1
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Reis MM, Dixit Y, Carr A, Tu C, Palevich F, Gupta T, Reis MG. Hyperspectral imaging through vacuum packaging for monitoring cheese biochemical transformation caused by Clostridium metabolism. Food Res Int 2023; 169:112866. [PMID: 37254314 DOI: 10.1016/j.foodres.2023.112866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 04/15/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
This study developed a novel method for monitoring cheese contamination with Clostridium spores non-invasively using hyperspectral imaging (HSI). The ability of HSI to quantify Clostridium metabolites was investigated with control cheese and cheese manufactured with milk contaminated with Clostridium tyrobutyricum, Clostridium butyricum and Clostridium sporogenes. Microbial count, HSI and SPME-GC-MS data were obtained over 10 weeks of storage. The developed method using HSI successfully quantified butyric acid (R2 = 0.91, RPD = 3.38) a major compound of Clostridium metabolism in cheese. This study creates a new venue to monitor the spatial and temporal development of late blowing defect (LBD) in cheese using fast and non-invasive measurement.
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Affiliation(s)
- Marlon M Reis
- AgResearch, Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand.
| | - Yash Dixit
- AgResearch, Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Alistair Carr
- AgResearch, Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Christine Tu
- AgResearch, Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Faith Palevich
- AgResearch, Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Tanushree Gupta
- AgResearch, Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Mariza G Reis
- AgResearch, Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
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2
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Li L, Belloch C, Flores M. Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and D. hansenii Inoculation. Foods 2023; 12:2429. [PMID: 37372640 DOI: 10.3390/foods12122429] [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: 06/01/2023] [Revised: 06/15/2023] [Accepted: 06/19/2023] [Indexed: 06/29/2023] Open
Abstract
This study assessed the effect of replacing pork lard with coconut oil and Debaryomyces hansenii inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts, solid-phase microextraction, and gas chromatography/mass spectrometry were used to assess yeast growth and volatile production, respectively. Yeast growth was confirmed until 28 d, although the volatile profile changed until 39 d. Forty-three volatiles were quantified, and their odor activity values (OAVs) were calculated. The presence of fat and yeasts contributed to differences in volatiles. In pork lard models, a delayed formation of lipid-derived aldehyde compounds was observed, whereas in coconut oil models, the generation of acid compounds and their respective esters was enhanced. Yeast activity affected amino acid degradation, which produced an increase in branched-chain aldehydes and alcohols. The aroma profile in the coconut models was influenced by hexanal, acid compounds, and their respective esters, whereas in pork lard models, aroma was affected by methional (musty, potato) and 3-methylbutanal (green, cocoa). The yeast inoculation contributed to the generation of 3-methylbutanoic acid (cheesy) and phenylethyl alcohol (floral). The type of fat and yeast inoculation produced a differential effect on the aroma.
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Affiliation(s)
- Lei Li
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Carmela Belloch
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
| | - Mónica Flores
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain
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3
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Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture. Foods 2023; 12:foods12040701. [PMID: 36832776 PMCID: PMC9956040 DOI: 10.3390/foods12040701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 01/30/2023] [Accepted: 01/31/2023] [Indexed: 02/08/2023] Open
Abstract
Serpa is a protected designation of origin (PDO) cheese produced with raw ewes' milk and coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and starter culture inoculation. Although natural Serpa's rich microbiota allows for the development of a unique organoleptic profile, it also suggests high heterogeneity. This raises issues in the final sensory and safety properties, leading to several losses in the sector. A possible solution to overcoming these issues is the development of an autochthonous starter culture. In the present work, some Serpa cheese Lactic acid bacteria (LAB)-isolated microorganisms, previously selected based on their safety, technological and protective performance, were tested in laboratory-scale cheeses. Their acidification, proteolysis (protein and peptide profile, nitrogen fractions, free amino acids (FAA)), and volatiles generation (volatile fatty acids (VFA) and esters) potential was investigated. Significant differences were found in all parameters analyzed, showing a considerable strain effect. Successive statistical analyses were performed to compare cheese models and Serpa PDO cheese. The strains L. plantarum PL1 and PL2 and the PL1 and L. paracasei PC mix were selected as the most promising, resulting in a closer lipolytic and proteolytic profile of Serpa PDO cheese. In future work, these inocula will be produced at a pilot scale and tested at the cheese level to validate their application.
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4
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Araújo-Rodrigues H, Martins APL, Tavaria FK, Santos MTG, Carvalho MJ, Dias J, Alvarenga NB, Pintado ME. Organoleptic Chemical Markers of Serpa PDO Cheese Specificity. Foods 2022; 11:foods11131898. [PMID: 35804714 PMCID: PMC9265577 DOI: 10.3390/foods11131898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/21/2022] [Accepted: 06/22/2022] [Indexed: 11/16/2022] Open
Abstract
Serpa is a protected designation of origin cheese produced with a vegetable coagulant (Cynara cardunculus L.) and raw ovine milk. Despite the unique sensory profile of raw milk cheeses, numerous parameters influence their sensory properties and safety. To protect the Serpa cheese quality and contribute to unifying their distinctive features, some rheologic and physicochemical parameters of cheeses from four PDO producers, in distinct seasons and with different sensory scores, were monitored. The results suggested a high chemical diversity and variation according to the dairy, month and season, which corroborates the significant heterogeneity. However, a higher incidence of some compounds was found: a group of free amino acids (Glu, Ala, Leu, Val and Phe), lactic and acetic acids, some volatile fatty acids (e.g., iC4, iC5, C6 and C12) and esters (e.g., ethyl butanoate, decanoate and dodecanoate). Through the successive statistical analysis, 13 variables were selected as chemical markers of Serpa cheese specificity: C3, C4, iC5, C12, Tyr, Trp, Ile, 2-undecanone, ethyl isovalerate, moisture content on a fat-free basis, the nitrogen-fractions (maturation index and non-protein and total nitrogen ratio) and G’ 1 Hz. These sensory markers’ identification will be essential to guide the selection and development of an autochthonous starter culture to improve cheese quality and safety issues and maintain some of the Serpa authenticity.
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Affiliation(s)
- Helena Araújo-Rodrigues
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (H.A.-R.); (F.K.T.)
| | - António P. L. Martins
- Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (A.P.L.M.); (N.B.A.)
- Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
| | - Freni K. Tavaria
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (H.A.-R.); (F.K.T.)
| | - Maria Teresa G. Santos
- Escola Superior Agrária, Instituto Politécnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal; (M.T.G.S.); (M.J.C.)
| | - Maria João Carvalho
- Escola Superior Agrária, Instituto Politécnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal; (M.T.G.S.); (M.J.C.)
| | - João Dias
- Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
- Escola Superior Agrária, Instituto Politécnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal; (M.T.G.S.); (M.J.C.)
| | - Nuno B. Alvarenga
- Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (A.P.L.M.); (N.B.A.)
- Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
| | - Manuela E. Pintado
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (H.A.-R.); (F.K.T.)
- Correspondence: ; Tel.: +351-2261-96200
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5
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HE J, HUANG Q, PENG HX, CHEN YT, XU WS. Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.50722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Jiang HE
- Hunan University of Arts and Science, China
| | - Qin HUANG
- Hunan University of Arts and Science, China
| | | | | | - Wen-si XU
- Hunan University of Arts and Science, China
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6
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Tomar O, Akarca G, GÖk V, Çağlar MY. The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese. J Food Sci 2020; 85:3134-3140. [PMID: 32870536 DOI: 10.1111/1750-3841.15404] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 11/30/2022]
Abstract
In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of -49.82 were determined in the sample filled into small intestine. PRACTICAL APPLICATION: Tulum cheese is usually produced by filling sheep or goat skin bag. Goat or sheep skin bag are not always available, and the amount of cheese produced in them is excessive. Therefore, cheeses were also filled to small intestine and appendix. At the end of the study, there were no negative effects on cheeses filled with intestine and appendix. The use of small intestine and appendix has helped to develop a product that will be appreciated by the consumers with no adverse effects in the physicochemical and textural properties of cheese.
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Affiliation(s)
- Oktay Tomar
- Faculty of Agriculture and Natural Science, Kocaeli University, Kocaeli, Turkey
| | - Gökhan Akarca
- Engineering Faculty, Food Engineering Department, Afyon Kocatepe University, Afyonkarahisar, Turkey
| | - Veli GÖk
- Ahmet İpek Meat Co., Afyonkarahisar, Turkey
| | - M Yusuf Çağlar
- Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
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7
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Majeed SA. Combining microextraction methods with surface-enhanced Raman spectroscopy towards more selective and sensitive analyte detection by plasmonic metal nanoparticles. Analyst 2020; 145:6744-6752. [DOI: 10.1039/d0an01304h] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Raman signals of analytes can be enhanced on the surface of noble nanoparticles by generating SERS signals, which can be further enhanced using microextraction (ME) techniques.
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8
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HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage. Food Res Int 2019; 121:730-737. [DOI: 10.1016/j.foodres.2018.12.048] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 12/17/2018] [Accepted: 12/22/2018] [Indexed: 02/06/2023]
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9
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Abstract
Dairy fat is one of the most complex natural fats because of its fatty acid (FA) composition. Ruminant dairy fat contains more than 400 different FA varying in carbon chain length, and degree, position and configuration of unsaturation. The following article reviews the different methods available to analyze FA (both total and free) in milk and dairy products. The most widely used methodology for separating and analyzing dairy FA is gas chromatography, coupled to a flame ionization detector (CG-FID). Alternatively, gas chromatography coupled to a mass spectrometer (GC-MS) is also used. After lipid extraction, total FA (TFA) are commonly converted into their methyl esters (fatty acid methyl esters, FAME) prior to chromatographic analysis. In contrast, free FA (FFA) can be analyzed after conversion to FAME or directly as FFA after extraction from the product. One of the key questions when analyzing FAME from TFA is the selection of a proper column for separating them, which depends mainly on the objective of the analysis. Quantification is best achieved by the internal standard method. Recently, near-infrared spectroscopy (NIRS), Raman spectroscopy (RS) and nuclear magnetic resonance (NMR) have been reported as promising techniques to analyze FA in milk and dairy products.
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10
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Zhang S, Wang H, Zhu MJ. A sensitive GC/MS detection method for analyzing microbial metabolites short chain fatty acids in fecal and serum samples. Talanta 2018; 196:249-254. [PMID: 30683360 DOI: 10.1016/j.talanta.2018.12.049] [Citation(s) in RCA: 184] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 12/14/2018] [Accepted: 12/15/2018] [Indexed: 01/23/2023]
Abstract
Gut microbiota and their major metabolites, short-chain fatty acids (SCFAs), are recognized as important players in gut homeostasis and metabolic disease occurance. A convenient and sensitive detection method is needed to profile SCFAs in limited and complex biological samples. The gas chromatography/mass spectrometry (GC/MS) is the most common method for SCFAs profiling in biological samples. Trimethylsilyl (TMS) derivatization reagents such as N, O-bis(trimethyl-silyl)-trifluoroacetamide (BSTFA) are commonly used in GC/MS analysis to improve sensitivity and accuracy, but they were barely used in SCFA analysis due to their sensitivity to moisture and the volatility of SCFAs. Here, we developed a rapid, convenient and reliable method for SCFAs profiling in small amounts of fecal and serum samples by GC/MS using BSTFA in combination with sodium sulfate dehydration pretreatment. SCFAs were extracted with anhydrous ether from acidified fecal water extract or serum samples, followed by dehydration with sodium sulfate and BSTFA derivatization at a reduced temperature. Select ion monitoring mode was used for highly sensitive quantification of SCFAs by GC/MS. The derivation with BSTFA at 37 °C or 22 °C showed an excellent linearity (R2 > 0.999), good recoveries (81.27-128.42%), high repeatability (RSD < 2%) and low limit of detections (LODs) of different SCFAs ranging from 0.064 to 0.067 µM. All major SCFAs including acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid and valeric acid were identified and quantified accurately in fecal and serum samples. In conclusions, a reliable, convenient and sensitive method wasdeveloped for the measurement of SCFA and other volatile compounds in small biological samples using sodium sulfate dehydration pretreatment and BSTFA derivatization-based GC/MS analyses.
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Affiliation(s)
- Shuming Zhang
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Hongbin Wang
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA.
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11
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Kamarulzaman NH, Le-Minh N, Stuetz RM. Identification of VOCs from natural rubber by different headspace techniques coupled using GC-MS. Talanta 2018; 191:535-544. [PMID: 30262095 DOI: 10.1016/j.talanta.2018.09.019] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 09/05/2018] [Accepted: 09/05/2018] [Indexed: 10/28/2022]
Abstract
Different extraction procedures were evaluated to assess their potential for measuring volatile organic compounds (VOCs) from raw rubber materials. Four headspace sampling techniques (SHS, DHS, HS-SPME and µ-CTE) were studied. Each method was firstly optimised to ensure their reliability in performance. Passive sampling was also compared as a rapid identification of background VOCs. 352 VOCs were identified, 71 from passive sampling and 281 from active headspace sampling, with 62 not previously reported (hexanenitrile, octanone, decanal, indole, aniline, anisole, alpha-pinene as well as pentanol and butanol). The volatiles belonged to a broad range of chemical classes (ketones, aldehydes, aromatics, acids, alkanes, alcohol and cyclic) with their thermal effects (lower boiling points) greatly affecting their abundance at a higher temperature. Micro-chamber (µ-CTE) was found to be the most suitability for routine assessments due to its operational efficiency (rapidity, simplicity and repeatability), identifying 115 compounds from both temperatures (30 °C and 60 °C). Whereas, HS-SPME a widely applied headspace technique, only identified 75 compounds and DHS identified 74 VOCs and SHS only 17 VOCs. Regardless of the extraction technique, the highest extraction efficiency corresponded to aromatics and acids, and the lowest compound extraction were aldehyde and hydrocarbon. The interaction between techniques and temperature for all chemical groups were evaluated using two-way ANOVA (p-value is 0.000197) explaining the highly significant interactions between factors.
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Affiliation(s)
- Nor H Kamarulzaman
- UNSW Water Research Centre, School of Civil and Environmental Engineering, The University of New South Wales, Sydney, NSW 2052, Australia; Technology and Engineering Division, Malaysia Rubber Board, 50450 Kuala Lumpur, Malaysia
| | - Nhat Le-Minh
- UNSW Water Research Centre, School of Civil and Environmental Engineering, The University of New South Wales, Sydney, NSW 2052, Australia
| | - Richard M Stuetz
- UNSW Water Research Centre, School of Civil and Environmental Engineering, The University of New South Wales, Sydney, NSW 2052, Australia.
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12
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Qiu L, Liu Q, Zeng X, Liu Q, Hou X, Tian Y, Wu L. Sensitive detection of bisphenol A by coupling solid phase microextraction based on monolayer graphene-coated Ag nanoparticles on Si fibers to surface enhanced Raman spectroscopy. Talanta 2018; 187:13-18. [DOI: 10.1016/j.talanta.2018.05.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 04/25/2018] [Accepted: 05/01/2018] [Indexed: 11/24/2022]
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13
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Bertuzzi AS, McSweeney PL, Rea MC, Kilcawley KN. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese. Compr Rev Food Sci Food Saf 2018; 17:371-390. [DOI: 10.1111/1541-4337.12332] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/13/2017] [Accepted: 12/13/2017] [Indexed: 01/08/2023]
Affiliation(s)
- Andrea S. Bertuzzi
- Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
- School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
| | - Paul L.H. McSweeney
- School of Food and Nutritional Science; Univ. College Cork; Ireland T12 R229
| | - Mary C. Rea
- Teagasc Food Research Centre, Moorepark; Fermoy Co. Cork Ireland P61 C996
- the APC Microbiome Inst; Univ. College Cork; Ireland T12 R229
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14
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Wejnerowska G. Development of a Single-Drop Microextraction with Derivatization Procedure for Analysis of Volatile Fatty Acids in Water Samples. Chromatographia 2017; 80:1115-1120. [PMID: 28725084 PMCID: PMC5486468 DOI: 10.1007/s10337-017-3316-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 04/17/2017] [Accepted: 04/19/2017] [Indexed: 01/19/2023]
Abstract
A single-drop microextraction (SDME) was developed for the analysis of volatile fatty acids (VFAs) (C2–C7) in water by gas chromatography (GC) with flame ionization detection. The significant parameters affecting the SDME performance such as selection of microextraction solvent, extraction time, stirring rate, sample pH and temperature, and ionic strength were studied and optimized. To lower limits of detection, derivatization of VFAs by N-methyl-N-(tert-butyldimethylsilyl)trifluoroacetamide (MTBSTFA) was performed. The method developed requires very short time of extraction and derivatization (13 min) and it is characterized by a good precision (max RSD = 11.4%), linearity and relatively low limits of detection (from 8.3 mg L−1 for acetic acid to 0.008 mg L−1 for heptanoic acid). The results of the SDME in combination with GC show promising potential for the analysis of VFAs in water samples.
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Affiliation(s)
- Grażyna Wejnerowska
- Department of Food Analytics and Environmental Protection, Faculty of Chemical Technology and Engineering, University of Science and Technology in Bydgoszcz, Seminaryjna 3 St., 85-326 Bydgoszcz, Poland
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15
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Sun L, Zhang M, Natarajan V, Yu X, Zhang X, Zhan J. Au@Ag core–shell nanoparticles with a hidden internal reference promoted quantitative solid phase microextraction-surface enhanced Raman spectroscopy detection. RSC Adv 2017. [DOI: 10.1039/c7ra03164e] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Structural representation of the SPME-SERS fiber with an internal reference and the SERS detection.
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Affiliation(s)
- Lei Sun
- Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan
- P. R. China
| | - Min Zhang
- Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan
- P. R. China
| | - Vinothkumar Natarajan
- Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan
- P. R. China
| | - Xiaofei Yu
- Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan
- P. R. China
| | - Xiaoli Zhang
- Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan
- P. R. China
| | - Jinhua Zhan
- Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan
- P. R. China
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16
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Chiesa LM, Pasquale E, Panseri S, Britti D, Malandra R, Villa R, Arioli F. Endogenous level of acetic acid in yellowfin tuna (Thunnus albacares): a pilot study about a possible controversy on its residue nature. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:321-329. [PMID: 28004610 DOI: 10.1080/19440049.2016.1274432] [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: 10/20/2022]
Abstract
A method based on headspace solid-phase microextraction (HS-SPME) followed by GC-MS analysis was developed for the determination of underivatised acetic acid in fresh tuna fish muscle. Parameters such as the fibre selected and the extraction time and temperature were optimised and the linearity, detection limits and precision of the whole analytical procedure were assessed. The method was then applied to determine the acetic acid concentration in fresh yellowfin tuna muscles (Thunnus albacares) in order to evaluate the endogenous level and its variations during the shelf life under different storage conditions. A qualitative comparison was also made with variations in histamine levels to evaluate the possibility of the joint monitoring of acetic acid and histamine to identify fish stored in poor conditions. The caudal area always had a lower content of acetic acid than the ventral area, independent of the storage time and temperature. A difference was found between the 6- and 3-day time points and day 0 at a storage temperature of 8°C and between the 6-day time point and day 0 at a storage temperature of 0°C, independent of the anatomical area of the sampled tissue. The evaluation of acetic acid could represent an important approach in the field of food safety to detect the illicit use of acetic acid as an antibacterial preservative treatment or to eliminate the unpleasant smell of trimethylamine.
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Affiliation(s)
- Luca Maria Chiesa
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
| | - Elisa Pasquale
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
| | - Sara Panseri
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
| | - Domenico Britti
- b Department of Health Sciences , University of Catanzaro Magna Graecia , Catanzaro , Italy
| | - Renato Malandra
- c Director of Veterinary Unit , ATS - Città Metropolitana - Milan , Milan , Italy
| | - Roberto Villa
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
| | - Francesco Arioli
- a Department of Health , Animal Science and Food Safety, University of Milan , Milan , Italy
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17
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A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese. BIOSENSORS-BASEL 2016; 6:bios6040060. [PMID: 27999300 PMCID: PMC5192380 DOI: 10.3390/bios6040060] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Revised: 12/08/2016] [Accepted: 12/12/2016] [Indexed: 11/16/2022]
Abstract
To determine the originality of a typical Italian Parmigiano Reggiano cheese, it is crucial to define and characterize its quality, ripening period, and geographical origin. Different analytical techniques have been applied aimed at studying the organoleptic and characteristic volatile organic compounds (VOCs) profile of this cheese. However, most of the classical methods are time consuming and costly. The aim of this work was to illustrate a new simple, portable, fast, reliable, non-destructive, and economic sensor device S3 based on an array of six metal oxide semiconductor nanowire gas sensors to assess and discriminate the quality ranking of grated Parmigiano Reggiano cheese samples and to identify the VOC biomarkers using a headspace SPME-GC-MS. The device could clearly differentiate cheese samples varying in quality and ripening time when the results were analyzed by multivariate statistical analysis involving principal component analysis (PCA). Similarly, the volatile constituents of Parmigiano Reggiano identified were consistent with the compounds intimated in the literature. The obtained results show the applicability of an S3 device combined with SPME-GC-MS and sensory evaluation for a fast and high-sensitivity analysis of VOCs in Parmigiano Reggiano cheese and for the quality control of this class of cheese.
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18
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Au-coated ZnO nanorods on stainless steel fiber for self-cleaning solid phase microextraction-surface enhanced Raman spectroscopy. Anal Chim Acta 2016; 923:66-73. [DOI: 10.1016/j.aca.2016.04.002] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 03/30/2016] [Accepted: 04/06/2016] [Indexed: 11/18/2022]
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19
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Dole T. THE MATRIX EFFECT OF TUNA AND MAHI-MAHI ON BIOGENIC AMINE DETECTION. ACTA ACUST UNITED AC 2016. [DOI: 10.3153/jfhs16008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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A salting out system for improving the efficiency of the headspace solid-phase microextraction of short and medium chain free fatty acids. J Chromatogr A 2015. [DOI: 10.1016/j.chroma.2015.07.051] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Liu C, Zhang X, Li L, Cui J, Shi YE, Wang L, Zhan J. Silver nanoparticle aggregates on metal fibers for solid phase microextraction–surface enhanced Raman spectroscopy detection of polycyclic aromatic hydrocarbons. Analyst 2015; 140:4668-75. [DOI: 10.1039/c5an00590f] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Silver–copper fibers loaded with silver nanoparticles are used for SPME–SERS detection of polycyclic aromatic hydrocarbons, which can be further confirmed by GC-MS.
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Affiliation(s)
- Cuicui Liu
- National Engineering Research Center for Colloidal Materials and Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan Shandong
- P. R. China
| | - Xiaoli Zhang
- National Engineering Research Center for Colloidal Materials and Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan Shandong
- P. R. China
| | - Limei Li
- Department of Physics
- Xiamen University
- Xiamen Fujian
- P. R. China
| | - Jingcheng Cui
- National Engineering Research Center for Colloidal Materials and Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan Shandong
- P. R. China
| | - Yu-e Shi
- National Engineering Research Center for Colloidal Materials and Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan Shandong
- P. R. China
| | - Le Wang
- Center of Technology
- Jinan Entry-Exit Inspection and Quarantine Bureau
- Jinan 250014
- China
| | - Jinhua Zhan
- National Engineering Research Center for Colloidal Materials and Key Laboratory for Colloid & Interface Chemistry of Education Ministry
- Department of Chemistry
- Shandong University
- Jinan Shandong
- P. R. China
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22
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Rincón AA, Pino V, Ayala JH, Afonso AM. Multiple headspace solid-phase microextraction for quantifying volatile free fatty acids in cheeses. Talanta 2014; 129:183-90. [DOI: 10.1016/j.talanta.2014.05.032] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Revised: 05/13/2014] [Accepted: 05/18/2014] [Indexed: 10/25/2022]
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23
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Yang M, Fujino T. Quantitative Analysis of Free Fatty Acids in Human Serum Using Biexciton Auger Recombination in Cadmium Telluride Nanoparticles Loaded on Zeolite. Anal Chem 2014; 86:9563-9. [DOI: 10.1021/ac5018869] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Mengrui Yang
- Department
of Chemistry,
Graduate School of Science and Engineering, Tokyo Metropolitan University, 1-1 Minami-Osawa, Hachioji-shi, Tokyo 192-0397, Japan
| | - Tatsuya Fujino
- Department
of Chemistry,
Graduate School of Science and Engineering, Tokyo Metropolitan University, 1-1 Minami-Osawa, Hachioji-shi, Tokyo 192-0397, Japan
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24
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Vítová E, Mokáňová R, Babák L, Zemanová J, Sklenářová K. The changes of flavour and aroma active compounds content during production of Edam cheese. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun201159010255] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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25
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Cao M, Fonseca LM, Schoenfuss TC, Rankin SA. Homogenization and lipase treatment of milk and resulting methyl ketone generation in blue cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5726-5733. [PMID: 24460517 DOI: 10.1021/jf4048786] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A specific range of methyl ketones contribute to the distinctive flavor of traditional blue cheeses. These ketones are metabolites of lipid metabolism by Penicillium mold added to cheese for this purpose. Two processes, namely, the homogenization of milk fat and the addition of exogenous lipase enzymes, are traditionally applied measures to control the formation of methyl ketones in blue cheese. There exists little scientific validation of the actual effects of these treatments on methyl ketone development. The present study evaluated the effects of milk fat homogenization and lipase treatments on methyl ketone and free fatty acid development using sensory methods and the comparison of selected volatile quantities using gas chromatography. Initial work was conducted using a blue cheese system model; subsequent work was conducted with manufactured blue cheese. In general, there were modest effects of homogenization and lipase treatments on free fatty acid (FFA) and methyl ketone concentrations in blue cheese. Blue cheese treatments involving Penicillium roqueforti lipase with homogenized milk yielded higher FFA and methyl ketone levels, for example, a ∼20-fold increase for hexanoic acid and a 3-fold increase in 2-pentanone.
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Affiliation(s)
- Mingkai Cao
- Department of Food Science, University of Wisconsin-Madison , 1605 Linden Drive, Madison, Wisconsin 53706, United States
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26
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Complexity and uniqueness of the aromatic profile of smoked and unsmoked Herreño cheese. Molecules 2014; 19:7937-58. [PMID: 24927365 PMCID: PMC6271211 DOI: 10.3390/molecules19067937] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 06/02/2014] [Accepted: 06/06/2014] [Indexed: 11/30/2022] Open
Abstract
In this work, the volatile fraction of unsmoked and smoked Herreño cheese, a type of soft cheese from the Canary Islands, has been characterized for the first time. In order to evaluate if the position in the smokehouse could influence the volatile profile of the smoked variety, cheeses smoked at two different heights were studied. The volatile components were extracted by Solid Phase Microextraction using a divinylbenzene/carboxen/polydimethylsiloxane fiber, followed by Gas Chromatography/Mass Spectrometry. In total, 228 components were detected. The most numerous groups of components in the unsmoked Herreño cheese were hydrocarbons, followed by terpenes and sesquiterpenes, whereas acids and ketones were the most abundant. It is worth noticing the high number of aldehydes and ketones, and the low number of alcohols and esters in this cheese in relation to others, as well as the presence of some specific unsaturated hydrocarbons, terpenes, sesquiterpenes and nitrogenated derivatives. The smoking process enriches the volatile profile of Herreño cheese with ketones and diketones, methyl esters, aliphatic and aromatic aldehydes, hydrocarbons, terpenes, nitrogenated compounds, and especially with ethers and phenolic derivatives. Among these, methylindanones or certain terpenes like α-terpinolene, have not been detected previously in other types of smoked cheese. Lastly, the results obtained suggest a slightly higher smoking degree in the cheeses smoked at a greater height.
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27
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Kim YH, Kim KH. Extent of sample loss on the sampling device and the resulting experimental biases when collecting volatile fatty acids (VFAs) in air using sorbent tubes. Anal Chem 2013; 85:7818-25. [PMID: 23869450 DOI: 10.1021/ac401385m] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Not all volatile organic compounds (VOCs) are suitable for sampling from air onto sorbent tubes (ST) with subsequent analysis by thermal desorption (TD) with gas chromatography (GC). Some compounds (such as C2 hydrocarbons) are too volatile for quantitative retention by sorbents at ambient temperature, while others are too reactive - either for storage stability on the tubes (post-sampling) or for thermal desorption/GC analysis. Volatile fatty acids (VFAs) are one of the compound groups that present a challenge to sorbent tube sampling. In this study, we evaluated sample losses on the inner wall surface of the sorbent tube sampler. The sorptive losses of five VFA (acetic, propionic, n-butyric, i-valeric, and n-valeric acid) were tested using two types of tubes (stainless steel and quartz), each packed with three sorbent beds arranged in order of sorbent strength from the sampling end of the tube (Tenax TA, Carbopack B, and Carbopack X). It showed significantly higher losses of VFAs in both liquid phase and vapor phase when using stainless steel tube samplers. These losses were also seen if vapor-phase fatty acids were passed through empty stainless steel tubing and increased dramatically with increasing molecular weight, e.g., losses of 33.6% (acetic acid) to 97.5% (n-valeric acid). Similar losses of VFAs were also observed from headspace sampling of cheese products. Considering that stainless steel sampling tubes are still used extensively by many researchers, their replacement with quartz tubes is recommended to reduce systematic biases in collecting VFA samples or in their calibration.
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Affiliation(s)
- Yong-Hyun Kim
- Department of Environment & Energy, Sejong University, Seoul, Korea
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28
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Lin J, Aoll J, Niclass Y, Velazco MI, Wünsche L, Pika J, Starkenmann C. Qualitative and quantitative analysis of volatile constituents from latrines. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2013; 47:7876-82. [PMID: 23829328 DOI: 10.1021/es401677q] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
More than 2.5 billion people defecate in the open. The increased commitment of private and public organizations to improving this situation is driving the research and development of new technologies for toilets and latrines. Although key technical aspects are considered by researchers when designing new technologies for developing countries, the basic aspect of offending malodors from human waste is often neglected. With the objective of contributing to technical solutions that are acceptable to global consumers, we investigated the chemical composition of latrine malodors sampled in Africa and India. Field latrines in four countries were evaluated olfactively and the odors qualitatively and quantitatively characterized with three analytical techniques. Sulfur compounds including H2S, methyl mercaptan, and dimethyl-mono-(di;tri) sulfide are important in sewage-like odors of pit latrines under anaerobic conditions. Under aerobic conditions, in Nairobi for example, paracresol and indole reached concentrations of 89 and 65 μg/g, respectively, which, along with short chain fatty acids such as butyric acid (13 mg/g) explained the strong rancid, manure and farm yard odor. This work represents the first qualitative and quantitative study of volatile compounds sampled from seven pit latrines in a variety of geographic, technical, and economic contexts in addition to three single stools from India and a pit latrine model system.
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Affiliation(s)
- Jianming Lin
- Firmenich SA, Corporate R&D Division, P.O. Box 239, CH-1211 Geneva 8, Switzerland
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29
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Cheng X, Forsythe J, Peterkin E. Some factors affecting SPME analysis and PAHs in Philadelphia's urban waterways. WATER RESEARCH 2013; 47:2331-2340. [PMID: 23453588 DOI: 10.1016/j.watres.2013.02.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2012] [Revised: 01/31/2013] [Accepted: 02/03/2013] [Indexed: 06/01/2023]
Abstract
Solid phase microextraction (SPME) opened up a new era in separation science and the technique has developed quickly over the past two decades. However, there are still aspects deserving more study. In this study, the effects of salt-addition, SPME fiber thickness and sample vial size on the analysis of PAHs in the aqueous phase were evaluated. An analytical method based on EPA Method 8272 was devised for the analysis of PAHs in environmental water. PAHs were analyzed in selected waterways of the greater Philadelphia area. The results show the feasible application of this method to determine the range, spatial variation of PAH concentration, composition profile and relationship with dissolved organic matter for the Philadelphia watershed. Based on above information, PAH pollution sources were evaluated along with their dynamic backgrounds. Comparison of PAH concentration in the studied area with those of other urban waterways worldwide shows that PAHs in the studied waterways were found, in this study, to be within the low range of reported concentrations and meet the criteria of the World Health Organization (WHO). The results also demonstrate that this method is suitable and reliable in monitoring PAH concentrations in environmental water.
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Affiliation(s)
- Xianhao Cheng
- Philadelphia Water Department, Organics Laboratory, Bureau of Laboratory Services, 1500 E. Hunting Park Avenue, Philadelphia, PA 19124, USA.
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30
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31
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Aquilanti L, Santarelli S, Babini V, Osimani A, Clementi F. Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.11.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Application of HS-SPME–GC-MS-derived variables for monitoring ripening-induced changes in cheese volatile compounds. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0070-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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Keenan DF, Brunton NP, Gormley TR, Butler F. Quality and sensory acceptability of a chilled functional apple ready-dessert. FOOD SCI TECHNOL INT 2012; 18:167-77. [PMID: 22407955 DOI: 10.1177/1082013211415087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An apple and dairy based ready-dessert with an added prebiotic was stored and chill temperatures and number of quality attributes were monitored during chill (4 °C) storage for 30 days. All ready-desserts were thermally processed by sous vide (P (90) > 10 min). The stability of the dairy component in ready-desserts was monitored by measuring volatile free fatty acids. Changes in these components were more evident in prebiotic-enriched samples compared to controls. However, no significant differences were observed over storage in control and prebiotic-enriched ready-desserts. This was supported by sensory analysis that showed no significant changes over storage in control or prebiotic-enriched samples. Of the other quality parameters, the addition of prebiotic inclusions resulted in lower L and b values and dry matter (p < 0.05), while increasing (p < 0.05) soluble solids content compared to control samples. Fluctuations in some of the quality parameters were also observed over storage. Rheological characteristics, i.e. flow behaviour (n), consistency index (K), storage (G'), loss (G″) and complex (G*) moduli were unaffected by prebiotic inclusion. However, storage affected the rheological characteristics of ready-desserts. A decrease (p < 0.05) in flow behaviour (n) led to concomitant increases in consistency index (K) and complex modulus (G*) values in control samples.
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Affiliation(s)
- D F Keenan
- Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland.
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34
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Licón CC, Hurtado de Mendoza J, Maggi L, Berruga MI, Martín Aranda RM, Carmona M. Optimization of headspace sorptive extraction for the analysis of volatiles in pressed ewes’ milk cheese. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2011.09.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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An electronic nose based on coated piezoelectric quartz crystals to certify ewes' cheese and to discriminate between cheese varieties. SENSORS 2012; 12:1422-36. [PMID: 22438717 PMCID: PMC3304119 DOI: 10.3390/s120201422] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2011] [Revised: 01/17/2012] [Accepted: 01/18/2012] [Indexed: 11/29/2022]
Abstract
An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes’ milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes’ cheese samples, exclude 32 cheeses made from cow’s milk and to classify half of the ewes’ cheese samples as possibly authentic. Two other sensors, coated with polyvinylpyrrolidone and triethanolamine clearly distinguished between Flamengo, Brie, Gruyère and Mozzarella cheeses. Brie cheeses were further separated according to their origin, and Mozzarella grated cheese also appeared clearly separated from non-grated Mozzarella.
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36
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Mateus D, Ferreira IM, Pinho O. Headspace SPME–GC/MS evaluation of ethanol retention in cooked meals containing alcoholic drinks. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.117] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Olivero SJP, Trujillo JPP. A new method for the determination of short-chain fatty acids from the aliphatic series in wines by headspace solid-phase microextraction-gas chromatography-ion trap mass spectrometry. Anal Chim Acta 2011; 696:59-66. [PMID: 21621033 DOI: 10.1016/j.aca.2011.03.063] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2011] [Revised: 03/29/2011] [Accepted: 03/31/2011] [Indexed: 11/16/2022]
Abstract
A new analytical method for the determination of nine short-chain fatty acids (acetic, propionic, isobutyric, butyric, isovaleric, 2-methylbutyric, hexanoic, octanoic and decanoic acids) in wines using the automated HS/SPME-GC-ITMS technique was developed and optimised. Five different SPME fibers were tested and the influence of different factors such as temperature and time of extraction, temperature and time of desorption, pH, strength ionic, tannins, anthocyans, SO(2), sugar and ethanol content were studied and optimised using model solutions. Some analytes showed matrix effect so a study of recoveries was performed. The proposed HS/SPME-GC-ITMS method, that covers the concentration range of the different analytes in wines, showed wide linear ranges, values of repeatability and reproducibility lower than 4.0% of RSD and detection limits between 3 and 257 μgL(-1), lower than the olfactory thresholds. The optimised method is a suitable technique for the quantitative analysis of short-chain fatty acids from the aliphatic series in real samples of white, rose and red wines.
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Affiliation(s)
- Sergio J Pérez Olivero
- Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, Tenerife, Spain
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38
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Ouyang G, Vuckovic D, Pawliszyn J. Nondestructive Sampling of Living Systems Using in Vivo Solid-Phase Microextraction. Chem Rev 2011; 111:2784-814. [DOI: 10.1021/cr100203t] [Citation(s) in RCA: 369] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gangfeng Ouyang
- MOE Key Laboratory of Aquatic Product Safety/KLGHEI of Environment and Energy Chemistry, School of Chemistry and Chemical Engineering, Sun Yat-sen University, Guangzhou 510275, China
| | - Dajana Vuckovic
- Department of Chemistry, University of Waterloo, Waterloo, Ontario N2L 3G1, Canada
| | - Janusz Pawliszyn
- Department of Chemistry, University of Waterloo, Waterloo, Ontario N2L 3G1, Canada
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39
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Martendal E, Carasek E. A new optimization strategy for gaseous phase sampling by an internally cooled solid-phase microextraction technique. J Chromatogr A 2011; 1218:367-72. [DOI: 10.1016/j.chroma.2010.11.041] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2010] [Revised: 11/17/2010] [Accepted: 11/18/2010] [Indexed: 11/29/2022]
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40
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Bhattacharjee P, Panigrahi S, Lin D, Logue CM, Sherwood JS, Doetkott C, Marchello M. A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS. Journal of Food Science and Technology 2010; 48:1-13. [PMID: 23572711 DOI: 10.1007/s13197-010-0138-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2010] [Accepted: 10/05/2010] [Indexed: 10/18/2022]
Abstract
Vacuum packaged beef strip-loins (fresh and aged) were repackaged on polystyrene trays and over-wrapped with food grade cling film for the storage study. Several volatile compounds such as 3-methyl-1-butanol, 2,3-butanedione, 2-butanone, 3-hydroxy-2-butanone, acetic acid and a few hydrocarbons were detected in the headspace of these tray packaged fresh and aged beef strip loins both in the control and Salmonella typhimurium inoculated samples, in varying concentrations. These compounds were identified using manual headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography/mass spectrometry (GC-MS) over a storage period of 4 days and samples were incubated at 20°C. No naturally occurring Salmonella was present in the control samples. Hexanal (r = 0.99), carbon dioxide (r = 0.98), 3-hydroxy-2-butanone (r = 0.93) and 2-methyl propane (r = 0.95) showed positive correlations with Salmonella population for fresh beef samples. In aged beef samples, 3-methyl-1-butanol (r = 0.99), 3-hydroxy-2-butanone (r = 0.98), carbon dioxide (r = 0.98) and acetic acid (r = 0.86) showed similar trends. In fresh beef samples, F values were significant at p < 0.05 for 3-hydroxy-2-butanone and for carbon dioxide with storage time for fresh beef samples; they were significant for 3-hydroxy-2-butanone, acetic acid and carbon dioxide for aged beef samples.
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Affiliation(s)
- Paramita Bhattacharjee
- Department of Agricultural and Biosystems Engineering, North Dakota State University, Fargo, ND 58105 USA ; Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700 032 West-Bengal India
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41
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Abilleira E, de Renobales M, Nájera AI, Virto M, Gordoa JCRD, Pérez-Elortondo FJ, Albisu M, Barron LJR. An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.11.050] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Wang B, Xu S, Sun DW. Application of the electronic nose to the identification of different milk flavorings. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.018] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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43
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Wang B, Xu S. Effects of different commercial lipases on the volatile profile of lipolysed milk fat. FLAVOUR FRAG J 2009. [DOI: 10.1002/ffj.1945] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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44
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Farajzadeh MA, Assadi A. Liquid-gas-liquid technique for microextraction and preconcentration of short chain fatty acids from aqueous samples. J Sep Sci 2009; 32:1027-35. [DOI: 10.1002/jssc.200800608] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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45
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Ho HP, Lee RJ, Lee MR. Purge-assisted headspace solid-phase microextraction combined with gas chromatography–mass spectrometry for determination of chlorophenols in aqueous samples. J Chromatogr A 2008; 1213:245-8. [DOI: 10.1016/j.chroma.2008.10.056] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2008] [Revised: 10/08/2008] [Accepted: 10/15/2008] [Indexed: 11/30/2022]
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46
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Perestrelo R, Caldeira M, Rodrigues F, Câmara JS. Volatile flavour constituent patterns of Terras Madeirenses red wines extracted by dynamic headspace solid-phase microextraction. J Sep Sci 2008; 31:1841-50. [PMID: 18306209 DOI: 10.1002/jssc.200700568] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
A suitable analytical procedure based on static headspace solid-phase microextraction (SPME) followed by thermal desorption gas chromatography-ion trap mass spectrometry detection (GC-(ITD)MS), was developed and applied for the qualitative and semi-quantitative analysis of volatile components of Portuguese Terras Madeirenses red wines. The headspace SPME method was optimised in terms of fibre coating, extraction time, and extraction temperature. The performance of three commercially available SPME fibres, viz. 100 mum polydimethylsiloxane; 85 mum polyacrylate, PA; and 50/30 mum divinylbenzene/carboxen on polydimethylsiloxane, was evaluated and compared. The highest amounts extracted, in terms of the maximum signal recorded for the total volatile composition, were obtained with a PA coating fibre at 30 degrees C during an extraction time of 60 min with a constant stirring at 750 rpm, after saturation of the sample with NaCl (30%, w/v). More than sixty volatile compounds, belonging to different biosynthetic pathways, have been identified, including fatty acid ethyl esters, higher alcohols, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, and monoterpenols/C(13)-norisoprenoids.
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Affiliation(s)
- Rosa Perestrelo
- Centro de Química da Madeira, Departamento de Química, Universidade da Madeira, Campus Universitário da Penteada, Funchal, Portugal
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Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology. J Chromatogr A 2008; 1195:16-24. [DOI: 10.1016/j.chroma.2008.04.067] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2008] [Revised: 04/18/2008] [Accepted: 04/25/2008] [Indexed: 11/19/2022]
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Carrillo JD, Martínez MP, Tena MT. Determination of phthalates in wine by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry. Use of deuterated phthalates as internal standards. J Chromatogr A 2007; 1181:125-30. [PMID: 18191868 DOI: 10.1016/j.chroma.2007.12.053] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2007] [Revised: 12/13/2007] [Accepted: 12/19/2007] [Indexed: 10/22/2022]
Abstract
This study proposes the use of deuterated phthalates as internal standards for the accurate determination of phthalates in wine by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry. Unlike other internal standards proposed previously such as benzyl benzoate, deuterated phthalates enabled matrix-error free determinations to be performed without standard addition because statistically equal slopes were obtained for synthetic, white, rose and red wines. The relative standard deviation values under intermediate precision conditions ranged from 0.24 to 4.6%, and detection limits below 35 ng L(-1) were obtained. Recovery values were around 100% in most of cases and the method provided similar results to standard addition. Finally, the method was used to screen phthalate levels in 10 wine samples.
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Affiliation(s)
- J D Carrillo
- Department of Chemistry, University of La Rioja, C/ Madre de Dios 51, E-26006 Logroño, La Rioja, Spain
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Ahn YG, Shin JH, Kim HY, Khim J, Lee MK, Hong J. Application of solid-phase extraction coupled with freezing-lipid filtration clean-up for the determination of endocrine-disrupting phenols in fish. Anal Chim Acta 2007; 603:67-75. [DOI: 10.1016/j.aca.2007.09.045] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2007] [Revised: 09/15/2007] [Accepted: 09/17/2007] [Indexed: 11/26/2022]
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Budziak D, Martendal E, Carasek E. Preparation and application of NiTi alloy coated with ZrO2 as a new fiber for solid-phase microextraction. J Chromatogr A 2007; 1164:18-24. [PMID: 17645886 DOI: 10.1016/j.chroma.2007.07.001] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2007] [Revised: 06/27/2007] [Accepted: 07/02/2007] [Indexed: 11/24/2022]
Abstract
In this study a NiTi alloy was applied as an SPME support due to its superelasticity and shape memory properties. This new metallic support was coated with ZrO(2) by electrodeposition using chronoamperometry. It was then evaluated for extraction of three classes of compounds from gaseous samples: alcohols, BTEX and trihalomethanes (THM). For the optimization of the parameters affecting the extraction efficiency of the target compounds, the univariate approach was used. Five fibers were electrodeposited to evaluate the reproducibility of the coating procedure, resulting in a relative standard deviation lower than 11.9%. The repeatability for one fiber (n=6) was lower than 8.5%. The detection limits were lower than 28.1, 20.8 and 0.18 microgL(-1) for alcohols, BTEX and THM, respectively, and the correlation coefficients were higher than 0.996. Taking into account the amount extracted per unit volume, the NiTi-ZrO(2) fiber showed a better extraction profile in comparison with the commercial fibers 7 microm PDMS, 85 microm PA and 30-50 microm DVB/CAR/PDMS. The new SPME fiber has a lifetime of over 300 extractions. Thus, it is a promising alternative for low-cost analysis, as it is robust, and easily and inexpensively prepared.
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Affiliation(s)
- Dilma Budziak
- Departamento de Química, Universidade Federal de Santa Catarina, Florianópolis, SC, Brazil
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