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Food Chem

Title:		An effective chromatographic fingerprinting workflow based on comprehensive two-dimensional gas chromatography - Mass spectrometry to establish volatiles patterns discriminative of spoiled hazelnuts (Corylus avellana L.)
Author(s):		Stilo F; Liberto E; Spigolon N; Genova G; Rosso G; Fontana M; Reichenbach SE; Bicchi C; Cordero C;
Address:		"Dipartimento di Scienza e Tecnologia del Farmaco, Universita degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy. Electronic address: federico.stilo@unito.it. Dipartimento di Scienza e Tecnologia del Farmaco, Universita degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy. Electronic address: erica.liberto@unito.it. Soremartec Italia Srl, Piazzale Ferrero 1, Alba (Cuneo), Italy. University of Nebraska-Lincoln, MS 0115, Lincoln, NE, 68588-0115, USA; GC Image LLC, PO Box 57403, Lincoln, NE 68505-7403, USA. Electronic address: reich@unl.edu. Dipartimento di Scienza e Tecnologia del Farmaco, Universita degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy. Electronic address: carlo.bicchi@unito.it. Dipartimento di Scienza e Tecnologia del Farmaco, Universita degli Studi di Torino, Via Pietro Giuria 9, I-10125 Torino, Italy. Electronic address: chiara.cordero@unito.it"
Journal Title:		Food Chem
Year:		2021
Volume:		20200926
Issue:
Page Number:		128135 -
DOI:		10.1016/j.foodchem.2020.128135
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The volatile fraction of hazelnuts encrypts information about: cultivar/geographical origin, post-harvest treatments, oxidative stability and sensory quality. However, sensory features could be buried under other dominant chemical signatures posing challenges to an effective classification based on pleasant/unpleasant notes. Here a novel workflow that combines Untargeted and Targeted (UT) fingerprinting on comprehensive two-dimensional gas-chromatographic patterns is developed to discriminate spoiled hazelnuts from those of acceptable quality. By flash-profiling, six hazelnut classes are defined: Mould, Mould-rancid-solvent, Rancid, Rancid-stale, Rancid-solvent, and Uncoded KO. Chromatographic fingerprinting on composite 2D chromatograms from samples belonging to the same class (i.e., composite class-images) enabled effective selection of chemical markers: (a) octanoic acid that guides the sensory classification being positively correlated to mould; (b) y-nonalactone, y-hexalactone, acetone, and 1-nonanol that are decisive to classify OK and rancid samples; (c) heptanoic and hexanoic acids and y-octalactone present in high relative abundance in rancid-solvent and rancid-stale samples"
Keywords:		Caprylates/analysis Corylus/*chemistry/metabolism Discriminant Analysis Gas Chromatography-Mass Spectrometry/*methods Least-Squares Analysis Principal Component Analysis Solid Phase Microextraction Volatile Organic Compounds/*analysis/isolation & purifica;
Notes:		"MedlineStilo, Federico Liberto, Erica Spigolon, Nicola Genova, Giuseppe Rosso, Ginevra Fontana, Mauro Reichenbach, Stephen E Bicchi, Carlo Cordero, Chiara eng England 2020/10/05 Food Chem. 2021 Mar 15; 340:128135. doi: 10.1016/j.foodchem.2020.128135. Epub 2020 Sep 26"