Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

Yu, Mingguang; Song, Huan; Guan, Xiaosheng

doi:10.1016/j.jfca.2022.104790

Cited by 43 publications

(28 citation statements)

References 125 publications

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“…Odorants can sometimes exhibit similar mass spectral or retention time properties on a single column, leading to ambiguous identification. 119 By using columns with different polarities, it is possible to confirm the identification of odorants by detecting their distinctive olfactory characteristics. 118 Chiral Capillaries.…”

Section: ■ Separation Of the Isolated Odorantsmentioning

confidence: 99%

“…While GC−GC−MS offers advantages, it also presents drawbacks related to time-consuming and complex operation, especially for comprehensive sample analysis. 119 The emerging comprehensive GC×GC has effectively addressed these limitations. 119 Conversely to the heart-cut 2D-GC, the comprehensive GC×GC system separates the components of the entire sample mixture on the second dimension using shorter capillary columns (15−30 m for 1 D and 1−5 m for 2 D), enabling rapid separations.…”

Section: Gc-o-fidmentioning

confidence: 99%

“…119 The emerging comprehensive GC×GC has effectively addressed these limitations. 119 Conversely to the heart-cut 2D-GC, the comprehensive GC×GC system separates the components of the entire sample mixture on the second dimension using shorter capillary columns (15−30 m for 1 D and 1−5 m for 2 D), enabling rapid separations. 127 The modulator is integral to GC×GC systems, as it accumulates, refocuses, and rapidly injects fractions eluting from the first dimension to the second dimension, ensuring narrow chromatographic band injections.…”

Section: Gc-o-fidmentioning

confidence: 99%

“…This limitation has prevented the effective integration of olfactometry with GC×GC−MS and is currently under continuous exploration. 119 To address this issue several setups have been proposed: the combination of 1D-GC-O with GC×GC−MS and GC-O/ GC−GC-O−MS with GC×GC−MS. 132,133 However, these systems were unable to facilitate the simultaneous execution of sniffing and two-dimensional detection in a single injection.…”

Section: Gc-o-fidmentioning

confidence: 99%

“…119 Additionally, the integration of olfactometric, qualitative, and quantitative analyses in a single instrument was not feasible, potentially overlooking experimental error resulting from instrument stability during sample detection. 119 As a result, multiple sample preparation analyses were required.…”

Section: Gc-o-fidmentioning

confidence: 99%

See 4 more Smart Citations

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Mahmoud,

Zhang

2024

J. Agric. Food Chem.

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Gas chromatography−olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive twodimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.

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Section: ■ Separation Of the Isolated Odorantsmentioning

confidence: 99%

Section: Gc-o-fidmentioning

confidence: 99%

Section: Gc-o-fidmentioning

confidence: 99%

Section: Gc-o-fidmentioning

confidence: 99%

Section: Gc-o-fidmentioning

confidence: 99%

See 3 more Smart Citations

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Mahmoud,

Zhang

2024

J. Agric. Food Chem.

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Unlocking New Capabilities in the Analysis of GC × GC‐TOFMS Data With Shift‐Invariant Multi‐Linearity

Schneide,

Armstrong,

Gallagher

et al. 2024

Journal of Chemometrics

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This paper introduces a novel deconvolution algorithm, shift‐invariant multi‐linearity (SIML), which significantly enhances the analysis of data from two‐dimensional gas chromatography instruments coupled to a time‐of‐flight mass spectrometer (GC × GC‐TOFMS). Designed to address the challenges posed by retention time shifts and high noise levels, SIML incorporates wavelet‐based smoothing and Fourier‐transform based shift‐correction within the multivariate curve resolution‐alternating least squares (MCR‐ALS) framework. We benchmarked the SIML algorithm against non‐negativity constrained MCR‐ALS and parallel factor analysis 2 with flexible coupling (PARAFAC2 × N) using both simulated and real GC × GC‐TOFMS datasets. Our results demonstrate that SIML provides unique solutions with significantly improved robustness, particularly in low signal‐to‐noise ratio scenarios, where it maintains high accuracy in estimating mass spectra and concentrations. The enhanced reliability of quantitative analyses afforded by SIML underscores its potential for broad application in complex matrix analyses across environmental science, food science, and biological research.

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Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi

Zhang,

Han,

Chen

et al. 2024

J Sci Food Agric

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BACKGROUNDYangjiang douchi (YD) is a traditional fermented soybean product, which is popular in Chinese cuisine for its unique flavor. However, due to its high salt content and unstable flavor, its competitiveness in the international market is gradually weakening. Microorganisms have a key role in the production process of YD because it is a fermented food but the effect of microorganisms on the volatile compounds of YD is also not currently clear.RESULTSIn this paper, aroma compounds and microbial diversity in different fermentation stages of YD were analyzed using gas chromatography–mass spectrometry/olfactometry (GC–MS/O) and IlluminaMiseq system sequencing. A total of 78 aroma‐active compounds were detected throughout the fermentation process and they influenced the formation of flavor in YD. Fungi flora were relatively single in YD, and bacteria were rich and varied. A total of 418 species of bacteria were present during fermentation, with unclassified_Staphylococcus, Staphylococcus_kloosii, and Bacillus_velezensis_Bacillus predominating. There were 25 species of fungi at the species level, and Aspergillus minisclerotigenes (OTU 4) played a dominant role in the whole fermentation process.CONCLUSIONStaphylococcus and Bacillus in the bacterial genus were strongly correlated with most flavor compounds detected, and A. minisclerotigenes in the fungi were more relevant to flavor compounds. This research provides a theoretical basis for the enhancement of the flavor of traditional fermented douchi in China. © 2024 Society of Chemical Industry.

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Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field

Cited by 43 publications

References 125 publications

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Unlocking New Capabilities in the Analysis of GC × GC‐TOFMS Data With Shift‐Invariant Multi‐Linearity

Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi

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