Literature DB >> 28932891

Identification of terpenes and essential oils by means of static headspace gas chromatography-ion mobility spectrometry.

Roman Rodríguez-Maecker1, Eduardo Vyhmeister2, Stefan Meisen3, Antonio Rosales Martinez4, Andriy Kuklya5, Ursula Telgheder5,6.   

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.

Entities:  

Keywords:  Essential oils (EOs); Fingerprint identification; Gas chromatography (GC); Ion mobility spectrometry (IMS); Static headspace (SHS); Terpenes

Mesh:

Substances:

Year:  2017        PMID: 28932891     DOI: 10.1007/s00216-017-0613-2

Source DB:  PubMed          Journal:  Anal Bioanal Chem        ISSN: 1618-2642            Impact factor:   4.142


  17 in total

1.  Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.

Authors:  Yu Xiao; Yuxin Huang; Yulian Chen; Leike Xiao; Xilu Zhang; Chenghongwang Yang; Zongjun Li; Mingzhi Zhu; Zhonghua Liu; Yuanliang Wang
Journal:  Curr Res Food Sci       Date:  2022-09-25

2.  Nitrogen monoxide as dopant for enhanced selectivity of isomeric monoterpenes in drift tube ion mobility spectrometry with 3H ionization.

Authors:  Rebecca Brendel; Sascha Rohn; Philipp Weller
Journal:  Anal Bioanal Chem       Date:  2021-04-10       Impact factor: 4.142

Review 3.  Tools in the Investigation of Volatile Semiochemicals on Insects: From Sampling to Statistical Analysis.

Authors:  Ricardo Barbosa-Cornelio; Fernando Cantor; Ericsson Coy-Barrera; Daniel Rodríguez
Journal:  Insects       Date:  2019-08-06       Impact factor: 2.769

4.  Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry.

Authors:  Xiao Hu; Rongrong Wang; Jiajing Guo; Keda Ge; Gaoyang Li; Fuhua Fu; Shenghua Ding; Yang Shan
Journal:  Molecules       Date:  2019-08-22       Impact factor: 4.411

5.  Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.

Authors:  Heting Qi; Shenghua Ding; Zhaoping Pan; Xiang Li; Fuhua Fu
Journal:  Molecules       Date:  2020-12-19       Impact factor: 4.411

6.  Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics.

Authors:  Lili Chang; Songyi Lin; Bowen Zou; Xiaohan Zheng; Simin Zhang; Yue Tang
Journal:  Foods       Date:  2021-01-05

7.  Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage.

Authors:  Chen-Chen Xu; Hui Yu; Peng Xie; Bao-Zhong Sun; Xiang-Yuan Wang; Song-Shan Zhang
Journal:  Foods       Date:  2020-04-10

8.  Simultaneous Assessment of Urinary and Fecal Volatile Organic Compound Analysis in De Novo Pediatric IBD.

Authors:  Sofia El Manouni El Hassani; Sofie Bosch; Jesse P M Lemmen; Marina Brizzio Brentar; Ibrahim Ayada; Alfian N Wicaksono; James A Covington; Marc A Benninga; Nanne K H de Boer; Tim G J de Meij
Journal:  Sensors (Basel)       Date:  2019-10-16       Impact factor: 3.576

9.  Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry.

Authors:  Lvzhu Yang; Jie Liu; Xinyu Wang; Rongrong Wang; Fang Ren; Qun Zhang; Yang Shan; Shenghua Ding
Journal:  Molecules       Date:  2019-10-30       Impact factor: 4.411

10.  Characterization of Volatile Organic Compounds of Healthy and Huanglongbing-Infected Navel Orange and Pomelo Leaves by HS-GC-IMS.

Authors:  Shan Cao; Jingyu Sun; Xiaoyong Yuan; Weihui Deng; Balian Zhong; Jiong Chun
Journal:  Molecules       Date:  2020-09-09       Impact factor: 4.411

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