Group-Type and Fingerprint Analysis of Roasted Food Matrices (Coffee and Hazelnut Samples) by Comprehensive Two-Dimensional Gas Chromatography

Cordero, Chiara Emilia Irma; Bicchi, Carlo; Rubiolo, Patrizia

doi:10.1021/jf801001z

Cited by 74 publications

(53 citation statements)

References 22 publications

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“…Advanced fingerprinting procedures (i.e., comparative visualization and Comprehensive Template Matching) revealed informative features from a complex GC×GC-qMS data-set [1,3]. In particular, their potentials to provide further and specific discrimination between leaf volatiles of different mint species and C. herbacea frass was assessed.…”

Section: Discussionmentioning

confidence: 99%

“…Several significant variables were taken in consideration, including a) the low amounts of frass produced by each insect, necessitating several insects to collect a few milligrams of frass in order to obtain a workable sample, and b) the different nature of frass (semi-liquid) and leaves (solid). Therefore, peak patterns from leaves and frass samples were compared to extract obtain information on feature relative abundance (semi-quantitative differences); the procedure consisted of a preliminary screening for relevant features, to detect qualitative differences between sample patterns, by a visual comparison method [1], followed by a more comprehensive approach , to focus the more relevant chemical differences (known as Comprehensive Template Matching Fingerprinting [3] The aim of this work was to develop a highly sensitive and direct comparative analysis method to reveal volatile metabolites emitted by C. herbacea frass as a function of Mentha spp. fed leaf volatiles in order to assess the ability of the insect to feed on plant toxic compounds and to study the role of frass volatiles from an ecological viewpoint.…”

Section: Introductionmentioning

confidence: 99%

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HS-SPME-GC×GC-qMS volatile metabolite profiling of Chrysolina herbacea frass and Mentha spp. leaves

et al. 2011

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The definitive version is available at: La versione definitiva è disponibile alla URL: [http://link.springer.com/article/10.1007/s00216-011-5600-4#page AbstractHeadspace solid-phase microextraction (HS-SPME) comprehensive two-dimensional (2D) gas chromatography combined with quadrupole-mass spectrometry (GCxGC-qMS) with dedicated comparative data elaboration was applied to separate chemical patterns arising from the interaction between some Mentha species and the herbivore Chrysolina herbacea, also known as the mint bug.Upon feeding on different Mentha species (M. spicata L., M. x piperita L. and M. longifolia L.), C. herbacea produced frass (faeces) which were characterized by a typical volatile fraction. HS-SPME GCxGC-qMS analysis of the complex volatile fraction of both mint leaf and C. herbacea frass was submitted to advanced fingerprinting analysis of 2D chromatographic data. 1,8-Cineole, found in the leaves of all the Mentha species examined, was oxidized and C. herbacea frass yielded high rates of several hydroxy-1,8-cineoles, including 2α-hydroxy-, 3α-hydroxy-, 3β-hydroxy-and 9-hydroxy-1,8-cineole. Upon insect feeding, several unknown oxidized monoterpenes, a p-menthane diol and three unknown phenylpropanoids were also detected in the frass volatiles. In M. longifolia, the occurrence of the monoterpene piperitenone oxide was found to be toxic and associated with insect death. The results of this work show that high throughput techniques such as HS-SPME and GCxGC-qMS fingerprint analysis are ideal tools to analyze complex volatile matrices, and provide a sensitive method for the direct comparison and chemical visualization of plant and insect emitted volatile components.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

HS-SPME-GC×GC-qMS volatile metabolite profiling of Chrysolina herbacea frass and Mentha spp. leaves

et al. 2011

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“…For this reason, the GC×GC-TOFMS instrument is increasingly applied in analysis of regional food products certified by EU commission in terms of profiling, fingerprinting, and traceability of origin. This approach has already been included in studies that concerned hazelnuts (Tonda gentile romana) (Cordero et al 2008), honeys (Corsican honey) (Cajka et al 2009;Stanimirova et al 2010), and olive oils (Monti Iblei, Dauno Gargano) (Magagna et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

et al. 2016

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The BOnisiówka^nalewka liqueur is a regional Polish alcoholic beverage, which is inscribed on the list of regional and traditional products of the Ministry of Agriculture and Rural Development in Poland. It is produced from multiflower honey, black elderberry flower syrup, and spirit. Due to fact that the BOnisiówka^nalewka liqueur has never been investigated, these studies are the foundation for further work on this regional alcoholic beverage. The main aim of this work is the authenticity assessment of the BOnisiówka^nalewka liqueurs by means of qualitative characteristics of volatile fraction and sensory evaluation. Tentative identification has been performed using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS). Application of GC×GC-TOFMS allowed for detection of around 350 compounds present in the volatile fraction of the BOnisiówka^from which 102 compounds were tentatively identified. PCA results showed that the first two principal components constitute 96.98% of total variance. Statistical analysis was used to visualize relations between tentatively identified compounds; therefore, it has been demonstrated that 23 chemical compounds may have significant influence on the overall flavor and taste of the BOnisiówka^. These substances belong to four chemical classes, in which the greatest number is represented by esters (13), aldehydes (6), alcohols (3), and one terpene compound.According to the sensory evaluation, the Onisiówka is characterized by sweet, honey, fruity, flowery, bitter, and spirituous flavor and taste.

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“…4, 2011 compounds and the avoidance of wrap-around among analytes. 16,28 During trial-and-error method optimization, the primary nonpolar and secondary polar combination is usually the first tested. But, this option is not always the most suitable choice, and other column combinations might produce a better result.…”

Section: Instrumentationmentioning

confidence: 99%

“…15 The enhanced separation provided by GC×GC has been a distinctive benefit in the analysis of food and beverages, irrespective of the goal of analysis, i.e. aroma group-type separation and fingerprinting, 16 target-volatile compound analysis 12 or identification of unknowns. …”

Section: Introductionmentioning

confidence: 99%

Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages

Welke¹,

Zini²

2011

J. Braz. Chem. Soc.

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A cromatografia gasosa bidimensional abrangente (GC×GC) é uma técnica analítica relativamente nova, que tem sido amplamente empregada para análise de vários tipos de amostras complexas. A GC×GC proporciona maior capacidade de pico, sensibilidade e resolução, quando comparada à cromatografia gasosa monodimensional (1D-GC). Além disso, a estruturação dos cromatogramas bidimensionais auxilia na identificação de classes de compostos. No que diz respeito à análise de alimentos e bebidas, a eficiência superior da GC×GC resulta em benefícios únicos quando comparada às técnicas analíticas disponíveis para os mais variados objetivos de análise: separação de grupos de compostos aroma-ativos, verificação de perfil cromatográfico, análise de compostos alvo ou identificação de componentes desconhecidos. Quando compostos aroma-ativos estão presentes em nível de traços, a GC×GC também pode ser empregada como uma técnica de alto potencial devido a sua sensibilidade superior. Tendo em vista que a fração volátil de muitos alimentos e bebidas pode determinar a aceitação ou rejeição destes produtos por parte do consumidor, a caracterização da mesma pode ser feita com base na composição destes compostos voláteis. Neste trabalho, as aplicações da GC×GC para análise de voláteis em alimentos e bebidas são apresentadas, desde a fase inicial de sua implementação até 2010. Alguns tópicos relacionados aos princípios da GC×GC foram também discutidos.Comprehensive two-dimensional gas chromatography (GC×GC) is a relatively new analytical technique, which has been widely used for the analysis of a variety of complex samples. GC×GC offers increased peak capacity, higher sensitivity, and improved resolution when compared to conventional one-dimensional gas chromatography (1D-GC). In addition, it generates structured two-dimensional chromatograms, which aids in the identification of compound classes. The enhanced separation provided by GC×GC has been a distinctive benefit when it is compared to other available analytical techniques that deal with the analysis of food and beverages, irrespective of the goal of the analysis, i.e. aroma group-type separation and fingerprinting, target-volatile compound analysis or identification of unknowns. When trace amounts of aroma active compounds are present, GC×GC may also be used as a very powerful tool for their analysis due to its higher sensitivity. As volatile fractions may determine the acceptance or rejection of many foods and beverages by the consumer, the characterization of these products may be done having volatile composition as a basis. Applications of GC×GC for the analysis of volatiles of foods and beverages were revised since the emergence of this technique until 2010. Some topics related to principles of GC×GC were also discussed.

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Group-Type and Fingerprint Analysis of Roasted Food Matrices (Coffee and Hazelnut Samples) by Comprehensive Two-Dimensional Gas Chromatography

Cited by 74 publications

References 22 publications

HS-SPME-GC×GC-qMS volatile metabolite profiling of Chrysolina herbacea frass and Mentha spp. leaves

HS-SPME-GC×GC-qMS volatile metabolite profiling of Chrysolina herbacea frass and Mentha spp. leaves

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages

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