Analytical strategies for in-vivo evaluation of plant volatile emissions - A review

Cagliero, Cecilia; Mastellone, Giulia; Marengo, Arianna; Bicchi, Carlo; Sgorbini, Barbara; Rubiolo, Patrizia

doi:10.1016/j.aca.2020.11.029

Cited by 25 publications

(16 citation statements)

References 121 publications

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“…VOCs are spontaneously released by healthy plants, but the released VOC amounts may be enhanced, and even biosynthesis of de-novo VOCs may occur when plants are exposed to stresses (biotic or abiotic) [18,46]. We have observed in our previous studies that EO vapor treatments trigger physiological responses in fruit and vegetables, leading to lower product weight loss, firmness retention and reduction of browning and yellowing, among others [1,13,47].…”

Section: Enhancement Of Vocs Biosynthesis After Vapor Essential Oils Applied Under Vacuum Conditions At Pilot Plant Scalementioning

confidence: 97%

“…The aroma profile of herbs was also presented as relative (%) abundance. Quantification of the differences among the studied treatments was done using the obtained VOCs peak areas [18,23]. The analysis of VOCs adsorbed onto the stir-bar coating was done in a GC-MS HP-6890N coupled to a 5975 mass spectrometer (Agilent Technologies, Palo Alto, USA) combined with a TDU and cooling injector system (CIS4) (Gerstel, Mülheim an der Ruhr, Germany), as previously described [22].…”

Section: Volatiles Analysis By Headspace Solid-phase Microextraction (Spme)mentioning

confidence: 99%

Section: Volatiles Analysis By Headspace Solid-phase Microextraction (Spme)mentioning

confidence: 99%

“…The aroma profile of aromatic herbs, mainly due to biogenic volatile organic compounds (VOCs), has been widely studied using conventional sample preparation methods for the evaluation of plant emissions, which involve destructive and time-consuming approaches, such as solvent extraction and/or distillation, and are prone to artefacts formation [18]. Some of these artefacts include chemical changes of monoterpenes under conditions of steam distillation and losses of the most volatile compounds during the step of solvent removal of conventional solvent extractions [19].…”

Section: Introductionmentioning

confidence: 99%

“…The SPME technique is a fast, solventfree, automatable and inexpensive method to analyze the aroma profile of food products without changes in their natural flavor pattern, giving a more realistic aroma profile similar to that perceived by the consumer. This technique concentrates the aroma volatiles onto a fiber coated with a thin film of sorbent/adsorbent, which is exposed to the headspace of the plant sample until it reaches equilibrium related to: (i) the plant/headspace equilibrium and (ii) the headspace/fiber accumulation equilibrium [18]. Although reaching the equilibrium is of the high importance for the SPME technique, such a sorption process has not been conveniently modeled for culinary herbs' VOCs.…”

Section: Introductionmentioning

confidence: 99%

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The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

Martínez−Hernández

Taboada-Rodríguez

Garre

et al. 2021

Foods

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Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10–20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7- and 7.3-fold, respectively, while dill ether (the characteristic VOC of dill) augmented by 2.4-fold after vapor EOs were applied under vacuum conditions. The aroma recovery of culinary herbs was successfully validated at an industrial level in an installation developed by our group to apply vapor EOs within a vacuum cooling system, reaching total VOC recoveries of 4.9- and 2.3-fold in parsley and dill, respectively.

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Section: Enhancement Of Vocs Biosynthesis After Vapor Essential Oils Applied Under Vacuum Conditions At Pilot Plant Scalementioning

confidence: 97%

Section: Volatiles Analysis By Headspace Solid-phase Microextraction (Spme)mentioning

confidence: 99%

Section: Volatiles Analysis By Headspace Solid-phase Microextraction (Spme)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

Martínez−Hernández

Taboada-Rodríguez

Garre

et al. 2021

Foods

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Inter-laboratory comparison of plant volatile analyses in the light of intra-specific chemodiversity

et al. 2023

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Introduction Assessing intraspecific variation in plant volatile organic compounds (VOCs) involves pitfalls that may bias biological interpretation, particularly when several laboratories collaborate on joint projects. Comparative, inter-laboratory ring trials can inform on the reproducibility of such analyses. Objectives In a ring trial involving five laboratories, we investigated the reproducibility of VOC collections with polydimethylsiloxane (PDMS) and analyses by thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS). As model plant we used Tanacetum vulgare, which shows a remarkable diversity in terpenoids, forming so-called chemotypes. We performed our ring-trial with two chemotypes to examine the sources of technical variation in plant VOC measurements during pre-analytical, analytical, and post-analytical steps. Methods Monoclonal root cuttings were generated in one laboratory and distributed to five laboratories, in which plants were grown under laboratory-specific conditions. VOCs were collected on PDMS tubes from all plants before and after a jasmonic acid (JA) treatment. Thereafter, each laboratory (donors) sent a subset of tubes to four of the other laboratories (recipients), which performed TD-GC-MS with their own established procedures. Results Chemotype-specific differences in VOC profiles were detected but with an overall high variation both across donor and recipient laboratories. JA-induced changes in VOC profiles were not reproducible. Laboratory-specific growth conditions led to phenotypic variation that affected the resulting VOC profiles. Conclusion Our ring trial shows that despite large efforts to standardise each VOC measurement step, the outcomes differed both qualitatively and quantitatively. Our results reveal sources of variation in plant VOC research and may help to avoid systematic errors in similar experiments.

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Dynamic and static collection followed by a GC–MS analysis of volatiles from Chagasic bugs’ feces: a case of short chain aldehydes

Alavez-Rosas,

Córdoba-Aguilar,

Cruz-López

et al. 2024

Int J Trop Insect Sci

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Analytical strategies for in-vivo evaluation of plant volatile emissions - A review

Cited by 25 publications

References 121 publications

The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

Inter-laboratory comparison of plant volatile analyses in the light of intra-specific chemodiversity

Dynamic and static collection followed by a GC–MS analysis of volatiles from Chagasic bugs’ feces: a case of short chain aldehydes

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