Yonghao Niu1,2,3, Lei Hua1, Giles Hardy3, Manjree Agarwal2,3, Yonglin Ren2,3. 1. College of Plant Protection, Northwest A&F University, Yangling, Shaanxi 712100, China. 2. Australia Cooperative Research Centre for National Plant Biosecurity, LPO Box 5012, Bruce, ACT 2617, Australia. 3. School of Veterinary and Life Sciences, Murdoch University, South Street, Murdoch, WA 6150, Australia.
Abstract
BACKGROUND: Volatile organic compounds (VOCs) contribute significantly to food flavour and can be used as indicators of quality, age of storage, and hygiene condition of stored products. The VOCs in the headspace of three different samples - healthy wheat, Rhyzopertha dominica, and wheat with R. dominica - were analysed at 25°C by solid phase micro-extraction (SPME) coupled with gas chromatography-flame ionisation detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). All the experimental conditions were kept consistent except a polar column and a non-polar column were used to assess the differences in volatile fingerprints. RESULTS: A total of 114 volatiles were identified by both the polar and non-polar columns, of which 48 were specific to one of the three samples tested. The volatiles were mainly carbonyl chemical compounds such as aldehydes, ketones and alcohols. GC-MS results showed slightly more VOCs were identified from the polar column. The total number for the three samples was 43 from the polar column compared to 39 from the non-polar column. Conversely, 30 VOCs unique to a given sample were identified from the non-polar column compared to 18 from the polar column. CONCLUSION: The use of both polar and non-polar columns is essential to capture the full range of VOCs produced by the three specific sample types investigated. The data can form the basis of enquiry into the relationship between storage and grain quality, and insect infestation and grain quality by observing the impact that these circumstances have on the production of volatile organic compounds.
BACKGROUND: Volatile organic compounds (VOCs) contribute significantly to food flavour and can be used as indicators of quality, age of storage, and hygiene condition of stored products. The VOCs in the headspace of three different samples - healthy wheat, Rhyzopertha dominica, and wheat with R. dominica - were analysed at 25°C by solid phase micro-extraction (SPME) coupled with gas chromatography-flame ionisation detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). All the experimental conditions were kept consistent except a polar column and a non-polar column were used to assess the differences in volatile fingerprints. RESULTS: A total of 114 volatiles were identified by both the polar and non-polar columns, of which 48 were specific to one of the three samples tested. The volatiles were mainly carbonyl chemical compounds such as aldehydes, ketones and alcohols. GC-MS results showed slightly more VOCs were identified from the polar column. The total number for the three samples was 43 from the polar column compared to 39 from the non-polar column. Conversely, 30 VOCs unique to a given sample were identified from the non-polar column compared to 18 from the polar column. CONCLUSION: The use of both polar and non-polar columns is essential to capture the full range of VOCs produced by the three specific sample types investigated. The data can form the basis of enquiry into the relationship between storage and grain quality, and insect infestation and grain quality by observing the impact that these circumstances have on the production of volatile organic compounds.