Identification and quantification of 11 airborne biochemicals emitted by the brown recluse and another primitive hunting spider using headspace solid-phase microextraction-GC/MS

Foulks, Zachary; Parks, Jennifer; Stoecker, William V.; Kristensen, Charles; Hebets, Eileen A.; Shi, Honglan

doi:10.1007/s00216-021-03626-8

Cited by 3 publications

(7 citation statements)

References 24 publications

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“…This group of volatiles was also found in sparkling, boiled, and pollennourished meads. 2,22,23 Other compounds identified in the mead sample were fruity (1), butter-like (4), malty, solventlike (9), popcorn-like, roasty (11), cooked potato-like (20), cooked apple-like (21), floral, honey-like (22), caramel-like (23), faecal, horse stable-like (24), mint-like (25), clove-like (26), and fenugreek-like (27). 4-Methylquinazoline (25) has never been identified in alcoholic beverages before.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The compound with the second highest OAV was 4hydroxy-2,5-dimethylfuran-3(2H)-one (23). Although together with 3-hydroxy-4,5-dimethylfuran-2(5H)-one (27), it is often described as a compound influencing the aroma of wines, 31 and in meads, those compounds were identified only once, by Starowicz and Granvogl. 2 Concentration of compound 23 in the mead sample was 48.5 mg/L, which is in agreement with concentrations of 4-hydroxy-2,5-dimethylfuran-3(2H)-one in Msalais wine quantitated by Zhu et al 32 Caramel-like (23) was also found in red wines.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…Very highly significant differences (p < 0.1%) between evaluated samples were shown for 3-(methylsulfanyl)propanal ( 14) and 2-phenylethan-1-ol (22). Highly significant differences (1% ≥ p ≥ 0.1%) were noted for 4-hydroxy-2,5-dimethylfuran-3(2H)-one (23), and significant differences (5% ≥ p > 1%) were noted for ethyl propanoate (3), ethyl 3-methylbutanoate (7), 2-phenylacetaldehyde (18), 3-and 2-methylbutanoic acid (19), 3hydroxy-4,5-dimethylfuran-2(5H)-one (27), and 4-hydroxy-3methoxybenzaldehyde (29). For compounds 1, 9, 12, 13, 20, and 24, no significant differences were observed.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes

Cicha-Wojciechowicz,

Frank,

Steinhaus

et al. 2024

J. Agric. Food Chem.

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Mead was analyzed by using the concept of molecular sensory science for the identification of key odorants. A total of 29 odor-active compounds were identified in mead by using gas chromatography olfactometry (GCO). Flavor dilution (FD) factors of identified compounds ranged from 1 to 16,384, compounds with FD factors ≥32 were quantitated by using stable isotopically substituted odorants as internal standards or external standard method, and odor activity values (OAVs) were calculated. Fifteen compounds showed OAVs ≥1: aldehydes (2-phenylacetaldehyde, 3-(methylsulfanyl)propanal), 4-hydroxy-3-methoxybenzaldehyde), esters (ethyl 3-methylbutanoate, ethyl propanoate, ethyl octanoate), alcohols (2-phenylethan-1-ol, 3-and 2-methylbutan-1-ol, 3-(methylsulyfanyl)propan-1-ol), furanons (4-hydroxy-2,5-dimethylfuran-3(2H)-one, 3-hydroxy-4,5-dimethylfuran-2(5H)-one), acids (3-and 2-methylbutanoic acid, acetic acid), 1,1-diethoxyethane, and 4-methylphenol. 2-Phenylacetaldehyde (OAV, 3100) was suggested as the compound with the biggest influence on the aroma of mead, followed by 4-hydroxy-2,5-dimethylfuran-3(2H)-one (OAV, 1900), 3-(methylsulfanyl)propanal (OAV, 890), and 2-phenylethan-1-ol (OAV, 680). Quantitative olfactory profile analysis revealed strong honey, malty, and alcoholic impressions. Omission experiments revealed that 3-(methylsulfanyl)propanal, 2phenylethan-1-ol, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, ethyl propanoate, ethyl 3-methylbutanoate, 2-phenylacetaldehyde, 3-and 2-methylbutanoic acid, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde were the key odorants in the mead. Determining concentrations of key odorants in important production steps showed that the fermentation and maturation stages had the strongest effect on the formation of mead aroma.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes

Cicha-Wojciechowicz,

Frank,

Steinhaus

et al. 2024

J. Agric. Food Chem.

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“…The nondestructive HS-SPME-GC-MS method has been used to analyze the airborne biomolecules in a single live spider. 208 Moreover, the in vivo method has been expanded for multidimensional analysis of human saliva based on the sample consisting of multiple SPME fibers and a medical swab (Figure 7C), as well as different mass spectrometry (MS) approaches. The extraction performance of the swab can be easily adjusted, i.e., that for trace analytes can be enhanced using same-type fibers, while that for analytes with different properties could be expanded by different-type fibers.…”

Section: ■ Spme In Biological Analysismentioning

confidence: 99%

“…In vivo analysis can be further conducted on living animals based on SPME, even living humans. The nondestructive HS-SPME-GC-MS method has been used to analyze the airborne biomolecules in a single live spider . Moreover, the in vivo method has been expanded for multidimensional analysis of human saliva based on the sample consisting of multiple SPME fibers and a medical swab (Figure C), as well as different mass spectrometry (MS) approaches.…”

Section: Spme In Biological Analysismentioning

confidence: 99%

Latest Improvements and Expanding Applications of Solid-Phase Microextraction

et al. 2023

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Review of the cuticular lipids of spiders (Araneae)

CHAJDUK,

TKACZUK,

GOŁĘBIOWSKI

2024

Eur. J. Entomol.

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Cuticular lipids are essential for the functioning of all arthropods. They maintain water balance, are involved in intraspecifi c and interspecifi c chemical communication and prevent fungal and bacterial infections. Although, the insect's lipid layer is relatively well known, that of spiders is considerably less well known. Only a few species are studied in terms of the identifi cation and composition of cuticular lipids. The results obtained so far are discussed in this article. Spiders are subjected to various forms of extraction and in the majority of cases the subsequent analysis using GC-MS identifi ed hydrocarbons, carboxylic acids, esters, alcohols, aldehydes, ketones, methyl ethers and cholesterol. Among these lipids there are semiochemicals, mainly pheromones and kin recognition cues. Despite the few publications on spider cuticular lipids, this subject is signifi cant in terms of searching for antimicrobial substances such as potential bio fungicides and medicines.

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Identification and quantification of 11 airborne biochemicals emitted by the brown recluse and another primitive hunting spider using headspace solid-phase microextraction-GC/MS

Cited by 3 publications

References 24 publications

Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes

Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes

Latest Improvements and Expanding Applications of Solid-Phase Microextraction

Review of the cuticular lipids of spiders (Araneae)

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