Metabolomics in melon: A new opportunity for aroma analysis

Allwood, J. William; Cheung, William; Xu, Yun; Mumm, Roland; Vos, Ric C. H. de; Deborde, Catherine; Biais, Benoît; Maucourt, Mickaël; Berger, Yosef; Schaffer, Arthur A.; Rolin, Dominique; Moing, Annick; Hall, Robert D.; Goodacre, Royston

doi:10.1016/j.phytochem.2013.12.010

Cited by 74 publications

(58 citation statements)

References 43 publications

(88 reference statements)

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“…1 and Table S1 mouth when eating tomato. Similarly low temperatures have also been used in headspace analysis of volatiles in other fruit species (Allwood et al 2014). The temperatures of 50 and 80°C have been widely used in the literature for volatile analysis of tomato (Maul et al 2000;Tandon et al 2003;Tikunov et al 2005;Baldwin et al 2008;Zanor et al 2009).…”

Section: Effect Of the Temperaturementioning

confidence: 99%

Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

et al. 2015

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Volatile compounds are together with sugars and organic acids the main determinants of tomato fruit flavour and are therefore important for consumer acceptance. Consequently, in the last years many studies have been performed using different volatile analytical techniques on a large diversity of tomato fruits, aimed mainly at detecting the compounds affecting flavour or at the identification of QTLs and key genes involved in fruit volatile contents. The comparison of three of the analytical methods most commonly applied (headspace, solid phase microextraction, adsorption on Tenax followed by thermal desorption) revealed not only differences in sensitivity, but also dramatic variations in the volatile profile obtained by each of these techniques. The volatile profile was also largely influenced by the way samples were processed before analysis. Four widely used sample processing methods were compared (whole tomato, sliced fruit and two different types of fruit paste), each one producing a characteristic volatile pattern. Therefore, great care should be taken when comparing results available from the literature obtained by means of different methods, or when using the volatile levels obtained in an experiment to predict their influence on tomato flavor or consumer preference, or to assess the success of breeding programs.

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Section: Effect Of the Temperaturementioning

confidence: 99%

Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

et al. 2015

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“…Therefore, the performance of this sampling methodology is expected to be representative of Twister ™ sampling. The PDMS sorbent by itself, not coated on SBSE, was used for a number of applications as well [41, 42]. …”

Section: Resultsmentioning

confidence: 99%

Analytical methodologies for broad metabolite coverage of exhaled breath condensate

Aksenov

Zamuruyev

Pasamontes

et al. 2017

Journal of Chromatography B

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Breath analysis has been gaining popularity as a non-invasive technique that is amenable to a broad range of medical uses. One of the persistent problems hampering the wide application of the breath analysis method is measurement variability of metabolite abundances stemming from differences in both sampling and analysis methodologies used in various studies. Mass spectrometry has been a method of choice for comprehensive metabolomic analysis. For the first time in the present study, we juxtapose the most commonly employed mass spectrometry-based analysis methodologies and directly compare the resultant coverages of detected compounds in exhaled breath condensate in order to guide methodology choices for exhaled breath condensate analysis studies. Four methods were explored to broaden the range of measured compounds across both the volatile and non-volatile domain. Liquid phase sampling with polyacrylate Solid-Phase MicroExtraction fiber, liquid phase extraction with a polydimethylsiloxane patch, and headspace sampling using Carboxen/Polydimethylsiloxane Solid-Phase MicroExtraction (SPME) followed by gas chromatography mass spectrometry were tested for the analysis of volatile fraction. Hydrophilic interaction liquid chromatography and reversed-phase chromatography high performance liquid chromatography mass spectrometry were used for analysis of non-volatile fraction. We found that liquid phase breath condensate extraction was notably superior compared to headspace extraction and differences in employed sorbents manifested altered metabolite coverages. The most pronounced effect was substantially enhanced metabolite capture for larger, higher-boiling compounds using polyacrylate SPME liquid phase sampling. The analysis of the non-volatile fraction of breath condensate by hydrophilic and reverse phase high performance liquid chromatography mass spectrometry indicated orthogonal metabolite coverage by these chromatography modes. We found that the metabolite coverage could be enhanced significantly with the use of organic solvent as a device rinse after breath sampling to collect the non-aqueous fraction as opposed to neat breath condensate sample. Here, we show the detected ranges of compounds in each case and provide a practical guide for methodology selection for optimal detection of specific compounds.

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“…Volatile analysis indicated that the melon aroma resulted from acetones, non-acetone esters, sulfur-containing compounds, alcohols, and aldehydes [24]. Important chemicals known to cause a melon aroma are cis-3-hexen-1-ol, cis-6-nonenal, 3,6-nonadien-1-ol, and trans,cis-2,6-nonadienal [24,25]. GC analysis suggested that strains MS1 and MS2 produce these four major melon-aroma chemicals.…”

Section: Discussionmentioning

confidence: 99%

Melon aroma-producing yeast isolated from coastal marine sediment in Maizuru Bay, Japan

et al. 2015

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Metabolomics in melon: A new opportunity for aroma analysis

Cited by 74 publications

References 43 publications

Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

Analytical methodologies for broad metabolite coverage of exhaled breath condensate

Melon aroma-producing yeast isolated from coastal marine sediment in Maizuru Bay, Japan

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