Search Results (4)

Decoding the aroma composition plays a key role in designing and producing foods that consumers prefer. Due to the complex matrix and diverse aroma compounds of foods, isolation and quantitative analytical methods were systematically reviewed. Selecting suitable and complementary aroma extraction methods based on their characteristics can provide more complete aroma composition information. Multiple mass spectrometry detectors (MS, MS/MS, TOF-MS, IMS) and specialized detectors, including flame ionization detector (FID), electron capture detector (ECD), nitrogen–phosphorus detector (NPD), and flame photometric detector (FPD), are the most important qualitative technologies in aroma identification and quantification. Furthermore, the real-time monitoring of aroma release and perception is an important developing trend in the aroma perception of future food. A combination of artificial intelligence for chromatographic analysis and characteristic databases could significantly improve the qualitative analysis efficiency and accuracy of aroma analysis. External standard method and stable isotope dilution analysis were the most popular quantification methods among the four quantification methods. The combination with flavoromics enables the decoding of aroma profile contributions and the identification of characteristic marker aroma compounds. Aroma analysis has a wide range of applications in the fields of raw materials selection, food processing monitoring, and products quality control. Full article

Sulfur hexafluoride (SF₆), which survives in the atmosphere for an extremely long period of time, is the most potent greenhouse gas regulated under the Kyoto Protocol. So, the accurate monitoring of atmospheric SF₆ plays an important role in the study of the control policies for reducing greenhouse gas emissions. The instruments for SF₆ measurement are typically calibrated using certified reference materials. The concentrations of the commercially available SF₆ reference materials usually have a broad range, from 1 μmol/mol to 6000 μmol/mol. Some characteristics including sensitivity, linear range, relative standard deviation, and accuracy are crucial for the determination of SF₆ in such a broad concentration range. Therefore, the selection of a proper detector for the accurate determination of SF₆ with such a broad range is extremely important to establish a gas chromatography (GC) method for developing SF₆ reference materials. In this paper, several typical GC methods with different detectors, including a thermal conductivity detector (TCD), a pulsed discharge helium ionization detector (PDHID), and a flame photometric detector (FPD), were carefully established for the accurate determination of SF₆ with different concentrations. The results show that an FPD detector has a relatively narrow linearity range, thus a quadratic equation should be established for building a calibration curve. The PDHID and TCD have good linearity with coefficients of 1.0000 in the concentration range of 10–100 μmol/mol (using a PDHID), and 100–1000 μmol/mol (using a TCD), respectively. Further considering the measurement errors of indication results, the PDHID is suitable for SF₆ measurement when the concentrations are below 100 μmol/mol, whereas the TCD is suitable for SF₆ measurement when the concentrations are over 100 μmol/mol. These results provide useful guidance in choosing an appropriate GC detector for the accurate determination of SF₆, which are especially very helpful for developing SF₆ reference materials. Full article

The development of healthier and more sustainable food products, such as plant-based meat substitutes (PBMSs), have received significant interest in recent years. A thorough understanding of the aroma composition can support efforts to improve the sensory properties of PBMS products and promote their consumer acceptability. Here, we developed an integrated hardware and software approach for aroma analysis of roasted food based on simultaneous analysis with three complementary detectors. Following the standard procedure of aroma headspace sampling and separation using solid-phase microextraction-gas chromatography, the column flow was split into three channels for the following detectors for the selective detection of nitrogen and sulfur (N/S)-containing compounds: an electron ionization-mass spectrometry for identification through a library search, a nitrogen-phosphorous detector, and a flame-photometric detector (FPD)/pulsed-FPD. Integration of results from the different types of detectors was achieved using a software tool, called AromaMS, developed in-house for data processing. As stipulated by the user, AromaMS performed either non-targeted screening for all volatile organic compounds (VOCs) or selective screening for N/S-containing VOCs that play a major role in the aroma experience. User-defined parameters for library matching and the retention index were applied to further eliminate false identifications. This new approach was successfully applied for comparative analysis of roasted meat and PBMS samples. Full article

The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC–MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Dimethyl sulfide, 3-methylbutanal, dimethyl disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quantitative concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety. Full article