Application of a direct immersion—stir bar sorptive extraction (DI-SBSE) combined GC–MS method for fingerprinting alkylpyrazines in tea and tea-like infusions

Rigling, Marina; Kanter, Jean-Philippe; Zhang, Yanyan

doi:10.1007/s00217-021-03954-0

Cited by 6 publications

(4 citation statements)

References 32 publications

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“…The volatile compounds formed from Maillard reactions play a crucial role in food flavors. , In tea leaves, pyrazines have been given much attention to the sensory properties as a result of their essential contribution to the roast and nutty aroma of tea. , The formation mechanism of pyrazines was well-established in Maillard reactions with proteinogenic amino acids. , In the theanine/glucose reaction system, we identified 16 pyrazine derivatives, at a total concentration of 36 nmol/mmol of theanine. In the roasted Rougui tea leaves and their aqueous extract, 10 and 12 of the 16 pyrazines were identified, respectively.…”

Section: Resultsmentioning

confidence: 91%

“…34,35 In tea leaves, pyrazines have been given much attention to the sensory properties as a result of their essential contribution to the roast and nutty aroma of tea. 36,37 The formation mechanism of pyrazines was well-established in Maillard reactions with proteinogenic amino acids. 32,38 In the theanine/glucose reaction system, we identified 16 pyrazine derivatives, at a total concentration of 36 nmol/mmol of theanine.…”

Section: Suppression Of Volatile Products Of Theanine In Teamentioning

confidence: 99%

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Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions

Wang

et al. 2022

J. Agric. Food Chem.

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Theanine is a non-proteinogenic amino acid found in the tea plant Camellia sinensis. At an elevated temperature (>90 °C), it released two major volatile compounds 1-ethyl-1,5-dihydro-2H-pyrrol-2-one and N-ethylsuccinimide. Other products were identified, including 10 pyrroles and 12 amides/imides. The formation of the two major compounds was proposed to be initiated by the deamination of theanine and through the intermediate α-keto acid. In the presence of glucose, the two major products and many other volatiles from theanine thermal degradation were accelerated and further Maillard reactions occurred. A total of 56 compounds were identified in the model system of theanine and glucose, including 12 amides/imides, 16 pyrazines, 16 pyrroles and other Nheterocycles, and 12 furans and other O-heterocycles. Although most of the reaction products were detected in tea leaves and in their aqueous extract with or without the addition of theanine under the same experiment conditions, imides and amides were considerably suppressed, left only minute amounts, or were even no longer detectable. Pyrazines and pyrroles were also shown at reduced concentrations as a result of the interaction with tea components but to a lesser extent. A total of 16 and 12 pyrazines were identified in the theanine/glucose reaction system and tea leaves/aqueous extract after roasting, respectively. The results indicated that pyrazines and other main volatiles in roasted tea leaves were formed from the Maillard reactions of the aqueous fraction of tea leaves. Theanine participated in the formation of pyrazines in tea leaves under roasting conditions.

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Section: Resultsmentioning

confidence: 91%

Section: Suppression Of Volatile Products Of Theanine In Teamentioning

confidence: 99%

Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions

Wang

et al. 2022

J. Agric. Food Chem.

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“…13 The stir bar is immersed in the sample, allowing analytes to partition onto the sorbent coating. 13,81,82 After extraction, the stir bar is thermally desorbed in the GC injector for separation and detection using a direct thermal desorption unit (TDU). 83−86 SBSE provides high sensitivity, good recovery, and wide analyte coverage for beverages, environmental samples, and biological fluids.…”

Section: Single-drop Microextraction (Sdme)mentioning

confidence: 99%

“…SBSE involves using a stir bar coated with a sorbent material to extract volatile compounds from the sample matrix . The stir bar is immersed in the sample, allowing analytes to partition onto the sorbent coating. ,, After extraction, the stir bar is thermally desorbed in the GC injector for separation and detection using a direct thermal desorption unit (TDU). − SBSE provides high sensitivity, good recovery, and wide analyte coverage for beverages, environmental samples, and biological fluids. However, it requires longer extraction times compared to other techniques. , …”

Section: Sample Preparation For Gc-o Analysismentioning

confidence: 99%

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Mahmoud,

Zhang

2024

J. Agric. Food Chem.

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Gas chromatography−olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive twodimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.

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Optimization of thermal desorption conditions of stir bar sorptive extraction facilitated by machine learning

Liang

Stöppelmann

et al. 2023

Journal of Chromatography A

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Application of a direct immersion—stir bar sorptive extraction (DI-SBSE) combined GC–MS method for fingerprinting alkylpyrazines in tea and tea-like infusions

Cited by 6 publications

References 32 publications

Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions

Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Optimization of thermal desorption conditions of stir bar sorptive extraction facilitated by machine learning

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