| Title: | Comparison of volatile trapping techniques for the comprehensive analysis of food flavourings by Gas Chromatography-Mass Spectrometry |
| Author(s): | Diez-Simon C; Ammerlaan B; van den Berg M; van Duynhoven J; Jacobs D; Mumm R; Hall RD; |
| Address: | "Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands; Netherlands Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands. Electronic address: carmen.diezsimon@wur.nl. DSM Food Specialties, Biotech campus Delft, Alexander Fleminglaan 1, Delft 2613 AX, The Netherlands. Unilever Foods Innovation Centre, Bronland 14, Wageningen 6708 WH, The Netherlands. Netherlands Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands; Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands. Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands; Netherlands Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands; Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands" |
| DOI: | 10.1016/j.chroma.2020.461191 |
| ISSN/ISBN: | 1873-3778 (Electronic) 0021-9673 (Linking) |
| Abstract: | "Trapping volatiles is a convenient way to study aroma compounds but it is important to determine which volatile trapping method is most comprehensive in extracting the most relevant aroma components when investigating complex food products. Awareness of their limitations is also crucial. (Un)targeted metabolomic approaches were used to determine the volatile profiles of two commercial flavourings. Four trapping techniques were tested as was the addition of salt to the mixture. Comprehensiveness and repeatability were compared and SBSE proved particularly suitable for extracting components such as polysulfides, pyrazines and terpene alcohols, and provided an overall broader chemical spectrum. SPME proved to be more suitable in extracting sesquiterpenes and DHS in extracting monoterpenes. Adding salt to the sample had only quantitative effects on volatiles as detected by SPME. These results help clarify the advantages and limitations of different trapping techniques and hence deliver a valuable decision tool for food matrix analysis" |
| Keywords: | Flavoring Agents/*analysis/chemistry/isolation & purification *Gas Chromatography-Mass Spectrometry Metabolomics Monoterpenes/isolation & purification Odorants Pyrazines/isolation & purification Sesquiterpenes/isolation & purification Solid Phase Microext; |
| Notes: | "MedlineDiez-Simon, Carmen Ammerlaan, Brenda van den Berg, Marco van Duynhoven, John Jacobs, Doris Mumm, Roland Hall, Robert D eng Comparative Study Netherlands 2020/06/17 J Chromatogr A. 2020 Aug 2; 1624:461191. doi: 10.1016/j.chroma.2020.461191. Epub 2020 May 13" |
