Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction

Liberto, Erica; Bicchi, Carlo; Cagliero, Cecilia; Cordero, Chiara Emilia Irma; Rubiolo, Patrizia; Sgorbini, Barbara

doi:10.1039/9781788015752-00001

Cited by 11 publications

(12 citation statements)

References 99 publications

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“…Leaf-contained VOCs were analysed by DHS-GC-MS. Before dynamic headspace sampling (DHS), the leaves were ground (A11 basic grinder, IKA WERKE, Staufenim Breisgau, Germany) with liquid nitrogen. Then, 1 g of freeze-grinded leaves was put in a 20 ml screw cap vial (Gerstel © , Mülheiman der Ruhr, Germany), and 2 ml of a 20% (w/v) NaCl solution was added to create a salting out effect ( Liberto et al, 2020 ). Afterward, the sealed vial was incubated in the dynamic headspace system at 35°C for 20 min (automated dynamic headspace DHS, Gerstel © , Mülheiman der Ruhr, Germany).…”

Section: Methodsmentioning

confidence: 99%

Biopesticide Trunk Injection Into Apple Trees: A Proof of Concept for the Systemic Movement of Mint and Cinnamon Essential Oils

et al. 2021

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The use of conventional pesticides is debated because of their multiple potential adverse effects on non-target organisms, human health, pest resistance development and environmental contaminations. In this setting, this study focused on developing alternatives, such as trunk-injected essential oil (EO)-based biopesticides. We analysed the ecophysiology of apple trees (Malus domestica) following the injection of Cinnamomum cassia and Mentha spicata nanoemulsions in the tree’s vascular system. Targeted and untargeted volatile organic compounds (VOCs) analyses were performed on leaf-contained and leaf-emitted VOCs and analysed through dynamic headspace–gas chromatography–mass spectrometry (DHS-GC-MS) and thermal desorption unit (TDU)-GC-MS. Our results showed that carvone, as a major constituent of the M. spicata EO, was contained in the leaves (mean concentrations ranging from 3.39 to 19.7 ng gDW–1) and emitted at a constant rate of approximately 0.2 ng gDW–1 h–1. Trans-cinnamaldehyde, C. cassia’s major component, accumulated in the leaves (mean concentrations of 83.46 and 350.54 ng gDW–1) without being emitted. Furthermore, our results highlighted the increase in various VOCs following EO injection, both in terms of leaf-contained VOCs, such as methyl salicylate, and in terms of leaf-emitted VOCs, such as caryophyllene. Principal component analysis (PCA) highlighted differences in terms of VOC profiles. In addition, an analysis of similarity (ANOSIM) and permutational multivariate analysis of variance (PERMANOVA) revealed that the VOC profiles were significantly impacted by the treatment. Maximum yields of photosystem II (Fv/Fm) were within the range of 0.80–0.85, indicating that the trees remained healthy throughout the experiment. Our targeted analysis demonstrated the systemic translocation of EOs through the plant’s vascular system. The untargeted analysis, on the other hand, highlighted the potential systemic acquired resistance (SAR) induction by these EOs. Lastly, C. cassia and M. spicata EOs did not appear phytotoxic to the treated trees, as demonstrated through chlorophyll fluorescence measurements. Hence, this work can be seen as a proof of concept for the use of trunk-injected EOs given the systemic translocation, increased production and release of biogenic VOCs (BVOCs) and absence of phytotoxicity. Further works should focus on the ecological impact of such treatments in orchards, as well as apple quality and production yields.

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Section: Methodsmentioning

confidence: 99%

Biopesticide Trunk Injection Into Apple Trees: A Proof of Concept for the Systemic Movement of Mint and Cinnamon Essential Oils

et al. 2021

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“…It appears that it was more difficult to extract some VOCs using HS than DI, possibly due to their affinity with sample components adversely impacting their phase transition from a liquid to the gas phase during HS analysis, likely exacerbated by higher molecular weight VOCs. It is possible that the importance of lactones in many dairy products may have been underestimated due to the widespread use of HS-SPME DVB/CAR/PDMS and CAR/PDMS phases, where the CAR component may exclude some higher molecular weight lactones [ 29 ]. Differences in the apparent capacities of the phases associated with the different techniques did not have as much of an impact on VOC extraction as the difference between DI and HS.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

Cheng

Mannion

O’Sullivan

et al. 2021

Foods

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Volatile profiling of whole milk powder is valuable for obtaining information on product quality, adulteration, legislation, shelf life, and aroma. For routine analysis, automated solventless volatile extraction techniques are favored due their simplicity and versatility, however no single extraction technique can provide a complete volatile profile due to inherent chemical bias. This study was undertaken to compare and contrast the performance of headspace solid phase microextraction, thermal desorption, and HiSorb (a sorptive extraction technique in both headspace and direct immersion modes) for the volatile analysis of whole milk powder by gas chromatography mass spectrometry. Overall, 85 unique volatiles were recovered and identified, with 80 extracted and identified using a non-polar gas chromatography column, compared to 54 extracted, and identified using a polar gas chromatography column. The impact of salting out was minimal in comparison to gas chromatography column polarity and the differences between the extraction techniques. HiSorb extracted the most and greatest abundance of volatiles, but was heavily influenced by the number and volume of lactones extracted in comparison to the other techniques. HiSorb extracted significantly more volatiles by direct immersion than by headspace. The differences in volatile selectivity was evident between the techniques and highlights the importance of using multiple extraction techniques in order to obtain a more complete volatile profile. This study provides valuable information on the volatile composition of whole milk powder and on differences between extraction techniques under different conditions, which can be extrapolated to other food and beverages.

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“…According to several publications from over the last decade, the main isolation techniques of volatile compounds from food samples are: stir bar sorptive extraction (SBSE, 2308 items), and solid-phase microextraction-SPME (12465 research items in Science Direct in years: 2012-2022) [60]. Agreeing with the opinion of Liberto et al [61] that the headspace (HS) is the best technical mode to picture the volatile compounds profile because it is an equilibrium between the vapor phase and food matrix. Therefore, the most widely used in food analysis is the HS-SPME.…”

Section: Isolation and Concentration As A First Step To The Analysis Of Volatile Componentsmentioning

confidence: 99%

Analysis of Volatiles in Food Products

Starowicz

2021

Separations

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The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: thermal treatment, fermentation, storage, etc. Food aroma is a mixture of varied molecules. Because of this, the analysis of aroma composition can be challenging. The four main steps can be distinguished in the evaluation of the volatiles in the food matrix as follows: (1) isolation and concentration; (2) separation; (3) identification; and (4) sensory characterization. The most commonly used techniques to separate a fraction of volatiles from non-volatiles are solid-phase micro-(SPME) and stir bar sorptive extractions (SBSE). However, to study the active components of food aroma by gas chromatography with olfactometry detector (GC-O), solvent-assisted flavor evaporation (SAFE) is used. The volatiles are mostly separated on GC systems (GC or comprehensive two-dimensional GCxGC) with the support of mass spectrometry (MS, MS/MS, ToF–MS) for chemical compound identification. Besides omics techniques, the promising part could be a study of aroma using electronic nose. Therefore, the main assumptions of volatolomics are here described.

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Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction

Cited by 11 publications

References 99 publications

Biopesticide Trunk Injection Into Apple Trees: A Proof of Concept for the Systemic Movement of Mint and Cinnamon Essential Oils

Biopesticide Trunk Injection Into Apple Trees: A Proof of Concept for the Systemic Movement of Mint and Cinnamon Essential Oils

Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

Analysis of Volatiles in Food Products

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