 Many atmospheric chemicals occur in the gas phase as well as in liquid cloud droplets and aerosol particles Therefore, it is necessary to understand the distribution between the phases According to Henry's law, the equilibrium ratio between the abundances in the gas phase and in the aqueous phase is constant for a dilute solution Henry's law constants of trace gases of potential importance in environmental chemistry have been collected and converted into a uniform format The compilation contains 17 350 values of Henry's law constants for 4632 species, collected from 689 references It is also available at http://wwwhenrys-laworg 

/pdf/compilation-of-henry-s-law-constants-version-4-0-for-water-58il9q0ogv.pdf

Compilation of Henry's law constants (version 4.0) for water as solvent

Applications of solid-phase microextraction in food analysis.

Key odorants in various cheese types as determined by gas chromatography-olfactometry

Proton-transfer reaction mass spectrometry (PTR-MS) is a technique developed almost exclusively for the detection of gaseous organic compounds in air. Volatile organic compounds (VOCs) in air have both natural and anthropogenic sources. Natural sources include the emission of organic gases by living objects, both plants and animals. A well-known example, which is discussed later in this review, is the emission of a variety of gaseous organic compounds in the breath of animals, which are released from both the digestive system and the lungs. Plants are major sources of organic gases, as is the decay of dead animal and plant matter. Subsequent photochemistry can add further compounds to the mixture. Consequently, even without contributions from humans, ambient air from the Earth’s atmosphere would consist of a complex mixture of VOCs.

Proton-transfer reaction mass spectrometry.

Solvent-free microwave extraction of essential oil from aromatic herbs: comparison with conventional hydro-distillation

A new headspace-GC-sniffing method is proposed. Using a recently developed headspace cell, the vapor phase is collected under conditions that mimic well those of an aroma above a food. Data treatment is based on detection frequency, rather than on perceived intensity or successive dilutions as used in other approaches. Repeatability appears satisfactory, and independent panels are even able to generate similar aromagrams, without training prior to the analysis. Using a minimum of six assessors, this technique seems to be more reliable than classical ones. To compare detection frequencies between two aromagrams, an estimation of the least significant difference is given. A theoretical justification of this approach is suggested, on the basis of determination of detection thresholds. Keywords: Headspace-GC-sniffing; impact odorants; detection frequency

Hyphenated Headspace-Gas Chromatography-Sniffing Technique: Screening of Impact Odorants and Quantitative Aromagram Comparisons

Solid-phase microextraction (SPME) fibers were evaluated for their ability to adsorb volatile flavor compounds under various conditions with coffee and aqueous flavored solutions. Experiments comparing different fibers showed that poly(dimethylsiloxane)/divinylbenzene had the highest overall sensitivity. Carboxen/poly(dimethylsiloxane) was the most sensitive to small molecules and acids. As the concentrations of compounds increased, the quantitative linear range was exceeded as shown by competition effects with 2-isobutyl-3-methoxypyrazine at concentrations above 1 ppm. A method based on a short-time sampling of the headspace (1 min) was shown to better represent the equilibrium headspace concentration. Analysis of coffee brew with a 1-min headspace adsorption time was verified to be within the linear range for most compounds and thus appropriate for relative headspace quantification. Absolute quantification of volatiles, using isotope dilution assays (IDA), is not subject to biases caused by excess compound concentrations or complex matrices. The degradation of coffee aroma volatiles during storage was followed by relative headspace measurements and absolute quantifications. Both methods gave similar values for 3-methylbutanal, 4-ethylguaiacol, and 2,3-pentanedione. Acetic acid, however, gave higher values during storage upon relative headspace measurements due to concurrent pH decreases that were not seen with IDA.

Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.

Furan has recently received attention as a possibly hazardous compound occurring in certain thermally processed foods. Previous model studies have revealed three main precursor systems producing furan upon thermal treatment, i.e., ascorbic acid, Maillard precursors, and polyunsaturated lipids. We employed proton transfer reaction mass spectrometry (PTR-MS) as an on-line monitoring technique to study furan formation. Unambiguous identification and quantitation in the headspace was achieved by PTR-MS/gas chromatography-mass spectrometry coupling. Ascorbic acid showed the highest potential to generate furan, followed by glyceryl trilinolenate. Some of the reaction samples generated methylfuran as well, such as Maillard systems containing alanine and threonine as well as lipids based on linolenic acid. The furan yields from ascorbic acid were lowered in an oxygen-free atmosphere (30%) or in the presence of reducing agents (e.g., sulfite, 60%), indicating the important role of oxidation steps in the furan formation pathway. Furthermore, already simple binary mixtures of ascorbic acid and amino acids, sugars, or lipids reduced furan by 50-95%. These data suggest that more complex reaction systems result in much lower furan amounts as compared to the individual precursors, most likely due to competing reaction pathways.

Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry.

The goal of this study was to better understand the correspondence between sensory perception and in-nose compound concentration. Five aroma compounds at three different concentrations increasing by factors of 4 were added to four matrixes (water, skim milk, 2.7% fat milk, and 3.8% fat milk). These were evaluated by nosespace analysis with detection by proton transfer reaction mass spectrometry (PTR-MS), using five panelists. These same panelists evaluated the perceived intensity of each compound in the matrixes at the three concentrations. PTR-MS quantification found that the percent released from an aqueous solution swallowed immediately was between 0.1 and 0.6%, depending on the compound. The nosespace and sensory results showed the expected effect of fat on release, where lipophilic compounds showed reductions in release as fat content increases. The effect is less than that observed in headspace studies. A general correlation between nosespace concentration and sensory intensity ratings was found. However, examples of perceptual masking were found where higher fat milks showed reductions in aroma compound intensity ratings, even if the nosespace concentrations were the same.

Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.

The formation of acrylamide in crystalline model systems based on asparagine and reducing sugars was investigated under low-moisture reaction conditions. The acrylamide amounts were correlated with physical changes occurring during the reaction. Molecular mobility of the precursors turned out to be a critical parameter in solid systems, which is linked to the melting behavior and the release of crystallization water of the reaction sample. Heating binary mixtures of asparagine monohydrate and anhydrous reducing sugars led to higher acrylamide amounts in the presence of fructose compared to glucose. Differential scanning calorimetry measurements performed in open systems indicated melting of fructose at 126 degrees C, whereas glucose and galactose fused at 157 and 172 degrees C, respectively. However, glucose was the most reactive and fructose the least efficient sugar in anhydrous liquid systems, indicating that at given molecular mobility the chemical reactivity of the sugar was the major driver in acrylamide formation. Furthermore, reaction time and temperature were found to be covariant parameters: acrylamide was preferably formed by reacting glucose and asparagine at 120 degrees C for 60 min, whereas 160 degrees C was required at shorter reaction time (5 min). These results suggest that, in addition to the chemical reactivity of ingredients, their physical state as well as reaction temperature and time would influence the formation of acrylamide during food processing.

Philippe Pollien

Papers

Hyphenated Headspace-Gas Chromatography-Sniffing Technique: Screening of Impact Odorants and Quantitative Aromagram Comparisons

Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.

Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry.

Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.

Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems.