| Title: | Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography(-)Mass Spectrometry (GC-MS) Determination |
| Author(s): | Leinen LJ; Swenson VA; Juntunen HL; McKay SE; O'Hanlon SM; Videau P; Gaylor MO; |
| Address: | "Department of Chemistry, Dakota State University, Madison, SD 57042, USA. ljleinen@pluto.dsu.edu. Department of Biology, Dakota State University, Madison, SD 57042, USA. Vaille.Swenson@trojans.dsu.edu. Department of Chemistry, Dakota State University, Madison, SD 57042, USA. hope.juntunen@trojans.dsu.edu. Department of Biology, Dakota State University, Madison, SD 57042, USA. hope.juntunen@trojans.dsu.edu. Department of Chemistry, Dakota State University, Madison, SD 57042, USA. Scott.McKay@dsu.edu. School of Psychological Science, Oregon State University, Corvallis, OR 97331, USA. ohanlons@oregonstate.edu. Department of Biology, Southern Oregon University, Ashland, OR 97520, USA. videaup@sou.edu. Department of Chemistry, Dakota State University, Madison, SD 57042, USA. michael.gaylor@dsu.edu" |
| DOI: | 10.3390/molecules24040660 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| 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 mug/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" |
| Keywords: | "Benzhydryl Compounds/*chemistry/isolation & purification Flavoring Agents/chemistry *Food Analysis Food, Preserved/analysis Gas Chromatography-Mass Spectrometry Humans Phenols/*chemistry/isolation & purification *Solid Phase Microextraction South Dakota V;" |
| Notes: | "MedlineLeinen, Lucas J Swenson, Vaille A Juntunen, Hope L McKay, Scott E O'Hanlon, Samantha M Videau, Patrick Gaylor, Michael O eng DSU College of Arts and Sciences faculty research grants and a DSU Faculty Research Initiative grant/Dakota State University/ Preserved pumpkin as a scientific time capsule? Fungal and chemical analysis of pumpkin preserve from 1920/Experiment.com/ Switzerland 2019/02/20 Molecules. 2019 Feb 13; 24(4):660. doi: 10.3390/molecules24040660" |
