HS-SPME/GC-MS methodologies for the analysis of volatile compounds in cork material

Moreira, Nuno Canto; Lopes, Paulo; Cabral, Miguel; Pinho, Paula Guedes de

doi:10.1007/s00217-016-2636-x

Cited by 20 publications

(17 citation statements)

References 19 publications

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“…This solution was applied to cocoa fermentation, reaching a concentration of approximately 10 5 cells per gram of cocoa. 23 The fermentations were performed in triplicate, with the analyses being performed every 24 h during 6 consecutive days (144 h). All samples were taken approximately 40 cm from the surface of the centre of the fermenting cocoa mass, placed in sterile plastic pots and stored at −20°C.…”

Section: Sampling Inoculation and Fermentationmentioning

confidence: 99%

Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour

et al. 2021

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BACKGROUND: Fermented cocoa beans (Theobroma cacao L.) are a pivotal raw material for chocolate production. A cocktail yeast applied in the cocoa fermentation process can promote the formation of pleasant metabolites. Saccharomyces, Pichia and Hanseniaspora have been widely used in fermentation to improve the final product organoleptic profile, highlighting that fermentation is a critical point for chocolate flavour precursor production. This study aims to evaluate the impact of Pichia kluyveri and Saccharomyces cerevisiae strains as starter cultures on the fermentation for two cocoa hybrids, FA13 and CEPEC2002. RESULTS: During fermentation processes, volatile organic compounds (VOCs) and protein profiles were assessed. Chocolates produced were also assessed regarding the presence of VOCs. Eighty VOCs were identified using gas chromatography coupled to mass spectrometry analysis. Mass spectrometry provided the protein profile evolution during fermentation and showed that the profiles changed with inoculation type (spontaneous versus inoculated fermentation). Chocolate obtained from FA13 inoculated with S. cerevisiae strain contained a greater amount of organics acids, being categorised as sourer than chocolate produced by spontaneous fermentation of FA13. CEPEC2002 inoculated with S. cerevisiae strain in co-culture with P. kluyveri strain generated less sour and sweeter chocolate than spontaneous fermentation only.CONCLUSIONS: Chocolates from inoculated assays with starter cultures were more accepted by evaluators, highlighting that P. kluyveri and S. cerevisiae influence the composition of VOCs. Besides, protein profiles also changed throughout fermentation. Further investigation should be conducted to clarify protein degradation dynamics during inoculated fermentations to define which of the microbial cultures positively affect the chocolate sensory characteristics.

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Section: Sampling Inoculation and Fermentationmentioning

confidence: 99%

Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour

et al. 2021

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“…The complex chemical composition of cork, together with its importance in the wine industry, has resulted in the investigation of extractable compounds that can be released from the cork into the solution having become a subject of great interest [ 3 , 4 , 5 ]. Within the extractable components, volatiles including terpenes, alcohols, aldehydes and pyrazines, among others, deserve special attention [ 6 , 7 , 8 , 9 , 10 ]. The origin of these compounds is diverse, although they are normally ascribed to the transformation of lignin components, fatty acid oxidation or microbial degradation of fatty acids and aliphatic aldehydes [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Investigation of Volatiles in Cork Samples Using Chromatographic Data and the Superposing Significant Interaction Rules (SSIR) Chemometric Tool

Besalú

Prat²,

Anticó

2020

Biomolecules

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This study describes a new chemometric tool for the identification of relevant volatile compounds in cork by untargeted headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME/GC-MS) analysis. The production process in cork industries commonly includes a washing procedure based on water and temperature cycles in order to reduce off-flavors and decrease the amount of trichloroanisole (TCA) in cork samples. The treatment has been demonstrated to be effective for the designed purpose, but chemical changes in the volatile fraction of the cork sample are produced, which need to be further investigated through the chemometric examination of data obtained from the headspace. Ordinary principal component analysis (PCA) based on the numerical description provided by the chromatographic area of several target compounds was inconclusive. This led us to consider a new tool, which is presented here for the first time for an application in the chromatographic field. The superposing significant interaction rules (SSIR) method is a variable selector which directly analyses the raw internal data coming from the spectrophotometer software and, combined with PCA and discriminant analysis, has been able to separate a group of 56 cork samples into two groups: treated and non-treated. This procedure revealed the presence of two compounds, furfural and 5-methylfurfural, which are increased in the case of treated samples. These compounds explain the sweet notes found in the sensory evaluation of the treated corks. The model that is obtained is robust; the overall sensitivity and specificity are 96% and 100%, respectively. Furthermore, a leave-one-out cross-validation calculation revealed that all of the samples can be correctly classified one at a time if three or more PCA descriptors are considered.

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“…The applications of poly(vinylpyrrolidone) (PVP) to remove phenolic compounds from fruit juices and plant extracts are well documented [26,27]. Due to the presence of hydrogen bonds between the imide group in PVP and the hydroxyl group or sulfhydryl group in the analytes [28], PVP will be favorable for the adsorption of ketones and sulfur VOCs.…”

Section: Introductionmentioning

confidence: 99%

“…In the new coating, poly(vinyl chloride) (PVC) was served as the adhesive. As we all know, sample preparation technique based on headspace SPME (HS-SPME) coupled with GC-MS has been widely used in the analysis of VOCs in various status samples (gaseous, liquid, and solid) [24,26,29]. Thus, GC-MS was employed to analyze the target compounds.…”

Section: Introductionmentioning

confidence: 99%

Layered double hydroxide/poly(vinylpyrrolidone) coated solid phase microextraction Arrow for the determination of volatile organic compounds in water

Lan

Hartonen

et al. 2020

J of Separation Science

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Today, wide variety of adsorbents have been developed for sample pretreatment to concentrate and separate harmful substances. However, only a few solid phase microextraction Arrow adsorbents are commercially available. In this study, we developed a new solid phase microextraction Arrow coating, in which nanosheets layered double hydroxides and poly(vinylpyrrolidone) were utilized as the extraction phase and poly(vinyl chloride) as the adhesive. This new coating entailed higher extraction capacity for several volatile organic compounds (allyl methyl sulfide, methyl propyl sulfide, 3‐pentanone, 2‐butanone, and methyl isobutyl ketone) compared to the commercial Carboxen 1000/polydimethylsiloxane coating. Fabrication parameters for the coating were optimized and extraction and desorption conditions were investigated. The validation of the new solid phase microextraction Arrow coating was accomplished using water sample spiked with volatile organic compounds. Under the optimal conditions, the limits of quantification for the five volatile organic compounds by the new solid phase microextraction Arrow coating and developed gas chromatography with mass spectrometry method were in the range of 0.2‐4.6 ng/mL. The proposed method was briefly applied for enrichment of volatile organic compounds in sludge.

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HS-SPME/GC-MS methodologies for the analysis of volatile compounds in cork material

Cited by 20 publications

References 19 publications

Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour

Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour

Investigation of Volatiles in Cork Samples Using Chromatographic Data and the Superposing Significant Interaction Rules (SSIR) Chemometric Tool

Layered double hydroxide/poly(vinylpyrrolidone) coated solid phase microextraction Arrow for the determination of volatile organic compounds in water

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