Category Ranking

98%

Total Visits

921

Avg Visit Duration

2 minutes

Citations

20

Article Abstract

Plants are the main sources of many high-value bioactive terpenoids used in the medical, fragrance, and food industries. Increasing demand for these bioactive plants and their derivative products (e.g., cannabis and extracts thereof) requires robust approaches to verify feedstock, identify product adulteration, and ensure product safety. Reported here are single-laboratory validation details for a robust testing method to quantitate select terpenes and terpenoids in dry plant materials and terpenoid-containing vaping liquids (e.g., a derivative product) using high-temperature headspace gas chromatography-mass spectrometry, with glycerol used as a headspace solvent. Validated method recoveries were 75-103%, with excellent repeatability (relative standard deviation (RSD) < 5%) and intermediate precision (RSD < 12%). The use of high-temperature headspace (180 °C) permitted terpene and terpenoid profiles to be monitored at temperatures consistent with vaping conditions.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7081649PMC
http://dx.doi.org/10.1021/acsomega.0c00384DOI Listing

Publication Analysis

Top Keywords

high-temperature headspace
12
gas chromatography-mass
8
chromatography-mass spectrometry
8
quantitation select
4
select terpenes/terpenoids
4
terpenes/terpenoids nicotine
4
nicotine gas
4
spectrometry high-temperature
4
headspace
4
headspace sampling
4

Similar Publications

Development of Pretreatment Approaches for Authentic Representation of Tea Infusion Aroma.

Foods

August 2025

Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

Appropriate aroma extraction methods are crucial prerequisites for accurately and objectively characterizing the authentic aroma profile of samples. Purified water and ionized water were used as brewing water, and the effects of different tea-to-water ratios, extraction temperatures, and extraction times on the aroma authenticity and component enrichment of tea infusions were compared. The conditions of a tea-to-water ratio of 1 g:10 mL, extraction at 30 °C for 30 or 45 min were identified as the optimal parameter range, which could maximize the enrichment of aroma while maintaining fidelity.

View Article and Find Full Text PDF

Quality Evolution of Turpan Dry Red Wine During Aging Under Controlled Micro-Oxygenation.

J Food Sci

August 2025

Turpan Experimental Station, Xinjiang Academy of Agricultural Sciences, Turpan, Xinjiang, China.

During the aging process, oxygen regulation was applied to Cabernet Sauvignon dry red wine (CSDRW) from the Turpan region. Through physicochemical analysis, headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with differential significance analysis and sensory evaluation, this study analyzed the effects of different oxygen concentrations on the quality of Cabernet Sauvignon dry red wine from Turpan. The results indicated that oxygen regulation facilitated the polymerization of phenolic substances, enhanced color intensity, and reduced the content of total sulfur and anthocyanins.

View Article and Find Full Text PDF

Non-Saccharomyces yeasts play a significant role in enhancing the aroma profiles of fermented foods. However, their specific contributions to vinegar production remain poorly characterized. This study simulated the solid-state fermentation process of Zhenjiang aromatic vinegar (ZAV) to investigate whether artificial addition of non-Saccharomyces yeasts could improve flavor compounds in vinegar and explore the underlying mechanisms.

View Article and Find Full Text PDF

Introduction: Studies found similar dynamics in the physicochemical properties, microbial communities, and flavor compounds during fortified daqu fermentation. However, there have been few studies on the application of to fortified high-temperature daqu (HTD), and its effects on the physicochemical parameters, microbial communities, and volatile components (VOCs) of fortified HTD are unclear.

Methods: During the fermentation of fortified HTD, the amplicon sequencing was used to analyze the microbial community, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the VOCs, and the relationships between physicochemical parameters, dominant microbial communities, and VOCs were analyzed based on redundancy analysis (RDA).

View Article and Find Full Text PDF

Volatile flavor compounds play vital roles when evaluating the flavor and quality of tobacco products. Pretreatment is always required owing to the wide range of flavor compounds and the complexity of the tobacco matrix. Solvent extraction (SE), steam distillation (SD), simultaneous distillation extraction (SDE), supercritical fluid extraction (SFE), and solid phase microextraction (SPME) are methods commonly used to extract and purify volatile flavor compounds.

View Article and Find Full Text PDF