Search Results (9)

Miraruira is a medicinal plant-based product (MPBP) that is widely used in the state of Amazonas for the treatment of diabetes, though its botanical identity remains unclear, which raises concerns about authenticity and therapeutic consistency. One solution to this problem is the use of mass spectrometry-based approaches, which have emerged as powerful tools for verifying botanical origin based on chemical composition. Thus, to confirm the botanical authenticity of miraruira, direct-injection mass spectrometry (DI-MS) and chemometric analyses (PCA and HCA) were conducted on methanol fractions of Salacia impressifolia and Connarus ruber, both suspected sources of miraruira, as well as commercial samples obtained in street markets in Manaus, Brazil. Additionally, the hexane extracts of C. ruber and the commercial samples were screened for benzoquinones using DI-MS, as these compounds are recurrent in the genus Connarus. The DI-MS and PCA analyses revealed distinct chemical profiles for each species, and identified mangiferin and epicatechin as chemical markers for S. impressifolia and C. ruber, respectively. Furthermore, PCA demonstrated that all the commercial samples exhibited chemical profiles closely aligned with C. ruber. However, the HCA indicated variability among these samples, suggesting C. ruber or related Connarus species are the primary sources of miraruira. Moreover, embelin, rapanone, and suberonone were identified as the main compounds in the hexane extracts of C. ruber and the commercial products. This study successfully confirmed the botanical authenticity of miraruira, identified key bioactive compounds related to its traditional use in the treatment of diabetes symptoms, and demonstrated the effectiveness of DI-MS as a valuable tool for addressing authenticity issues in MPBPs. Full article

The growing demand for plant-based beverages has underscored the importance of investigating their volatile profiles, which play a crucial role in sensory perception and consumer acceptance. This is especially true for plant-based milks (PBMs) that have a clear reference model in bovine milk. This study characterises the volatile organic compounds (VOCs) in soy, almond and oat beverages compared to bovine milk using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) as a rapid and noninvasive screening tool, complemented by gas chromatography-mass spectrometry (GC-MS) for compound identification. A total of 188 mass peaks were detected by PTR-ToF-MS, all showing significant differences from the blank, while GC-MS allowed the identification of 50 compounds, supporting the tentative identifications performed with PTR-MS analysis. In order to facilitate a comparison of different milks, after statistical analysis, these 188 mass peaks were further categorised into two groups: one consisting of VOCs with minimal variability across all samples and another comprising VOCs with significantly different abundances, distinctly characterising each beverage. Principal component analysis revealed a clear separation between bovine milk and PBMs, with almond beverages exhibiting the richest volatilome, while oat beverages displayed a more homogeneous volatile profile. PTR-ToF-MS demonstrated its ability to analyse volatile profiles rapidly, with excellent complementarity to GC-MS in terms of analytical versatility. The results provided a valuable basis for testing new experimental designs aimed to characterise and enhance flavour profiles in plant-based beverages, also after processing, in case of new product development that considers using these milks as raw materials. Full article

Direct injection mass spectrometry (DIMS) entails the direct introduction of a gaseous sample into a mass analyser without prior treatment or separation. DIMS techniques offer the opportunity to monitor processes in time, with limits of detection as low as 0.5 parts per trillion in volume (for a 1 s measurement time) while providing results with high informational content. This review provides insight into current and promising future developments of DIMS in the analysis of grape, wine and other alcoholic beverages. Thanks to its unique characteristics, DIMS allows the online monitoring of volatile organic compounds (VOCs) released by grapes during fermentative bioprocesses or by wine directly from the glass headspace or during drinking. A DIMS-based approach can also be adopted to perform quality control and high-throughput analysis, allowing us to characterise the volatile profile of large sample sets rapidly and in a comprehensive fashion. Furthermore, DIMS presents several characteristic elements of green analytical chemistry approaches, catalysing an interest linked to the development of sustainable paths in research and development activities in the field of viticulture and oenology. Full article

Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods such as time intensity (TI) or the more-recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real time during food consumption and supposed to be representative of perception, have been developed over the last 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton-transfer reaction PTR) are given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception are discussed as well as the evidenced cross-modal interactions. Full article

Procedures for determination of the residual solvent and volatile impurity content in pharmaceutical products usually rely on dissolution in a solvent, followed by headspace-gas chromatography (HS-GC) analysis. Whereas chromatographic systems can utilize a wide variety of solvents, direct-injection mass spectrometry (DIMS) techniques have fewer solvent options, because elimination of the chromatographic column means that the instrument is more susceptible to saturation. Since water has the lowest impact, it has almost always been the default solvent for DIMS. In this study, selected ion flow tube mass spectrometry (SIFT-MS)—a DIMS technique—was applied to the systematic evaluation of the proportion of solvent that can be utilized (with aqueous diluent) without causing instrument saturation and while maintaining satisfactory analytical performance. The solvents evaluated were N,N-dimethylacetamide (DMAC), N,N-dimethylformamide (DMF), 1,3-dimethyl-2-imidazolidinone (DMI), dimethyl sulfoxide (DMSO), methanol, and triacetin. All solvents are compatible with headspace-SIFT-MS analysis at 5% (min) in water, while DMI, DMAC, and DMSO can be used at higher concentrations (50, 100, and 25%, respectively), though suffering substantial diminution of the limit of quantitation for non-polar analytes at higher proportions of non-aqueous solvent. Analytical performance was also evaluated using linearity, repeatability, and recovery measurements. This work demonstrates that organic solvents diluted in water can be utilized with headspace-SIFT-MS and provide an approach for evaluation of additional diluent solvents. Full article

The human olfactory system is highly attuned to detection of a wide range of volatile organic compounds (VOCs), but the sensitivity varies considerably based on chemical functionality. Whereas most humans can appreciate the sensory properties of certain foods, beverages, and fragrances, and at times be alerted to volatile chemical hazards, many VOCs are hazardous below the human odor detection threshold. Since its introduction in the mid-1990s, selected ion flow tube mass spectrometry (SIFT-MS) has been widely applied to quantitative analysis of a broad range of VOCs in applications from food products to workplace safety to environmental monitoring, and most recently to pharmaceutical testing. This review surveys the applications of SIFT-MS in odor analysis and in workplace, environmental and consumer protection, with a particular focus on the complementarity of this real-time mass spectrometry analyzer to sensor technology and conventional laboratory techniques—in particular, gas chromatography–mass spectrometry (GC/MS). Full article

Harmful volatile organic compounds (VOCs) are present in drinking water due to anthropogenic activities, such as oil refining (e.g., benzene) and disinfection (e.g., the so-called trihalomethanes, THMs). Gas chromatography (GC)-based techniques are widely applied for analysis of these compounds in the laboratory but have some throughput drawbacks due to sample preparation and the extended analysis time (due to chromatographic separation). Selected ion flow tube mass spectrometry (SIFT-MS) is a direct-injection mass spectrometry (DIMS) technique that has potential to reduce sample preparation and analysis times through direct analysis of aqueous headspace with no preconcentration, drying, or other water management. This study applies headspace-SIFT-MS to the analysis of benzene, related petroleum aromatics, and THMs to evaluate the potential for enhanced sample throughput for drinking water analysis (10 samples per hour). Headspace-SIFT-MS achieved a limit of quantitation (LOQ) of 0.1 to 0.2 μg L⁻¹ for benzene, toluene, ethylbenzene and xylenes (BTEX), and 1 to 2 μg L⁻¹ for the THMs. These LOQs achieve the current European Union and United States regulatory limits but are higher than modern GC methods. Therefore, the potential application of SIFT-MS is envisaged to lie in rapid screening in the laboratory, or field-based real-time monitoring. Full article

The study applied a targeted metabolomics approach that uses a direct injection and tandem mass spectrometry (DI–MS/MS) coupled with a liquid chromatography–tandem mass spectrometry (LC–MS/MS)-based metabolomics of plasma to evaluate the effects of supplementing clay with or without Saccharomyces cerevisiae fermentation product (SCFP) on the metabolic status of dairy cows challenged with aflatoxin B₁. Eight healthy, lactating, multiparous Holstein cows in early lactation (64 ± 11 DIM) were randomly assigned to one of four treatments in a balanced 4 × 4 duplicated Latin square design with four 33 d periods. Treatments were control, toxin (T; 1725 µg aflatoxin B₁ (AFB₁)/head/day), T with clay (CL; 200 g/head/day), and CL with SCFP (YEA; 35 g of SCFP/head/day). Cows in T, CL, and YEA were dosed with aflatoxin B₁ (AFB₁) from days 26 to 30. The sequestering agents were top-dressed from day 1 to 33. On day 30 of each period, 15 mL of blood was taken from the coccygeal vessels and plasma samples were obtained from blood by centrifugation and analyzed for metabolites using a kit that combines DI–MS/MS with LC–MS/MS-based metabolomics. The data were analyzed using the GLIMMIX procedure of SAS. The model included the effects of treatment, period, and random effects of cow and square. Significance was declared at p ≤ 0.05. Biomarker profiles for aflatoxin ingestion in dairy cows fed no sequestering agents were determined using receiver–operator characteristic (ROC) curves, as calculated by the ROCCET web server. A total of 127 metabolites such as amino acids, biogenic amines, acylcarnitines, glycerophospholipids, and organic acids were quantified. Compared with the control, T decreased (p < 0.05) plasma concentrations of alanine, leucine, and arginine and tended to decrease that of citrulline. Treatment with CL had no effects on any of the metabolites relative to the control but increased (p ≤ 0.05) concentrations of alanine, leucine, arginine, and that of citrulline (p = 0.07) relative to T. Treatment with YEA resulted in greater (p ≤ 0.05) concentrations of aspartic acid and lysine relative to the control and the highest (p ≤ 0.05) plasma concentrations of alanine, valine, proline, threonine, leucine, isoleucine, glutamic acid, phenylalanine, and arginine compared with other treatments. The results of ROC analysis between C and T groups revealed that the combination of arginine, alanine, methylhistidine, and citrulline had sufficient specificity and sensitivity (area under the curve = 0.986) to be excellent potential biomarkers of aflatoxin ingestion in dairy cows fed no sequestering agents. This study confirmed the protective effects of sequestering agents in dairy cows challenged with aflatoxin B₁. Full article

In light of the increasing attention towards “green” solutions to improve food quality, the use of aromatic-enhancing microorganisms offers the advantage to be a natural and sustainable solution that did not negatively influence the list of ingredients. In this study, we characterize, for the first time, volatile organic compounds (VOCs) associated with aromatic bakery yeasts. Three commercial bakery starter cultures, respectively formulated with three Saccharomyces cerevisiae strains, isolated from white wine, red wine, and beer, were monitored by a proton-transfer-reaction time-of-flight mass spectrometer (PTR-ToF-MS), a direct injection analytical technique for detecting volatile organic compounds with high sensitivity (VOCs). Two ethanol-related peaks (m/z 65.059 and 75.080) described qualitative differences in fermentative performances. The release of compounds associated to the peaks at m/z 89.059, m/z 103.075, and m/z 117.093, tentatively identified as acetoin and esters, are coherent with claimed flavor properties of the investigated strains. We propose these mass peaks and their related fragments as biomarkers to optimize the aromatic performances of commercial preparations and for the rapid massive screening of yeast collections. Full article