Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)

In the present study, the recently developed proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS) technique was used for the rapid characterization of dry cured hams produced according to 4 of the most important Protected Designations of Origin (PDOs): an Iberian one (Dehesa de Extremadura) and three Italian ones (Prosciutto di San Daniele, Prosciutto di Parma and Prosciutto Toscano). In total, the headspace composition and respective concentration for nine Spanish and 37 Italian dry cured ham samples were analyzed by direct injection without any pre-treatment or pre-concentration. Firstly, we show that the rapid PTR-ToF-MS fingerprinting in conjunction with chemometrics (Principal Components Analysis) indicates a good separation of the dry cured ham samples according to their production process and that it is possible to set up, using data mining methods, classification models with a high success rate in cross validation. Secondly, we exploited the higher mass resolution of the new PTR-ToF-MS, as compared with standard quadrupole based versions, for the identification of the exact sum formula of the mass spectrometric peaks providing analytical information on the observed differences. The work indicates that PTR-ToF-MS can be used as a rapid method for the identification of differences among dry cured hams produced following the indications of different PDOs and that it provides information on some of the major volatile compounds and their link with the implemented manufacturing practices such as rearing system, salting and curing process, manufacturing practices that seem to strongly affect the final volatile organic profile and thus the perceived quality of dry cured ham.     

Extending the dynamic range of proton transfer reaction time-of-flight mass spectrometers by a novel dead time correction

Proton transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS) allows for very fast simultaneous monitoring of volatile organic compounds (VOCs) in complex environments. In several applications, food science and food technology in particular, peaks with very different intensities are present in a single spectrum. For VOCs, the concentrations range from the sub-ppt all the way up to the ppm level. Thus, a large dynamic range is necessary. In particular, high intensity peaks are a problem because for them the linear dependency of the detector signal on VOC concentration is distorted. In this paper we present, test with real data, and discuss a novel method which extends the linearity of PTR-TOF-MS for high intensity peaks far beyond the limit allowed by the usual analytical correction methods such as the so-called Poisson correction. Usually, raw data can be used directly without corrections with an intensity of up to about 0.1 ions/pulse, and the Poisson correction allows the use of peaks with intensities of a few ions/pulse. Our method further extends the linear range by at least one order of magnitude. Although this work originated from the necessity to extend the dynamic range of PTR-TOF-MS instruments in agro-industrial applications, it is by no means limited to this area, and can be implemented wherever dead time corrections are an issue.     

Proline organocatalysis as a new tool for the asymmetric synthesis of ulosonic acid precursors

PEP and aldolase mimicry is the key for a direct organocatalytic entry to precursors of ulosonic acids, biomolecules of enormous importance in biology, chemistry and medicine; in the key aldol reaction the dimethylacetal of pyruvic aldehyde is used as phosphoenolpyruvate (PEP) equivalent and the amino acid proline functions as an organocatalyst, imitating the enzyme.     

Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO₂ preservation treatment on the sensory quality of pomegranate juice at t₀ and after a conservation period of four weeks at 4 °C (t₂₈). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO₂), and with a combination of supercritical carbon dioxide and ultrasound (CO₂-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO₂ could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO₂ and CO₂-US treated juices, respectively. Regarding perceived flavor, the CO₂-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO₂-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO₂ process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.     

Proton transfer reaction time‐of‐flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk

We apply, for first time, the recently developed proton transfer reaction time‐of‐flight mass spectrometry (PTR‐TOF‐MS) apparatus as a rapid method for the monitoring of lactic acid fermentation (LAF) of milk. PTR‐TOF‐MS has been proposed as a very fast, highly sensitive and versatile technique but there have been no reports of its application to dynamic biochemical processes with relevance to the food industry. LAF is a biochemical‐physicochemical dynamic process particularly relevant for the dairy industry as it is an important step in the production of many dairy products. Further, LAF is important in the utilization of the by‐products of the cheese industry, such as whey wastewaters. We show that PTR‐TOF‐MS is a powerful method for the monitoring of major volatile organic chemicals (VOCs) formed or depleted during LAF, including acetaldehyde, diacetyl, acetoin and 2‐propanone, and it also provides information about the evolution of minor VOCs such as acetic acid, 2,3‐pentanedione, ethanol, and off‐flavor related VOCs such as dimethyl sulfide and furfural. This can be very important considering that the conventional measurement of pH decrease during LAF is often ineffective due to the reduced response of pH electrodes resulting from the formation of protein sediments. Solid‐phase microextraction gas chromatography/mass spectrometry (SPME‐GC/MS) data on the inoculated milk base and final fermented product are also presented to supporting peak identification. We demonstrate that PTR‐TOF‐MS can be used as a rapid, efficient and non‐invasive method for the monitoring of LAF from headspace, supplying important data about the quality of the final product and that it may be used to monitor the efficacy of manufacturing practices. Copyright © 2010 John Wiley & Sons, Ltd.     

A Theoretical and Numerical Comparison of Some Semismooth Algorithms for Complementarity Problems

In this paper we introduce a general line search scheme which easily allows us to define and analyze known and new semismooth algorithms for the solution of nonlinear complementarity problems. We enucleate the basic assumptions that a search direction to be used in the general scheme has to enjoy in order to guarantee global convergence, local superlinear/quadratic convergence or finite convergence. We examine in detail several different semismooth algorithms and compare their theoretical features and their practical behavior on a set of large-scale problems.     

Vibrational computations beyond the harmonic approximation: performances of the B3LYP density functional for semirigid molecules

The performances of the B3LYP density functional in the computation of harmonic and anharmonic frequencies were tested using 14 standard basis sets of double and triple zeta quality for a set of semirigid molecules containing from 4 to 12 atoms. The quality of the results is assessed by comparison with the most reliable computations available in the literature. The study reveals that the relatively cheap 6-31+G(d,p) basis set performs a very good job for harmonic frequency calculations and that B3LYP anharmonicities are in close agreement with the reference values irrespective of the basis set used. On these grounds "hybrid force fields" are proposed to achieve the best compromise between computer time and quality of the results.     

Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry

The gastronomic relevance and high price of white truffle are related mainly to its unique aroma. Here we evaluate, for the first time, the possibility of characterizing in a rapid and non-destructive way the aroma of white truffles based on proton transfer reaction mass spectrometry (PTR-MS). We indicate that anonymous PTR-MS fingerprinting allows sample classification and we also compare qualitatively and quantitatively PTR-MS data with measurements made by solid-phase microextraction gas chromatography (SPME-GC) of the same samples under the same conditions. PTR-MS fragmentation data of truffle-relevant compounds are also published here for the first time. Most of the sulfur-containing compounds detected by GC and relevant for white truffle aroma have a high positive correlation with single PTR-MS peaks. Our work indicates that, after preliminary comparison with GC data, PTR-MS is a new tool for the rapid, quantitative and non-invasive characterization of white truffle by direct headspace injection without any pre-concentration.