Theoretical Investigation of Charge Transfer from NO+ and O2+ Ions to Wine-Related Volatile Compounds for Mass Spectrometry

2022 ◽  
Author(s):  
Manjeet Bhatia ◽  
Nicola Manini ◽  
Franco Biasioli ◽  
Luca Cappellin
Keyword(s):  
Mass Spectrometry ◽  
Charge Transfer ◽  
Volatile Compounds ◽  
Theoretical Investigation

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

Discrimination of β-1,4- and β-1,3-Linkages in Native Oligosaccharides via Charge Transfer Dissociation Mass Spectrometry

2020 ◽  
Vol 31 (6) ◽  
pp. 1249-1259
Author(s):  
Hagen Buck-Wiese ◽  
Mathieu Fanuel ◽  
Manuel Liebeke ◽  
Kim Le Mai Hoang ◽  
Alonso Pardo-Vargas ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Charge Transfer

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

scholarly journals Selected Ion Flow-Drift Tube Mass Spectrometry: Quantification of Volatile Compounds in Air and Breath

2015 ◽  
Vol 87 (24) ◽  
pp. 12151-12160 ◽  
Author(s):  
Anatolii Spesyvyi ◽  
David Smith ◽  
Patrik Španěl
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Drift Tube ◽  
Ion Flow

Multiclass semi-volatile compounds determination in wine by gas chromatography accurate time-of-flight mass spectrometry

2016 ◽  
Vol 1442 ◽  
pp. 107-117 ◽  
Author(s):  
T. Rodríguez-Cabo ◽  
I. Rodríguez ◽  
M. Ramil ◽  
A. Silva ◽  
R. Cela
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Time Of Flight ◽  
Flight Mass Spectrometry

scholarly journals Hyphenated Mass Spectrometry versus Real-Time Mass Spectrometry Techniques for the Detection of Volatile Compounds from the Human Body

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7185
Author(s):  
Oliver Gould ◽  
Natalia Drabińska ◽  
Norman Ratcliffe ◽  
Ben de Lacy Costello
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Real Time ◽  
Qualitative Data ◽  
Method Development ◽  
Complex Matrices ◽  
Analytical Technique ◽  
Monitoring Drug ◽  
Highly Sensitive ◽  
Insight Into

Mass spectrometry (MS) is an analytical technique that can be used for various applications in a number of scientific areas including environmental, security, forensic science, space exploration, agri-food, and numerous others. MS is also continuing to offer new insights into the proteomic and metabolomic fields. MS techniques are frequently used for the analysis of volatile compounds (VCs). The detection of VCs from human samples has the potential to aid in the diagnosis of diseases, in monitoring drug metabolites, and in providing insight into metabolic processes. The broad usage of MS has resulted in numerous variations of the technique being developed over the years, which can be divided into hyphenated and real-time MS techniques. Hyphenated chromatographic techniques coupled with MS offer unparalleled qualitative analysis and high accuracy and sensitivity, even when analysing complex matrices (breath, urine, stool, etc.). However, these benefits are traded for a significantly longer analysis time and a greater need for sample preparation and method development. On the other hand, real-time MS techniques offer highly sensitive quantitative data. Additionally, real-time techniques can provide results in a matter of minutes or even seconds, without altering the sample in any way. However, real-time MS can only offer tentative qualitative data and suffers from molecular weight overlap in complex matrices. This review compares hyphenated and real-time MS methods and provides examples of applications for each technique for the detection of VCs from humans.

Sign in / Sign up

Export Citation Format

Share Document