Davide Bressanello

High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

The volatile fractions of six Italian high-quality rice cultivars were investigated by HS-SPME-GC-MS to define fingerprinting and identify chemical markers and/or indices of ageing and aroma quality. In particular, four non-aromatic (Carnaroli, Carnise, Cerere and Antares) and two aromatic (Apollo and Venere) rices, harvested in 2010 and 2011, were monitored over 12months. Twenty-five aroma components were considered and, despite considerable inter-annual variability, some of them showed similar trends over time, including 2-(E)-octenal as a marker of ageing for all cultivars, and heptanal, octanal and 2-ethyl hexanol as cultivar-specific indicators. The area ratios 2-acetyl-1-pyrroline/1-octen-3-ol, for Venere, and 3-methyl-1-butanol/2-methyl-1-butanol, for Apollo, were also found to act as ageing indices. Additional information on release of key-aroma compounds was also obtained from quantitation and its dependence on grain shape and chemical composition. Heptanal/1-octen-3-ol and heptanal/octanal ratios were also defined as characterising the aroma quality indices of the six Italian rice cultivars investigated.

Urinary metabolic fingerprinting of mice with diet-induced metabolic derangements by parallel dual secondary column-dual detection two-dimensional comprehensive gas chromatography

This study investigates the potential of a parallel dual secondary column-dual detection two-dimensional comprehensive GC platform (GC×2GC-MS/FID) for metabolic profiling and fingerprinting of mouse urine. Samples were obtained from a murine model that mimics a typical unhealthy Western diet featuring both high fat and sugar (HFHS) intake, which induces obesity, dyslipidemia, and insulin resistance. Urines collected at different steps of the study were used to obtain pivotal and comparative data on the presence and relative distributions of early markers of metabolic disease. The data elaboration and interpretation work-flow includes an advanced untargeted fingerprinting approach, with peak-region features to locate relevant features to be quantified by external standard calibration. The reliability of untargeted fingerprinting is confirmed by quantitative results on selected relevant features that showed percentages of variations consistent with those observed by comparing raw data quantitative descriptors (2D peak-region volumes and percent of response). Analytes that were up-regulated with % of variation ranging from 30 to 1000, included pyruvic acid, glycerol, fructose, galactose, glucose, lactic acid, mannitol and valine. Down-regulation was evidenced for malonic acid, succinic acid, alanine, glycine, and creatinine. Advanced fingerprinting also is demonstrated for effectively evaluating individual variations during experiments, thus representing a promising tool for personalized intervention studies. In this context, it is interesting to observe that informative features that were not discriminant for the entire population may be relevant for individuals.

Alignment for Comprehensive Two-Dimensional Gas Chromatography with Dual Secondary Columns and Detectors

In each sample run, comprehensive two-dimensional gas chromatography with dual secondary columns and detectors (GC × 2GC) provides complementary information in two chromatograms generated by its two detectors. For example, a flame ionization detector (FID) produces data that is especially effective for quantification and a mass spectrometer (MS) produces data that is especially useful for chemical-structure elucidation and compound identification. The greater information capacity of two detectors is most useful for difficult analyses, such as metabolomics, but using the joint information offered by the two complex two-dimensional chromatograms requires data fusion. In the case that the second columns are equivalent but flow conditions vary (e.g., related to the operative pressure of their different detectors), data fusion can be accomplished by aligning the chromatographic data and/or chromatographic features such as peaks and retention-time windows. Chromatographic alignment requires a mapping from the retention times of one chromatogram to the retention times of the other chromatogram. This paper considers general issues and experimental performance for global two-dimensional mapping functions to align pairs of GC × 2GC chromatograms. Experimental results for GC × 2GC with FID and MS for metabolomic analyses of human urine samples suggest that low-degree polynomial mapping functions out-perform affine transformation (as measured by root-mean-square residuals for matched peaks) and achieve performance near a lower-bound benchmark of inherent variability. Third-degree polynomials slightly out-performed second-degree polynomials in these results, but second-degree polynomials performed nearly as well and may be preferred for parametric and computational simplicity as well as robustness.

Parallel dual secondary column-dual detection: a further way of enhancing the informative potential of two-dimensional comprehensive gas chromatography.

Comprehensive two-dimensional gas chromatography (GC×GC) coupled with Mass Spectrometry (MS) is one of todays most powerful analytical platforms for detailed analysis of medium-to-high complexity samples. The column set usually consists of a long, conventional-inner-diameter first dimension ((1)D) (typically 15-30m long, 0.32-0.25mm dc), and a short, narrow-bore second dimension ((2)D) column (typically 0.5-2m, 0.1mm dc) where separation is run in a few seconds. However, when thermal modulation is used, since the columns of a set are coupled in series, a flow mismatch occurs between the two dimensions, making it impossible to operate simultaneously at optimized flow conditions. Further, short narrow-bore capillaries can easily be overloaded, because of their lower loadability, limiting the effectiveness of (2)D separation. In this study, improved gas linear velocities in both chromatographic dimensions were achieved by coupling the (1)D column with two parallel (2)D columns, having identical inner diameter, stationary phase chemistry, and film thickness. In turn, these were connected to two detectors: a fast quadrupole Mass Spectrometer (MS) and a Flame Ionization Detector (FID). Different configurations were tested and performances compared to a conventional set-up; experimental results on two model mixtures (n-alkanes and fourteen medium-to-high polarity volatiles of interest in the flavor and fragrance field) and on the essential oil of Artemisia umbelliformis Lam., show the system provides consistent results, in terms of analyte identification (reliability of spectra and MS matching) and quantitation, also affording an internal cross-validation of quantitation accuracy.

Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control

Aroma is a primary hedonic aspect of a good coffee. Coffee aroma quality is generally defined by cup tasting, which however is time-consuming in terms of panel training and alignment and too subjective. It is challenging to define a relationship between chemical profile and aroma sensory impact, but it might provide an objective evaluation of industrial products. This study aimed to define the chemical signature of coffee sensory notes, to develop prediction models based on analytical measurements for use at the control level. In particular, the sensory profile was linked with the chemical composition defined by HS-SPME-GC-MS, using a chemometric-driven approach. The strategy was found to be discriminative and informative, identifying aroma compounds characteristic of the selected sensory notes. The predictive ability in defining the sensory scores of each aroma note was used as a validation tool for the chemical signatures characterized. The most reliable models were those obtained for woody, bitter, and acidic properties, whose selected volatiles reliably represented the sensory note fingerprints. Prediction models could be exploited in quality control, but compromises must be determined if they are to become complementary to panel tasting.