1
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Hitzemann M, Kirk AT, Lippmann M, Nitschke A, Burckhardt O, Winkelholz J, Zimmermann S. High-Resolution Drift Tube Ion Mobility Spectrometer with Ultra-Fast Polarity Switching. Anal Chem 2024. [PMID: 39190505 DOI: 10.1021/acs.analchem.4c03296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/29/2024]
Abstract
Besides safety and security applications, ion mobility spectrometry (IMS) is increasingly used in other fields such as medicine, environmental monitoring and food quality analysis. However, some applications require gas chromatographic separation before analysis by IMS. Furthermore, different compounds in the sample may form positive or negative ions during ionization and therefore simultaneous detection of both ion polarities is highly beneficial to avoid two chromatographic runs of the same sample. This can be achieved by ultra-fast polarity switching of a single drift tube IMS, allowing for quasi-simultaneous detection of both ion polarities. By using a ramped aperture voltage during the switching process, we overcome the issue of excessive displacement currents at the detector during polarity switching, which usually lead to overdriving the output signal of the high-gain transimpedance amplifier. Furthermore, mechanical aperture grid oscillations caused by polarity switching were also reduced through the ramped aperture voltage. This enables a polarity switching time of only 7 ms at a drift voltage of 8 kV and a drift length of 103 mm, leading to a high resolving power of RP = 117. Requiring 50 ms to acquire a pair of positive and negative spectrum, the IMS achieves an acquisition rate of 20 Hz. It reaches limits of detection of 20 pptv for dimethyl methylphosphonate and 40 pptv for methyl salicylate. For demonstration, different hop varieties were investigated and could be clearly differentiated by considering both, the positive and negative spectra.
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Affiliation(s)
- Moritz Hitzemann
- Institute of Electrical Engineering and Measurement Technology, Department of Sensors and Measurement Technology, Leibniz Universität Hannover, Appelstr. 9A, Hannover 30167, Germany
| | - Ansgar T Kirk
- Institute of Electrical Engineering and Measurement Technology, Department of Sensors and Measurement Technology, Leibniz Universität Hannover, Appelstr. 9A, Hannover 30167, Germany
| | - Martin Lippmann
- Institute of Electrical Engineering and Measurement Technology, Department of Sensors and Measurement Technology, Leibniz Universität Hannover, Appelstr. 9A, Hannover 30167, Germany
| | - Alexander Nitschke
- Institute of Electrical Engineering and Measurement Technology, Department of Sensors and Measurement Technology, Leibniz Universität Hannover, Appelstr. 9A, Hannover 30167, Germany
| | - Olaf Burckhardt
- Institute of Electrical Engineering and Measurement Technology, Department of Sensors and Measurement Technology, Leibniz Universität Hannover, Appelstr. 9A, Hannover 30167, Germany
| | - Jonas Winkelholz
- Institute of Electrical Engineering and Measurement Technology, Department of Sensors and Measurement Technology, Leibniz Universität Hannover, Appelstr. 9A, Hannover 30167, Germany
| | - Stefan Zimmermann
- Institute of Electrical Engineering and Measurement Technology, Department of Sensors and Measurement Technology, Leibniz Universität Hannover, Appelstr. 9A, Hannover 30167, Germany
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Cvetanović Kljakić A, Ocvirk M, Rutnik K, Košir IJ, Pavlić B, Mašković P, Mašković J, Teslić N, Stupar A, Uba AI, Zengin G. Exploring the composition and potential uses of four hops varieties through different extraction techniques. Food Chem 2024; 447:138910. [PMID: 38479143 DOI: 10.1016/j.foodchem.2024.138910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 02/20/2024] [Accepted: 02/28/2024] [Indexed: 04/10/2024]
Abstract
Hydrophilic, lipophilic extracts and essential oil of four hops varieties from Slovenia were examined in this study. Lipophilic extracts were obtained by supercritical extraction (SFE), while for hydrophilic extracts ultrasound and microwave extraction were employed. Essential oils were isolated by the hydrodistillation process. The lipophilic composition of essential oils and lipophilic extracts was determined by GC-MS analysis. Monoterpenes and sesquiterpene hydrocarbons were the most abundant class of compounds in oils (62.27-79.65 %), with myrcene being the most abundant constituent. Limonene and trans-caryophyllene were two terpenes determined in all essential oils while only trans-caryophyllene was detected in SFE samples. Antioxidant, antimicrobial, and cytotoxic activity, determined by applying in vitro assays, was more influenced by extraction technique than by varieties. Molecular docking was carried out to gain insight into the potential cancer protein targets BCL-2 and MMP9, whereby humulene epoxide II displayed good binding configuration within the cavities of the two proteins.
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Affiliation(s)
| | - Miha Ocvirk
- Slovenian Institute of Hop Research and Brewing, Cesta Žalskega Tabora 2, 3310 Žalec, Slovenia
| | - Ksenija Rutnik
- Slovenian Institute of Hop Research and Brewing, Cesta Žalskega Tabora 2, 3310 Žalec, Slovenia
| | - Iztok Jože Košir
- Slovenian Institute of Hop Research and Brewing, Cesta Žalskega Tabora 2, 3310 Žalec, Slovenia
| | - Branimir Pavlić
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Pavle Mašković
- University of Kragujevac, Faculty of Agriculture, Cara Dušana 34, Čačak, Serbia
| | - Jelena Mašković
- University of Kragujevac, Faculty of Agriculture, Cara Dušana 34, Čačak, Serbia
| | - Nemanja Teslić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Alena Stupar
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Abdullahi Ibrahim Uba
- Department of Molecular Biology and Genetics, Istanbul AREL University, Istanbul 34537, Turkey
| | - Gökhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Istanbul, Turkey
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3
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Resende GAP, Amaral MSS, Botelho BG, Marriott PJ. Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry as a Tool for the Untargeted Study of Hop and Their Metabolites. Metabolites 2024; 14:237. [PMID: 38668365 PMCID: PMC11051809 DOI: 10.3390/metabo14040237] [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: 03/05/2024] [Revised: 04/10/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Since hop secondary metabolites have a direct correlation with the quality of beer and other hop-based beverages, and the volatile fraction of hop has a complex composition, requiring effective separation, here we explore the application of headspace solid-phase microextraction as a sample preparation method, coupled with comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) analysis. The methodology involved the use of a DVB/PDMS fibre with 500 mg of hop cone powder, extracted for 40 min at 50 °C, for both GC-MS and GC×GC-MS. The varieties Azacca, Cascade, Enigma, Loral, and Zappa were studied comprehensively. The results demonstrate that GC×GC-MS increases the number of peaks by over 300% compared to classical GC-MS. Overall, 137 compounds were identified or tentatively identified and categorised into 10 classes, representing between 87.6% and 96.9% of the total peak area. The composition revealed the highest concentration of sesquiterpene hydrocarbons for Enigma, whilst Zappa showed a relatively significant concentration of monoterpene hydrocarbons. Principal component analysis for all compounds and classes, along with hierarchical cluster analysis, indicated similarities between Zappa and Cascade, and Azacca and Loral. In conclusion, this method presents an optimistic advancement in hop metabolite studies with a simple and established sample preparation procedure in combination with an effective separation technique.
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Affiliation(s)
- Glaucimar A. P. Resende
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia; (G.A.P.R.); (M.S.S.A.)
- Chemistry Department, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil;
| | - Michelle S. S. Amaral
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia; (G.A.P.R.); (M.S.S.A.)
| | - Bruno G. Botelho
- Chemistry Department, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil;
| | - Philip J. Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia; (G.A.P.R.); (M.S.S.A.)
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Klimczak K, Cioch-Skoneczny M, Duda-Chodak A. Effects of Dry-Hopping on Beer Chemistry and Sensory Properties-A Review. Molecules 2023; 28:6648. [PMID: 37764422 PMCID: PMC10534726 DOI: 10.3390/molecules28186648] [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: 08/23/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which are largely lost in the standard hopping process. When dry-hopped, it is possible to obtain a beer with an aroma that is difficult to achieve when hops are used on the hot side of the brewing process. As a result, this process has become very popular in recent years, particularly in beers that belong to the 'craft beer revolution' trend. In addition, the usefulness of this process is increasing with the development of new hop varieties with unique aromas. This article presents the main components of hops, focusing on those extracted during the process. Changes in the composition of beer bittering compounds and essential oils resulting from this process are discussed. This paper presents the current state of the knowledge on the factors affecting the degree of extraction, such as hop dosage, the time, and temperature of the process. Issues such as process-related physicochemical changes, hop creep, low flavor stability, haze formation, and green flavor are also discussed.
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Affiliation(s)
- Krystian Klimczak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Monika Cioch-Skoneczny
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
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Duarte PF, do Nascimento LH, Fischer B, Lohmann AM, Bandiera VJ, Fernandes IA, Magro JD, Valduga E, Cansian RL, Paroul N, Junges A. Effect of Extraction Time on the Yield, Chemical Composition, and Antibacterial Activity of Hop Essential Oil Against Lactic Acid Bacteria (Lactobacillus brevis and Lactobacillus casei) Beer Spoilage. Curr Microbiol 2023; 80:237. [PMID: 37289261 DOI: 10.1007/s00284-023-03359-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 05/30/2023] [Indexed: 06/09/2023]
Abstract
Hop essential oil (EO) generates interest for its antioxidant and antimicrobial properties, in addition to the volatile compounds that are responsible for the hop aroma in beer. Thus, the objective of this study was to evaluate the chemical composition, EO yield, and antibacterial activity of hop essential oil from hops of the Chinook variety against lactic acid bacteria (Lactobacillus brevis and Lactobacillus casei) at different times of extraction. EO extraction was performed by hydrodistillation at different times. By analyzing the chemical composition by gas chromatography and mass spectrometry, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined. The major compounds of hop EO were α-humulene, β-myrcene, and β-caryophyllene, and the extraction yields were 0.67, 0.78, and 0.85% mass of EO per mass of hops pelletized hops (m/m), for extractions of 90, 180, and 300 min, respectively. The EO obtained in 90 min was efficient against L. casei at 2.5 mg/mL (MIC) and 5.0 mg/mL (MBC), and the 300 min one against L. brevis at 2.5 mg/mL (MIC) and 25 mg/mL (MBC). The antibacterial activity was affected by the chemical makeup of the oil, revealing that the hop EO extracted in 300 min was the most efficient among the other extraction times.
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Affiliation(s)
- Patrícia Fonseca Duarte
- Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil
| | - Lucas Henrique do Nascimento
- Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil
| | - Bruno Fischer
- Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil
| | - Andreia Menin Lohmann
- Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil
| | - Valmor José Bandiera
- Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil
| | - Ilizandra Aparecida Fernandes
- Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil
| | - Jacir Dal Magro
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil
| | - Eunice Valduga
- Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil
| | - Rogério Luis Cansian
- Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil
| | - Natalia Paroul
- Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil
| | - Alexander Junges
- Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil.
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Chen X, Wang MY, Deng CH, Beatson RA, Templeton KR, Atkinson RG, Nieuwenhuizen NJ. The hops (Humulus lupulus) genome contains a mid-sized terpene synthase family that shows wide functional and allelic diversity. BMC PLANT BIOLOGY 2023; 23:280. [PMID: 37231379 DOI: 10.1186/s12870-023-04283-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Accepted: 05/14/2023] [Indexed: 05/27/2023]
Abstract
BACKGROUND Hops (Humulus lupulus L.) are a dioecious climbing perennial, with the dried mature "cones" (strobili) of the pistillate/female inflorescences being widely used as both a bittering agent and to enhance the flavour of beer. The glandular trichomes of the bract and bracteole flowering structures of the cones produce an abundance of secondary metabolites, such as terpenoids, bitter acids and prenylated phenolics depending on plant genetics, developmental stage and environment. More knowledge is required on the functional and allelic diversity of terpene synthase (TPS) genes responsible for the biosynthesis of volatile terpenes to assist in flavour-directed hop breeding. RESULTS Major volatile terpene compounds were identified using gas chromatography-mass spectrometry (GC-MS) in the ripe cones of twenty-one hop cultivars grown in New Zealand. All cultivars produced the monoterpene β-myrcene and the sesquiterpenes α-humulene and β-caryophyllene, but the quantities varied broadly. Other terpenes were found in large quantities in only a smaller subset of cultivars, e.g. β-farnesene (in seven cultivars) and α-pinene (in four). In four contrasting cultivars (Wakatu™, Wai-iti™, Nelson Sauvin™, and 'Nugget'), terpene production during cone development was investigated in detail, with concentrations of some of the major terpenes increasing up to 1000-fold during development and reaching maximal levels from 50-60 days after flowering. Utilising the published H. lupulus genome, 87 putative full-length and partial terpene synthase genes were identified. Alleles corresponding to seven TPS genes were amplified from ripe cone cDNA from multiple cultivars and subsequently functionally characterised by transient expression in planta. Alleles of the previously characterised HlSTS1 produced humulene/caryophyllene as the major terpenes. HlRLS alleles produced (R)-(-)-linalool, whilst alleles of two sesquiterpene synthase genes, HlAFS1 and HlAFS2 produced α-farnesene. Alleles of HlMTS1, HlMTS2 and HlTPS1 were inactive in all the hop cultivars studied. CONCLUSIONS Alleles of four TPS genes were identified and shown to produce key aroma volatiles in ripe hop cones. Multiple expressed but inactive TPS alleles were also identified, suggesting that extensive loss-of-function has occurred during domestication and breeding of hops. Our results can be used to develop hop cultivars with novel/improved terpene profiles using marker-assisted breeding strategies to select for, or against, specific TPS alleles.
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Affiliation(s)
- Xiuyin Chen
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Private Bag 92169, Auckland, 1142, New Zealand
| | - Mindy Y Wang
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Private Bag 92169, Auckland, 1142, New Zealand
| | - Cecilia H Deng
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Private Bag 92169, Auckland, 1142, New Zealand
| | - Ron A Beatson
- PFR, 55 Old Mill Road, RD 3, Motueka, 7198, New Zealand
| | | | - Ross G Atkinson
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Private Bag 92169, Auckland, 1142, New Zealand
| | - Niels J Nieuwenhuizen
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Private Bag 92169, Auckland, 1142, New Zealand.
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7
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Rodolfi M, Valentoni A, Pretti L, Sanna M, Guidotti S, Marchioni I, Ganino T. From Hop to Beer: Influence of Different Organic Foliar Fertilisation Treatments on Hop Oil Profile and Derived Beers' Flavour. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091861. [PMID: 37176918 PMCID: PMC10180877 DOI: 10.3390/plants12091861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/27/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023]
Abstract
Foliar fertilisation is known to influence the physiological response of Humulus lupulus (hop plants), but its effect on the flavour profile of beer still has to be investigated. By comparing the effects of four fertilisation treatments, this study aims at determining whether different foliar fertilisation treatments have a significant impact on hop plants' aromatic quality and that of the beer produced. Hop cones harvested from each experimental treatment were brewed to obtain five single dry-hopped beers, which were subsequently analysed. Gas chromatography-mass spectrometry (GC-MS) and electronic nose (Cyranose 320) analyses were performed on the hop cones, while headspace solid-phase microextraction-gas chromatography-mass spectrometry HS-SPME-GC-MS, electronic nose and sensory analyses were carried out on the beers produced. The analyses not only allowed for a differentiation between the hops from the four fertilisation treatments and the control but also enabled a differentiation between the beers produced for their identification. Sensory evaluation revealed consumer preferences regarding the dry-hopped beers analysed, evidencing their distinctive features, including significant differences in both aroma and flavour.
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Affiliation(s)
| | | | - Luca Pretti
- Porto Conte Ricerche S.r.l., 07041 Alghero, Italy
| | | | - Simone Guidotti
- Lab Service Analytica S.r.l., Via Emilia, 51/c, 40011 Anzola dell'Emilia, Italy
| | - Ilaria Marchioni
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
- National Research Council, Institute of BioEconomy (IBE), Via Madonna del Piano, 10, 50019 Sesto Fiorentino, Italy
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Liu M, Su Y, Guo Y. Headspace-Low Water Absorption Trap Technique: Analysis of Low-Abundance Volatile Compounds from Fresh Artemisia Annua L. with GC-MS. J Chromatogr Sci 2022; 60:907-915. [PMID: 34999777 DOI: 10.1093/chromsci/bmab143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 11/18/2021] [Accepted: 12/09/2021] [Indexed: 12/16/2022]
Abstract
Conventional headspace (HS) method could not meet the requirement of analyzing low-abundance volatile compounds in high water content samples. A HS-low water absorption trap technique coupled with gas chromatography-mass spectrometry was introduced to remove the large amount of water vapor; therefore, the low-abundance volatile compounds could be detected with better analytical sensitivity. With this method, a total of 81 volatile compounds were identified from fresh Artemisia annua L. by mass spectral library search, retention index and accurate mass measurement, which could make the qualitative results more accurate and reliable. These compounds belonged to different species, including terpene, cycloparaffin, aliphatic aldehyde, aromatic ketone, aromatic aldehyde and so on. The 2,5,6-trimethyl-1,3,6-heptatriene (8.23%) was the most principal compound, followed by γ-muurolene (6.80%), β-caryophyllenea (6.24%), 1,8-cineol (5.76%), 2-carene (5.65%), borneol (5.57%), isocaryophyllene (4.91%), bornylene (4.78%), camphene (4.30%) and β-pinene (4.26%) as the main components. The results indicated that this method presents a great potential for the trace analysis of volatile compounds in complex high water content samples.
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Affiliation(s)
- Mengpan Liu
- Shanghai University of Sport, 399 Changhai Road, Shanghai 200438, P.R. China
| | - Yue Su
- Institute of Interdisciplinary Integrative Medicine Research, Shanghai University of Traditional Chinese Medicine, 1200 Cailun Road, Shanghai 201203, P.R. China
| | - Yinlong Guo
- National Center for Organic Mass Spectrometry in Shanghai, Shanghai Institute of Organic Chemistry, Chinese Academy of Science, 345 Lingling Road, Shanghai 200032, P.R. China
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Reale S, Biancolillo A, Foschi M, Di Donato F, Di Censo E, D'Archivio AA. Geographical discrimination of Italian carrot (Daucus carota L.) varieties: A comparison between ATR FT-IR fingerprinting and HS-SPME/GC-MS volatile profiling. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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10
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Tusha K, Nešpor J, Jelínek L, Vodičková H, Kinčl T, Dostálek P. Effect of Czech Hop Varieties on Aroma of Dry-Hopped Lager Beer. Foods 2022; 11:foods11162520. [PMID: 36010520 PMCID: PMC9407075 DOI: 10.3390/foods11162520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 08/16/2022] [Accepted: 08/17/2022] [Indexed: 11/28/2022] Open
Abstract
The hoppy aroma in beer is characterized by an overall pleasant profile. The impacts of five Czech hop cultivars, Rubin, Saaz, Vital, Harmonie, and Kazbek, were tested on the hop aroma of the resulting beers, compared with a control beer sample, which was hopped with a commercial hop extract during wort boiling. GC-MS analysis was used for the identification and quantification of aroma-active compounds in the hops and beer. Dry hopping was successful in terms of improving the hoppy aroma in beer. Odorants such as β-myrcene, linalool, geraniol, β-citronellol, humulene epoxide I, and 2-methylbutyl-2-methylpropanoate were found at higher concentrations than the control in all dry-hopped beers. To quantify the success of dry hopping, the transfer rates of hop odorants were calculated. Those of linalool, geraniol and humulene epoxide I were adequate, whereas the transfer rates of polar compounds, e.g., β-myrcene, were relatively low, mostly due to their polarity. Changes in hop oil constituents were clearly notable, with the generation of β-citronellol, the release of other terpene alcohols from their glycosides or oxidation of α-humulene. Yeast metabolism also played an important role in these changes.
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Affiliation(s)
- Kejda Tusha
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Jakub Nešpor
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Lukáš Jelínek
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Hana Vodičková
- Department of Chemistry and Chemical Education, Faculty of Education, Charles University, Magdalény Rettigové 4, 116 39 Prague, Czech Republic
| | - Tomáš Kinčl
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Pavel Dostálek
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
- Correspondence: ; Tel.: +420-605-742178
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11
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Jiang H, Zhong S, Schwarz P, Chen B, Rao J. Antifungal activity, mycotoxin inhibitory efficacy, and mode of action of hop essential oil nanoemulsion against Fusarium graminearum. Food Chem 2022; 400:134016. [DOI: 10.1016/j.foodchem.2022.134016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/09/2022] [Accepted: 08/22/2022] [Indexed: 10/15/2022]
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12
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Biotransformation of Hops-Derived Compounds in Beer – A Review. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Besides providing bitterness to beer, hops also impart a whole range of aromas, such as herbal, spice, floral, citrus, fruity and pine to this beverage. Although hops are usually added in relatively small amounts, they have a significant impact on the sensory characteristics of the product. Raw hop aroma significantly differs from the aroma resulting from its addition to the beer. The final aroma of the beer arises from substances in the malt, hops, other additives, and yeast metabolism. The biochemical transformation of hop compounds by yeast has become more and more popular in recent years. Knowledge of this process may allow more precise control over the final sensory characteristics of the beverage. The article describes the chemical composition of hops and discusses the influence of the hopping regime on the concentration of volatile compounds in the finished product. Moreover, the article describes the biotransformation of hop-derived compounds by traditionally used Saccharomyces cerevisiae yeast, as well as less commonly used non-Saccharomyces yeast. The paper outlines the current state of knowledge on biotransformation of hop-derived hydrocarbons, terpenoids, esters, sulfur compounds and glycosidically bound aroma precursors.
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Stanius Ž, Dūdėnas M, Kaškonienė V, Stankevičius M, Skrzydlewska E, Drevinskas T, Ragažinskienė O, Obelevičius K, Maruška A. Analysis of the Leaves and Cones of Lithuanian Hops ( Humulus lupulus L.) Varieties by Chromatographic and Spectrophotometric Methods. Molecules 2022; 27:2705. [PMID: 35566057 PMCID: PMC9105605 DOI: 10.3390/molecules27092705] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/12/2022] [Accepted: 04/19/2022] [Indexed: 02/01/2023] Open
Abstract
This work involves a comprehensive chemical composition analysis of leaf and cone samples of Lithuanian hop varieties. This study aimed to determine the chemometric properties of the leaves and cones of five Lithuanian hop varieties. Determined properties were the following: (a) xanthohumol content, (b) phenolic compounds, (c) flavonoids, (d) radical scavenging activity, and (e) the qualitative composition of volatile compounds. The total content of phenolic compounds in aqueous 75% methanolic extracts varied between 31.4-78.2 mg of rutin equivalents (RE)/g, and the concentration of flavonoids was between 11.0-23.3 mg RE/g. Radical scavenging activity varied between 34.4-87.2 mg RE/g. A QUENCHER analysis procedure showed 91.7-168.5 mg RE/g of the total phenolic compound content, 12.7-21.4 mg RE/g of flavonoids, and 48.4-121.0 mg RE/g of radical scavenging activity. 'Fredos taurieji' and 'Fredos derlingieji' varieties have shown maximum values of phenolic compounds and radical scavenging activity both in leaf and cone suspensions. These varieties accumulated a higher amount of xanthohumol in leaves. The concentration of xanthohumol in the samples varied between 0.0014-0.2136% of dry mass, with the highest concentration in the cones of 'Kauno gražieji'. We identified 19 volatile compounds in leaves, and in cones, we identified 32. In both of them, α-humulene and β caryophyllene dominated. 'Raudoniai' leaves were exceptional in their aroma due to dominating compound nagina ketone (Kovats index 1306). The QUENCHER procedure has shown a great potential for the unextractable residue of hop raw material. Further investigation and valorization of different hop biomass components, not only cones, are essential.
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Affiliation(s)
- Žydrūnas Stanius
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
| | - Mantas Dūdėnas
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
| | - Vilma Kaškonienė
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
| | - Mantas Stankevičius
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
| | - Elżbieta Skrzydlewska
- Department of Analytical Chemistry, Medical University of Bialystok, Mickiewicza St. 2D, 15-222 Białystok, Poland;
| | - Tomas Drevinskas
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
| | - Ona Ragažinskienė
- Sector of Medicinal Plants, Botanical Garden of Vytautas Magnus University, Ž. E. Žilibero St. 6, LT-46324 Kaunas, Lithuania; (O.R.); (K.O.)
| | - Kęstutis Obelevičius
- Sector of Medicinal Plants, Botanical Garden of Vytautas Magnus University, Ž. E. Žilibero St. 6, LT-46324 Kaunas, Lithuania; (O.R.); (K.O.)
| | - Audrius Maruška
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos St. 8, LT-44404 Kaunas, Lithuania; (Ž.S.); (M.D.); (V.K.); (M.S.); (T.D.)
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14
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Sun S, Wang X, Yuan A, Liu J, Li Z, Xie D, Zhang H, Luo W, Xu H, Liu J, Nie C, Zhang H. Chemical constituents and bioactivities of hops (
Humulus lupulus L
.) and their effects on beer‐related microorganisms. Food Energy Secur 2022. [DOI: 10.1002/fes3.367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Affiliation(s)
- Shaokang Sun
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Xiaochen Wang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Ai Yuan
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jianlin Liu
- College of Chemical Engineering China University of Petroleum (East China) Qingdao China
| | - Zebin Li
- State Key Laboratory of Biobased Material and Green Papermaking School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Dongxiao Xie
- Biology Institute Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Huimin Zhang
- College of Life Sciences Shandong Normal University Jinan China
| | - Wenqing Luo
- Global Leaders College Yonsei University Seoul Korea
| | - Hengyuan Xu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Jinshang Liu
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Cong Nie
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| | - Haojun Zhang
- Key Microbiology Laboratory of Shandong Province School of Bioengineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
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15
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Eriksen RL, Padgitt-Cobb LK, Randazzo AM, Hendrix DA, Henning JA. Gene Expression of Agronomically Important Secondary Metabolites in cv. ‘USDA Cascade’ Hop (Humulus lupulus L.) Cones during Critical Developmental Stages. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1973328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Renée L. Eriksen
- Forage Seed and Cereal Research Unit, USDA Agricultural Research Service, Corvallis, OR, U.S.A
| | | | - Angela M. Randazzo
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A
| | - David A. Hendrix
- Department of Biochemistry and Biophysics, Oregon State University, Corvallis, OR, U.S.A
- School of Electrical Engineering and Computer Science, Oregon State University, Corvallis, OR, U.S.A
| | - John A. Henning
- Forage Seed and Cereal Research Unit, USDA Agricultural Research Service, Corvallis, OR, U.S.A
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16
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Surendran S, Qassadi F, Surendran G, Lilley D, Heinrich M. Myrcene-What Are the Potential Health Benefits of This Flavouring and Aroma Agent? Front Nutr 2021; 8:699666. [PMID: 34350208 PMCID: PMC8326332 DOI: 10.3389/fnut.2021.699666] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Accepted: 06/09/2021] [Indexed: 11/13/2022] Open
Abstract
Myrcene (β-myrcene) is an abundant monoterpene which occurs as a major constituent in many plant species, including hops and cannabis. It is a popular flavouring and aroma agent (food additive) used in the manufacture of food and beverages. This review aims to report on the occurrence, biological and toxicological profile of β-myrcene. The main reported biological properties of β-myrcene-anxiolytic, antioxidant, anti-ageing, anti-inflammatory, analgesic properties-are discussed, with the mechanisms of activity. Here we also discuss recent data regarding the safety of β-myrcene. Overall, β-myrcene has shown promising health benefits in many animal studies. However, studies conducted in humans is lacking. In the future, there is potential for the formulation and production of non-alcoholic beers, functional foods and drinks, and cannabis extracts (low in THC) rich in β-myrcene.
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Affiliation(s)
- Shelini Surendran
- Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
| | - Fatimah Qassadi
- Pharmacognosy and Phytotherapy, University College London (UCL) School of Pharmacy, London, United Kingdom
- Graduate Institute of Integrated Medicine, College of Chinese Medicine, Chinese Medicine Research Center, China Medical University, Taichung, Taiwan
| | | | | | - Michael Heinrich
- Pharmacognosy and Phytotherapy, University College London (UCL) School of Pharmacy, London, United Kingdom
- Graduate Institute of Integrated Medicine, College of Chinese Medicine, Chinese Medicine Research Center, China Medical University, Taichung, Taiwan
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17
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Paventi G, Rotundo G, Pistillo M, D’Isita I, Germinara GS. Bioactivity of Wild Hop Extracts against the Granary Weevil, Sitophilus granarius (L.). INSECTS 2021; 12:insects12060564. [PMID: 34205331 PMCID: PMC8233782 DOI: 10.3390/insects12060564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/11/2021] [Accepted: 06/15/2021] [Indexed: 01/26/2023]
Abstract
Simple Summary One of the outstanding problems in pest control is the extensive use of synthetic compounds characterized by concerns such as risks to non-target organisms, slow degradation, and development of resistance. For these reasons, the interest in more ecofriendly pesticides, such as botanicals, is progressively increased in the last two decades. In this regard, having recently found that essential oil obtained by wild hop has biological activity against Sitophilus granarius, here we checked whether and how three different crude extracts obtained by the same hop ecotype also presented toxicity (contact, ingestion, inhalation) and/or repellent activity against the same insect, which is one of the most damaging pests of stored products. Results reposted here clearly show that, in addition to the essential oil, hop crude extracts (methanol, acetone, and n-hexane) preserve interesting activities against pests. Moreover, since they can be easily obtained and produce high yields, hop crude extracts could represent a valid tool for S. granarius control. Abstract The use of bioinsecticides, rather than synthetic compounds, appears a goal to be pursued in pest control, especially for species such as Sitophilus granarius (L.) which attack stored products. Since Humulus lupulus (L.) is a remarkable source of bioactive compounds, this study investigated the bioactivity of hop flower extracts against S. granarius adults by evaluating toxic (contact, inhalation, and ingestion), repellent, antifeedant, and nutritional effects as well as their anticholinesterase activity and olfactory sensitivity. Hop extracts were obtained by soaking dried and ground hop cones in solvents of decreasing polarity: methanol, acetone, and n-hexane. Dried crude extracts were resuspended in each solvent, and used in topical application, ingestion, and fumigation toxicity assays, as well as in contact and short-range repellency tests, in vitro anticholinesterase activity evaluation, and electroantennographic tests. No inhalation toxicity for the extracts was found. On the contrary, all extracts showed adult contact toxicity 24 h after treatment (LD50/LD90 16.17/33.20, 25.77/42.64, and 31.07/49.48 µg/adult for acetone, n-hexane, and methanol extracts, respectively); negligible variations for these values at 48 h were found. The anticholinesterase activity shown by all extracts suggested that the inhibition of this enzyme was one of the mechanisms of action. Interestingly, flour disk bioassays revealed a significant ingestion toxicity for the acetone extract and a lower toxicity for the other two extracts. Moreover, all extracts affected insect nutritional parameters, at the highest dose checked. Filter paper and two-choice pitfall bioassays showed repellent activity and a strong reduction of insect orientation to a highly attractive food odor source, with minor differences among extracts, respectively. Finally, the presence of volatile compounds in the different extracts that are perceived by insect antennae was confirmed by electroantennography. All these findings strongly suggest a possible use of hop cone extracts against S. granarius, thus further confirming this plant as an interesting species for pest control.
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Affiliation(s)
- Gianluca Paventi
- Department of Medicine and Health Sciences “V. Tiberio”, University of Molise, via de Sanctis, 86100 Campobasso, Italy
- Correspondence: (G.P.); (G.R.); (G.S.G.)
| | - Giuseppe Rotundo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, via de Sanctis, 86100 Campobasso, Italy
- Correspondence: (G.P.); (G.R.); (G.S.G.)
| | - Marco Pistillo
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, via Napoli 25, 71100 Foggia, Italy; (M.P.); (I.D.)
| | - Ilaria D’Isita
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, via Napoli 25, 71100 Foggia, Italy; (M.P.); (I.D.)
| | - Giacinto Salvatore Germinara
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, via Napoli 25, 71100 Foggia, Italy; (M.P.); (I.D.)
- Correspondence: (G.P.); (G.R.); (G.S.G.)
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18
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Su X, Yin Y. Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.). Food Chem 2021; 364:130410. [PMID: 34237617 DOI: 10.1016/j.foodchem.2021.130410] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/01/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022]
Abstract
Aroma compounds in Cascade and Chinook hops harvested from multiple Virginia locations were identified by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Selected aroma compounds were quantitated by combination of stable isotope dilution analysis (SIDA) and standard addition method (SAM). A total of 33 aroma-active compounds were detected in five samples with β-myrcene, methyl octanoate, geraniol and linalool being the predominant compounds based on their high flavor dilution (FD) factors and odor activity values (OAVs). L-Calamenene and germacrene B was the major characteristic component unique to Cascade and Chinook variety, respectively. Principal component analysis (PCA) showed distinctive aroma profiles for all samples except for Blacksburg and Petersburg Cascade. Hierarchical cluster analysis (HCA) reflected the higher contents of most aroma-active compounds in Meadowview Cascade and Chinook when compared to their counterparts. The significant variations suggested the potential influences of environmental factors and agronomic practices on hop aroma quality.
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Affiliation(s)
- Xueqian Su
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
| | - Yun Yin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
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19
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Cucu T, David F, Devos C, Sandra P. Untargeted flavor profiling of lager beers by stir bar sorptive extraction -capillary gas chromatography - time-of-flight mass spectrometry: High analytical performance with a green touch. J Chromatogr A 2021; 1647:462164. [PMID: 33964618 DOI: 10.1016/j.chroma.2021.462164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/22/2021] [Accepted: 04/12/2021] [Indexed: 12/31/2022]
Abstract
Beer is one of the most popular beverages in the world and its complex flavor is widely appreciated. Beer flavor profiling is important for brewers to optimize beer production and to guarantee odor quality and taste stability of the final products. This is especially the case for pale lager beers that represent the beer type with the largest worldwide production volume. In this study, the combination of stir bar sorptive extraction (SBSE) with capillary gas chromatography (GC) hyphenated to time-of-flight mass spectrometry (TOFMS) was used to perform a detailed aroma profiling of lager beer samples originating from Belgium, The Netherlands, and France. A generic SBSE method was applied resulting in a very broad extraction coverage of odor solutes, while the extraction process is miniaturized, unattended and solventless, meeting green analytical chemistry requirements. Using GC-TOFMS analysis operated in untargeted mode, MS deconvolution and statistical data analysis, with principal component and hierarchical clustering analysis, it was possible to clearly differentiate brands and origins of the beer samples and to identify marker compounds for flavor profiling of these closely related beer samples. An extended database of beer aroma compounds was created. The developed method can be applied in beer quality optimization and quality control in routine laboratories.
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Affiliation(s)
- Tatiana Cucu
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium.
| | - Frank David
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
| | - Christophe Devos
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
| | - Pat Sandra
- Research Institute for Chromatography (RIC), Pres. Kennedypark 26, B-8500 Kortrijk, Belgium
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20
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Rutnik K, Knez Hrnčič M, Jože Košir I. Hop Essential Oil: Chemical Composition, Extraction, Analysis, and Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874413] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ksenija Rutnik
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia
| | - Maša Knez Hrnčič
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, Slovenia
| | - Iztok Jože Košir
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia
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21
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Brendel R, Schwolow S, Rohn S, Weller P. Gas-phase volatilomic approaches for quality control of brewing hops based on simultaneous GC-MS-IMS and machine learning. Anal Bioanal Chem 2020; 412:7085-7097. [PMID: 32754792 PMCID: PMC7497504 DOI: 10.1007/s00216-020-02842-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/07/2020] [Accepted: 07/22/2020] [Indexed: 12/15/2022]
Abstract
For the first time, a prototype HS-GC-MS-IMS dual-detection system is presented for the analysis of volatile organic compounds (VOCs) in fields of quality control of brewing hop. With a soft ionization and drift time-based ion separation in IMS and a hard ionization and m/z-based separation in MS, substance identification in the case of co-elution was improved, substantially. Machine learning tools were used for a non-targeted screening of the complex VOC profiles of 65 different hop samples for similarity search by principal component analysis (PCA) followed by hierarchical cluster analysis (HCA). Partial least square regression (PLSR) was applied to investigate the observed correlation between the volatile profile and the α-acid content of hops and resulted in a standard error of prediction of only 1.04% α-acid. This promising volatilomic approach shows clearly the potential of HS-GC-MS-IMS in combination with machine learning for the enhancement of future quality assurance of hops. Graphical abstract ![]()
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Affiliation(s)
- Rebecca Brendel
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Strasse 10, 68163, Mannheim, Germany.,Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146, Hamburg, Germany
| | - Sebastian Schwolow
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Strasse 10, 68163, Mannheim, Germany
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146, Hamburg, Germany
| | - Philipp Weller
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Strasse 10, 68163, Mannheim, Germany.
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22
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Paventi G, de Acutis L, De Cristofaro A, Pistillo M, Germinara GS, Rotundo G. Biological Activity of Humulus Lupulus (L.) Essential Oil and Its Main Components Against Sitophilus granarius (L.). Biomolecules 2020; 10:E1108. [PMID: 32722511 PMCID: PMC7465044 DOI: 10.3390/biom10081108] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/16/2020] [Accepted: 07/23/2020] [Indexed: 12/12/2022] Open
Abstract
Besides its use in the brewing industry, hop cones appear as a powerful source of biologically active compounds, already checked for their putative anticancer, antimicrobial, and other bioactivities. Conversely, hop use in pest control remains to date under-investigated. Therefore, the biological activity of hop essential oil (EO) and its main constituents was investigated here against Sitophilus granarius. Adult contact toxicity was found 24 h after treatment with hop EO (LD50/LD90 13.30/40.23 µg/adult), and its three most abundant components, α-humulene, β-myrcene, and β-caryophyllene (LD50/LD90 41.87/73.51, 75.91/126.05, and 138.51/241.27 µg/adult, respectively); negligible variations at 48 h, except for α-humulene (LD50/LD90 26.83/49.49 µg/adult), were found. The fumigant toxicity of the EO and terpenes was also checked: in the absence of wheat grains, β-myrcene showed the highest inhalation toxicity (LC50/LC90 72.78/116.92 mg/L air), whereas α-humulene, β-caryophyllene, and the EO induced similar values (LC50/LC90 about 130/200 mg/L air); with the exception for EO, the wheat presence increased (30-50%) LC50/LC90 values. Moreover, EO and terpenes were perceived by insect antennae and elicited repellent activity. Only β-caryophyllene showed an anticholinesterase effect, this suggesting that different mechanisms of action should be responsible for hop EO toxicity. Therefore, hop EO appears suitable for developing control means against this pest.
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Affiliation(s)
- Gianluca Paventi
- Department of Medicine and Health Sciences “V. Tiberio”, University of Molise, via de Sanctis, 86100 Campobasso, Italy
| | - Laura de Acutis
- Department of Agricultural, Environmental and Food Sciences, University of Molise, via de Sanctis, 86100 Campobasso, Italy; (L.d.A.); (A.D.C.)
| | - Antonio De Cristofaro
- Department of Agricultural, Environmental and Food Sciences, University of Molise, via de Sanctis, 86100 Campobasso, Italy; (L.d.A.); (A.D.C.)
| | - Marco Pistillo
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy;
| | - Giacinto S. Germinara
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy;
| | - Giuseppe Rotundo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, via de Sanctis, 86100 Campobasso, Italy; (L.d.A.); (A.D.C.)
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23
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Gao Y, Xia B, Qin Y, Huang K, Yang C, Yang Q, Zhao L. Online Scavenging of Trace Analytes in Complex Matrices for Fast Analysis by Carbon Dioxide Bubbling Extraction Coupled with Gas Chromatography-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5732-5740. [PMID: 32357302 DOI: 10.1021/acs.jafc.0c01663] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Carbon dioxide (CO2) microbubbles can selectively enrich organic solutes from sea spray aerosols. Common bubbling extractions are normally followed by off-line separation/detection through methods such as mass spectrometry, chromatography, and spectroscopy. However, it is necessary to establish extractions with online separation and identification systems to improve efficiency and minimize sample loss. In this study, CO2 is used to form microbubbles in the sample solution, and trace analytes in the solution are transported to the gas phase by bubble bursting. Analytes at the liquid-gas interface are directly released into the trapping device, followed by thermal desorption for gas chromatography-mass spectrometry. For polycyclic aromatic hydrocarbons, the dependence of the extraction efficiency on various parameters has been analyzed. The method reported here provides high efficiency and minimizes the loss of trace volatiles with a better signal strength and signal-to-noise ratio than other gases. These features make the proposed method a rapid method to detect and quantify volatile/semivolatile analytes in complex liquid matrices. In addition to the preconcentration of organics, metal ions, and inorganic anions, a noticeable decrease of metal-organic compounds in the aqueous solution was shown for the first time. We finally propose a simple model of chemical partitioning in CO2 bubbling extraction of liquid samples for guiding online monitoring of trace analytes in real-world samples.
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Affiliation(s)
- Yuanji Gao
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, P.R. China
| | - Bing Xia
- Chengdu Institute of Biology, Chinese Academy of Sciences, No. 93 South Keyuan Road, Gaoxin Distinct, Chengdu 610041, P. R. China
| | - Yunan Qin
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, P.R. China
| | - Ke Huang
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, P.R. China
| | - Congling Yang
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, P.R. China
| | - Qing Yang
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, P.R. China
| | - Lijuan Zhao
- College of Chemistry and Materials Science, Sichuan Normal University, Chengdu 610068, P.R. China
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24
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Lehnhardt F, Becker T, Gastl M. Flavor stability assessment of lager beer: what we can learn by comparing established methods. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03477-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractBeer is prone to flavor changes during aging that influence consumer acceptance within shelf life. The shelf life of beer is defined as the period over which flavor changes remain acceptable. Assessment of flavor changes caused by volatiles is typically achieved with a combination of sensory evaluation and gas chromatography–mass spectrometry (GC–MS). Volatile indicators causing flavor changes during beer aging are commonly determined with headspace solid–phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE), or steam distillation (SD). However, discrepancies occur when comparing results from different analytical methods that affect the assessment of the degree of flavor stability. This article discusses the effect of different established analytical methods on flavor stability assessment. Reaction potentials of de novo formation, release from adducts, and degradation are hypothesized to participate in the observed discrepancies, and evidence is verified using model systems. Three extraction methods were qualitatively compared by multiple gas chromatography–olfactometry experiments (GC–O) of a one-year, naturally aged, pale lager beer. SD showed the highest number of detected aroma compounds (41), followed by HS-SPME (33), and SAFE (26). Aroma intensities for SD were more pronounced for most aging indicators than with other methods. With SAFE, only 11 aging compounds could be identified confidently, with weak aroma intensities at GC–O, and this method was thereby excluded from further experiments. Certain aging compounds were calibrated for gas chromatography-mass spectrometry (GC–MS) from HS-SPME and SD, although most compounds were present at the lower limits of detection and quantification. Relative standard deviation and recoveries for all compounds were acceptable for both methods. Quantitative comparison was conducted for four different commercial pale lager beers at different stages of aging at 20 °C (fresh, 5 months, 10 months). Aging-related changes of pale lager beer presented with altered profiles and behavior in SD compared to the non-invasive HS-SPME due to heat intake, and were borne out by GC–O results. Model systems were used to describe the impact of isolated aging-relevant mechanisms and precursors during distillation. Our findings suggest that results from different methods in reactive matrices should be compared cautiously, especially regarding aroma activity, and indicate that the most gentle or non-invasive method should be applied for analysis.
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Rodinkov OV, Bugaichenko AS, Moskvin LN. Static Headspace Analysis and Its Current Status. JOURNAL OF ANALYTICAL CHEMISTRY 2020. [DOI: 10.1134/s106193482001013x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Fanari M, Forteschi M, Sanna M, Piu PP, Porcu MC, D’hallewin G, Secchi N, Zinellu M, Pretti L. Pilot plant production of craft fruit beer using Ohmic‐treated fruit puree. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14339] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | | | | | | | - Guy D’hallewin
- Istituto di Scienze delle Produzioni Alimentari (ISPA) CNR Sassari Italy
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Bajić M, Jalšovec H, Travan A, Novak U, Likozar B. Chitosan-based films with incorporated supercritical CO2 hop extract: Structural, physicochemical, and antibacterial properties. Carbohydr Polym 2019; 219:261-268. [DOI: 10.1016/j.carbpol.2019.05.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 05/02/2019] [Accepted: 05/02/2019] [Indexed: 12/14/2022]
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Anderson HE, Santos IC, Hildenbrand ZL, Schug KA. A review of the analytical methods used for beer ingredient and finished product analysis and quality control. Anal Chim Acta 2019; 1085:1-20. [PMID: 31522723 DOI: 10.1016/j.aca.2019.07.061] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 07/28/2019] [Accepted: 07/29/2019] [Indexed: 12/30/2022]
Abstract
Beer is an incredibly complex beverage containing more than 3000 different compounds, including carbohydrates, proteins, ions, microbes, organic acids, and polyphenols, among others. Beer becomes even more complex during storage, for over time it may undergo chemical changes that negatively affect the flavor, aroma, and appearance. Thus, it can be expected that maintaining the quality of beer throughout its lifetime is a difficult task. Since it is such a popular drink throughout the world, being familiar with proper analytical techniques for beer evaluation is useful for researchers and brewers. These techniques include, but are not limited to, gas chromatography, liquid chromatography, matrix assisted laser desorption/ionization, capillary electrophoresis, mass spectrometry, ultraviolet-visible spectroscopy, and flame ionization detection. This review aims to summarize the various ingredients and components of beer, discuss how they affect the finished product, and present some of the analytical methods used for quality control and understanding the formation of chemicals in beer during the brewing process.
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Affiliation(s)
- Hailee E Anderson
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA
| | - Ines C Santos
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA; Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA
| | - Zacariah L Hildenbrand
- Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA; Inform Environmental, LLC, 6060 N. Central Expressway, Suite 500, Dallas, TX, 75206, USA
| | - Kevin A Schug
- Department of Chemistry and Biochemistry, The University of Texas at Arlington, 700 Planetarium Place, Arlington, TX, 76019, USA; Affiliate of Collaborative Laboratories for Environmental Analysis and Remediation, The University of Texas at Arlington, Arlington, TX, 76019, USA.
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Walker HE, Lehman KA, Wall MM, Siderhurst MS. Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1954-1960. [PMID: 30270449 DOI: 10.1002/jsfa.9393] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 09/07/2018] [Accepted: 09/26/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The coffee berry borer (CBB), Hypothenemus hampei, is the most destructive insect pest of coffee globally, causing significant losses in yield and leading to 'off' flavors in damaged beans. Automated headspace sampling (AHS) and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in the volatile profiles of CBB-damaged green coffee beans. Green coffee from three coffee farms on the island of Hawai'i were sorted into three levels of CBB damage: non-damaged, slightly damaged (1-2 pinholes/bean), and heavily damaged (> 2 pinholes/bean). RESULTS Distinct differences were found between green coffee bean samples based on the amounts of eight prominent volatiles. The amount of CBB damage was particularly correlated with the amount of both hexanal and 2-pentylfuran. Principal component analysis showed clustering of non-damaged green beans, which did not overlap with the slightly or heavily damaged clusters. Good separation was also found between a mixture of 50% slightly damaged and non-damaged coffee. However, 20% slightly damaged and non-damaged coffee clusters showed strong overlap. CONCLUSION Understanding the effects of CBB damage on coffee flavor profiles is critical to quality control for this valuable agricultural product. The results of this study show that the volatile profiles of green coffee beans vary with CBB damage. With specific volatile profiles for CBB-damaged coffee identified, coffee samples can be tested in the lab, or potentially on the farm or in coffee mills, to identify high levels of CBB damage that may lead to off flavors and a reduction in product quality and value. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Hannah E Walker
- Department of Chemistry, Eastern Mennonite University, Harrisonburg, VA, USA
| | - Katherine A Lehman
- Department of Chemistry, Eastern Mennonite University, Harrisonburg, VA, USA
| | - Marisa M Wall
- Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, Hilo, HI, USA
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Martins C, Brandão T, Almeida A, Rocha SM. Unveiling the lager beer volatile terpenic compounds. Food Res Int 2018; 114:199-207. [DOI: 10.1016/j.foodres.2018.07.048] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 07/06/2018] [Accepted: 07/30/2018] [Indexed: 02/09/2023]
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Asfaw AA, Aspromonte J, Wolfs K, Van Schepdael A, Adams E. Overview of sample introduction techniques prior to GC for the analysis of volatiles in solid materials. J Sep Sci 2018; 42:214-225. [DOI: 10.1002/jssc.201800711] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 09/28/2018] [Accepted: 09/29/2018] [Indexed: 12/25/2022]
Affiliation(s)
- Adissu Alemayehu Asfaw
- Department of Pharmaceutical and Pharmacological Sciences; Pharmaceutical Analysis; KU Leuven - University of Leuven; Leuven Belgium
- College of Health Sciences; Department of Pharmacy; Mekelle University; Mekelle Ethiopia
| | - Juan Aspromonte
- Department of Pharmaceutical and Pharmacological Sciences; Pharmaceutical Analysis; KU Leuven - University of Leuven; Leuven Belgium
| | - Kris Wolfs
- Department of Pharmaceutical and Pharmacological Sciences; Pharmaceutical Analysis; KU Leuven - University of Leuven; Leuven Belgium
| | - Ann Van Schepdael
- Department of Pharmaceutical and Pharmacological Sciences; Pharmaceutical Analysis; KU Leuven - University of Leuven; Leuven Belgium
| | - Erwin Adams
- Department of Pharmaceutical and Pharmacological Sciences; Pharmaceutical Analysis; KU Leuven - University of Leuven; Leuven Belgium
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Fanari M, Forteschi M, Sanna M, Zinellu M, Porcu MC, Pretti L. Comparison of enzymatic and precipitation treatments for gluten-free craft beers production. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.017] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Liu M, Su Y, Guo Y. Determination of highly volatile compounds in fresh onion ( Allium cepa
L.) by room-temperature enrichment headspace-trap coupled to cryotrapping GC-MS. SEPARATION SCIENCE PLUS 2018. [DOI: 10.1002/sscp.201800061] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mengpan Liu
- Center for Traditional Chinese Medicine and Systems Biology; Institute for Interdisciplinary Medicine Sciences; Shanghai University of Traditional Chinese Medicine; Shanghai P. R. China
- National Center for Organic Mass Spectrometry in Shanghai; Shanghai Institute of Organic Chemistry; Chinese Academy of Sciences; Shanghai P. R. China
| | - Yue Su
- Center for Traditional Chinese Medicine and Systems Biology; Institute for Interdisciplinary Medicine Sciences; Shanghai University of Traditional Chinese Medicine; Shanghai P. R. China
| | - Yinlong Guo
- National Center for Organic Mass Spectrometry in Shanghai; Shanghai Institute of Organic Chemistry; Chinese Academy of Sciences; Shanghai P. R. China
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Haslbeck K, Minkenberg D, Coelhan M. Investigations into the Transfer Rate of Volatile Compounds in Dry Hopping Using an Octanol-Water Partition Coefficient Model. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1483701] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Korbinian Haslbeck
- Technical University of Munich, Research Center Weihenstephan for Brewing and Food Quality, Freising, Germany
| | | | - Mehmet Coelhan
- Technical University of Munich, Research Center Weihenstephan for Brewing and Food Quality, Freising, Germany
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Wall MM, Miller S, Siderhurst MS. Volatile changes in Hawaiian noni fruit, Morinda citrifolia L., during ripening and fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3391-3399. [PMID: 29280146 DOI: 10.1002/jsfa.8850] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 11/20/2017] [Accepted: 12/17/2017] [Indexed: 05/19/2023]
Abstract
BACKGROUND Noni fruit (Morinda citrifolia L., Rubiaceae) has been used in traditional medicine throughout the tropics and subtropics and is now attracting interest in western medicine. Fermented noni juice is of particular interest for its promising antitumor activity. The present study collected and analyzed volatiles released at nine time intervals by noni fruit during ripening and fermentation using headspace autosampling coupled to gas chromatography-mass spectrometry. RESULTS Twenty-three noni volatiles were identified and relatively quantified. In addition to volatiles previously identified in noni, four novel volatile 3-methyl-2/3-butenyl esters were identified via the synthesis of reference compounds. Principle component analysis (PCA) and canonical discriminant analysis (CDA) were used to facilitate multidimensional pattern recognition. PCA showed that ripening noni fruit cluster into three groups, pre-ripe, fully ripe (translucent) and fermented, based on released volatiles. CDA could 83.8% correctly classify noni samples when all ripeness stages were analyzed and 100% when samples were classified into the three PCA groupings. CONCLUSION The results of the present study confirm the identities of 3-methyl-2/3-butenyl esters, both novel and previously identified, through the synthesis of reference compounds. These esters constitute a large percentage of the volatiles released by fully ripe and fermented noni and likely produced from the decomposition of noniosides, a group of unique glucosides present in the fruit. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Marisa M Wall
- Daniel K Inouye US Pacific Basin Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, Hilo, HI, USA
| | - Samuel Miller
- Department of Chemistry, Eastern Mennonite University, Harrisonburg, VA, USA
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Rettberg N, Biendl M, Garbe LA. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402574] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Nils Rettberg
- Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Beer and Beverage Analysis, Berlin, Deutschland/Germany
| | - Martin Biendl
- HHV Hallertauer Hopfenveredelungsgesellschaft m.b.H., Mainburg, Germany
| | - Leif-Alexander Garbe
- Hochschule Neubrandenburg, Fachbereich Agrarwirtschaft und Lebensmittelwissenschaften, Neubrandenburg, Germany
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Štěrba K, Čejka P, Čulík J, Jurková M, Krofta K, Pavlovič M, Mikyška A, Olšovská J. Determination of Linalool in Different Hop Varieties Using a New Method Based on Fluidized-Bed Extraction with Gas Chromatographic-Mass Spectrometric Detection. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0406-01] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Karel Štěrba
- Research Institute of Brewing and Malting, Prague PLC, Lípová 15, CZ — 120 44 Prague 2, Czech Republic
| | - Pavel Čejka
- Research Institute of Brewing and Malting, Prague PLC, Lípová 15, CZ — 120 44 Prague 2, Czech Republic
| | - Jiří Čulík
- Research Institute of Brewing and Malting, Prague PLC, Lípová 15, CZ — 120 44 Prague 2, Czech Republic
| | - Marie Jurková
- Research Institute of Brewing and Malting, Prague PLC, Lípová 15, CZ — 120 44 Prague 2, Czech Republic
| | - Karel Krofta
- Hop Research Institute Co., Ltd., Saaz, Kadanska 2525, 438 01 Zatec, Czech Republic
| | - Martin Pavlovič
- Slovenian Institute of Hop Research and Brewing, Žalskega tabora 2, SI - 3310 Žalec, Slovenia
| | - Alexander Mikyška
- Research Institute of Brewing and Malting, Prague PLC, Lípová 15, CZ - 120 44 Prague 2, Czech Republic
| | - Jana Olšovská
- Research Institute of Brewing and Malting, Prague PLC, Lípová 15, CZ - 120 44 Prague 2, Czech Republic
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Okaru AO, Lachenmeier DW. The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene-Two Emerging Potential Human Carcinogens? TOXICS 2017; 5:toxics5010009. [PMID: 29051441 PMCID: PMC5606676 DOI: 10.3390/toxics5010009] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Revised: 03/02/2017] [Accepted: 03/06/2017] [Indexed: 11/17/2022]
Abstract
For decades, compounds present in foods and beverages have been implicated in the etiology of human cancers. The World Health Organization (WHO) International Agency for Research on Cancer (IARC) continues to classify such agents regarding their potential carcinogenicity in humans based on new evidence from animal and human studies. Furfuryl alcohol and β-myrcene are potential human carcinogens due to be evaluated. The major source of furfuryl alcohol in foods is thermal processing and ageing of alcoholic beverages, while β-myrcene occurs naturally as a constituent of the essential oils of plants such as hops, lemongrass, and derived products. This study aimed to summarize the occurrence of furfuryl alcohol and β-myrcene in foods and beverages using literature review data. Additionally, results of furfuryl alcohol occurrence from our own nuclear magnetic resonance (NMR) analysis are included. The highest content of furfuryl alcohol was found in coffee beans (>100 mg/kg) and in some fish products (about 10 mg/kg), while among beverages, wines contained between 1 and 10 mg/L, with 8 mg/L in pineapple juice. The content of β-myrcene was highest in hops. In conclusion, the data about the occurrence of the two agents is currently judged as insufficient for exposure and risk assessment. The results of this study point out the food and beverage groups that may be considered for future monitoring of furfuryl alcohol and β-myrcene.
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Affiliation(s)
- Alex O Okaru
- Department of Pharmaceutical Chemistry, University of Nairobi, P.O. Box 19676-00202, Nairobi, Kenya.
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany.
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany.
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Cepeda-Vázquez M, Blumenthal D, Camel V, Rega B. Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake. Talanta 2017; 164:708-715. [DOI: 10.1016/j.talanta.2016.10.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Revised: 10/16/2016] [Accepted: 10/18/2016] [Indexed: 10/20/2022]
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Bosse Née Danz R, Wirth M, Konstanz A, Becker T, Weiss J, Gibis M. Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography. Food Chem 2016; 219:249-259. [PMID: 27765224 DOI: 10.1016/j.foodchem.2016.09.094] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 08/20/2016] [Accepted: 09/14/2016] [Indexed: 11/24/2022]
Abstract
A simple, reliable and automated method was developed and optimized for qualification and quantification of aroma-relevant volatile marker compounds of North European raw ham using a headspace (HS)-Trap gas chromatography-mass spectrometry (GC-MS) and GC-flame ionization detector (FID) analysis. A total of 38 volatile compounds were detected with this HS-Trap GC-MS method amongst which the largest groups were ketones (12), alcohols (8), hydrocarbons (7), aldehydes (6) and esters (3). The HS-Trap GC-FID method was optimized for the parameters: thermostatting time and temperature, vial and desorption pressure, number of extraction cycles and salt addition. A validation for 13 volatile marker compounds with limits of detection in ng/g was carried out. The optimized method can serve as alternative to conventional headspace and solid phase micro extraction methods and allows users to determine volatile compounds in raw hams making it of interest to industrial and academic meat scientists.
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Affiliation(s)
- Ramona Bosse Née Danz
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany
| | - Melanie Wirth
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany
| | - Annette Konstanz
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany
| | - Thomas Becker
- Perkin Elmer LAS (Germany) GmbH, 63110 Rodgau, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany
| | - Monika Gibis
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70593 Stuttgart, Germany.
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Sghaier L, Cordella CBY, Rutledge DN, Watiez M, Breton S, Sassiat P, Thiebaut D, Vial J. Validation of a headspace trap gas chromatography and mass spectrometry method for the quantitative analysis of volatile compounds from degraded rapeseed oil. J Sep Sci 2016; 39:1675-83. [DOI: 10.1002/jssc.201501364] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 03/02/2016] [Accepted: 03/02/2016] [Indexed: 11/12/2022]
Affiliation(s)
- Lilia Sghaier
- Lesieur; R&D Center; Coudekerque-Branche France
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech; PSL* Research University; Paris France
- AgroParisTech; UMR1145 GENIAL Analytical Chemistry Laboratory; Paris France
| | | | | | | | | | - Patrick Sassiat
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech; PSL* Research University; Paris France
| | - Didier Thiebaut
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech; PSL* Research University; Paris France
| | - Jérôme Vial
- Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) - ESPCI ParisTech; PSL* Research University; Paris France
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Wietstock PC, Glattfelder R, Garbe LA, Methner FJ. Characterization of the Migration of Hop Volatiles into Different Crown Cork Liner Polymers and Can Coatings. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2737-2745. [PMID: 26996287 DOI: 10.1021/acs.jafc.6b00031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Absorption of hop volatiles by crown cork liner polymers and can coatings was investigated in beer during storage. All hop volatiles measured were prone to migrate into the closures, and the absorption kinetics was demonstrated to fit Fick's second law of diffusion well for a plane sheet. The extent and rate of diffusion were significantly dissimilar and were greatly dependent upon the nature of the volatile. Diffusion coefficients ranged from 1.32 × 10(-5) cm(2)/day (limonene) to 0.26 × 10(-5) cm(2)/day (α-humulene). The maximum amounts absorbed into the material at equilibrium were in the following order: limonene > α-humulene > trans-caryophyllene > myrcene ≫ linalool > α-terpineol > geraniol. With the application of low-density polyethylene (LDPE) liners with oxygen-scavenging functionality, oxygen-barrier liners made up from high-density polyethylene (HDPE) or liner polymers from a different manufacturer had no significant effect on the composition of hop volatiles in beers after prolonged storage of 55 days; however, significantly higher amounts of myrcene and limonene were found in the oxygen-barrier-type crown cork, while all other closures behaved similarly. Can coatings were demonstrated to absorb hop volatiles in a similar pattern as crown corks but to a lesser extent. Consequently, significantly higher percentages of myrcene were found in the beers.
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Affiliation(s)
- Philip C Wietstock
- Chair of Brewing Science, Department of Food Technology and Food Chemistry, Technische Universität Berlin , Seestraße 13, 13353 Berlin, Germany
| | - Richard Glattfelder
- Chair of Brewing Science, Department of Food Technology and Food Chemistry, Technische Universität Berlin , Seestraße 13, 13353 Berlin, Germany
| | - Leif-Alexander Garbe
- Department of Agriculture and Food Sciences, Hochschule Neubrandenburg , Brodaer Straße 2, 17033 Neubrandenburg, Germany
| | - Frank-Jürgen Methner
- Chair of Brewing Science, Department of Food Technology and Food Chemistry, Technische Universität Berlin , Seestraße 13, 13353 Berlin, Germany
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Rong L, Peng LJ, Ho CT, Yan SH, Meurens M, Zhang ZZ, Li DX, Wan XC, Bao GH, Gao XL, Ling TJ. Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast. Food Chem 2016; 197:161-7. [DOI: 10.1016/j.foodchem.2015.10.088] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 10/03/2015] [Accepted: 10/19/2015] [Indexed: 10/22/2022]
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Pogačić T, Maillard MB, Leclerc A, Hervé C, Chuat V, Yee AL, Valence F, Thierry A. A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds. Food Microbiol 2015; 46:145-153. [DOI: 10.1016/j.fm.2014.07.018] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2014] [Revised: 07/08/2014] [Accepted: 07/26/2014] [Indexed: 11/17/2022]
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Chen F, Su Y, Zhang F, Guo Y. Low-temperature headspace-trap gas chromatography with mass spectrometry for the determination of trace volatile compounds from the fruit ofLycium barbarumL. J Sep Sci 2015; 38:670-6. [DOI: 10.1002/jssc.201400862] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Revised: 12/01/2014] [Accepted: 12/04/2014] [Indexed: 01/29/2023]
Affiliation(s)
- Fangjiao Chen
- Research Center for Health and Nutrition; Shanghai University of Traditional Chinese Medicine; Shanghai China
- National Center for Organic Mass Spectrometry in Shanghai; Shanghai Institute of Organic Chemistry; Chinese Academy of Sciences; Shanghai China
| | - Yue Su
- Research Center for Health and Nutrition; Shanghai University of Traditional Chinese Medicine; Shanghai China
| | - Fang Zhang
- National Center for Organic Mass Spectrometry in Shanghai; Shanghai Institute of Organic Chemistry; Chinese Academy of Sciences; Shanghai China
| | - Yinlong Guo
- National Center for Organic Mass Spectrometry in Shanghai; Shanghai Institute of Organic Chemistry; Chinese Academy of Sciences; Shanghai China
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The latest developments and applications of mass spectrometry in food-safety and quality analysis. Trends Analyt Chem 2013. [DOI: 10.1016/j.trac.2013.08.005] [Citation(s) in RCA: 99] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Determination of gamma-hydroxybutyric acid in biofluids using a one-step procedure with “in-vial” derivatization and headspace-trap gas chromatography–mass spectrometry. J Chromatogr A 2013; 1296:84-92. [DOI: 10.1016/j.chroma.2013.04.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2013] [Revised: 04/09/2013] [Accepted: 04/11/2013] [Indexed: 01/15/2023]
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