scholarly journals Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 662
Author(s):  
Sandra Pati ◽  
Maria Tufariello ◽  
Pasquale Crupi ◽  
Antonio Coletta ◽  
Francesco Grieco ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Method Development ◽  
Matrix Effects ◽  
Solid Phase ◽  
Standard Addition ◽  
Gas Chromatography Mass Spectrometry ◽  
Isotope Dilution Analysis ◽  
Special Focus ◽  
Stable Isotope Dilution Analysis ◽  
Stable Isotope Dilution

The aim of this review is to explore and discuss the two main aspects related to a HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS) quantitative analysis of volatile compounds in wines, both being fundamental to obtain reliable data. In the first section, recent advances in the use of multivariate optimization approaches during the method development step are described with a special focus on factorial designs and response surface methodologies. In the second section, critical aspects related to quantification methods are discussed. Indeed, matrix effects induced by the complexity of the volatile profile and of the non-volatile matrix of wines, potentially differing between diverse wines in a remarkable extent, often require severe assumptions if a reliable quantification is desired. Several approaches offering different levels of data reliability including internal standards, model wine calibration, a stable isotope dilution analysis, matrix-matched calibration and standard addition methods are reported in the literature and are discussed in depth here.

scholarly journals Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4368
Author(s):  
Elizabeth Genthner-Kreger ◽  
Keith R. Cadwallader
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography Mass Spectrometry ◽  
Isotope Dilution Analysis ◽  
Relative Importance ◽  
Target Compound ◽  
Trace Level ◽  
Stable Isotope Dilution Analysis ◽  
Oak Wood ◽  
Stable Isotope Dilution ◽  
Potent Odorants

Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas chromatography–mass spectrometry–olfactometry (MD–GC–MS–O), and was unambiguously identified as the sesquiterpene ketone, 5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexadydro-1(2H)-azulenone (rotundone). Quantitation of the trace-level target compound was done by stable isotope dilution analysis (SIDA) in a variety of oak-aged spirits, including bourbon, rye, Tennessee whiskey, scotch, rum, and tequila. The content of rotundone was found to increase as a function of years of barrel aging for 4-, 8-, and 12-year-old bourbons obtained from the same manufacturer, thus confirming its origin to be from oak. In addition, odor-activity values (OAVs) were compared for selected potent odorants, including rotundone, in the same 4-, 8-, and 12-year-old bourbons, which indicated the relative importance of rotundone in the overall flavor of oak-aged spirits.

Bioanalytical method development and validation of simultaneous analysis of telmisartan and hydrochlorthiazide in human plasma using LC-MS/MS

2016 ◽  
Vol 5 (03) ◽  
pp. 4862 ◽  
Author(s):  
Mathew George* ◽  
Lincy Joseph ◽  
Arpit Kumar Jain ◽  
Anju V.
Keyword(s):  
Human Plasma ◽  
Retention Time ◽  
High Performance ◽  
Method Development ◽  
Matrix Effects ◽  
Solid Phase ◽  
Internal Standard ◽  
Assay Method ◽  
Buffer System ◽  
Internal Standards

A simple, sensitive, rapid and economic high performance thin layer chromatographic method and a mass spectroscopic assay method has been developed for the quantification of telmisartan and hydrochlorthiazide combination in human plasma. The internal standards and analytes were extracted from human plasma by solid-phase extraction with HLB Oasis1cc (30mg) catridges. The scanning and optimization for the samples are done using methanol: water (50:50). The samples were chromatographed using reverse phase chromatography with C-18 column of different manufacturers like Ascentis C18 (150×4. 6, 5µ) using the buffer system Acetonitrile: Buffer (80:20%v/v) which consist of 2±0. 1Mm ammonium format at a flow rate of 0. 7ml/min at a column oven temperature 35±10c. The internal standard used was hydrochlorthiazide13c1, d2 and telmisartand3. The extraction techniques include conditioning, loading, washing and elution, drying followed by reconstitution of the dried samples. The volume injected was 10µl with the retention time of 3-4 min for telmisartan, 1-2 min for hydrochlorthiazide and for the internal standards the retention time was 3-4 min for telmisartand3 and 1-2 min for hydrochlorthiazide c13d2. The rinsing solution was Acetonitrile: HPLC grade water in the ratio (50:50). The above developed method was validated using various parameters like selectivity and sensitivity, accuracy and precision, matrix effects, % recovery and various stability studies. The method was proved to be sensitive, accurate, precise and reproducible. The preparation showed high recovery for the quantitative determination of telmisartan and hydrochlorthiazide in human plasma.

scholarly journals Response Surface Methodology to Optimize the Isolation of Dominant Volatile Compounds from Monofloral Greek Thyme Honey Using SPME-GC-MS

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3612
Author(s):  
Marinos Xagoraris ◽  
Alexandra Skouria ◽  
Panagiota-Kyriaki Revelou ◽  
Eleftherios Alissandrakis ◽  
Petros A. Tarantilis ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Volatile Compounds ◽  
Response Surface ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Equilibration Time ◽  
Stirrer Speed ◽  
Magnetic Stirrer ◽  
Thyme Honey

This study aimed at an experimental design of response surface methodology (RSM) in the optimization of the dominant volatile fraction of Greek thyme honey using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). For this purpose, a multiple response optimization was employed using desirability functions, which demand a search for optimal conditions for a set of responses simultaneously. A test set of eighty thyme honey samples were analyzed under the optimum conditions for validation of the proposed model. The optimized combination of isolation conditions was the temperature (60 °C), equilibration time (15 min), extraction time (30 min), magnetic stirrer speed (700 rpm), sample volume (6 mL), water: honey ratio (1:3 v/w) with total desirability over 0.50. It was found that the magnetic stirrer speed, which has not been evaluated before, had a positive effect, especially in combination with other factors. The above-developed methodology proved to be effective in the optimization of isolation of specific volatile compounds from a difficult matrix, like honey. This study could be a good basis for the development of novel RSM for other monofloral honey samples.

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 Odor-active volatile compounds in preterm breastmilk

2021 ◽  
Author(s):  
Mariana Muelbert ◽  
Laura Galante ◽  
Tanith Alexander ◽  
Jane E. Harding ◽  
Chris Pook ◽  
...  
Keyword(s):  
Gestational Diabetes ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Relative Concentration ◽  
Gas Chromatography Mass Spectrometry ◽  
List Type ◽  
Maternal Characteristics ◽  
Medium Chain ◽  
Lactation Stage ◽  
Cephalic Phase

Abstract Background Volatile compounds in breastmilk (BM) likely influence flavor learning and, through the cephalic phase response, metabolism, and digestion. Little is known about the volatile compounds present in preterm BM. We investigated whether maternal or infant characteristics are associated with the profile of volatile compounds in preterm BM. Methods Using solid-phase microextraction coupled with gas chromatography/mass spectrometry, we analyzed volatile compounds in 400 BM samples collected from 170 mothers of preterm infants. Results Forty volatile compounds were detected, mostly fatty acids and their esters (FA and FAe), volatile organic compounds (VOCs), aldehydes, terpenoids, alcohols, and ketones. The relative concentration of most FA and FAe increased with advancing lactation and were lower in BM of most socially deprived mothers and those with gestational diabetes (p < 0.05), but medium-chain FAs were higher in colostrum compared to transitional BM (p < 0.001). Infant sex, gestational age, and size at birth were not associated with the profile of volatile compounds in preterm BM. Conclusions Sensory-active volatile FA and FAe are the major contributors to the smell of preterm BM. The associations between lactation stage, maternal characteristics, and volatile compounds, and whether differences in volatile compounds may affect feeding behavior or metabolism, requires further research. Impact Sensory-active volatile FAs are major contributors to the smell of preterm BM and are influenced by the lactation stage and maternal characteristics. Longitudinal analysis of volatile compounds in preterm BM found that FAs increased with advancing lactation. Colostrum had a higher concentration of medium-chain FAs compared to transitional BM and the concentration of these is associated with socioeconomic status, gestational diabetes, and ethnicity.

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