Determination of Trimethylamine in Spinach, Cabbage, and Lettuce at Alkaline pH by Headspace Solid‐Phase Microextraction

Shim, Jae-Ean; Baek, Hong Sun

doi:10.1111/j.1750-3841.2012.02897.x

Cited by 16 publications

(7 citation statements)

References 30 publications

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“…The adsorption equilibrium for volatile compounds can be quickly reached due to their low boiling points. Furthermore, analytes show a tendency to desorb at longer adsorption times . Therefore, an adsorption time of 10 min was selected for all extraction needles, and 5 min was selected for the SPME needle.…”

Section: Resultsmentioning

confidence: 99%

Sol–gel‐adsorbent‐coated extraction needles to detect volatile compounds in spoiled fish

Bang

Hwang

Lee

et al. 2017

J of Separation Science

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Volatile compounds generated by fish spoilage were investigated by an inside-needle microextraction method followed by gas chromatography with flame ionization detection and gas chromatography with mass spectrometry. The inside of a needle was coated with an adsorbent to extract the target analytes from the headspace of the sample. The examined adsorbents included β-cyclodextrin, polystyrene resin cross-linked with 1% divinylbenzene, and polyethylene glycol mixed with polydimethylsiloxane. The investigated volatile compounds generated by fish spoilage were acetone, 2-butanone, 2-butanol, 2-propanol, dimethyl disulfide, acetic acid, and benzaldehyde. The analysis conditions for the sorption and desorption processes were optimized. Each optimized condition was validated by determining the limit of detection and the limit of quantitation from the calibration curves, as well as the recovery, reproducibility, and concentration factors. As a result, all of the fabricated needles afforded successful recoveries, above 90%, with relative standard deviations below 10%. In particular, cyclodextrin and polystyrene resin cross-linked with 1% divinylbenzene mixed with polydimethylsiloxane show good sensitivities and concentration factors for the standard volatile compounds. The storage of fresh mackerel and salted mackerel at room temperature for 14 days caused the concentrations of dimethyl disulfide and acetic acid to significantly increase while those of acetone, 2-butanone, 2-propanol, and 2-butanol changed only slightly.

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Section: Resultsmentioning

confidence: 99%

Sol–gel‐adsorbent‐coated extraction needles to detect volatile compounds in spoiled fish

Bang

Hwang

Lee

et al. 2017

J of Separation Science

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“…As previously reported, trimethylamine (TMA) was evoking a fishy odor in egg yolk ,, as a result of a high sinapine content in rapeseed meal used for feeding. Shim et al found trimethylamine in spinach, cabbage, and lettuce under alkaline conditions using SPME technique. Latest studies of Jiang et al reported about trimethylamine responsible for the fishy off-flavor in soybean oil and they found a correlation between trimethylamine formation and phosphatidylcholine degradation.…”

Section: Resultsmentioning

confidence: 99%

Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil Using the Sensomics Concept

Matheis

Granvogl

2018

J. Agric. Food Chem.

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The sensomics concept was applied to two steam-treated rapeseed oils, one eliciting a fishy off-flavor (OF) and the other the desired aroma attributes (PC = positive control). After screening the most important odorants via comparative aroma extract dilution analysis, identification experiments and quantitation via stable isotope dilution analysis (SIDA) using gas chromatography−mass spectrometry (GC-MS) were performed. Only five compounds differed in their concentrations by a factor ≥5. In addition, trimethylamine with an intense fishy odor quality and first overlooked by gas chromatographyolfactometry, was only present in OF and finally characterized via ion exchange chromatography and solid phase microextraction GC-MS. For data validation, recombination experiments were performed using all odorants with OAVs ≥ 1, and excellent accordance between GS and OF and their corresponding recombinates was achieved, confirming a correct characterization of all key odorants with trimethylamine as the only odorant responsible for the fishy off-flavor.

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“…More elaborate instrumental methods have evolved through the years. At present, gas chromatography (Namieśnik et al 2003;Shim and Baek 2012), solidphase micro-extraction (Chan et al 2016;Shim andBaek 2012), or solvent extraction (daCosta et al 1990;Oetjen and Karl 1999), ion mobility (Bota and Harrington 2006;Cheng et al 2017), nuclear magnetic resonance spectroscopy (Podadera et al 2005), ion chromatography (Erupe et al 2010;Li et al 2009), capillary electrophoresis (Li and Lee 2007;Timm and Jørgensen 2002), high-resolution rotational terahertz (THz) spectroscopy (Hindle et al 2018), and high-performance liquid chromatography methods (Cháfer-Pericás et al 2004;Hyötyläinen et al 2001;Romero-González et al 2012) are the most widely adopted techniques to measure the amounts of primary and secondary amines in various matrices. The major advantages of these chromatographic techniques are higher sensitivity, specificity, and ability to determine several substances simultaneously.…”

Section: Introductionmentioning

confidence: 99%

Screening freshness of seafood by measuring trimethylamine (TMA) levels using helium-plasma ionization mass spectrometry (HePI-MS)

Herath¹,

O’Donnell

Pavlov

et al. 2019

J Anal Sci Technol

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Background: Trimethylamine (TMA) is a marker used for monitoring the quality of seafood because it is the primary component of the "fishy" odor. Methods: The levels of TMA in seafood samples were directly measured by helium-plasma ionization mass spectrometry (HePI-MS). Each sample was directly exposed to the HePI source, and the intensity of the m/z 60 signal for protonated TMA was monitored by a selected-ion-recording (SIR) protocol. Using a set of TMA-spiked water standards, the TMA levels in seafood samples were quantified. Results: The signal intensity of the m/z 60 ion from shrimp samples maintained at room temperature for 2 days can be attenuated to baseline levels by adding lime juice. The amounts of TMA in samples of salmon and shrimp recovered from some sushi preparations, and in squid samples, were found to be 0.24 μg, 0.16 μg, and 17.2 μg per gram, respectively. Conclusions: HePI-MS is an efficient technique to screen and monitor the TMA content and assess the quality of seafood.

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Determination of Trimethylamine in Spinach, Cabbage, and Lettuce at Alkaline pH by Headspace Solid‐Phase Microextraction

Cited by 16 publications

References 30 publications

Sol–gel‐adsorbent‐coated extraction needles to detect volatile compounds in spoiled fish

Sol–gel‐adsorbent‐coated extraction needles to detect volatile compounds in spoiled fish

Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil Using the Sensomics Concept

Screening freshness of seafood by measuring trimethylamine (TMA) levels using helium-plasma ionization mass spectrometry (HePI-MS)

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