Factors affecting the intramolecular decomposition of hexamethylene triperoxide diamine and implications for detection

Steinkamp, Frank Lucus; DeGreeff, Lauryn E.; Collins, Greg E.; Rose-Pehrsson, Susan L.

doi:10.1016/j.chroma.2016.05.013

Cited by 17 publications

(14 citation statements)

References 21 publications

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“…Applying amine columns in GC-MS can improve the separation of basic compounds and avoid tailing of these compounds. A GC-MS equipped with a base-deactivated RTX-Volatile Amine column has been used to quantify the amount of trimethylamine in standard solutions or marine sediments without any derivatization procedure (Steinkamp, DeGreeff, Collins, & Rose-Pehrsson, 2016;Zhuang et al, 2017). A SPME-GC-FID method with RTX-5 Amine column or PoraPLOT Amine column was able to analyze short-chain volatile amines C1 to C9, including dimethylamine, trimethylamine, monoethylamine, isopropylamine, and others, in standard solution without derivatization (Abalos et al, 2001).…”

Section: Development Of the Pt-gc-ms Methodsmentioning

confidence: 99%

Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry

Bai

Baker

Goodrich-Schneider

et al. 2019

Journal of Food Science

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Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma compounds related to fish flavor and spoilage. Gas chromatography‐mass spectrometry (GC‐MS) is an instrument that is widely used to identify and quantify volatile and semi‐volatile compounds in fish products. In this research, a simple and accurate GC‐MS method was developed to determine the aroma profile of mahi‐mahi and tuna for chemical indicators of spoilage. In the developed GC‐MS method, trichloroacetic acid (TCA) solution was used to extract analytes from homogenized fish samples. The purge and trap system was used for sample introduction, and the GC‐MS with an RTX‐Volatile Amine column was able to separate compounds without a derivatization procedure. The created purge and trap gas chromatography‐mass spectrometry (PT‐GC‐MS) method could identify and quantify twenty aroma compounds in mahi‐mahi (Coryphaena hippurus) and 16 volatile compounds in yellowfin tuna (Thunnus albacares) associated with fish spoilage. The amines (dimethylamine, trimethylamine, isobutylamine, 3‐methylbutylamine, and 2‐methylbutanamine), alcohols (2‐ethylhexanol, 1‐penten‐3‐ol and isoamyl alcohol, ethanol), aldehydes (2‐methylbutanal, 3‐methylbutanal, benzaldehyde), ketones (acetone, 2,3‐butanedione, 2‐butanone, acetoin), and dimethyl disulfide strongly statistically correlated with poorer quality tuna and mahi‐mahi and were considered as the key spoilage indicators. Practical Application A simplified and rapid purge and trap gas chromatography‐mass spectrometry (PT‐GC‐MS) method developed in this research was able to identify and quantify important spoilage compounds in mahi‐mahi and yellowfin tuna. This method is an efficient analytical method for determining volatile profiles of fish samples for industry analytical labs or the government. The identified analytical quality markers can be used to monitor the spoilage level of tuna and mahi‐mahi.

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Section: Development Of the Pt-gc-ms Methodsmentioning

confidence: 99%

Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry

Bai

Baker

Goodrich-Schneider

et al. 2019

Journal of Food Science

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“…For one instance, if the odorants do not simply evaporate/sublimate from the testing material, but instead evolve from a reaction of some sort, such as a decomposition reaction, time to equilibrium will also be dependent on the rate of that reaction. For instance, the explosive hexamethylene-triperoxide-diamine (HMTD) itself has a very low vapor pressure yielding very little molecular HMTD available as an odorant; however, it degrades under normal ambient conditions producing a number of detectable odorants, meaning equilibrium is dependent on the rate of the decomposition reaction (132).…”

Section: Set Timementioning

confidence: 99%

Methodological Considerations in Canine Olfactory Detection Research

et al. 2020

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Dogs are increasingly used in a wide range of detection tasks including explosives, narcotics, medical, and wildlife detection. Research on detection dog performance is important to understand olfactory capabilities, behavioral characteristics, improve training, expand deployment practices, and advance applied canine technologies. As such, it is important to understand the influence of specific variables on the quantification of detection dog performance such as test design, experimental controls, odor characteristics, and statistical analysis. Methods for testing canine scent detection vary influencing the outcome metrics of performance and the validity of results. Operators, management teams, policy makers, and law enforcement rely on scientific data to make decisions, design policies, and advance canine technologies. A lack of scientific information and standardized protocols in the detector dog industry adds difficulty and inaccuracies when making informed decisions about capability, vulnerability, and risk analysis. Therefore, the aim of this review is to highlight important methodological issues and expand on considerations for conducting scientifically valid detection dog research.

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“…al. [24] and Steinkamp et al [25], molecular HMTD vapor was not observed using the methods employed in the course of this study; however, a variety of volatile decomposition products with vapor concentrations estimated in the ppb range were detected. Based on previous work, it was predicted that humidity would have the greatest effect on decomposition as water has been shown to facilitate the decomposition of HMTD.…”

Section: Discussionmentioning

confidence: 43%

“…In the course of determining mechanisms driving HMTD decomposition, Steinkamp et al [25] found additional volatiles contributing to the vapor signature, including formic acid, acetic acid, formamide, and formaldehyde, with formic acid being the dominant odor in the headspace of the sample. Interestingly, it was found that the HMTD vapor profile not only changed with time as the sample continues to decompose, but also under varying conditions.…”

Section: Introductionmentioning

confidence: 99%

Variation in the headspace of bulk hexamethylene triperoxide diamine (HMTD) with time, environment, and formulation

2017

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a b s t r a c tHexamethylene triperoxide diamine (HMTD) is a homemade peroxide explosive that has become of concern to homeland security due to the ease of synthesis and commercial availability of the materials required for its synthesis. Detection is a challenge because of its exceedingly low vapor pressure and high thermal lability. Though molecular HMTD vapor is essentially undetectable under most circumstances, HTMD is known to degrade under ambient conditions, producing volatile products that could aid in detection. This work studies the evolution of these volatile organic compounds over time and across a number of variables including synthesis method, precursors, storage time, and storage environment. The composition and quantity of these volatiles were compared across these variables. Analysis of the headspace of bulk HMTD was carried out using solid phase microextraction (SPME) with gas chromatography/mass spectrometry (GC/MS). Decomposition was also monitored by gravimetric analysis. Results herein reveal that formic acid is the most abundant decomposition product while formaldehyde is the most commonly detected across all variables. Synthesis method carried the greatest overall effect on decomposition rate and vapor profile composition.Published by Elsevier B.V.

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Factors affecting the intramolecular decomposition of hexamethylene triperoxide diamine and implications for detection

Cited by 17 publications

References 21 publications

Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry

Aroma Profile Characterization of Mahi‐Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography‐Mass Spectrometry

Methodological Considerations in Canine Olfactory Detection Research

Variation in the headspace of bulk hexamethylene triperoxide diamine (HMTD) with time, environment, and formulation

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