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Abstract
An essential dimension of food tasting (i.e., flavor) is olfactory stimulation by volatile organic compounds (VOCs) emitted therefrom. Here, we developed a novel analytical method based on solid-phase microextraction (SPME) sampling in argon-filled gas sampling bags with direct gas chromatography–mass spectrometry (GC-MS) determination to profile the volatile constituents of 31 homemade preserves prepared in South Dakota (USA) during the period 1950–1953. Volatile profiles varied considerably, but generally decreased in detected compounds, complexity, and intensity over three successive 2-h SPME sampling periods. Volatile profiles were generally predominated by aldehydes, alcohols, esters, ketones, and organic acids, with terpenoids constituting much of the pickled cucumber volatiles. Bisphenol-A (BPA) was also serendipitously detected and then quantified in 29 samples, at levels ranging from 3.4 to 19.2 μg/kg, within the range of levels known to induce endocrine disruption effects. Absence of BPA in two samples was attributed to their lids lacking plastic liners. As the timing of their preparation coincides with the beginning of BPA incorporation into consumer products, these jars may be some of the first BPA-containing products in the USA. To the best of our knowledge, this is the first effort to characterize BPA in and volatile profiles of rare historical foods with SPME.
Highlights
Human olfactory sensing of volatile organic compounds (VOCs) released from foodstuffs is an essential component of the perception of flavor [1]
To design and validate a method to profile the volatile constituents from these irreplaceable historical preserves, solid-phase microextraction (SPME) sampling was used to define the optimal sampling time for preserved foods, and to verify that the compounds identified originated from the samples being assessed
Store-bought preserved foods were used to assess the time to equilibrium uptake of VOCs in the AtmosBag because these foods were locally available, are presumed to have highly consistent volatile profiles across individual jars based on the batch preparation of such foods, and could be purchased in sufficient quantities to permit replicate single samplings
Summary
Human olfactory sensing of volatile organic compounds (VOCs) released from foodstuffs (i.e., their volatile profile) is an essential component of the perception of flavor [1]. Many contemporary food preservation techniques are liquid-based, and necessitate boiling and subsequent sealing of metal or glass vessels, and appear to be derived from those developed in more recent times (circa 300 years ago) [8]. These methods—generically referred to as “canning”—involve the immersion of foods in acidic brine and/or sugar solutions with subsequent heating and sealing to prevent microbial degradation. To the best of our knowledge, this is the first reported effort to use SPME to profile the volatile constituents of rare preserved historical foods sealed for more than three generations, as well as the first report of a SPME-detectable toxic compound therein
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