Solid-phase microextraction as a novel air sampling technology for improved, GC-olfactometry-based assessment of livestock odors

Air sampling and characterization of odorous livestock gases is one of the most challenging analytical tasks. This is because of low concentrations, physicochemical properties, and problems with sample recoveries for typical odorants. Livestock operations emit a very complex mixture of volatile organic compounds (VOCs) and other gases. Many of these gases are odorous. Relatively little is known about the link between characteristic VOCs/gases and, specifically, about the impact of characteristic odorants downwind from sources. In this research, solid-phase microextraction (SPME) is used for field air sampling of odors downwind from swine and beef cattle operations. Sampling time ranges from 20 min to 1 h. Samples are analyzed using a commercial gas chromatography-mass spectrometry-olfactometry system. Odor profiling efforts are directed at odorant prioritization, with respect to distance from the source. The results indicate the odor downwind is increasingly defined by a smaller number of high-priority odorants. These "character defining" odorants appear to be dominated by compounds of relatively low volatility, high molecular weight, and high polarity. In particular, p-cresol alone appears to carry much of the overall odor impact for swine and beef cattle operations. Of particular interest is the character-defining odor impact of p-cresol as far as 16 km downwind of the nearest beef cattle feedlot. The findings are highly relevant to scientists and engineers working on improved air sampling and analysis protocols and on improved technologies for odor abatement. More research evaluating the use of p-cresol and a few other key odorants as a surrogate for overall odor dispersion modeling is warranted.     

Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)

The aroma compounds of ayran were isolated using solvent-assisted flavor evaporation (SAFE) resulting in a more representative extract of ayran odor compared to liquid–liquid extraction (LLE), solid-phase extraction (SPE), and simultaneous distillation–extraction (SDE). The aromatic extract was subjected to sensory analysis and identified and quantified by gas chromatography–mass spectrometry (GC–MS). A total of 19 volatile compounds were detected that included alcohols, aldehyde, acids, esters, ketones, and terpenes. However, the compounds present at the highest concentrations were ethyl lactate, ethanol, 2,3-butanediol, acetoin, and acetic acid. The key odorants for the ayran drinks were detected using aroma extract dilution analysis (AEDA) and GC–MS–olfactometry (GC–MS–O). A total of 14 aroma-active compounds were determined for the first time. The flavor dilution (FD) factors ranged between 4 and 512 while their odor activity values (OAVs) were from 1.35 to 1126.99. Ethyl lactate (FD of 512 whey/creamy), 2-methylbutanal (FD of 512, fruity), acetoin (FD of 256, buttery creamy), and butanoic acid (FD of 256, cheesy-sweet) were the strongest aroma-active components of the Ayran drink.     

Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection

A new method for the quantitative determination of important wine odorants has been developed. The wine (50 ml) is extracted in a 200 mg solid-phase extraction (SPE) cartridge filled with Lichrolut-EN resins from Merck. The elution is carried out with 1.3 ml of dichloromethane. These extracts are directly analyzed by GC-Ion Trap-MS without further concentration. Twenty-seven important wine odorants, such as volatile phenols, vanillin derivatives, aliphatic lactones, nor-isoprenoids, minor esters and terpenols, can be quantitatively determined in a single gas chromatography-mass spectrometry (GC-MS) run. The recoveries in the SPE isolation are in good agreement with those expected from the calculation of breakthrough volumes from solid-liquid distribution coefficients and are higher than 90%, except for guaiacol, vanillin, 2,6-dimethoxyphenol and 4-vinylphenol. In most cases, precision is below 10%. Method linearity is satisfactory, with r2 higher than 0.99 in all cases. The analysis of spiked samples has shown that there is good agreement between the real mass of compound added to the wine and that determined by analysis. In all cases detection limits are below the odor detection threshold of the compounds, and the calibrated interval covers the natural range of occurrence of the compounds in wine.     

Odds and Trends: Recent Developments in the Chemistry of Odorants

Fragrance chemistry is, together with the closely related area of flavor chemistry, one of the few domains, if not the only one, in which chemists can immediately experience structure–activity relationships. This review presents structure–odor correlations and olfactophore models for the main odor notes of perfumery: “fruity”, “marine”, “green”, “floral”, “spicy”, “woody”, “amber”, and “musky”. New trendsetters and so‐called captive odorants of these notes are introduced, and recent activities and highlights in fragrance chemistry are summarized. The design of odorants, their chemical synthesis, and their use in modern perfumery is discussed. Our selection is guided and illustrated by creative fragrances, and features new odorants which encompassed current trends in perfumery. New odorants for grapefruit and blackcurrant, for galbanum, and leafy top notes are presented. Compounds with fashionable marine, ozonic, and aquatic facets are treated, as well as new odorants for classical lily‐of‐the‐valley, rose, and jasmine accords. Compounds with sweet and spicy tonalities are also discussed, as are the most recent developments for woody notes such as sandalwood and vetiver. We conclude with musky and ambery odorants possessing uncommon or unusual structural features. Some odor trends and effects are illustrated by microencapsulated fragrance samples, and areas where there is need for the development of new synthetic materials and methodologies are pointed out. Thus, chemists are invited to explore fragrance chemistry and participate in the design and synthesis of new odorants. This review gives the latest state of the art of the subject.     

Research on polyfunctional oxides

Esters of 5(4)-hydroxy-4(5)-alkoxy-2-hexenoic acid were obtained by reaction of esters of 4,5-epoxy-2-hexenoic acid with alcohols in the presence of acid catalysts. It was established that the reaction proceeds selectively in the presence of small amounts of BF₃ with predominant opening of the oxide ring on the side of the ester group.     

Volatiles of French ferns and "fougère" scent in perfumery

Six French ferns were investigated for volatile organic compounds (VOC) by GC-MS using organic solvent extraction. Seventy-seven VOC biosynthesized from the shikimic, lipidic and terpenic pathways, including isoprenoid derivatives, were identified from these putative natural resources. Asplenium trichomanes subsp. trichomanes contained mainly polyketides with an oily or waxy odor. (E)-2-Hexenal and (Z)-3-hexenol, responsible for the "green odor", were found in high contents in Polystichum setiferum, Dryopteris dilatata and Phegopteris connectilis. In the last, 7.4% of coumarin with a cut hay scent was highlighted from the volatile fraction. (E)-3-Hexenoic acid and (E)-2-hexenoic acid, both with herbal and fruity notes, were identified in Gymnocarpium dryopteris and Pteridium aquilinum. 1-Octen-3-ol, well-known for its mushroom-like odor, was abundant in all analyzed French ferns. While the "fougère" fragrance is claimed by the perfumers to be a fantasy scent, coumarin, (E)-2-hexenal, (Z)-3-hexenol and 1-octen-3-ol are the main odorous components of the perfumes belonging to the fougère accord family. This suggests that the fougère scent from the perfumers' imagination is a natural fragrance.     

Determination of triazines in soil leachates by solid-phase microextraction coupled to gas chromatography-mass spectrometry

A solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) method was developed for the evaluation of the leachability order of selected triazines (propazine, terbuthylazine, sebuthylazine, ametryn, prometryn and terbutryn) in soil/sediment samples (organic carbon content ranging from 0.19 to 0.42%), analysing fractions collected from a soil packed microcolumn elution experiments. The procedure is fast, simple, highly sensitive and solvent free. SPME-GC-MS was also employed for the quantitative determination of triazines in the soil leachate, since the method showed good recovery yield. Detection limits were always better than 1 ng ml(-1). The method was tested on a contaminated landfill top soil. Prometryn and ametryn were identified through their MS spectra and then quantified. Terbuthylazine was used to assess recovery. Results compared well with those obtained by solvent extraction followed by HPLC-UV detection.     

Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.     

Enantioselective syntheses of georgyone, arborone, and structural relatives. Relevance to the molecular-level understanding of olfaction

Georgyone (1) and arborone (2), powerful woody odorants, have been synthesized enantioselectively along with their enantiomers. Several structural relatives of 1 and 2 have also been made enantioselectivity in order to probe the molecular details of the binding of 1 and 2 to the olfactory G-protein-coupled receptors which they activate. These studies have led to a number of conclusions regarding the structural requirements for woody odor, including absolute configuration, critical methyl substitution, and the spatial orientation of the key methyl groups. Odorants 1 and 2 bind to at least 10 mouse olfactory receptors, lending support to the combinatorial model for odor perception/differentiation. The implications of this work with regard to possible receptor binding modes are discussed.     

具有麝香香气分子的结构特征及其嗅觉模型

到目前为止,已发现许多分子具有麝香香气,这些分子在组成和结构上似乎很少有相似之处.化合物1-7就是分属几种结构类型的麝香香气分子。     

Use of solid-phase microextraction for the detection of acetic acid by ion-trap gas chromatography-mass spectrometry and application to indoor levels in museums

A simple and efficient method using solid-phase microextraction (SPME) and gas chromatography-ion trap mass spectrometry (GC-ITMS) was developed for the analysis of acetic acid in air. The choice of the SPME fibre revealed to be critical as well as the sampling and desorption time. A dilution vessel was used for calibration. The precision of the method was found to be 4.7% relative standard deviation (RSD) and the detection limit 5.7 microg m(-3). The SPME-GC-MS technique was applied to the analysis of acetic acid in museum atmospheres.     

The (+)‐cis‐ and (+)‐trans‐Olibanic Acids: Key Odorants of Frankincense

Frankincense (olibanum) is one of the oldest aromatic materials used by humans, but the key molecular constituents contributing to its characteristic odor remained unknown. Reported herein is the discovery that (1S,2S)‐(+)‐trans‐ and (1S,2R)‐(+)‐cis‐2‐octylcyclopropyl‐1‐carboxylic acids are highly potent and substantive odorants occurring in ppm amounts in all of the frankincense samples analyzed, even those showing radically different volatile compositions. These cyclopropyl‐derived acids provide the very characteristic old churchlike endnote of the frankincense odor.     

Volatile compounds responsible for aroma of Jutrzenka liquer wine

Jutrzenka is a sweet liquer wine produced in Poland from the grape variety of the same name, developed in Poland to withstand the harsh climate of winery regions. Jutrzenka wine has a characteristic aroma with strong fruity and flowery notes, which make it unique among other liquer wines as demonstrated in sensory profile analysis. The work was aimed at characterization of volatile compounds in this wine, with the emphasis on characterization of compounds responsible for its unique aroma. Gas chromatography-olfactometry (GC-O) was applied to identify the key odorants using aroma extract dilution analysis (AEDA) approach. To facilitate free and bound terpenes and C(13)-norisoprenoids identification solid phase extraction (SPE) was used followed by GC/MS. Among identified key odorants β-damascenone was the compound having the highest FD (4096), followed by isoamyl alcohol, 4-mercapto-4-methyl-2-pentanone (FD=2048), methional, linalool, ethyl decanoate (FD=1024) and ethyl hexanoate, furaneol (FD=512). Other significant compounds were ethyl 2-methyl propanoate, ethyl 2-methylbutanoate and phenyl ethyl alcohol. Determination of odor activity values (OAV) showed the highest values for β-damascenone (566), 4-mercapto-4-methyl-2-pentanone (288) ethyl hexanoate (32) and linalool (7). Jutrzenka exhibited also a rich profile of free, and to lesser extent bound terpenes.     

The scent of urine spots of male mice, Mus musculus: Changes in chemical composition over time

A dominant male mouse scent-marks his territory very frequently by emitting small urinary spots. The urine spots release in the air a variety of odorants that transmit different information to other mice, especially those concerning the time of deposition. To investigate this effect, small spots of urine of a dominant male mouse were left to freely release the odorants in the air for time intervals ranging from 0 min to 24 h prior to sampling. Thereupon, the odorants remaining in the spot were sampled at diffusion equilibrium (45 degrees C) in a small vial by means of headspace solid-phase microextraction followed by gas chromatography coupled to flame ionisation detection and mass spectrometry. Thirteen odorants were consistently found. Nine odorants were identified and four were matched. The rate of release of each odorant was characteristic and was described using principal component analysis. A first principal component was based on nine early odorants that showed a decreasing release over time. The odorants were 2,4-dehydro-exo-brevicomin, an unknown with 78% matching to 4-acetonilcycloheptanone, linalool, 2,4-dimethyl-phenol, 4-ethylphenol, indole, 2-butyl-1-octanol, an unknown with 83% matching to 2-ethyl-1-decanol, and 2,4-bis-(1,1-dimethylethyl)phenol. A second principal component, based on two unknowns with 73% matching to yohimban-17-one and 71% matching to the 2-methyl-3-hydroxy-2,4,4-trimethyl ester of propanoic acid, had an irregular release after deposition. A third principal component of late odorants, based on 2-sec-butyl-4,5-dihydrothiazole and 6,10-dimethyl-5,9-undecaden-2-one, had a peak of release at about 22 min. In conclusion, the release of the odorants in the headspace of a urine spot may code and transmit information on the deposition time.     

(+)-Colletodiol : Synthesis from (S,S)-tartaric acid and (R)-3-hydroxy-butyric acid

E-(R)-5-Hydroxy-2-hexenoic acid (4) and the acetonide of E-(4R,5R,7R)-trihydroxy-2-octenoic acid (3) are joined to give, after deprotection, (+)-colletodiol (1). The syntheses of the two hydroxy-acids from poly-(R)-3-hydroxy-butanoate (PHB) and (?)-tartaric acid, respectively, are outlined.     

A short enantioselective total synthesis of the phytotoxic lactone herbarumin III

The phytotoxic lactone herbarumin III has been synthesized in 11% overall yield. The approach applied uses Keck's asymmetric allylation and Sharpless epoxidation to build the key fragment. Esterification with 5-hexenoic acid and a ring closing metathesis was used to arrive at the target.     

固相微萃取-气相色谱-质谱技术分析槐花的挥发性成分

用顶空固相微萃取操作,结合气相色谱-质谱联用技术对槐花挥发性成分进行了鉴定,并用面积归一化法测定其相对含量.共鉴定出化合物31种,包括酮、醇、酸、甾醇、酚、醛、酯、烷烃、烯烃及杂环等10类化合物,其中酮类化合物占总色谱馏出峰面积的21.15%;醇类化合物占13.78%;酸类占9.15%.其主要化合物有:1,9,12三氧-4,6-二氨基环十四烷-5-硫酮(20.58%),棕榈酸(9.05%),9,12,15-十八三烯醇(7.05%),(Z,Z)-9,12-十八碳二烯酸(6.85%),β-谷甾醇(6.11%).该技术可以简便快捷准确地进行槐花挥发性成分的分析鉴定.     

Characterization of volatile organic compounds and odorants associated with swine barn particulate matter using solid-phase microextraction and gas chromatography-mass spectrometry-olfactometry

Swine operations can affect air quality by emissions of odor, volatile organic compounds (VOCs) and other gases, and particulate matter (PM). Particulate matter has been proposed to be an important pathway for carrying odor. However, little is known about the odor-VOCs-PM interactions. In this research, continuous PM sampling was conducted simultaneously with three collocated TEOM 1400a analyzers inside a 1000-head swine finish barn located in central Iowa. Each TEOM was fitted with total suspended particulate (TSP), PM-10, PM-2.5 and PM-1 preseparators. Used filters were stored in 40 mL vials and transported to the laboratory. VOCs adsorbed/absorbed to dust were allowed to equilibrate with vial headspace. Solid-phase microextraction (SPME) Carboxen/polydimethylsiloxane (PDMS) 85 microm fibers were used to extract VOCs. Simultaneous chemical and olfactometry analyses of VOCs and odor associated with swine PM were completed using a gas chromatography-mass spectrometry-olfactometry (GC-MS-O) system. Fifty VOCs categorized into nine chemical function groups were identified and confirmed with standards. Five of them are classified as hazardous air pollutants. VOCs were characterized with a wide range of molecular weight, boiling points, vapor pressures, water solubilities, odor detection thresholds, and atmospheric reactivities. All characteristic swine VOCs and odorants were present in PM and their abundance was proportional to PM size. However, the majority of VOCs and characteristic swine odorants were preferentially bound to smaller-size PM. The findings indicate that a significant fraction of swine odor can be carried by PM. Research of the effects of PM control on swine odor mitigation is warranted.     

Chirality and fragrance chemistry: stereoisomers of the commercial chiral odorants Muguesia and Pamplefleur

[structure: see text] The work describes the enzyme-mediated preparation and the odor evaluation of the single stereoisomers of the commercial odorants Muguesia and Pamplefleur. The synthetic approach to Muguesia stereoisomers helped to clear the assignment of the relative configuration of intermediate diols 5. The odor response of Pamplefleur isomers was found to be rather unusual. No stereoisomer prevailed, but each one played a definite role in establishing the odor sensation of the final blend.     

Stereochemistry-Activity Relationships in Olfaction. Odorants containing a proton donor/proton acceptor unit

A novel class of odorants is described where the odor is associated with the interaction of two functional groups, one being an H-donor (AH function), and the other an H -acceptor ( B function). Generally, odor occurs only if the distance between the two structural elements (AH/B system) is less than 3 Å. Bifunctional derivatives of the p-menthane and iridane series served as models for deriving this rule. The stereospecificity of odor perception was an important prerequisite for its establishment.