scholarly journals Assessing urinary odours across the oestrous cycle in a mouse model using portable and benchtop gas chromatography-mass spectrometry

2021 ◽  
Vol 8 (9) ◽  
pp. 210172
Author(s):  
Jia Tang ◽  
Alice C. Poirier ◽  
Gwen Duytschaever ◽  
Laís A. A. Moreira ◽  
Omer Nevo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase ◽  
Oestrous Cycle ◽  
Gas Chromatography Mass Spectrometry ◽  
Olfactory Communication ◽  
Chromatography Mass Spectrometry ◽  
Volatile Organic ◽  
Vaginal Cytology

For female mammals, communicating the timing of ovulation is essential for reproduction. Olfactory communication via volatile organic compounds (VOCs) can play a key role. We investigated urinary VOCs across the oestrous cycle using laboratory mice. We assessed the oestrous stage through daily vaginal cytology and analysed urinary VOCs using headspace gas chromatography-mass spectrometry (GC-MS), testing a portable GC-MS against a benchtop system. We detected 65 VOCs from 40 samples stored in VOC traps and analysed on a benchtop GC-MS, and 15 VOCs from 90 samples extracted by solid-phase microextraction (SPME) and analysed on a portable GC-MS. Only three compounds were found in common between the two techniques. Urine collected from the fertile stages of the oestrous cycle had increased quantities of a few notable VOCs compared with urine from non-fertile stages. These VOCs may be indicators of fertility. However, we did not find significant differences in chemical composition among oestrous stages. It is possible that changes in VOC abundance were too small to be detected by our analytical methods. Overall, the use of VOC traps combined with benchtop GC-MS was the more successful of the two methods, yet portable GC-MS systems may still have utility for some in situ applications.

scholarly journals Investigating the Potential of an In-Situ Method for Monitoring the Malting of Barley Using Solid Phase Microextraction with a Portable Gas Chromatography Mass Spectrometry Instrument

Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 72
Author(s):  
Mark D. Hodges ◽  
Neil Fitzgerald
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Volatile Organic

An improved understanding of the malting process could have a significant impact on the efficient production of quality malt for the brewing industry. Analysis of volatile organic compounds produced during the malting process is one approach towards achieving this goal. In-situ methods avoid the possibility of contamination and chemical changes occurring during sample transport and storage. This paper describes the investigation of an in-situ sampling method for the detection of volatile organic compounds produced during the malting of barley. Solid Phase Microextraction Gas Chromatography Mass Spectrometry (SPME-GC/MS) was used to identify compounds. The investigated method involved the direct exposure of an SPME fiber in the kiln during barley malting. Using this method, compounds including aldehydes, ketones, and esters were detected. Some changes in volatile organic compound composition were observed during the production of pale malt at a commercial malting house.

scholarly journals Volatile Organic Components from Fresh Non-edible Basidiomycetes Fungi

2009 ◽  
Vol 4 (12) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Marisa Piovano ◽  
Juan A. Garbarino ◽  
Elizabeth Sánchez ◽  
Manuel E. Young
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Organic Components ◽  
Chromatography Mass Spectrometry ◽  
Volatile Organic

The compounds responsible for the characteristic odor of eight fresh non-edible Basidiomycetes fungi were evaluated. The volatile organic compounds from the fresh samples present in the headspace of a sealed vial were determined by solid-phase microextraction gas chromatography-mass spectrometry, using a PDMS/DVB fiber. A total of twenty-eight components were identified, the most frequent being 1-octen-3-ol and 3-octanone.

scholarly journals Derivatized volatile organic compound characterization of Friulano wine from Collio (Italy–Slovenia) by HS-SPME-GC-MS and discrimination from other varieties by chemometrics

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sabina Licen ◽  
Elija Muzic ◽  
Sara Briguglio ◽  
Arianna Tolloi ◽  
Pierluigi Barbieri ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Carbonyl Compound ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Solid Phase Micro Extraction ◽  
Content Type ◽  
Head Space ◽  
Chromatography Mass Spectrometry ◽  
Volatile Organic

PurposeMethods to assess the authenticity and traceability of wines have been extensively studied as enhancers of food quality, allowing producers to obtain market recognition and premium prices. Among analytical techniques, the volatilome profile attained by gas chromatography coupled with mass spectrometry is acquiring more and more attention by the scientific community, together with the use of chemometricsDesign/methodology/approachThe volatilome profile of three varieties of blanc wines from the Collio area (namely Ribolla Gialla, Malvasia and Friulano) between Italy and Slovenia, was determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhancing the carbonyl compounds identification with O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine with the aim of identifying the autochthonous Friulano variety.FindingsA two-step chemometric approach based on an unsupervised technique (PCA) followed by a supervised one (PLS-DA) allowed to identify possible markers for discriminating the Friulano Collio variety from the others, in particular two chemical classes were identified by PCA (ketones and long chain esters). PLS-DA showed 87% accuracy in classification. A correct classification (i.e. non-Friulano Collio) of a group of wines obtained from the same grape variety but produced in an extra-Collio area was obtained as well. The results confirmed the benefits of using a derivatization step prior to volatile organic compounds analysis.Research limitations/implicationsAmong methods to assess the authenticity and traceability of wines, volatilome profile of wines determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhanced by the carbonyl compound identifications with O-(2, 3, 4, 5, 6-pentafluorobenzyl)-hydroxylamine, may have a key role in conjunction with chemometrics and, in particular with principal component analysis and partial least square discriminant analysis.Practical implicationsAmong methods to assess the authenticity and traceability of Friulano wine, volatilome profile of wines determined by head space-solid phase micro extraction-gas chromatography-mass spectrometry, enhanced by the carbonyl compound identifications with O-(2, 3, 4, 5, 6-Pentafluorobenzyl)Hydroxylamine hydrochloride, may have a key role in conjunction with chemometrics.Originality/valueFew works investigated both wine traceability with a volatilome enhancer and chemometrics of the Friulano wine variety obtaining such an improvement in this wine variety discrimination.

scholarly journals Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry

10.5219/1300 ◽  
2020 ◽  
Vol 14 ◽  
pp. 767-773
Author(s):  
Jana Štefániková ◽  
Július Árvay ◽  
Michal Miškeje ◽  
Miroslava Kačániová
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Electronic Nose ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Volatile Organic

The aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatography mass spectrometry (GCMS) with head-space solid phase microextraction (HS-SPME). For the first time, e-nose based on the gas chromatography principle with a flame ionization detector was described to identify and quantify aroma active compounds of bryndza cheese from Slovakia. The e-nose detects aroma compounds of very small concentrations in real-time of a few minutes and identifies them by comparing Kovats´ retention indices with the NIST library. Bryndza cheese produced from unpasteurized ewe´s milk and from a mixture of raw ewe´s and pasteurized cow´s types of milk were collected from 2 different Slovak farms beginning in May through to September 2019. The flavour and aroma of bryndza cheese are apparently composed of compounds contained in milk and the products of fermentation of the substrate by bacteria and fungi. Regarding volatile organic compounds, 25 compounds were detected and identified by an electronic nose with a discriminant >0.900 with ethyl acetate, isopentyl acetate, 2-butanone, acetic acid, butanoic acid, and butane-2,3-dione confirmed by gas chromatography. We confirm the suitability of the electronic nose to be used for monitoring of bryndza cheese quality.

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