Quantitative fingerprinting by headspace—Two-dimensional comprehensive gas chromatography–mass spectrometry of solid matrices: Some challenging aspects of the exhaustive assessment of food volatiles

Nicolotti, Luca; Cordero, Chiara; Cagliero, Cecilia; Liberto, Erica; Sgorbini, Barbara; Bicchi, Carlo

doi:10.1016/j.aca.2013.08.052

Cited by 45 publications

(30 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Yet another extraordinarily rich database containing retention indices (in linear and logarithmic form) for chemical compounds, is in the possession of the National Institute of Standardisation and Technology (NIST Chemistry Webbook, 2014). The retention indices, odour notes, and additionally, mass spectra, present in the databases, are the most useful for chromatographic and olfactometric studies on odour-active substances (Acree et al, 1984;Nicolotti et al, 2013). The world of smells and aroma substances is unusually interesting and can even be astonishing.…”

Section: Databases Of Odour-impact Compoundsmentioning

confidence: 99%

“…in nuts (Cordero et al, 2010;Kiefl et al, 2012;Kiefl and Schieberle, 2013), olive and oils (Purcaro et al, 2014;Tu et al, 2014), coffee (Majcher et al, 2013), cocoa (Nicolotti et al, 2013), strawberries (Samykanno et al, 2013), mushrooms (Grosshauser and Schieberle, 2013;Usami et al, 2014), teas and herbs (Baba and Kumazawa, 2014;Lv et al, 2014;, as well as in beverages (Butkhup et al, 2011;Avellone et al, 2013;Inui et al, 2013;Langos et al, 2013).…”

Section: Volatile Aroma Compounds Analysis By Gas Chromatography-olfamentioning

confidence: 99%

“…To demonstrate authenticity, semi-quantitative and quantitative targeted (Majcher et al, 2010;Nicolotti et al, 2013), or qualitative and quantitative non-targeted analyses (Majcher et al, 2015, Cordero et al, 2010Kiefl et al, 2012) are applied. Comparison of samples based on chemical analyses may cover individual compounds, groups of compounds or all of the substances being determined .…”

Section: Gas Chromatography and Chemometrics Used In Authenticationmentioning

confidence: 99%

“…Chromatographic quantitation is usually carried out by SIDA , by standard addition (SA), or by the external standard approach. Attention should be paid to the multiple headspace extraction (MHE) technique (Nicolotti et al, 2013). 4-time extraction applied in this technique occurs at the validation step only, in order to draw a calibration line against an external standard, while routine sample analysis is carried out using single extraction only.…”

Section: Gas Chromatography and Chemometrics Used In Authenticationmentioning

confidence: 99%

See 3 more Smart Citations

Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review

Gąsior

Wojtycza

2016

Annals of Animal Science

View full text Add to dashboard Cite

The aim of this article is to examine how the sense of smell and aroma compounds influence the quality of food of animal origin, and to review gas chromatography-olfactometry methods of volatile substances analysis that can help to promote regional animal products. Smell and smell-inducing compounds play an important role in human life. people have made use of aromatic herbs and spices for ages. The classification of smells was developed by, among others, Aristotle, Linnaeus, Zwaardemaker, as well as amoore, the creator of the stereochemical theory of olfaction. Smell is also of exceptional importance in a consumer's evaluation of food quality. achievements in the area of chromatography, mass spectrometry and olfactometry have contributed to the development of tests for the content of volatile compounds in food materials, e.g. milk, cheese or meat. analysis of these compounds is more and more often applied to regional products that are commonly characterised by different olfactory properties. the study's results of raw meat of different animal species show that nutria meat and mutton differ the most from others. apart from genetic factors, meat composition depends on feeding method, quality and type of fodder, method of cutting, meat seasoning, ph and temperature of processing. chromatographic and olfactometric tests on animal products, in conjunction with chemometrics, can contribute to the development of reliable characteristics and help to identify the products' origin. these tests are becoming an inseparable part of the policy of promotion of regional products with specific taste and olfactory properties.

show abstract

Section: Databases Of Odour-impact Compoundsmentioning

confidence: 99%

Section: Volatile Aroma Compounds Analysis By Gas Chromatography-olfamentioning

confidence: 99%

Section: Gas Chromatography and Chemometrics Used In Authenticationmentioning

confidence: 99%

Section: Gas Chromatography and Chemometrics Used In Authenticationmentioning

confidence: 99%

See 2 more Smart Citations

Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review

Gąsior

Wojtycza

2016

Annals of Animal Science

View full text Add to dashboard Cite

show abstract

“…In the targeted approach, one or more specific volatile compounds were selected, based on a previously performed key compounds analysis, and their quantitative change as a function of processing parameters was evaluated. On the other hand, the aim of an untargeted approach was to measure the comprehensive profile of volatile entities of a particular food matrix, without any prior bias and then combined with appropriate multivariate data analysis to perform qualitative screening (also called fingerprinting) in order to exclusively compare and classify difference between samples Kebede et al, 2014;Nicolotti et al, 2013;Vervoort et al, 2012). Such fingerprinting approach resulted into a selection of discriminative markers comprised of volatile compounds which were clearly different in concentration from one sample to the other.…”

Section: Introductionmentioning

confidence: 99%

Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system

Koutidou

Grauwet²,

Acharya

2016

Journal of Food Engineering

View full text Add to dashboard Cite

Parallel dual secondary‐column‐dual detection comprehensive two‐dimensional gas chromatography: a flexible and reliable analytical tool for essential oils quantitative profiling

Sgorbini

Cagliero

Boggia

et al. 2015

Flavour & Fragrance J

Self Cite

View full text Add to dashboard Cite

Comprehensive two‐dimensional gas chromatography (GC×GC) coupled with mass spectrometry (MS) is one of the most powerful analytical techniques now available for detailed analysis, identification and quantitation of medium‐to‐high complexity mixtures. However, the number of application methods that combine fingerprinting and/or profiling with quantitation of informative volatile analytes (targets) is still limited. Possible reasons are related to the huge amount of information to handle and to the availability of reference standards for calibration. Although quantitative analysis by GC×GC is complex it has important advantages: (i) to assess data/results over an extended time frame, varied instrumentation and different laboratories; (ii) to interpret the biological role of (potential) biomarkers; (iii) to evaluate the impact of potent odourants; and/or (iv) to define product quality, e.g. relative to a reference standard. In this study, a GC×2GC‐MS/FID platform consisting of one primary column (1D) coupled to two parallel secondary columns (2D) having an identical inner diameter, stationary phase chemistry and film thickness, which, in turn, are connected to two detectors: a fast quadrupole MS and a FID, was adopted for quantitative profiling of essential oils (EOs). Two medium complexity EOs (i.e. Mentha and Lavandula species) that pose different quantitation challenges were taken as examples and a selection of quality markers subjected to an extensive method performance evaluation (e.g. method validation). Experimental results confirmed the platform's reliability in terms of: linearity, precision and quantitation accuracy. In addition, predicted FID Relative Response Factors (RRFs) based on combustion enthalpies were adopted to extend quantitation to all identified analytes. The experimental data demonstrated the accuracy of the predicted RRFs, supporting their adoption in quantitation of EO markers. This approach is of particular interest for those applications where reference standards are not (easily) available and/or regulated. Copyright © 2015 John Wiley & Sons, Ltd.

show abstract

Quantitative fingerprinting by headspace—Two-dimensional comprehensive gas chromatography–mass spectrometry of solid matrices: Some challenging aspects of the exhaustive assessment of food volatiles

Cited by 45 publications

References 24 publications

Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review

Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin – a review

Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system

Parallel dual secondary‐column‐dual detection comprehensive two‐dimensional gas chromatography: a flexible and reliable analytical tool for essential oils quantitative profiling

Contact Info

Product

Resources

About