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HS-SPME/GC–MS for Food Analysis and Quality Control
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HS-SPME/GC–MS for Food Analysis and Quality Control

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (2 February 2023) | Viewed by 4280

Special Issue Editor

Dr. Letricia Barbosa-Pereira

E-Mail Website
Guest Editor
Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santigo de Compostela, Spain
Interests: valorization of agro-industrial wastes; food ingredients and additives; food active packaging; functional food; analytical chemistry; food authentication; food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) coupled with mass spectrometry (MS) is a major analytical tool used for food analysis and quality control. Besides the quantitative and qualitative analysis of volatile organic compounds (VOCs) to define the volatile or aroma profile of foods and food by-products, HS-SPME-GC-MS has been widely used for authentication and food adulteration detection. In addition, this methodology is also a choice for the analysis of food additives, contaminants and food contact materials. This Special Issue entitled “HS-SPME/GC–MS for Food Analysis and Quality Control” encourages the submission of original research or reviews of scientific literature addressing recent advances in the HS-SPME-GC-MS technique and its applications in food analysis, food quality, and food safety.

Potential topics include, but are not limited to, the following:

  • Food fingerprint;
  • Food authentication;
  • HS-SPME/GC–MS method development;
  • Food contact materials;
  • Food additives and contaminants;
  • Food and food by-products aroma;
  • Target and untargeted metabolomics and lipidomics;

Dr. Letricia Barbosa-Pereira
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • aroma
  • volatile compounds
  • fingerprint
  • food authenticity
  • food contact materials
  • food additives and contaminants
  • analytical methods
  • HS-SPME
  • gas chromatography
  • mass spectrometry

Published Papers (2 papers)

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Research

11 pages, 5088 KiB  
Article
Study on the Mechanism of Phenylacetaldehyde Formation in a Chinese Water Chestnut-Based Medium during the Steaming Process
by Yanan Lin, Guanli Li, Shujie Wu, Xiaochun Li, Xiujuan Luo, Dexin Tan and Yanghe Luo
Foods 2023, 12(3), 498; https://doi.org/10.3390/foods12030498 - 21 Jan 2023
Viewed by 1414
Abstract
The white pulp of the Chinese water chestnut (CWC) is crisp and sweet with delicious flavours and is an important ingredient in many Chinese dishes. Phenylacetaldehyde is a characteristic flavoured substance produced in the steaming and cooking process of CWC. The steaming process [...] Read more.
The white pulp of the Chinese water chestnut (CWC) is crisp and sweet with delicious flavours and is an important ingredient in many Chinese dishes. Phenylacetaldehyde is a characteristic flavoured substance produced in the steaming and cooking process of CWC. The steaming process and conditions were simulated to construct three Maillard reaction systems which consisted of glucose and phenylalanine, and of both alone. The simulation results showed that glucose and phenylalanine were the reaction substrates for the formation of phenylacetaldehyde. The intermediate α-dicarbonyl compounds (α-DCs) and the final products of the simulated system were detected by solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) methods. Through the above methods the formation mechanism of phenylacetaldehyde is clarified; under the conditions of the steaming process, glucose is caramelized to produce Methylglyoxal (MGO), 2,3-Butanedione (BD), Glyoxal (GO) and other α-DCs. α-DCs and phenylalanine undergo a Strecker degradation reaction to generate phenylacetaldehyde. The optimal ratio of the amount of substance of glucose to phenylalanine for Maillard reaction is 1:4. The results can provide scientific reference for the regulation of flavour substances and the evaluation of flavour quality in the steaming process of fruits and vegetables. Full article
(This article belongs to the Special Issue HS-SPME/GC–MS for Food Analysis and Quality Control)
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14 pages, 1989 KiB  
Article
Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
by Giulia Strocchi, Eloisa Bagnulo, Manuela R. Ruosi, Giulia Ravaioli, Francesca Trapani, Carlo Bicchi, Gloria Pellegrino and Erica Liberto
Foods 2022, 11(24), 4083; https://doi.org/10.3390/foods11244083 - 16 Dec 2022
Cited by 6 | Viewed by 1855
Abstract
This study examines the volatilome of good and oxidised coffee samples from two commercial coffee species (i.e., Coffea arabica (arabica) and Coffea canephora (robusta)) in different packagings (i.e., standard with aluminium barrier and Eco-caps) to define a fingerprint potentially describing their oxidised note, [...] Read more.
This study examines the volatilome of good and oxidised coffee samples from two commercial coffee species (i.e., Coffea arabica (arabica) and Coffea canephora (robusta)) in different packagings (i.e., standard with aluminium barrier and Eco-caps) to define a fingerprint potentially describing their oxidised note, independently of origin and packaging. The study was carried out using HS-SPME-GC-MS/FPD in conjunction with a machine learning data processing. PCA and PLS-DA were used to extrapolate 25 volatiles (out of 147) indicative of oxidised coffees, and their behaviour was compared with literature data and critically discussed. An increase in four volatiles was observed in all oxidised samples tested, albeit to varying degrees depending on the blend and packaging: acetic and propionic acids (pungent, acidic, rancid), 1-H-pyrrole-2-carboxaldehyde (musty), and 5-(hydroxymethyl)-dihydro-2(3H)-furanone. Full article
(This article belongs to the Special Issue HS-SPME/GC–MS for Food Analysis and Quality Control)
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