|
1
|
Zhang Y, Stöppelmann F, Zhu L, Liang J, Rigling M, Wang X, Jin Q, Zhang Y. A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil. Food Chem 2023; 426:136617. [PMID: 37336098 DOI: 10.1016/j.foodchem.2023.136617] [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: 02/27/2023] [Revised: 05/20/2023] [Accepted: 06/10/2023] [Indexed: 06/21/2023]
Abstract
Rapeseed oil, as one of the three major vegetable oils in the world, its matrix effect makes the decoding flavor a challenge. Solid-phase microextraction (SPME), SPME-Arrow, headspace stir bar sorptive extraction (HSSE), direct thermal desorption (DTD), and solvent-assisted flavor evaporation (SAFE) were compared based on the odorants in hot-pressed rapeseed oil. Besides, methodological validation for 31 aroma standards was conducted to compare reliability and robustness of these approaches. DTD showed the largest proportion of acids, while the other techniques extracted a majority of nitriles. The highest number of odorants was detected by SAFE (31), followed by HSSE (30), SPME-Arrow (30), SPME (24), and DTD (14). SPME-Arrow showed the best performance in linearity, recovery, and reproducibility followed by SPME, HSSE, DTD, and SAFE. Results reveal the advantages and limitations of diverse methodologies and provide valuable insights for the selection of extraction methods in an oil matrix and flavor decoding.
Collapse
Affiliation(s)
- Youfeng Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Felix Stöppelmann
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Lin Zhu
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Jiaqi Liang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Marina Rigling
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| |
Collapse
|
|
2
|
Zheng J, Kuang Y, Zhou S, Gong X, Ouyang G. Latest Improvements and Expanding Applications of Solid-Phase Microextraction. Anal Chem 2023; 95:218-237. [PMID: 36625125 DOI: 10.1021/acs.analchem.2c03246] [Citation(s) in RCA: 31] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Juan Zheng
- Ministry of Education (MOE) Key Laboratory of Bioinorganic and Synthetic Chemistry, School of Chemistry/School of Chemistry and Chemical Engineering, Sun Yat-sen University, Guangzhou 510006, China
| | - Yixin Kuang
- Ministry of Education (MOE) Key Laboratory of Bioinorganic and Synthetic Chemistry, School of Chemistry/School of Chemistry and Chemical Engineering, Sun Yat-sen University, Guangzhou 510006, China
| | - Suxin Zhou
- Ministry of Education (MOE) Key Laboratory of Bioinorganic and Synthetic Chemistry, School of Chemistry/School of Chemistry and Chemical Engineering, Sun Yat-sen University, Guangzhou 510006, China
| | - Xinying Gong
- Ministry of Education (MOE) Key Laboratory of Bioinorganic and Synthetic Chemistry, School of Chemistry/School of Chemistry and Chemical Engineering, Sun Yat-sen University, Guangzhou 510006, China
| | - Gangfeng Ouyang
- Ministry of Education (MOE) Key Laboratory of Bioinorganic and Synthetic Chemistry, School of Chemistry/School of Chemistry and Chemical Engineering, Sun Yat-sen University, Guangzhou 510006, China
| |
Collapse
|
|
3
|
Zhou C, Xu Z, Shi H, Zhang G, Cao W, Xu X. Simple and Rapid Method for the Quantitation of Trace-Level 3-Alkyl-2-methoxypyrazines in Fragrant Vegetable Oils by Gas Chromatography-Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6247-6252. [PMID: 35536735 DOI: 10.1021/acs.jafc.1c07380] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
3-Alkyl-2-methoxypyrazines (MPs) are characteristic aroma compounds found in fragrant vegetable oils, a type of specially processed oils with enhanced flavor. MP contents in these oils are usually at trace level, which makes their quantification a big challenge. In this work, we describe an optimized approach with a double-step acid/alkali extraction for the analysis of such compounds, namely, 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, and 3-sec-butyl-2-methoxypyrazine, in those fragrant oils using gas chromatography-tandem mass spectrometry (GC-MS/MS). The sample preparation conditions including selections and percentages of acids, alkalis, and extraction solvents, as well as the stability of MPs, were optimized and examined. Method validation was conducted with a good linearity (r2 > 0.999), and average recoveries between 93.9 and 109.3% were achieved. The limit of detection ranged from 0.2 to 0.4 μg/kg, and the relative standard deviations varied from 0.4 to 12.2% for samples spiked with the MPs at different concentrations. Overall, the method satisfactorily meets the requirements for the measurement of trace-level MPs in the fragrant vegetable oils via odor activity value calculation, and the results indicate that the improved acid/alkali extraction method is suitable for the routine analysis of MPs in those vegetable oils.
Collapse
Affiliation(s)
- Chuan Zhou
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China
| | - Ziyan Xu
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China
| | - Haiming Shi
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China
| | - Ge Zhang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China
| | - Wenming Cao
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China
| | - Xuebing Xu
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China
| |
Collapse
|