Adding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential

Rosso, Marta Cialiè; Mazzucotelli, Maria; Bicchi, Carlo; Charron, Melanie; Manini, Federica; Menta, Roberto; Fontana, Mauro; Reichenbach, Stephen E.; Cordero, Chiara Emilia Irma

doi:10.1016/j.chroma.2019.460739

Cited by 25 publications

(25 citation statements)

References 44 publications

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“…Positive correlations between FAA and products of Maillard reactions are difficult to be interpreted. However, in a recent study about hazelnuts, alanine was positively correlated with 2,5-dimethyl pyrazine [ 64 ]. We found that fat was negatively correlated with C9-aldehyde and -ketone.…”

Section: Discussionmentioning

confidence: 99%

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Molfetta

Celano

Minervini

2021

Foods

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Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced and compared six experimental breads: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough.

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Section: Discussionmentioning

confidence: 99%

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Molfetta

Celano

Minervini

2021

Foods

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“…MS is a fundamental dimension of MDA for food investigations; besides its confirmatory role, it can improve specificity in the cross-comparative analysis of large sets of samples while also enabling confident untargeted investigations [13]. Worthy of mentioning are MS platforms that operate at variable energy EI [47][48][49] (viz., Tandem Ionization), "soft" ionization by laser photo-ionization [50], or those including chemical ionization [51]. By multiplexing spectra generation with time-switching between two energies [47], and thanks to a specific design of the ion source, efficient ionization with minimal sensitivity loss is achieved even at low energy (e.g., 10-20 eV) [48,[52][53][54][55][56].…”

Section: Analytical Dimensionsmentioning

confidence: 99%

“…By multiplexing spectra generation with time-switching between two energies [47], and thanks to a specific design of the ion source, efficient ionization with minimal sensitivity loss is achieved even at low energy (e.g., 10-20 eV) [48,[52][53][54][55][56]. Successful applications in food include volatiles and potent odorants in cocoa [48] and in extra-virgin olive oil [57], and primary metabolites silyl derivatives from hazelnuts [49].…”

Section: Analytical Dimensionsmentioning

confidence: 99%

“…The lipid fraction, by FAMEs profiling and fingerprinting, can be mined for its diagnostic role in terms of quality and origin [84,85]. For food of vegetal origin, plants' primary metabolites (i.e., nonvolatile small molecules such as amino acids, sugars, low molecular weight acids, and amines) inform about primary materials' quality [49], harvesting practices, storage conditions, and processing impacts [63,86,87], and abiotic and biotic stress factors effects on crops [88,89]. Mack et al [90] investigated postharvest ripening impact on kiwifruit.…”

Section: Food-metabolomicsmentioning

confidence: 99%

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Comprehensive two‐dimensional gas chromatography as a boosting technology in food‐omic investigations

Stilo

Bicchi

Reichenbach

et al. 2021

J of Separation Science

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This review focuses on the role that comprehensive two-dimensional gas chromatography can play within the investigation workflows of food-omics and related disciplines and subdisciplines, including food metabolomics, nutrimetabolomics, sensomics, and food safety. After a short introductory survey, discussing the intriguing context of system biology and integrationist approaches of investigation, the concepts of analytical dimensions and the key characteristics of comprehensive two-dimensional gas chromatography are introduced. Through a selection of relevant examples, the boosting role of comprehensive two-dimensional gas chromatography within food-omics is described, providing to the reader evidence of how comprehensive multidimensional separations based platforms have introduced new concepts and tools in the analytical measurement of complex biological samples.

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“…Based on preliminary results obtained by exploring the distribution of the detectable metabolome in hazelnuts of different cultivars/origins [37], this study makes a step forward in examining the impact of roasting, as an additional yet fundamental variable/process on the chemical signature of primary metabolites in hazelnut kernels. Quali-quantitative variations on known and unknown features/analytes are tracked using chromatographic fingerprinting based on peak features and template matching algorithms.…”

Section: Introductionmentioning

confidence: 99%

Combined Untargeted and Targeted Fingerprinting by Comprehensive Two-Dimensional Gas Chromatography to Track Compositional Changes on Hazelnut Primary Metabolome during Roasting

et al. 2021

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This study focuses on the detectable metabolome of high-quality raw hazelnuts (Corylus avellana L.) and on its changes after dry-roasting. Informative fingerprinting was obtained by comprehensive two-dimensional gas chromatography with fast-scanning quadrupole mass spectrometry (GC×GC-qMS) combined with dedicated data processing. In particular, combined untargeted and targeted (UT) fingerprinting, based on pattern recognition by template matching, is applied to chromatograms from raw and roasted samples of Tonda Gentile Trilobata and Anakliuri hazelnuts harvested in Italy and Georgia. Lab-scale roasting was designed to develop a desirable organoleptic profile matching industrial standards. Results, based on 430 peak features, reveal that phenotype expression is markedly correlated to cultivar and pedoclimatic conditions. Discriminant components between cultivars are amino acids (valine, alanine, glycine, and proline); organic acids (citric, aspartic, malic, gluconic, threonic, and 4-aminobutanoic acids); and sugars and polyols (maltose, xylulose, xylitol, turanose, mannitol, scyllo-inositol, and pinitol). Of these, alanine, glycine, and proline have a high informational role as precursors of 2-acetyl- and 2-propionylpyrroline, two key-aroma compounds of roasted hazelnuts. Roasting has a decisive impact on metabolite patterns—it caused a marked decrease (−90%) of alanine, proline, leucine and valine, and aspartic and pyroglutamic acid and a −50% reduction of saccharose and galactose.

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Adding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential

Cited by 25 publications

References 44 publications

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Comprehensive two‐dimensional gas chromatography as a boosting technology in food‐omic investigations

Combined Untargeted and Targeted Fingerprinting by Comprehensive Two-Dimensional Gas Chromatography to Track Compositional Changes on Hazelnut Primary Metabolome during Roasting

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