Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice.

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.

Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization.

Gas chromatography coupled with ion mobility spectrometry (IMS) is an analytical tool which is rapidly becoming widespread in the analysis of food volatiles. Despite this increasing popularity, an assessment of the IMS response for several flavor compound classes is not yet available. This study focuses on alkyl pyrazines and their determination in roasted hazelnut pastes. These Maillard reaction products are crucial to determine the aromatic profile of roasted foods and are suitable markers for industrial roasting monitoring. The instrumental response of 8 alkyl pyrazines was studied using a model matrix and a matrix matching approach. The results showed a relevant effect of the pyrazine ring substitution pattern on the concentration-response curve trends, highlighting that an external standardization of the IMS response is required to make possible relative abundance comparisons between analytes. A response standardization was therefore developed and applied to determine alkyl pyrazines in samples with different roasting intensity and geographical and botanical origin.

Ionic liquids as water-compatible GC stationary phases for the analysis of fragrances and essential oils: Quantitative GC-MS analysis of officially-regulated allergens in perfumes.

Qualitative and quantitative determination of volatile markers in aqueous based fragrances assumes ever-increasing importance, because of both the need for quality control and the safety-regulatory limitations introduced for several compounds. This study reports and critically discusses the results of applying new water-compatible ionic-liquid (IL) GC stationary phases, based on phosphonium and imidazolium derivative cations combined with trifluoromethanesulphonate (Watercol™) to the direct quantitative analysis of aqueous samples in the perfume field with GC-MS. Narrow-bore columns of different lengths, especially prepared for this study, were adopted to minimize the amount of water reaching the MS detector after GC separation. All GC-MS analysis steps were investigated, to achieve results compatible with quality control requirements for the volatiles of interest in this field, in terms of LODs, LOQs, and repeatability. Reliability of the GC-MS results was demonstrated by determining volatile allergens in two commercial perfumes, as per EU regulations concerning no-declaration limits for leave-on (0.001%) and rinse-off (0.01%) cosmetic products.

Adding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential.

The information potential of comprehensive two-dimensional gas chromatography combined with time of flight mass spectrometry (GC × GC-TOFMS) featuring tandem hard (70 eV) and soft (12 eV) electron ionization is here applied to accurately delineate high-quality hazelnuts (Corylus avellana L.) primary metabolome fingerprints. The information provided by tandem signals for untargeted and targeted 2D-peaks is examined and exploited with pattern recognition based on template matching algorithms. EI-MS fragmentation pattern similarity, base-peak m/z values at the two examined energies (i.e., 12 and 70 eV) and response relative sensitivity are adopted to evaluate the complementary nature of signals. As challenging bench test, the hazelnut primary metabolome has a large chemical dimensionality that includes various chemical classes such as mono- and disaccharides, amino acids, low-molecular weight acids, and amines, further complicated by oximation/silylation to obtain volatile derivatives. Tandem ionization provides notable benefits including larger relative ratio of structural informing ions due to limited fragmentation at low energies (12 eV), meaningful spectral dissimilarity between 12 and 70 eV (direct match factor values range 222-783) and, for several analytes, enhanced relative sensitivity at lower energies. The complementary information provided by tandem ionization is exploited by untargeted/targeted (UT) fingerprinting on samples from different cultivars and geographical origins. The responses of 138 UT-peak-regions are explored to delineate informative patterns by univariate and multivariate statistics, providing insights on correlations between known precursors and (key)-aroma compounds and potent odorants. Strong positive correlations between non-volatile precursors and odorants are highlighted with some interesting linear trends for: 3-methylbutanal with isoleucine (R2 0.9284); 2,3-butanedione/2,3-pentanedione with monosaccharides (fructose/glucose derivatives) (R2 0.8543 and 0.8860); 2,5-dimethylpyrazine with alanine (R2 0.8822); and pyrroles (1H-pyrrole, 3-methyl-1H-pyrrole, and 1H-pyrrole-2-carboxaldehyde) with ornithine and alanine derivatives (R2 0.8604). The analytical work-flow provides a solid foundation for a new strategy for hazelnuts quality assessment because aroma potential could be derived from precursors' chemical fingerprints.

Can the selectivity of phosphonium based ionic liquids be exploited as stationary phase for routine gas chromatography? A case study: The use of trihexyl(tetradecyl) phosphonium chloride in the flavor, fragrance and natural product fields.

Room temperature ionic liquids (ILs) are well established stationary phases (SPs) for gas chromatography (GC) in several fields of applications because of their unique and tunable selectivity, low vapor pressure and volatility, high thermal stability (over 300 °C), and good chromatographic properties. This study is focused on an IL based on a phosphonium derivative (trihexyl(tetradecyl)phosphonium chloride, [P66614+] [Cl-]), previously shown to be suitable as a gas chromatographic SP because of its unique selectivity. In particular, it aims to establish the operative conditions to apply [P66614+][Cl-] to routine analysis of samples containing medium to high volatility analytes with different polarity, organic functional groups and chemical structure. In the first part, the study critically evaluates long term [P66614+][Cl-] column stability and maximum allowable operating temperatures (MAOT). The relatively low MAOT (210 °C) requires the adoption of a dedicated approach for analytes eluting above this temperature based on a suitable combination of efficiency and selectivity, and column characteristics (length, inner diameter and film thickness) and operative conditions. The performance of [P66614+][Cl-] as a GC SP have been validated through the Grob test, a model mixture of 41 compounds of different polarity, structure, and with different organic functional groups in the flavor and fragrance field, a standard mixture of 37 fatty acid methyl esters, some essential oils containing pairs or groups of compounds of different volatility critical to separate in particular peppermint, thyme, oregano, sandalwood and frankincense. The above approach has produced highly satisfactory separations with all of the samples investigated.

Ionic liquids as stationary phases for gas chromatography-Unusual selectivity of ionic liquids with a phosphonium cation and different anions in the flavor, fragrance and essential oil analyses.

Room-temperature ionic liquids (ILs) have been shown to be successful as stationary phases (SPs) for gas chromatography in several fields of applications because of their unique and tunable selectivity, low vapor pressure and volatility, high thermal stability (over 300 °C), and good chromatographic properties. This study has been focused on two ILs based on a phosphonium cation (trihexyl(tetradecyl)phosphonium, P66614) combined with different anions, previously shown to be suitable as gas chromatography (GC) SPs. In particular, trihexyl(tetradecyl)phosphonium bis[(trifluoromethyl)sulfonyl]imide ([P66614+] [NTf2-]) and trihexyl(tetradecyl)phosphonium chloride ([P66614+] [Cl-]) were investigated, as the Abraham linear solvation energy relationship has shown their ability to interact with the solute(s) when tested with a set of 26-34 probe analytes. The chromatographic performance were investigated on narrow bore and conventional test columns using the following: i) Grob test, ii) a group of model mixtures of compounds characteristic of the flavor, fragrance and essential oil fields (FFMix), iii) a standard mixture of 29 volatile allergens (AlMix), and iv) two essential oils of different complexity (sage and vetiver essential oils). The columns coated with the investigated IL SPs were characterized by similar polarity (Polarity Number (PN): 37 for [P66614+] [Cl-] and 33 for [P66614+] [NTf2-]), high efficiency and highly satisfactory inertness. The two IL SPs also exhibited a completely different separation performance, with [P66614+] [Cl-] test columns mainly characterized by high retention and selectivity based on the analyte functional groups, and [P66614+] [NTf2-] test columns featured by short retention and selectivity mainly related to the analyte volatility and polarity. These results were also confirmed with the analysis of sage and vetiver essential oils.