Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination
An essential dimension of food tasting (i.e., flavor) is olfactory stimulation by volatile organic compounds (VOCs) emitted therefrom. Here, we developed a novel analytical method based on solid-phase microextraction (SPME) sampling in argon-filled gas sampling bags with direct gas chromatography&am...
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| Format: | Article |
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MDPI AG
2019-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/4/660 |
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| author | Lucas J. Leinen Vaille A. Swenson Hope L. Juntunen Scott E. McKay Samantha M. O’Hanlon Patrick Videau Michael O. Gaylor |
| author_facet | Lucas J. Leinen Vaille A. Swenson Hope L. Juntunen Scott E. McKay Samantha M. O’Hanlon Patrick Videau Michael O. Gaylor |
| author_sort | Lucas J. Leinen |
| collection | DOAJ |
| description | An essential dimension of food tasting (i.e., flavor) is olfactory stimulation by volatile organic compounds (VOCs) emitted therefrom. Here, we developed a novel analytical method based on solid-phase microextraction (SPME) sampling in argon-filled gas sampling bags with direct gas chromatography⁻mass spectrometry (GC-MS) determination to profile the volatile constituents of 31 homemade preserves prepared in South Dakota (USA) during the period 1950⁻1953. Volatile profiles varied considerably, but generally decreased in detected compounds, complexity, and intensity over three successive 2-h SPME sampling periods. Volatile profiles were generally predominated by aldehydes, alcohols, esters, ketones, and organic acids, with terpenoids constituting much of the pickled cucumber volatiles. Bisphenol-A (BPA) was also serendipitously detected and then quantified in 29 samples, at levels ranging from 3.4 to 19.2 μg/kg, within the range of levels known to induce endocrine disruption effects. Absence of BPA in two samples was attributed to their lids lacking plastic liners. As the timing of their preparation coincides with the beginning of BPA incorporation into consumer products, these jars may be some of the first BPA-containing products in the USA. To the best of our knowledge, this is the first effort to characterize BPA in and volatile profiles of rare historical foods with SPME. |
| first_indexed | 2024-12-13T03:06:44Z |
| format | Article |
| id | doaj.art-8b720e015e2741c186c2a37575efd4b2 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-13T03:06:44Z |
| publishDate | 2019-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-8b720e015e2741c186c2a37575efd4b22022-12-22T00:01:42ZengMDPI AGMolecules1420-30492019-02-0124466010.3390/molecules24040660molecules24040660Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) DeterminationLucas J. Leinen0Vaille A. Swenson1Hope L. Juntunen2Scott E. McKay3Samantha M. O’Hanlon4Patrick Videau5Michael O. Gaylor6Department of Chemistry, Dakota State University, Madison, SD 57042, USADepartment of Biology, Dakota State University, Madison, SD 57042, USADepartment of Chemistry, Dakota State University, Madison, SD 57042, USADepartment of Chemistry, Dakota State University, Madison, SD 57042, USASchool of Psychological Science, Oregon State University, Corvallis, OR 97331, USADepartment of Biology, Southern Oregon University, Ashland, OR 97520, USADepartment of Chemistry, Dakota State University, Madison, SD 57042, USAAn essential dimension of food tasting (i.e., flavor) is olfactory stimulation by volatile organic compounds (VOCs) emitted therefrom. Here, we developed a novel analytical method based on solid-phase microextraction (SPME) sampling in argon-filled gas sampling bags with direct gas chromatography⁻mass spectrometry (GC-MS) determination to profile the volatile constituents of 31 homemade preserves prepared in South Dakota (USA) during the period 1950⁻1953. Volatile profiles varied considerably, but generally decreased in detected compounds, complexity, and intensity over three successive 2-h SPME sampling periods. Volatile profiles were generally predominated by aldehydes, alcohols, esters, ketones, and organic acids, with terpenoids constituting much of the pickled cucumber volatiles. Bisphenol-A (BPA) was also serendipitously detected and then quantified in 29 samples, at levels ranging from 3.4 to 19.2 μg/kg, within the range of levels known to induce endocrine disruption effects. Absence of BPA in two samples was attributed to their lids lacking plastic liners. As the timing of their preparation coincides with the beginning of BPA incorporation into consumer products, these jars may be some of the first BPA-containing products in the USA. To the best of our knowledge, this is the first effort to characterize BPA in and volatile profiles of rare historical foods with SPME.https://www.mdpi.com/1420-3049/24/4/660historical foodspreservesvolatile organic compounds (VOCs)bisphenol-A (BPA) |
| spellingShingle | Lucas J. Leinen Vaille A. Swenson Hope L. Juntunen Scott E. McKay Samantha M. O’Hanlon Patrick Videau Michael O. Gaylor Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination Molecules historical foods preserves volatile organic compounds (VOCs) bisphenol-A (BPA) |
| title | Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination |
| title_full | Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination |
| title_fullStr | Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination |
| title_full_unstemmed | Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination |
| title_short | Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination |
| title_sort | profiling volatile constituents of homemade preserved foods prepared in early 1950s south dakota usa using solid phase microextraction spme with gas chromatography mass spectrometry gc ms determination |
| topic | historical foods preserves volatile organic compounds (VOCs) bisphenol-A (BPA) |
| url | https://www.mdpi.com/1420-3049/24/4/660 |
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