Quantitative Determination Of Volatile Compounds Research Articles

Determination of Volatile Organic Compounds of Artemisia campestris subsp. glutinosa, Lavandula angustifolia Mill., and Ginger (Zingiber officinale) Plants using SPME/GC-MS

The definition of the volatile organic compounds profile of the plants is an important tool for food quality and authenticity assessment. The aim of this study was to the quantitative determination of volatile compounds of the three plants Artemisia campestris L. subsp. glutinosa, Lavandula angustifolia Mill., and Zingiber officinale rosch. using Gas Chromatography-Mass Spectrometry (SPME/GC-MS). Thirty-three volatile compounds were determined in the application of SPME/GC-MS. α-Curcumene (%34.41), eucalyptol (%20.91), was characterized as a major volatile compound in the ginger Zingiber officinale rosch. plant extract. For Artemisia campestris subsp. glutinosa, camphor (31.78), and α-Thujone (16.82) was found as the most abundant volatile compounds. Besides eucalyptol (15.10), and linalool (11.98) were detected as major volatile compounds in the Lavandula angustifolia Mill. plant extract.

Quantitative determination of volatile compounds using TD-GC-MS and isotope standard addition for application to the heat treatment of food

For many foods that undergo thermal treatment, the generation of numerous process-induced compounds has strong implications for food quality and safety. Today, increasing attention is payed to the generation and occurrence of particular classes of newly formed compounds in processed foods for their potential health implication. It is therefore of the utmost importance to monitor the process with fit-for-purpose methods that are appropriate for use in quality control or in research and innovation. Since many quality-related compounds are volatile, there is a need for robust methods that can quantify a broad range of volatile markers and are applicable to on-line monitoring.To meet this need, an original and reliable method based on thermal desorption has been developed for the quantification of volatile compounds sampled on-line by sorbent tubes. For the first time, this method combines in-tube calibration and deuterated standard addition. Ten volatile compounds that are likely to form during heat processing of food (i.e. baking of cereal products), were chosen as target analytes for their relevance to food quality and their different physicochemical properties: 3-methylbutanal, pyrazine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, acetic acid, furfural, 5-methylfurfural, furfuryl alcohol and 5-hydroxymethylfurfural. The key steps in the analytical procedure were optimized and carefully characterized in terms of recovery, repeatability and reliability. The TD-GC-MS method displayed good linearity over extended ranges for all compounds (R2: 0.9950 to 0.8880) with low limits of quantification (LOQs) ranging from 0.0141 to 11.5 ng. The matrix effect was negligible for most compounds, except for 5-hydroxymethylfurfural (21.5%), the most polar and least volatile compound.The method was applied to determining process-induced compounds generated during the baking of a model cake and sampled from baking vapors at three different times during the heat treatment. Of all the compounds extracted, the target analytes exhibited concentrations spread over very broad ranges. This highly sensitive method could therefore be used for the early quantification of relevant markers during the processing of food matrices, for quality or mitigation purposes.Quantitative TD-GC-MS with in-tube calibration and isotope standard addition is particularly well-suited for applications where an accurate determination is required of both trace level and major volatile compounds over time. This method may therefore be relevant for monitoring either industrial or domestic food processes (e.g. baking, frying, roasting), for multi-residue analyses linked to quality and safety, or reaction kinetics for multi-response modeling. It can also be transferable to emerging non-food applications.

Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine

The aim of this study was the comparison between two approaches for the quantitative determination of volatile compounds in sparkling wines based on Headspace Solid Phase Micro-Extraction followed by Gas Chromatography-Mass Spectrometry (HS-SPME-GC/MS). In particular, a sparkling wine produced from Maresco Apulian grape cultivar was chosen as the matrix and 13 volatile compounds extracted from its headspace were selected for quantitation, based either on an external calibration performed in a model wine or on standard addition applied to the target wine. Remarkable differences were observed in the concentrations of many of the selected compounds estimated using the two approaches, thus emphasizing the presence of significant matrix effects, that could not be accounted for using external calibration, even if the latter was performed in a model wine. A comparison with the results obtained using Solid Phase Extraction – GC/MS (SPE-GC/MS) as the analytical approach was also made for some of the selected compounds. Starting from quantitative data arising from the standard addition method, Odour Activity Values were calculated for the selected volatile compounds quantified in the Maresco wine and interesting similarities with well-known international sparkling wines were observed. This study represents, at the best of our knowledge, the first comparison of two different calibration methods for the quantification of volatiles by HS-SPME-GC/MS in a sparkling wine.

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC×GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of volatiles are reported for the first time. The use of GC×GC/TOFMS for the analysis of Chardonnay wine of Serra Gaucha resulted in the tentative identification of 243 compounds, showing the superior performance of this analytical technique for this specific varietal wine, considering that the number of compounds usually separated by 1D-GC for this type of wine is lower. Furthermore, 42 compounds co-eluted in the first dimension and 34 of them were separated in the second dimension, while the others were resolved by spectral deconvolution (8), which indicates that the conventional 1D-GC/MS may result in misleading results. The calculation of OAV and ROC allowed the determination of the volatile compounds that presented the greater contribution to wine aroma. Ethyl octanoate, ethyl hexanoate, ethyl butanoate, and beta-damascenone showed the highest OAV and ROC values, although other 43 compounds showed also potential to contribute to wine aroma. Figures of merit of the developed method were: accuracies from 92.4 to 102.6%, repeatability from 1.2% to 13.4%, LOD from 0.001μgL−1 (ethyl isovalerate and hexanoic acid) to 2.554μgL−1 (ethyl 3-hydroxybutanoate), LOQ from 0.003μgL−1 (ethyl isovalerate and hexanoic acid) to 7.582μgL−1 (ethyl 3-hydroxybutanoate).

Analytical strategies based on multiple headspace extraction for the quantitative analysis of aroma components in mushrooms.

Headspace (HS) and headspace solid phase microextraction (HS-SPME) analysis by gas chromatography-mass spectrometry (GC/MS) have been found to be suitable methods for the analysis of volatile organic compounds. The objectives of this paper are to study the possibilities of multiple headspace extraction (MHE) for the quantitative determination of volatile compounds in mushroom samples and to compare the results obtained using three different sample treatment techniques. For this purpose, HS with two different injection techniques (pressure-loop system and gas-tight syringe autosampling system) and HS-SPME have been studied. Three processes were optimized for the analysis of 20 volatile compounds by experimental design technique based on Central Composite Design (CCD) and Full Factorial Design depending on the used methodology. Once the designs were finished, a trade off among optimum conditions for each compound analyzed was reached. At optimum conditions, appropriate extraction time and sample amount for the three techniques used were established. Finally, the methods were validated in terms of linearity, detection and quantitation limits and repeatability. The most suitable method was then applied to the quantitative analysis of seven mushroom samples. A detailed comparison of the analytical performance characteristics of HS and HS-SPME as sample treatment techniques for final GC/MS determination is given. In addition, MHE has been proved to be an adequate technique to avoid matrix effects in complex samples quantitation. Its applicability to the determination of volatile mushroom components, along with its limitations, is discussed in this work.

Solid Phase Microextraction of Volatile Soybean Oil and Corn Oil Compounds

ABSTRACT: The qualitative and quantitative determination of volatile compounds in soybean and corn oils were analyzed by solid phase microextraction. Coefficients of variation and sensitivity of polydimethylsiloxane, carboxen/polydimethylsiloxane, polyacrylate, and carbowax/divinylbenzene for hexanal analysis in soybean oil were 3.2, 4.2, 7.2, and 10.7%, and 15, 30,20, and 10 ppb, respectively. Volatile compounds of soybean oil with peroxide value (PV) of 1 or 5 were extracted by polydimethylsiloxane at 60 °C for 60 min. The amount of volatile compounds of PV 5 soybean oil was 92% higher than the PV 1. Volatile compounds including 2,4‐decadienal, 2‐decenal, hexanal, and pentane were identified in soybean and corn oils by SPME‐GC‐MS and GC retention time. SPME was a simple, reproducible and sensitive method for the analysis of volatile compounds of vegetable oils. Keywords: solid phase microextraction, headspace volatile compounds, soybean oil, corn oil

Quantitative GC-MS Analysis of Volatile Flavour Compounds in Pasteurized Milk and Fermented Milk Products Applying a Standard Addition Method

The aim of this study was to apply a standard addition method to quantify volatile organic compounds in pasteurized milk and fermented dairy products. Thirty-three volatile organic compounds detected in the headspace of milk or fermented dairy products were added in various concentrations to pasteurized milk as a reference and chromatographically analysed by a combination of dynamic headspace analysis and GC-MS. The original concentrations in milk of the added compounds and their respective 95% confidence intervals were calculated by means of linear regression analysis. With the exception of ethanal all tested compounds resulted in usable linear regressions and the calculated concentrations in milk generally agree with data found in literature. Ethanal excepted, the applied dynamic headspace GC-MS method provides accurate results for the quantification of volatile organic compounds in milk. Response factors calculated from data of the linear regression analysis in milk also allow quantitative determination of volatile compounds in fermented milks, since their matrix effect appears to be the same as for milk.

Theoretical model for quantitative determination of volatile compounds in polymers by dynamic headspace sampling

Theoretical model for quantitative determination of volatile compounds in polymers by dynamic headspace sampling

Quantitative determination of volatile compounds from food and evaluation of the gas flushing method for their concentration.

Quantitative determination of volatile compounds from food and evaluation of the gas flushing method for their concentration.