Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

Chin, Sung‐Tong; Eyres, Graham T.; Marriott, Philip J.

doi:10.1016/j.chroma.2011.06.039

Cited by 109 publications

(100 citation statements)

References 47 publications

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“…1 and 2) were tentatively assigned to cyclohexanone and diethyl disulfide (DEDS), with a probability of 57.6% and 90.6%, respectively (Table 2), while no compound information could be acquired for the other eleven olfactometry peaks in GC-O/MS. Similar results were also reported in analyzing samples from wine, food and other industries using GC-O analysis, mainly due to the low instrument detection limit or co-elution phenomenon for one-dimensional GC systems (Dalluge et al, 2003;Chin et al, 2011). …”

Section: Odorant Identification By Gc-o/mssupporting

confidence: 68%

“…S2 and Table S1 indicate that good correspondence was displayed for typical odorants (IPMP, IBMP, 2-MIB and geosmin) between chromatography peaks and olfactometry peaks in GC-O/MS, and the RIs for the chromatography peaks of these odorants in GC × GC-TOFMS fitted well in the ranges of RIs from the beginning to the end of the olfactometry peaks in GC-O/MS. Thus it is possible to match the olfactometry peaks in GC-O/MS with the chromatography peaks in GC × GC-TOFMS by using RIs (Eyres et al, 2005;Chin et al, 2011), which will enable us to neglect the compound peaks without odors. Thus many fewer standards will be needed for the confirmation of potential odorants.…”

Section: Effectiveness Of Combining the Data From Gc-o/ms And Gc × Gcmentioning

confidence: 99%

“…However, the use of one-dimensional gas chromatography (1D GC) has limited the GC-O/MS system in terms of separation capacity and resolution (Dalluge et al, 2003), which makes it difficult to identify the odorants in complex samples. To identify odorants effectively, the data from comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOFMS) (Adahchour et al, 2003;d'Acampora Zellner et al, 2008;Chin et al, 2011), which has a high chromatographic resolution for the identification of complex odorants, has been combined with the data from GC-O/MS in the food industry. By using this approach, various odorants in wine, coffee and fruit samples have been successively identified (Eyres et al, 2005;Chin et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Guo

Yang

Wen

et al. 2016

Science of The Total Environment

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Identification of the trace odorants causing the septic odors in source waters with complex matrixes has long been a big challenge. The Huangpu (HP) River, an important source water for Shanghai, has long been suffering from septic and musty odors, although major odorants have not been identified. In this study, combining the data from gas chromatography-olfactometry with mass spectrometry (GC-O/MS) and comprehensive twodimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOFMS) using retention indices (RIs) was used for the identification of odorants in HP source water. Olfactometry peaks detected in water extracts by GC-O/MS were combined with the chromatography peaks detected by GC × GC-TOFMS based on the RIs determined using the retention times (RTs) of alkanes C7-C30. A total of thirteen olfactometry peaks were obtained though GC-O/MS analysis, and potential odorants corresponding to each of the olfactometry peaks were screened based on the odor characteristics and match similarity using GC × GC-TOFMS. Finally, fourteen odorants (one odorant was detected in GC × GC-TOFMS without an olfactometry peak), including three septic odorants (bis(2-chloroisopropyl) ether, diethyl disulfide and dimethyl disulfide) and two musty ones (geosmin and 2-MIB), were confirmed by using authentic standards. The septic and musty odorants in six Contents lists available at ScienceDirectScience of the Total Environment j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / s c i t o t e n v source water samples taken over a period of six months were quantified. Bis(2-chloroisopropyl) ether, with an odor activity value (OAV) of 1.84-3.2, was found to be a major septic odorant in HP source water, followed by diethyl disulfide (OAV 1.56-1.96) and dimethyl disulfide (OAV 0.37-2.42), while geosmin (OAV 4.37-11.44) was the major musty odorant, followed by 2-MIB (OAV 1.13-1.89). This is the first comprehensive study focusing on the identification of odorants in a complex source water. The integrated approach used in this study could be applied for the identification of odorants in other complex source waters suffering similar odor problems.

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Section: Odorant Identification By Gc-o/mssupporting

confidence: 68%

Section: Effectiveness Of Combining the Data From Gc-o/ms And Gc × Gcmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Guo

Yang

Wen

et al. 2016

Science of The Total Environment

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show abstract

“…This is possible if in parallel to a conventional detector, e.g. flame ionization detector (FID), MS or even a flame photometric detection (FPD) for sulfur speciation (Chin et al, 2011), an olfactometric port is attached to the instrument in order to determine the compound odor. The splitted flow carries the compounds simultaneously to both detection devices, allowing the comparison between each obtained signals.…”

Section: Chromatographic Methodsmentioning

confidence: 99%

Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

Cabrita¹,

García²,

Martins³

et al. 2012

Advanced Gas Chromatography - Progress in Agricultural, Biomedical and Industrial Applications

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“…Flavor profile analysis (FPA) was used to characterize the odor profiles of source water, and twodimensional (2D) gas chromatography with time-of-flight mass spectrometry (GCÂGC-TOFMS), an analytical instrument with high resolution, sensitivity, and separation capacity (Chin et al, 2011;da Silva et al, 2014), was used to simultaneously determine 16 specific odorants. The results of this study will provide useful knowledge for the better control of odor problems in the Yellow River source waters.…”

Section: Introductionmentioning

confidence: 99%

Source-water odor during winter in the Yellow River area of China: Occurrence and diagnosis

Guo

et al. 2016

Environmental Pollution

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a b s t r a c tYellow River source water has long suffered from odor problems in winter. In this study, odor characteristics, potential odorants, and algae in the source water of six cities (Lanzhou, Yinchuan, Hohhot, Zhengzhou, Jinan and Dongying) along the Yellow River were determined in winter (February to March 2014). According to flavor profile analysis (FPA), moderate to strong fishy odors occurred in all cities, except for Lanzhou. At the same time, mild earthy/musty odors and septic/swampy odors were also detected. The strong fishy odor (FPA intensity, 8.5) in Yinchuan was attributed to the abnormal growth of Dinobryon (cell density, 5.7 Â 10 4 cells/mL), while the fishy odors in Hohhot, Zhengzhou, Jinan, and Dongying might be caused by Melosira and Cyclotella, Cryptomonas, Dinobryon, and Synedra, respectively. Unsaturated aldehydes, which have been reported to cause fishy odors, were not detected in all samples. However, some saturated aldehydes, including hexanal, heptanal, nonanal, decanal, and benzaldehyde, were detected with a total concentration range of 690 ng/L to 2166 ng/L, and might have partly contributed to the fishy odors. In addition, 2-MIB (5.77e21.12 ng/L) and geosmin (2.26e9.73 ng/L) were responsible for the earthy/musty odors in the Yellow River source waters, and dimethyl disulfide (648.2 ng/L) was responsible for the rancid/swampy odor (FPA intensity, 8.0) episode in Yinchuan. This is a comprehensive study reporting on the occurrence and possible reasons for the odor issues in the Yellow River source water during winter.

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Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

Cited by 109 publications

References 47 publications

Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

Source-water odor during winter in the Yellow River area of China: Occurrence and diagnosis

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