9966347 DOI: 10.3390/molecules28041598] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/03/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023] Open
Abstract
Volatile organic compounds (VOCs) are of interest in many different fields. Among them are food and fragrance analysis, environmental and atmospheric research, industrial applications, security or medical and life science. In the past, the characterization of these compounds was mostly performed via sample collection and off-site analysis with gas chromatography coupled to mass spectrometry (GC-MS) as the gold standard. While powerful, this method also has several drawbacks such as being slow, expensive, and demanding on the user. For decades, intense research has been dedicated to find methods for fast VOC analysis on-site with time and spatial resolution. We present the working principles of the most important, utilized, and researched technologies for this purpose and highlight important publications from the last five years. In this overview, non-selective gas sensors, electronic noses, spectroscopic methods, miniaturized gas chromatography, ion mobility spectrometry and direct injection mass spectrometry are covered. The advantages and limitations of the different methods are compared. Finally, we give our outlook into the future progression of this field of research.
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Affiliation(s)
- Ruben Epping
- Division of Organic Trace and Food Analysis, Bundesanstalt für Materialforschung und -Prüfung, 12489 Berlin, Germany
| | - Matthias Koch
- Division of Organic Trace and Food Analysis, Bundesanstalt für Materialforschung und -Prüfung, 12489 Berlin, Germany
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Chen L, Yan R, Zhao Y, Sun J, Zhang Y, Li H, Zhao D, Wang B, Ye X, Sun B. Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Understanding the early-stage release of volatile organic compounds from rapeseed oil during deep-frying of tubers by targeted and omics-inspired approaches using PTR-MS and gas chromatography. Food Res Int 2022; 160:111716. [DOI: 10.1016/j.foodres.2022.111716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 07/06/2022] [Accepted: 07/19/2022] [Indexed: 11/20/2022]
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Qualitative and quantitative determination of butanol in latex paint by fast gas chromatography proton transfer reaction mass spectrometry. J Chromatogr A 2022; 1676:463210. [PMID: 35700573 DOI: 10.1016/j.chroma.2022.463210] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 01/13/2023]
Abstract
Butanol is a common organic solvent used in latex paint, and one of its isomers, tert-butanol, is toxic and can cause potential harm to the human body. Therefore, it is of great significance to develop a qualitative and quantitative detection method for butanol isomers. In this study, we combined the advantages of rapid detection of proton transfer reaction mass spectrometry (PTR-MS) with the separation and qualitative capabilities of gas chromatography-mass spectrometry (GC-MS) to achieve the detection of isomers, building a fast gas chromatography proton transfer reaction mass spectrometry (FastGC-PTR-MS) equipment. Firstly, the developed technology was optimized using standard samples of several common volatile organic compounds. The retention times of acetonitrile, acetone, and alcohols were less than 50 s, and the retention times of the benzene series were less than 110 s, on the premise that these isomers could be basically separated (resolution R > 1.0). Compared with a commercial GC-MS equipment, the detection times were shortened by 5-6 times and 2-4 times, respectively. Then the FastGC-PTR-MS was applied to detect the isomers of butanol in latex paint. The results showed that the headspace of brand D latex paint mainly contained five substances: tert-butanol, n-butanol, acetaldehyde, methanol, and acetone. Tert-butanol and n-butanol could be completely separated (R > 1.5). The concentration of tert-butanol was 4.41 ppmv, far below the 100 ppmv maximum allowable workplace concentration. The developed FastGC-PTR-MS can be used for rapid qualitative and quantitative detection of butanol isomers in latex paint. The new equipment has the potential to play an important role in indoor environmental safety applications.
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Bi J, Li Y, Yang Z, Lin Z, Chen F, Liu S, Li C. Effect of different cooking times on the fat flavor compounds of pork belly. J Food Biochem 2022; 46:e14184. [DOI: 10.1111/jfbc.14184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Jicai Bi
- Food Science and Engineering Post‐doctoral Research Station Henan University of Technology Zhengzhou China
- School of Food Science and Engineering Hainan University Haikou China
- School of Food Science and Technology Henan Institute of Science and Technology Xinxiang China
- Post‐doctoral Research Base & School of Food Science Henan Institute of Science and Technology Xinxiang China
| | - Yang Li
- School of Food Science and Technology Henan Institute of Science and Technology Xinxiang China
| | - Zhen Yang
- School of Food Science and Technology Henan Institute of Science and Technology Xinxiang China
| | - Zeyuan Lin
- School of Food Science and Technology Henan Institute of Science and Technology Xinxiang China
| | - Fusheng Chen
- Food Science and Engineering Post‐doctoral Research Station Henan University of Technology Zhengzhou China
| | - Sixin Liu
- School of Food Science and Engineering Hainan University Haikou China
| | - Congfa Li
- School of Food Science and Engineering Hainan University Haikou China
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Fischer E, Cachon R, Cayot N. Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030852. [PMID: 35164147 PMCID: PMC8838068 DOI: 10.3390/molecules27030852] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/30/2021] [Accepted: 01/25/2022] [Indexed: 12/19/2022]
Abstract
Vegetal proteins are of high interest for their many positive aspects, but their ‘beany’ off-flavor is still limiting the consumer’s acceptance. The aim of this work was to investigate the conservation of pea protein isolate (PPI) during time and especially the evolution of their organoleptic quality under two storage conditions. The evolution of the volatile compounds, the odor and the color of a PPI has been investigated during one year of storage. PPI was exposed to two treatments mimicking a lack of control of storage conditions: treatment A with light exposition at ambient temperature (A—Light 20 °C) and treatment B in the dark but with a higher temperature (B—Dark 30 °C). For each sampling time (0, 3, 6, 9, 12 months), the volatile compounds were determined using HS-SPME-GC-MS, the odor using direct sniffing, and the color using the measurement of L*, a*, b* parameters. Treatment A was the most deteriorating and led to a strong increase in the total volatile compounds amount, an odor deterioration, and a color change. Furthermore, a tentative correlation between instrumental data on volatile compounds and the perceived odor was proposed. By the representation of volatile compounds sorted by their sensory descriptor, it could be possible to predict an odor change with analytical data.
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Wojnowski W, Kalinowska K, Majchrzak T, Zabiegała B. Real-time monitoring of the emission of volatile organic compounds from polylactide 3D printing filaments. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 805:150181. [PMID: 34537709 DOI: 10.1016/j.scitotenv.2021.150181] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 06/13/2023]
Abstract
Establishing the emission profile of volatile organic compounds generated during fused deposition modeling 3D printing using polymer filaments is important in terms of both understanding the processes taking place during thermal degradation of thermoplastics, and assessing the user's exposure to potentially harmful volatiles. However, obtaining detailed, real-time qualitative and quantitative results poses a challenge. In this paper solid-phase microextraction-gas chromatography-time-of-flight mass spectrometry and proton transfer reaction time-of-flight mass spectrometry were used to identify and monitor the emission of volatiles during thermal degradation of polylactide filaments and during 3D printing. Filaments of two different grades and three colours were used. It was possible to obtain detailed, time- and temperature-resolved emission profiles of the main products of thermal decomposition of lactide and polylactide 3D printing filaments at concentration levels of a few μg/g. This revealed different temperature-dependent emission characteristics of particular volatiles, such as, among others, lactide, acetaldehyde, acetic acid, and 2-butanone between various polylactide 3D printing filaments. This approach can be used to monitor the emission associated with printing with various other types of polymer 3D printing materials.
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Affiliation(s)
- Wojciech Wojnowski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland.
| | - Kaja Kalinowska
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Tomasz Majchrzak
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Bożena Zabiegała
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
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Abstract
An authenticity study on Italian grape marc spirit was carried out by gas chromatography (GC) and chemometrics. A grape marc spirit produced in Italy takes the particular name of “grappa”, a product which has peculiar tradition and production in its country of origin. Therefore, the evaluation of its authenticity plays an important role for its consumption in Italy, as well as for its exportation all around the world. For the present work, 123 samples of grappa and several kinds of spirits were analyzed in their alcohol content by electronic densimetry, and in their volatile fraction by gas-chromatography with a flame-ionization detector. Part of these samples (94) was employed as a training set to compute a chemometric model (by linear discriminant analysis, LDA) and the other part (29 samples) was used as a test set to validate it. Finally, two grappa samples seized from the market by the Italian Customs and Monopolies Agency and considered suspicious due to their aroma reported as non-compliant were projected onto the LDA model to evaluate the compliance with the “grappa” class. A further one-class classification method by principal component analysis (PCA) was carried out to evaluate the compliance with other classes. Results showed that the suspicious samples were not recognized as belonging to any of the analyzed spirit classes, confirming the starting hypothesis that they could be grappa samples adulterated in some way.
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