Multidimensional gas chromatography platforms for the analysis of flavours and odorants

Amaral, Michelle S.S.; Nolvachai, Yada; Marriott, Philip J.

doi:10.1016/bs.coac.2021.10.005

Cited by 3 publications

(8 citation statements)

References 68 publications

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“…Among them, AEDA is the most common technique used to analyze volatiles due to its simplicity. Furthermore, multidimensional gas chromatography (MDGC) coupled with MS and olfactometry detection has recently been used to investigate the flavor profile [ 72 ]. Apart from these, the electronic nose (E-nose) has gained in popularity in determining the volatile profiles.…”

Section: Volatile Measurementsmentioning

confidence: 99%

Role of Lipids in Food Flavor Generation

2022

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Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and Strecker degradation, among others. The degradation of lipids mainly occurs via autoxidation, photooxidation, and enzymatic oxidation, which produce a myriad of volatile compounds. The oxidation of unsaturated fatty acids generates hydroperoxides that then further break down to odor-active volatile secondary lipid oxidation products including aldehydes, alcohols, and ketones. In this contribution, a summary of the most relevant and recent findings on the production of volatile compounds from lipid degradation and Maillard reactions and their interaction has been compiled and discussed. In particular, the effects of processing such as cooking, drying, and fermentation as well as the storage of lipid-based foods on flavor generation are briefly discussed.

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Section: Volatile Measurementsmentioning

confidence: 99%

Role of Lipids in Food Flavor Generation

2022

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“…Several data analysis software packages are commercially available, and the equivalence of data obtained from these packages is of interest, in a similar way that mass spectrum and I results may be compared to the data from a reference database (e.g., National Institute of Science and Technology (NIST)). A study 41 was conducted to evaluate the performance of 8 commercial packages, including AnalyzerProXD (Spectral Works Ltd.), Canvas (J&X Technologies), Chroma-TOF (LECO), ChromSpace (SepSolv), ChromSquare (Shimadzu), GCImage (GCImage LLC), GasPedal (Decodon), 49 (B) Schematic diagram of low-cost olfactometry. 50 (C) SNAT 51 modulator and (E) dynamic pressure gradient modulation (DPGM) 52 configurations.…”

Section: ■ Strategies In Food Analysismentioning

confidence: 99%

“…(D) MEMS GC column with inlet and outlet fused silica capillaries. 53 Adapted with permission from Amaral, M. S. S.; Nolvachai, Y.; Marriott, P. J. Multidimensional gas chromatography platforms for the analysis of flavours and odorants In Comprehensive Analytical Chemistry, 2022, pp 119− 153; 49 Welke, J. E.; Nicolli, K. P.; Hernandes, K. C.; Biasoto, A. C. T.; Zini, C. A. Adaptation of an olfactometric system in a GC-FID in combination with GC×GC/MS to evaluate odor-active compounds of wine.…”

Section: ■ Strategies In Food Analysismentioning

confidence: 99%

“…Customization of the MDGC configuration provides suitable analysis for tailor-made applications. Proposed in a previous publication, 49 the schematic in Figure 2A consists of different building block components for various MDGC configurations, comprising a GC column (C), cryotrap (CT), modulator (M), microfluidic switching device (e.g., Deans switch, (DS)), detector (D), and fraction collector for preparative GC (P). Numbers following each building block (e.g., C1, C2, and C3) represent differentiation among each component of the same building block type.…”

Section: Advancesmentioning

confidence: 99%

“…(A) Schematic diagram of the general MDGC configuration and its building block components. Dashed lines represent alternative pathways for specific MDGC configurations, which may consist of multiple columns (C1, C2, ...), modulators (M1, M2), microfluidic switching devices such as Deans switches (DS1, DS2), cryotraps (CT1, CT2, CT3), detectors (D1, D2, ...), and preparative fraction collectors (P1, P2, ...) . (B) Schematic diagram of low-cost olfactometry .…”

Section: Mdgc Techniques and Instrumental Advancesmentioning

confidence: 99%

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Foods and Contaminants Analysis Using Multidimensional Gas Chromatography: An Update of Recent Studies, Technology, and Applications

2023

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Metabolite profiling of Piper longum L. fruit volatiles by two‐dimensional gas chromatography and time‐of‐flight mass spectrometry: Insights into the chemical complexity

Dash,

Singh,

Sahoo

et al. 2024

Biotech and App Biochem

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Piper longum L. (long pepper) is an economically and industrially important medicinal plant. However, the characterization of its volatiles has only been analyzed by gas chromatography–mass spectrometry (GC–MS). In the present study, precise characterization of P. longum fruit volatiles has been performed for the first time through advanced two‐dimensional gas chromatography–time‐of‐flight spectrometry (GC×GC–TOFMS). A total of 146 constituents accounting for 93.79% were identified, of which 30 were reported for the first time. All these constituents were classified into alcohols (4.5%), alkanes (8.9%), alkenes (6.71%), esters (6.15%), ketones (0.58%), monoterpene hydrocarbons (1.64%), oxygenated monoterpenes (2.24%), sesquiterpene hydrocarbons (49.61%), oxygenated sesquiterpenes (13.03%), phenylpropanoid (0.23%), and diterpenes (0.2%). Among all the classes, sesquiterpene hydrocarbons were abundant, with germacrene‐D (2.87% ± 0.01%) as the major one, followed by 8‐heptadecene (2.69% ± 0.03%), β‐caryophyllene (2.43% ± 0.03%), n‐heptadecane (2.4% ± 0.04%), n‐pentadecane (2.11% ± 0.05%), and so forth. Further, 20 constituents were observed to be coeluted and separated precisely in the two‐dimensional column. The investigation provides an extensive metabolite profiling of P. longum fruit volatiles, which could be helpful to improve its therapeutic potential.

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Multidimensional gas chromatography platforms for the analysis of flavours and odorants

Cited by 3 publications

References 68 publications

Role of Lipids in Food Flavor Generation

Role of Lipids in Food Flavor Generation

Foods and Contaminants Analysis Using Multidimensional Gas Chromatography: An Update of Recent Studies, Technology, and Applications

Metabolite profiling of Piper longum L. fruit volatiles by two‐dimensional gas chromatography and time‐of‐flight mass spectrometry: Insights into the chemical complexity

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