Electroantennographic and coupled gas chromatographic-electroantennographic responses of the mediterranean fruit fly,Ceratitis capitata,to male-produced volatiles and mango odor

We have identified five compounds from the headspace of calling male Mediterranean fruit flies (medfly),Ceratitis capitata (Wiedemann), and three compounds from the headspace of ripe mango (Mangifera indica L). using coupled gas chromatographic-electroantennographic (GC-EAG) recordings, coupled gas chromatographic-mass spectrometric (GC-MS) analysis, and electroantennographic (EAG) assays of standards. The male-produced volatiles eliciting responses from female antennae were ethyl-(E)-3-octenoate, geranyl acetate, (E,E)--farnesene, linalool, and indole. An EAG dose-response test of linalool enantiomers and indole with female medfly antennae showed relatively strong EAG activities, but no significant difference between (R)-(-)-linalool and (S)-(+)-linalool. The three mango volatiles were identified as (1S)-(-)--pinene, ethyl octanoate, and-caryophyllene. In addition, a strong antennal response was recorded from a contaminant,-copaene, present in a commercial sample of-caryophyllene. The EAG response amplitudes from both male and female antennae to the above three mango volatiles were significantly greater than to a hexanol control. For both male and female medfly antennae, the greatest EAG responses were elicited by-caryophyllene followed by ethyl octanoate. The mean EAG responses of female antennae to-caryophyllene and (1S)-(-)--pinene were significantly greater than those of male antennae.     

Accurate determination of hexanal in beef bouillons by headspace solid‐phase microextraction gas‐chromatography mass‐spectrometry

Lipid oxidation has great impact on the quality of food products through flavor and taste deterioration, reduction in nutritive value, and potential toxicity of the oxidized food components. Flavor and taste deterioration can be easily perceived and it represents one of the major causes of consumer complaints in the food industry. The deterioration of sensory properties is due to the decomposition products of hydroperoxides that easily isomerize and degrade into volatile compounds. Volatile products are responsible for flavor and taste deterioration. In this study, we present the development of the solid‐phase microextraction gas chromatography‐mass spectrometry (SPME‐GC‐MS) technique to quantify low amounts (μg/g range) of secondary oxidation products, i.e. hexanal. The optimization of SPME parameters is a difficult task because of the possibility of further formation of volatile products during analysis. Different parameters such as type of fiber, exposure time of the fiber to the sample headspace and the optimal temperature of absorption have also been investigated. The complete validation of the method was achieved by the determination of linearity, limits of detection and quantification and repeatability. We demonstrated that the SPME method is a valuable tool for the quantification of low amounts of secondary oxidation products such as hexanal. Therefore, this technique can be used to detect early formation of volatiles.     

顶空气相色谱法测定盐酸托泊替康中残留有机溶剂

采用顶空气相色谱法测定盐酸托泊替康中的残留有机溶剂。载气为氮气,检测器为FID,色谱柱为DB-624毛细管柱,柱温为55℃,检测器温度为250℃,进样口温度为250℃,测定盐酸托泊替康中甲醇、丙酮、乙腈、乙酸乙酯和二氧六环的残留量。结果显示5种溶剂达到完全分离,在考察的质量浓度范围内具有良好的线性关系,r均达到0.999,平均回收率为98.6%～99.9%。用所建立的分析方法测定盐酸托泊替康中的残留有机溶剂,结果准确、可靠。     

Characterisation of volatile compounds of farmed soft‐shelled turtle (Pelodiscus sinensis) by solid‐phase microextraction and the influence of matrix pH on the release of volatiles

Although farming and consuming of soft‐shelled turtle has been practised for centuries, the aroma‐impact compounds in the meat have not been determined. Furthermore, matrix pH, usually changing during processing and storage stage, was rarely investigated for the influence on volatile profiles. To these aims, soft‐shelled turtle meat was subjected to different pH conditions and the potential volatile compounds were analysed under different extraction conditions by headspace solid‐phase microextraction (HS‐SPME). A total of forty‐three volatiles were identified; in which, nonanal, (E, E)‐2, 4‐heptadienal, octanal, decanal, hexanal, (E)‐2‐nonenal, heptanal, 1‐octen‐3‐ol and o‐xylene were assigned as aroma‐impact compounds by high relative odour activity value (ROAV). Overly basic or acidic pH significantly (P < 0.05) facilitated the release of volatiles under moderate extraction conditions. The total volatilisation increased by 30.1% to 298% in pH‐shifted samples, while the highest one was found in pH 2 or pH 11. However, the results of principal components analysis (PCA) demonstrated that increased extraction time or temperature hindered the pH enhancement.     

Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers

Multilayer oil-in-water (M-O/W) emulsions were compared to primary oil-in-water (P-O/W) emulsions as carriers for volatile organic compounds (VOCs) under various environmental conditions (pH and salt). The M-O/W emulsion consisted of soy oil coated with β-lactoglobulin (βLG) and pectin layers. The release of VOCs with different physiochemical properties from aqueous solutions and emulsion systems was measured using static and dynamic headspace methods. The partition coefficients (K) calculated by the phase ratio variation (PRV) method, showed different volatile release profiles between the emulsion types. An increase in VOC release was found for the unstable P-O/W emulsion at pH 5, whereas M-O/W emulsions were stable at the same pH and retained the hydrophobic VOCs. Hydrophobic interactions and hydrogen bonds with the secondary dense layer of pectin may be responsible for the improved retention. Increasing pH and ionic strength acts as a VOC release trigger to detach the pectin from the interface. The release rates from initial dynamic curves support the results under equilibrium conditions. The results of this study demonstrate the capability of using M-O/W emulsions for controlled release of VOCs, as well as an alternative system to create stable emulsions with similar VOC release profiles.     

轮胎气味的研究

对轮胎气味的判定进行试验研究。首先采用人工气味评价方法对轮胎中气味进行闻测,然后采用顶空气相色谱/质谱法对可疑的气味物质进行测定,筛选出气味物质。该分析结果可以为通过调整轮胎配方或工艺改进轮胎气味效果提供依据。     

自动进样顶空气相色谱法测定浓缩果汁中的乙醇

建立了测定浓缩果汁中乙醇含量的自动进样顶空气相色谱分析方法。对实验条件进行了优化。实验结果表明该方法线性范围宽，标准曲线相关系数为0．99908，平均回收率为98．01～101．86％，相对标准偏差均小于2．5％，方法的重现性好；另外，该方法简便、快速、准确，应用于浓缩果汁的测定结果满意。     

Volatile fraction of DOP “Castelo Branco” cheese: Influence of breed

“Castelo Branco” cheese is a Portuguese DOP cheese made from raw ewe’s milk coagulated with Cynara cardunculus, ripened for at least 40 days. “Merino da Beira Baixa” pure race is frequently used to produce milk for this cheese, however, exotic races such as Assaf and crusade of these two races are also used. The aim of this work has been to compare the volatile profile and sensory characteristics of DOP “Castelo Branco” cheeses manufactured during winter season with milk of breeds from Merino, Assaf and crusade of these two races and identify volatile compounds that can distinguish these cheeses.