Theory and protocol of dual mode unity solid-phase microextraction.

The solid-phase microextraction (SPME) bias problem limits comprehensive analysis of volatile compounds in real samples. The study introduces dual mode unity solid-phase microextraction (DMU-SPME) as a novel SPME mode to achieve balanced extraction of both volatile and low-volatile compounds. The DMU-SPME method exhibits excellent linearity (R2 ≥ 0.994), low quantitation limits (0.12-240 µg/L), and notable stability (relative standard deviations below 20 % for both intra-day and inter-day analyses). In practical application to soy sauce, the DMU-SPME method identified a total of 107 compounds, encompassing all those detected by both headspace solid-phase microextraction (HS-SPME) and direct immersion solid-phase microextraction (DI-SPME). Theoretical insights indicate that DMU-SPME is less influenced by Kfs0 and Kfs in comparison to HS/DI-SPME, rendering it suitable for complex matrices containing both volatile and low-volatile compounds. In conclusion, DMU-SPME emerges as a highly effective extraction mode for analyzing volatile and low-volatile compounds in food, medical, and environmental samples.

Balanced extraction of volatile and semi-volatile compounds by dynamic linked position unity solid-phase microextraction.

Although the compound profiles in extracts are linked to the solid-phase microextraction (SPME) position (headspace or liquid), a theoretical interpretation of this scenario has not yet been provided. In this study, the dynamic linked position unity (DLPU)-SPME is proposed as a method that allows balanced extraction of volatile and semi-volatile compounds. Furthermore, the pH, temperature, and salt were confirmed as the key factors affecting the extraction efficiency of DLPU-SPME. Theoretical calculations indicated that Kfs0Kfs is a key factor directly indicating the SPME extraction position (Kfs0Kfs > 1, headspace; Kfs0Kfs = 1, any position; Kfs0Kfs < 1, in liquid), while the target analytes determined that VhKhs+VsVeKfhKhs regulates the effect of the extraction position on the extracted amount. The proposed DLPU-SPME method containing both extraction positions (i.e., headspace and liquid) can simultaneously extract volatile and semi-volatile compounds, thus avoiding extraction bias.

Model studies on the formation of 2-vinylpyrazine and 2-vinyl-6-methylpyrazine in Maillard-type reactions.

Vinylpyrazine compounds are widely present in foods, especially in hot-processed foods, as a class of flavor compounds; however, their formation mechanism in food systems is still unclear. Therefore, in this study, 2-vinylpyrazine and 2-vinyl-6-methylpyrazine were identified in the Maillard model reaction of d-glucose and glycine. The Maillard model reaction of glucose-glycine was constructed to explore the effects of reaction parameters on vinylpyrazines and the related products. The Maillard reaction of [U-13C6] glucose and glycine was established, and alkylpyrazines and formaldehyde were determined via isotope tracing technique as the precursors of vinylpyrazines. The formation of vinylpyrazines was verified by building a model reaction between alkylpyrazines and formaldehyde. The H/D exchange experiment confirmed that the active site of alkylpyrazines was on the methyl group, which was the reaction site for the condensation reaction of alkylpyrazines with formaldehyde. Results suggest that vinylpyrazines are formed by the condensation reaction of alkylpyrazines and formaldehyde.

Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction.

2-Acetylthiazole possesses a nutty, cereal-like and popcorn-like aroma and a low odor threshold, and this compound has been identified in some processed foods, while the formation pathway of 2-acetylthiazole has not been clearly elucidated. Here, a model reaction of d-glucose and l-cysteine was constructed to investigate the formation pathway of 2-acetylthiazole. l-Cysteine, d-glucose and the corresponding intermediates, namely, dicarbonyl compounds (DCs), were involved in the formation of 2-acetylthiazole and detected by high-performance liquid chromatography with tandem mass spectrometry (HPLC-MS/MS), high-performance ion chromatography (HPIC) and HPLC, respectively. The carbon module labeling (CAMOLA) technique revealed that the C-4 and C-5 of 2-acetylthiazole were derived from the carbons of glucose. The potential of glyoxal, which is degraded by glucose, to form 2-acetylthiazole was revealed for the first time. A novel route to form 2-acetylthiazole by the reaction of glyoxal and methylglyoxal produced by d-glucose with H2S and NH3 produced by l-cysteine was proposed.

Dispersive solid-phase extraction and dispersive liquid-liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDA.

The dispersion solid-phase microextraction (DSPE) combined with dispersion liquid-liquid microextraction (DLLME) was developed as a rapid, simple and effective pretreatment method for the determination of flavor enhancers (maltol, ethyl maltol, vanillin, methyl vanillin, ethyl vanillin) of ready-to-eat seafood products (dried squid, baked squid, fried fish, steamed abalone). Under the optimized DSPE-DLLME method, the developed method exhibited low limits of quantitation (0.20-0.50 µg g-1) and excellent linearity (R2 ≥ 0.995). The recoveries of flavor enhancers in the actual samples were 83.7%-114.9%. Compared with traditional pretreatment methods, the developed DSPE-DLLME method was rapid (17 min) and easy to determine the flavor enhancers by high performance liquid chromatography with photodiode array detector (HPLC-PDA). In the actual samples, creamy compounds such as vanillin, methyl vanillin and ethyl vanillin were hardly found. However, the flavor compounds produced by thermal reactions such as maltol (except for dried squid 3) and ethyl maltol were present in all samples.

Effect of alkyl distribution in pyrazine on pyrazine flavor release in bovine serum albumin solution.

The flavor release mechanism related to the interaction of aroma compounds with proteins is still unclear. In this study, the interaction of protein with pyrazine homologues, such as 2-methylpyrazine (MP), 2,5-dimethylpyrazine (DP), 2,3,5-trimethylpyrazine (TRP) and 2,3,5,6-tetramethylpyrazine (TEP), was investigated to elucidate the effect of alkyl distribution in a pyrazine ring on its flavor release in bovine serum albumin (BSA) solution (pH 7.4). The results of SPME-GC-MS indicated that methyl distribution in a pyrazine ring significantly affected its release from BSA solution. The pyrazines released from BSA solution with an increasing order of MP, DP, TRP and TEP. The inhibition mechanism of alkyl-pyrazine release was further elucidated by the interaction between alkyl-pyrazines and BSA using multiple spectroscopic methods. The non-covalent interaction between alkyl-pyrazines and BSA was confirmed as the main interaction force by the value of the bimolecular quenching constant (K q > 2 × 1010 L mol-1 s-1). A decrease in the hydrophobicity of the microenvironment between the alkyl-pyrazine and BSA was detected by synchronous fluorescence spectra, which revealed that alkyl-pyrazines were mainly bound on the sites of tyrosine and tryptophan in BSA. The UV-vis absorption spectra and circular dichromatic (CD) spectrum revealed that alkyl-pyrazines could induce polarity and conformation change of BSA. The above results indicated that the structure of the flavor homologues can affect their release in food matrices.