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.     

Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling

Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma compounds of HS and hotpot seasoning boiling liquid (HSBL). A total of 79 aroma compounds and 56 aroma-active compounds were identified. The aroma extract dilution analysis (AEDA) was used to analyze the differences between the key aroma-active components in the HS and HSBL. The results showed that 13 aroma-active components were significantly affected by boiling, such as D-limonene, methional, and linalool. Moreover, a total of 22 key aroma-active components were identified through the odor activity values (OAVs) calculation. Of them, (E)-2-octenal (fatty) and linalool showed a significant difference, suggesting them to be the most critical aroma-active compounds in the HSBL, and HS, respectively. Finally, the correlation between key aroma-active compounds and the sensory properties of HS and HSBL was studied. These results demonstrated that the OAVs of key aroma-active compounds could characterize the real information of samples through bidirectional orthogonal partial least squares (O2PLS). The analysis results were consistent with the sensory evaluation results.     

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.     

Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation

To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.     

Commercial Origanum compactum Benth. and Cinnamomum zeylanicum Blume essential oils against natural mycoflora in Valencia rice

Chemical composition of commercial Origanum compactum and Cinnamomum zeylanicum essential oils and the antifungal activity against pathogenic fungi isolated from Mediterranean rice grains have been investigated. Sixty-one compounds accounting for more than 99.5% of the total essential oil were identified by using gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). Carvacrol (43.26%), thymol (21.64%) and their biogenetic precursors p-cymene (13.95%) and γ-terpinene (11.28%) were the main compounds in oregano essential oil, while the phenylpropanoids, eugenol (62.75%), eugenol acetate (16.36%) and (E)-cinnamyl acetate (6.65%) were found in cinnamon essential oil. Both essential oils at 300 μg/mL showed antifungal activity against all tested strains. O. compactum essential oil showed the best antifungal activity towards Fusarium species and Bipolaris oryzae with a total inhibition of the mycelial growth. In inoculated rice grains at lower doses (100 and 200 μg/mL) significantly reduced the fungal infection, so O. compactum essential oil could be used as ecofriendly preservative for field and stored Valencia rice.     

Comprehensive multi-dimensional chromatographic studies on the separation of saturated hydrocarbon ring structures in petrochemical samples

Characterization of complex petrochemical samples has been a classical subject of comprehensive two-dimensional (2D) gas chromatography (GC x GC). Macroscopic properties of these samples can be described accurately by separation of compounds in classes of identical molecular functionality. Ring structures in the carbon backbone of these compounds, which can be divided in saturated and unsaturated, are amongst the foremost functionalities affecting samples properties. Unfortunately, GC x GC tuned for separation of both saturated and unsaturated ring structures is likely to result in convoluted chromatograms when a distribution of both molecular properties is present in the sample. An independent liquid chromatographic (LC) separation preceding GC x GC could be used to resolve the mixture based on unsaturated rings, allowing saturated rings to be resolved separately in the GC x GC separation. This three-dimensional separation (abbreviated LC-GC x GC) was performed after rigorous evaluation of LC as part of a multidimensional separation using LC x GC. Group-type separation was achieved using this separation for components with either saturated or unsaturated rings. Results of this separation were used to compare information obtained by GC x GC with LC-GC x GC.     

Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

Future understanding of differences in the composition and sensory attributes of wines require improved analytical methods which allow the monitoring of a large number of volatiles including those present at low concentrations. This study presents the optimization and application of a headspace solid-phase microextraction (HS-SPME) method for analysis of wine volatiles by comprehensive two-dimensional gas chromatography (GC×GC) time-of-flight mass spectrometry (TOFMS). This study demonstrates an important advancement in wine volatile analysis as the method allows for the simultaneous analysis of a significantly larger number of compounds found in the wine headspace compared to other current single dimensional GC-MS methodologies. The methodology allowed for the simultaneous analysis of over 350 different tentatively identified volatile and semi-volatile compounds found in the wine headspace. These included potent aroma compound classes such as monoterpenes, norisoprenoids, sesquiterpenes, and alkyl-methoxypyrazines which have been documented to contribute to wine aroma. It is intended that wine aroma research and wine sensory research will utilize this non-targeted method to assess compositional differences in the wine volatile profile.     

Identification of volatile components in yak butter using SAFE, SDE and HS-SPME-GC/MS

The volatile components of yak butter were isolated by solvent-assisted flavour evaporation (SAFE), simultaneous distillation extraction (SDE; dichloromethane and diethyl ether as solvent, respectively) and headspace solid-phase microextraction (HS-SPME; CAR/PDMS, PDMS/DVB and DVB/CAR/PDMS fibre extraction, respectively) and were analysed by GC/MS. A total of 83 volatile components were identified under six different conditions, including 28 acids, 12 esters, 11 ketones, 10 lactones, 10 alcohols, 4 other compounds, 2 aldehydes, 2 unsaturated aldehydes, 1 furan, 1 sulphur-containing compound, 1 unsaturated alcohol and 1 unsatruated ketone. Among them, 51 were identified by SAFE, 58 by SDE (45 with dichloromethane as solvent and 41 with diethyl ether as solvent) and 40 by HS-SPME (26 with CAR/PDMS; 26 with PDMS/DVB and 32 with DVB/CAR/PDMS). Three pretreatment methods were compared to show that the volatile components obtained using different methods varied greatly, both in terms of categories and in content. Therefore, a multi-pretreatment method should be adopted, together with GC/MS. A total of 25 aroma-active compounds were detected by gas chromatography-olfactometry, among which 20 aroma-active compounds were found by SDE (14 with dichloromethane as solvent and 14 with diethyl ether as solvent) and 17 by SAFE.     

Analysis of volatile compounds in Herba Asari by single-drop micro-extraction gas chromatography mass spectrometry

A rapid headspace single-drop micro-extraction(mix) gas chromatography mass spectrometry(SDMEGC -MS) for the analysis of the volatile compounds in Herba Asari was developed in this study.A mixed solvent of n-tridecane and butyl acetate(1:1) was finally used for the extraction at 70 C for 15 min with sample amount of 0.750 g and 100 mesh particle size.Under the determined conditions,the pound samples of Herba Asari were directly applied for the analysis.SDME-GC-MS,SPME-GC-MS and SD-GCMS methods were compared and the results showed that SDME-GC-MS method was a simple, inexpensive and effective way to measure the volatile compounds in Herba Asari and could be used for the analysis of volatile compounds in complex samples.     

A New Process for Wine Production by Penetration of Yeast in Uncrushed Frozen Grapes

Different types of red and white wines were prepared by fermentation of the juice which was naturally separated from uncrushed frozen grapes during thawing (A) and from the residual juice by fermentation inside the berries (B). Yeast penetrated the skin of uncrushed grapes and fermented the content completely. The new types of wines were compared with wines prepared conventionally from the whole material of frozen grapes. Chemical and chromatographic analysis (gas chromatography (GC) and solid-phase microextraction–GC/mass spectrometry) showed similar profiles of the aroma volatiles but with significant quantitative differences among the new types of wines, which reflected to the differences observed during the sensory evaluations. The majority of identified compounds were esters, with higher amounts found in (A) wines due to the higher concentration of the must which was separated during thawing. The proposed process is new and of industrial interest for the production of different types of wines from the same raw material in one fermentation batch.     

Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry

This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC–MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC–MS–Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) because of high FD factors.     

Improved determination of flavour compounds in butter by solid-phase (micro)extraction and comprehensive two-dimensional gas chromatography

The practicability and potential of comprehensive two-dimensional gas chromatography (GC x GC) coupled to both conventional flame ionisation (FID) and time-of-flight mass spectrometric (TOF-MS) detection, were compared with those of conventional one-dimensional (1D) GC, with the determination of flavour compounds in butter as an application. For polar flavour compounds, which were collected from the aqueous fraction of butter by means of solid-phase extraction (SPE), it was found that GC x GC dramatically improves the overall separation. Consequently, quantification and preliminary identification based on the use of ordered structures, can be performed more reliably. The improvement effected by replacing 1D-GC by GC x GC is considerable also in the case of TOF-MS detection, as illustrated by the high match factors generally obtained during identification. GC x GC was also used successfully for the characterisation of volatile flavour compounds in the headspace of butter collected by solid-phase microextraction (SPME) and to study the effect of heat treatment on the composition of butter samples in more detail.     

Investigation of sulphur compounds in coal tar using monodimensional and comprehensive two-dimensional gas chromatography

Coal is a non renewable fossil fuel, used mainly as a source of electrical energy and in the production of coke. It is subjected to thermal treatment, pyrolysis, which produces coke as a main product, in addition to a condensed liquid by-product, called tar. Tar is a complex mixture of organic compounds which contains different chemical classes, presenting aromatic and sulphur heterocyclic compounds. In general, identification of these compounds requires steps of isolation and fractionation, mainly due to co-elution of these compounds with polyaromatic hydrocarbons (PAH). The objective of this work is to characterize the sulphur compounds present in the coal tar obtained via pyrolysis, using comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detector (GC×GC/TOFMS). Coal samples from the State of Paraná, Brazil were subjected to laboratorial scale pyrolysis. Several experimental conditions were tested, such as sample weight (5, 10 and 15g), heating ramp (10, 25 and 100°C/min) and final temperature (500, 700 and 900°C). Samples were analyzed by one dimensional gas chromatography (1D-GC) coupled to a quadrupole mass spectrometry detector (GC/qMS) and two-dimensional gas chromatography with time-of-flight mass spectrometry detector (GC×GC/TOFMS). The higher amount of sulphur compounds was obtained at a final temperature of 700°C and a heating ramp of 100°C/min. The main classes observed in the color plot were thiophenes, benzothiophenes and alkylated dibenzothiophenes. GC×GC/TOFMS allowed the identification of the greater number of compounds and the separation of several sulphur compounds from one another. Moreover, separation of sulphur compounds from polyaromatic hydrocarbons and phenols was achieved, which was not possible by 1D-GC. Comparing GC×GC/TOFMS and 1D-GC (SIM mode) also showed that 1D-GC, one of the most employed quantification tools for sulphur compounds, can be misleading for detection, identification and quantification, as the number of isomers of sulphur compounds found was greater than theoretically possible.     

Qualitative mass spectrometric analysis of the volatile fraction of creosote-treated railway wood sleepers by using comprehensive two-dimensional gas chromatography

The volatile composition of 20-year-old out-of-service creosote-treated railway wood sleepers was studied. The emitted volatile fraction was collected by means of dynamic purge-and-trap concentration at ambient temperature, and analyzed by comprehensive two-dimensional gas chromatography (GC x GC) hyphenated with mass spectrometric detection systems, using quadrupole (GC x GC/qMS) and time-of-flight (GC x GC/ToF-MS) mass analyzers and selective nitrogen-phosphorus detection (GC x GC-NPD). The analysis of mass spectrometry data and GC x GC retention time allowed the tentative identification of about 300 compounds based on spectrometric data and positioning of each compound in the GC x GC plot. Major important headspace components are polyaromatic hydrocarbons, phenols and benzene derivatives, hydrocarbons and heterocyclic compounds containing nitrogen, sulphur or oxygen atoms. Many of the reported compounds are listed as belonging to toxicological substance classes which have been related to harmful health effects. GC x GC provides greater speciation and evidence of composition heterogenicity of the sample than one-dimensional GC analysis, thus allowing to better demonstrate its potential toxicity. Data obtained by specific detection systems for N-heterocycles assisted mass data interpretation assignments. The enhanced separation power obtained after GC x GC compared to one-dimensional gas chromatography (1D-GC) together with spectral deconvolution and correlation with physical-chemical data, allowed the identification of complex isomer clusters, as demonstrated for alkylquinolines, and applied also to alkylphenols, alkylbenzenes and alkylnaphthalenes.     

Determination of organotins in aquatic plants by headspace SPME followed by GC-PFPD determination

Optimal conditions of headspace solid-phase microextraction followed by gas chromatography coupled to pulsed flame photometric detection (SPME–GC–PFPD) have been investigated to validate the analysis of 11 organotin compounds in plant matrices including methyl-, butyl-, and phenyltin compounds. The extraction of organotin compounds from vegetal matrices has been carried out using optimized conditions of HCl-based extraction. The use of headspace SPME to preconcentrate the analytes allowed most of the detection limits to be obtained sub-0.5?ng(Sn)?g^?1. The precision evaluated using RSD with six replicates ranges between 5 and 10% (except for triphenyltin: 17%). The accuracy of the method was validated on spiked or polluted vegetal samples taken from Bizerte Lagoon (Tunisia) and by comparison with classical liquid–liquid extraction (LLE). These results highlight the suitability of the selected method for organotin control in complex environmental matrices such as aquatic plants.     

Gas chromatography/tandem mass spectrometry analysis of alkylresorcinols in red blood cells

Erythrocyte alkylresorcinols (5‐alkyl‐1,3‐dihydroxybenzenes) are potential biomarkers of wholegrain wheat and rye intake. However, their high‐throughput quantitative analysis by gas chromatography/mass spectrometry (GC/MS) is hindered by the time‐consuming sample preparation and, more importantly, by interfering compounds that still remain after sample cleanup. In the present work we describe a gas chromatography/tandem mass spectrometry (GC/MS/MS) method for the rapid and reliable quantification of alkylresorcinols in erythrocyte samples. The performance of the GC/MS/MS method is compared with that of GC/MS. The main characteristics of the method are: lower limits of detection: 2–10 µg/L standard solution; lower limits of quantification: 6–30 µg/L standard solution; linearity coefficients: 0.9611–0.9888; linear ranges: 2–20 µg/L in erythrocytes; and intra‐day precisions (n = 6): 4–13% at endogenous analyte levels in non‐spiked erythrocytes. Tandem mass spectrometry showed greatly improved selectivity over single‐stage mass spectrometry in the case of erythrocyte samples, eliminating all interferences detectable in single‐stage MS and enabling simple peak integration for quantification. Moreover, increased selectivity resulted in GC separation speeded up by a factor of two, allowing the duplicate analysis of over 40 samples per day. This GC/MS/MS method is suggested as an improved alternative to GC/MS for the quantification of alkylresorcinols in erythrocytes for assessing wholegrain wheat and rye intake. Copyright © 2008 John Wiley & Sons, Ltd.     

Application of Comprehensive Two‐Dimensional Gas Chromatography (GC×GC) to the Qualitative Analysis of Essential Oils

This paper investigates the separation of moderately complex samples by comprehensive two‐dimensional gas chromatography (GC×GC). The analysis of peppermint (Mentha piperita) and spearmint (Mentha spicata) essential oil components, including acetates, alcohols, furans, ketones, sesquiterpenes, and terpenes, was achieved by one‐dimensional gas chromatography with quadrupole mass spectrometry detection (GC/MSD) and GC×GC with flame ionization detection. Peppermint essential oil was found to contain 89 identifiable peaks by GC×GC compared to 30 peaks in the GC/MSD chromatogram. Likewise, 68 peaks were found in the GC×GC chromatogram of spearmint (compared to 28 in GC/MSD). Plots of the first dimension versus second dimension retention times provided a fingerprint of the two essential oils, which revealed 52 similar compounds between the two essential oils as opposed to 18 matches by 1D GC.     

Application of solid-phase micro-extraction and comprehensive two-dimensional gas chromatography (GC×GC) for flavour analysis

Summary Headspace solid-phase micro-extraction (HS SPME), comprehensive two-dimensional GC (GC×GC), and flame ionization detection (FID) have been examined for their suitability and compatibility for rapid sampling, separation, and detection of garlic flavour volatiles. This approach (HS-SPME-GC×GC-FID) is distinctly superior to use of one-dimensional GC, i. e., HS-SPME-GC-FID. Direct comparison of the experimental results showed that a 10–50-fold increase in sensitivity is obtained, separating power is substantially enhanced, and the peak capacity is up to ten times higher. As a consequence, much more detailed flavour analysis can be performed; this results in better information about the aroma-active compounds.     

Isolation of free phenolic compounds from arboreal leaves by use of the Florisil/C<Subscript>18</Subscript> system

In studies of the phenolic compounds present in leaves and needles, GC and GC–MS have so far been applied only sporadically. This is probably because of the greater difficulties encountered in preparing the samples for this method than those used for liquid chromatography. When preparing a sample for gas chromatography the analyst is faced with two difficult stages—separation of the compound from the matrix without losses (stage 1) so that the final sample can be derivatized to make it suitable for analysis on a non-polar capillary column of the gas chromatograph (stage 2). This paper presents a procedure for extraction of phenolic compounds from the matrix by means of a Florisil/C₁₈ sorbent system and their analysis by GC. After passage through the adsorbents the recovery ranges from 32% for ferulic acid to 88% for gentisic acid. It was found that this extraction method and the GC analysis are very precise (particularly for samples of a mass <1 g) and can be used for quantification. The high-precision quantification of 15 phenolic acids, shikimic acid, and six other compounds present in pine needles has been achieved. The conditions used for GC analysis and construction of calibration curves for quantitative determination are given.