Journal ArticleDOI
Identification of terpenes and essential oils by means of static headspace gas chromatography-ion mobility spectrometry.
Roman Rodríguez-Maecker,Eduardo Vyhmeister,Stefan Meisen,Antonio Rosales Martínez,Andriy Kuklya,Ursula Telgheder +5 more
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TLDR
The results confirm the suitability of SHS GC-IMS as a powerful analytical technique for direct identification of terpene components in solid and liquid samples without any pretreatment.Abstract:
Static headspace gas chromatography-ion mobility spectrometry (SHS GC-IMS) is a relatively new analytical technique that has considerable potential for analysis of volatile organic compounds (VOCs). In this study, SHS GC-IMS was used for the identification of the major terpene components of various essential oils (EOs). Based on the data obtained from 25 terpene standards and 50 EOs, a database for fingerprint identification of characteristic terpenes and EOs was generated utilizing SHS GC-IMS for authenticity testing of fragrances in foods, cosmetics, and personal care products. This database contains specific normalized IMS drift times and GC retention indices for 50 terpene components of EOs. Initially, the SHS GC-IMS parameters, e.g., drift gas and carrier gas flow rates, drift tube, and column temperatures, were evaluated to determine suitable operating conditions for terpene separation and identification. Gas chromatography-mass spectrometry (GC-MS) was used as a reference method for the identification of terpenes in EOs. The fingerprint pattern based on the normalized IMS drift times and retention indices of 50 terpenes is presented for 50 EOs. The applicability of the method was proven on examples of ten commercially available food, cosmetic, and personal care product samples. The results confirm the suitability of SHS GC-IMS as a powerful analytical technique for direct identification of terpene components in solid and liquid samples without any pretreatment. Graphical abstract Fingerprint pattern identification of terpenes and essential oils using static headspace gas chromatography-ion mobility spectrometry.read more
Citations
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Journal ArticleDOI
Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends
Maykel Hernández-Mesa,Maykel Hernández-Mesa,David Ropartz,Ana M. García-Campaña,Hélène Rogniaux,Gaud Dervilly-Pinel,Bruno Le Bizec +6 more
TL;DR: An overview of the current status of IMS technology and its applicability in different areas of food analysis (i.e., food composition, process control, authentication, adulteration and safety) is provided.
Journal ArticleDOI
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.
TL;DR: Li et al. as mentioned in this paper investigated volatile organic compound compositional changes in Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME,GC-MS combination approach.
Journal ArticleDOI
Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC-MS.
TL;DR: The results demonstrated that the developed untargeted and targeted metabolomics approach performed well when discriminating honey from A. cerana and A. mellifera.
Journal ArticleDOI
Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC-MS.
TL;DR: The water dynamics of Tricholoma matsutake Singer during hot air drying by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) and the volatile compounds in the pileus, upper stipe and lower stipe were analyzed.
Journal ArticleDOI
Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry.
TL;DR: The volatile components of jujube fruits can be readily identified via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), andJujuberuits can be classified at different periods based on the difference of volatile components.
References
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Ion mobility spectrometry.
Gary A. Eiceman,Zeev Karpas +1 more
TL;DR: The Society for Ion Mobility Spectrometry and Journal Sample Sample as discussed by the authors Sample Introduction Methods Introduction Vapor Samples Semi-volatile Samples Aqueous Samples Solid Samples Summary Ion Sources Introduction Radioactivity: Nickel, Americium, and Tritium Corona Discharges Photo-ionization: Discharge Lamps and Lasers Electrospray Ionization and its Derivatives Matrix-Assisted Laser Desorption Ionization Surface Ionization Sources Flames Plasma-Based Ion Sources Glow Discharge Ion Source Other Ion Sources Summary Appendix Ion Injection and Pulsed Sources
Journal ArticleDOI
Retention Indices for Frequently Reported Compounds of Plant Essential Oils
TL;DR: In this paper, gas chromatographic retention indices were evaluated for 505 frequently reported plant essential oil components using a large retention index database, and the data reported include the average and median values of retention index with standard deviations and confidence intervals.
Journal ArticleDOI
Authenticity of essential oils
Thi Kieu Tiên Do,Thi Kieu Tiên Do,Francis Hadji-Minaglou,Sylvain Antoniotti,Xavier Fernandez +4 more
TL;DR: A comprehensive overview of known adulterations in essential oils, and some analytical methodologies adopted for their detection can be found in this paper, where the authors first list recommended tests and then explain and discuss common analytical techniques, such as chiral gas chromatography, isotope-ratio mass spectrometry, and nuclear magnetic resonance spectroscopy.
Journal ArticleDOI
Retention indices in the analysis of food aroma volatile compounds in temperature‐programmed gas chromatography: Database creation and evaluation of precision and robustness
TL;DR: The capabilities of the created database for food aroma characterisation were evaluated by analysing the volatile fractions of different food matrices such as dry sausages, cheese and bread, proving the usefulness of the RI collections in the field of food analysis.