Simplifying chromatographic analysis of the volatile fraction of foods

Abstract Simplification is an established trend in analytical chemistry. It can be implemented at different stages of analysis in order to develop faster methodologies that are more focused on clients’ information needs. In food analysis, simplification of the methodologies involved is important because of the complexity of matrixes and the compounds to be detected. In this review, we present options for direct analysis of different foodstuffs, focusing mainly on the volatile fraction used to determine the quality of the sample. For this purpose, we give systematic consideration to the interpretation of qualitative chromatographic data, the applicability of electronic noses and tongues and mass-spectrometry-based sensors. We also discuss the usefulness of solventless solid-phase microextraction. Finally, we consider the role of chemometrics in interpreting data.

[1]  M. D. Luque de Castro,et al.  Sequential (step-by-step) detection, identification and quantitation of extra virgin olive oil adulteration by chemometric treatment of chromatographic profiles , 2007, Analytical and bioanalytical chemistry.

[2]  Pascale Chalier,et al.  Coupling gas chromatography and electronic nose for dehydration and desalcoholization of alcoholized beverages: Application to off-flavour detection in wine , 2005 .

[3]  Per Væggemose Nielsen,et al.  Electronic nose: New tool in modelling the ripening of Danish blue cheese , 2005 .

[4]  Davide Ballabio,et al.  Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks , 2006 .

[5]  Richard J. Ewen,et al.  The development of a sensor system for the early detection of soft rot in stored potato tubers , 2000 .

[6]  Fritz Vögtle,et al.  Monitoring apple flavor by use of quartz microbalances , 2002, Analytical and bioanalytical chemistry.

[7]  S. Falco,et al.  Frying performance of a sunflower/palm oil blend in comparison with pure palm oil , 2007 .

[8]  M. Forina,et al.  Electronic nose based on metal oxide semiconductor sensors as a fast alternative for the detection of adulteration of virgin olive oils , 2002 .

[9]  D. Ballabio,et al.  Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue , 2007 .

[10]  Jun Wang,et al.  Electronic nose and data analysis for detection of maize oil adulteration in sesame oil , 2006 .

[11]  Jun Wang,et al.  Prediction of soluble solids content, firmness and pH of pear by signals of electronic nose sensors. , 2008, Analytica chimica acta.

[12]  Florence Lacoste,et al.  DEVELOPMENTS IN ANALYTICAL METHODS AND MANAGEMENT Is it possible to use an ‘‘electronic nose’’ for the detection of sensorial defects in virgin olive oil? , 2001 .

[13]  Chi-Tang Ho,et al.  Application of electronic nose for coffee and ready to drink beverage , 2001 .

[14]  Alisa Rudnitskaya,et al.  Electronic tongue for quality assessment of ethanol, vodka and eau-de-vie , 2005 .

[15]  P. Ciosek,et al.  Polymeric membrane ion-selective and cross-sensitive electrode-based electronic tongue for qualitative analysis of beverages. , 2004, The Analyst.

[16]  Miguel Valcárcel,et al.  Total indices in analytical sciences , 2003 .

[17]  Ramón Aparicio,et al.  Detection of vinegary defect in virgin olive oils by metal oxide sensors. , 2002, Journal of agricultural and food chemistry.

[18]  Dongfeng Yang,et al.  Quality Assessment of Cardiotonic Pills by HPLC Fingerprinting , 2007 .

[19]  Davide Ballabio,et al.  Prediction of Italian red wine sensorial descriptors from electronic nose, electronic tongue and spectrophotometric measurements by means of Genetic Algorithm regression models , 2007 .

[20]  Jean-Pierre Dufour,et al.  Gas chromatography-olfactometry. , 2006, Journal of separation science.

[21]  N Matthijs,et al.  Chromatographic fingerprint development for herbal extracts: a screening and optimization methodology on monolithic columns. , 2007, Journal of chromatography. A.

[22]  J. A. Ragazzo‐Sánchez,et al.  Electronic nose discrimination of aroma compounds in alcoholised solutions , 2006 .

[23]  J. M. Jurado,et al.  Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics , 2008, Analytical and bioanalytical chemistry.

[24]  Chin Ping Tan,et al.  Detection of lard adulteration in RBD palm olein using an electronic nose , 2005 .

[25]  M. Valcárcel,et al.  Direct olive oil authentication: detection of adulteration of olive oil with hazelnut oil by direct coupling of headspace and mass spectrometry, and multivariate regression techniques. , 2005, Journal of Chromatography A.

[26]  José Luis Pérez Pavón,et al.  Classification of vegetable oils by linear discriminant analysis of Electronic Nose data , 1999 .

[27]  J. Berdagué,et al.  Novel multi-gas chromatography-olfactometry device and software for the identification of odour-active compounds. , 2007, Journal of chromatography. A.

[28]  E. Martinelli,et al.  Application of metalloporphyrins-based gas and liquid sensor arrays to the analysis of red wine , 2004 .

[29]  H. L. Gan,et al.  Characterisation of vegetable oils by surface acoustic wave sensing electronic nose , 2005 .

[30]  J. Brezmes,et al.  Early detection of fungal growth in bakery products by use of an electronic nose based on mass spectrometry. , 2004, Journal of agricultural and food chemistry.

[31]  P. Nielsen,et al.  Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening , 2006 .

[32]  C. Pérès,et al.  Fast characterization of cheeses by dynamic headspace-mass spectrometry. , 2002, Analytical chemistry.

[33]  H. L. Gan,et al.  Monitoring the storage stability of RBD palm olein using the electronic nose , 2005 .

[34]  M Valcárcel,et al.  Principles of qualitative analysis in the chromatographic context. , 2007, Journal of chromatography. A.

[35]  M. Valcárcel,et al.  Usefulness of the direct coupling headspace-mass spectrometry for sensory quality characterization of virgin olive oil samples. , 2007, Analytica chimica acta.

[36]  R. Paolesse,et al.  Application of a combined artificial olfaction and taste system to the quantification of relevant compounds in red wine , 2000 .

[37]  Miguel Valcárcel,et al.  Vanguard-rearguard analytical strategies , 2005 .

[38]  M. V. Baroni,et al.  Determination of volatile organic compound patterns characteristic of five unifloral honey by solid-phase microextraction-gas chromatography-mass spectrometry coupled to chemometrics. , 2006, Journal of agricultural and food chemistry.

[39]  R T Marsili,et al.  SPME-MS-MVA as an electronic nose for the study of off-flavors in milk. , 1999, Journal of agricultural and food chemistry.

[40]  I. Lundström,et al.  A hybrid electronic tongue. , 2000 .

[41]  A. Plotto,et al.  Characterization of Changes in ‘Gala’ Apple Aroma during Storage Using Osme Analysis, a Gas Chromatography–Olfactometry Technique , 2000 .

[42]  M. Valcárcel,et al.  Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headspace-mass spectrometry and multivariate calibration techniques. , 2007, Journal of chromatography. A.

[43]  José Pedro Santos,et al.  A comparative study of sensor array and GC–MS: application to Madrid wines characterization , 2004 .

[44]  I. Lundström,et al.  An electronic tongue based on voltammetry , 1997 .

[45]  José Pedro Santos,et al.  Discrimination of different aromatic compounds in water, ethanol and wine with a thin film sensor array , 2004 .

[46]  Monica Casale,et al.  Optimisation of a new headspace mass spectrometry instrument. Discrimination of different geographical origin olive oils. , 2005, Journal of chromatography. A.

[47]  E. Mazzone,et al.  Application of Electronic Tongue for Quantitative Analysis of Mineral Water and Wine , 1999 .

[48]  Goreti Botelho,et al.  Evaluation of two quantitative gas chromatography–olfactometry methods for clonal red wines differentiation , 2007 .

[49]  Pietro Siciliano,et al.  Recognition of olive oils by means of an integrated sol–gel SnO2 Electronic Nose , 2002 .

[50]  C. Pérès,et al.  Solid-phase microextraction-mass spectrometry: a new approach to the rapid characterization of cheeses. , 2001, Analytical chemistry.

[51]  R. Mutihac,et al.  Mining in chemometrics. , 2008, Analytica chimica acta.

[52]  João G Crespo,et al.  Monitoring the aroma production during wine-must fermentation with an electronic nose. , 2002, Biotechnology and bioengineering.

[53]  M. C. Horrillo,et al.  Classification of white wine aromas with an electronic nose. , 2005, Talanta.

[54]  José Luis Pérez Pavón,et al.  Detection of adulterants in olive oil by headspace–mass spectrometry , 2002 .

[55]  G. Nevárez-Moorillón,et al.  Evaluation of aroma generation of Lactococcus lactis with an electronic nose and sensory analysis. , 2008, Journal of dairy science.

[56]  G. Grigioni,et al.  Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose". , 2000, Meat science.

[57]  A. Bouseta,et al.  Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. , 2005, Journal of agricultural and food chemistry.

[58]  Fabrice Davrieux,et al.  Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor. , 2007, Journal of agricultural and food chemistry.

[59]  A. Hart,et al.  Discrimination among milks and cultured dairy products using screen-printed electrochemical arrays and an electronic nose , 2003 .

[60]  M. Martí,et al.  Fast screening method for determining 2,4,6-trichloroanisole in wines using a headspace–mass spectrometry (HS–MS) system and multivariate calibration , 2003, Analytical and bioanalytical chemistry.

[61]  Michael Thompson,et al.  Applications of electronic noses and tongues in food analysis , 2004 .

[62]  M. Zuppa,et al.  Analysis of single-cultivar extra virgin olive oils by means of an Electronic Nose and HS-SPME/GC/MS methods , 2006 .

[63]  Marcos I. Lorenzo,et al.  Application of headspace–mass spectrometry for differentiating sources of olive oil , 2002, Analytical and bioanalytical chemistry.

[64]  Pamela J. White,et al.  Relationship of electronic nose analyses and sensory evaluation of vegetable oils during storage , 2001 .

[65]  R T Marsili,et al.  Shelf-life prediction of processed milk by solid-phase microextraction, mass spectrometry, and multivariate analysis. , 2000, Journal of agricultural and food chemistry.

[66]  W. Grosch.  Determination of potent odourants in foods by aroma extract dilution analysis (AEDA) and calculation of odour activity values (OAVs) , 1994 .

[67]  F. Masulli,et al.  Decompositive classification models for electronic noses , 2001 .

[68]  Xuewen Lu,et al.  The electronic nose as a tool for the classification of fruit and grape wines from different Ontario wineries , 2005 .

[69]  C. Natale,et al.  Electronic nose systems to study shelf life and cultivar effect on tomato aroma profile , 2004 .

[70]  M. Valcárcel,et al.  Characterization of olive oil classes using a Chemsensor and pattern recognition techniques , 2002 .

[71]  Simona Benedetti,et al.  An electronic nose to evaluate olive oil oxidation during storage , 2005 .

[72]  E. Martinelli,et al.  The evaluation of quality of post-harvest oranges and apples by means of an electronic nose , 2001 .

[73]  S. Rocha,et al.  Detection of rancid defect in virgin olive oil by the electronic nose. , 2000, Journal of agricultural and food chemistry.

[74]  J. A. de Saja,et al.  Electronic nose based on conducting polymers for the quality control of the olive oil aroma: Discrimination of quality, variety of olive and geographic origin , 2001 .

[75]  M. Martí,et al.  Application of a headspace mass spectrometry system to the differentiation and classification of wines according to their origin, variety and ageing. , 2004, Journal of chromatography. A.

[76]  S. Zellner,et al.  Characterization of internal quality of vegetables by headspace gaschromatography and "electronic nose". , 2000 .

[77]  S. Buratti,et al.  Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue , 2004 .

[78]  D. L. García-González,et al.  Classification of different quality virgin olive oils by metal-oxide sensors , 2004 .

[79]  H. Jeleń,et al.  A Headspace–SPME–MS Method for Monitoring Rapeseed Oil Autoxidation , 2007 .

[80]  Ricard Boqué,et al.  Determination of ageing time of spirits in oak barrels using a headspace–mass spectrometry (HS-MS) electronic nose system and multivariate calibration , 2005, Analytical and bioanalytical chemistry.

[81]  Ramón Aparicio,et al.  Sensors: From biosensors to the electronic nose , 2002 .

[82]  Kristian Karlshøj,et al.  Prediction of Penicillium expansum spoilage and patulin concentration in apples used for apple juice production by electronic nose analysis. , 2007, Journal of agricultural and food chemistry.

[83]  Miguel Valcárcel,et al.  Classification of extra virgin olive oils according to the protected designation of origin, olive variety and geographical origin. , 2008, Talanta.