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Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization

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Abstract

Online multidimensional evolved gas analysis was conducted during the roasting of nuts using fast-cycling optical heating gas chromatography (OHGC) coupled to mass spectrometry with electron ionization and soft single photon ionization (OHGC-EI/SPI-MS). SPI is a semi-selective soft ionization method for organic compounds that produces mainly molecular ions, whereas EI is a hard ionization method that results in fragmentation. Ionization was either done exclusively by one of these methods or both were used alternately. Roasting of the nuts (almonds, Brazil nuts, cashews, peanuts, hazelnuts, pecans, pine nuts, and walnuts) was simulated in a thermal analysis (TA) device at a roasting temperature of 170 °C. The TA device was directly coupled to the OHGC-EI/SPI-MS for quasi-real-time analysis. Multidimensional analysis was possible with a temporal resolution of 1 min. Good chromatographic separation, constant sampling repetition rates, and constant retention times (RTs) were obtained. Peak assignment was performed using the molecular mass information obtained from SPI-MS, the characteristic fragmentation patterns from EI-MS, and the OHGC RTs. The gases that evolved during roasting of each type of nut were monitored online using the TA-OHGC-MS setup. Aldehydes, furans, and pyrazines were detected as flavor compounds. Changes in the compositions of the evolved gases during the roasting process were evaluated. The TA-OHGC-MS method could separate isobaric and isomeric compounds.

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Acknowledgments

Funding from the Bavarian Research Foundation (Bayerische Forschungsstiftung, Az. 913/10) and support from Netzsch-Geraetebau and Photonion are gratefully acknowledged.

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Authors and Affiliations

  1. Joint Mass Spectrometry Centre, Institute of Chemistry, Chair of Analytical Chemistry, University of Rostock, 18057, Rostock, Germany

    Michael Fischer, Sebastian Wohlfahrt & Ralf Zimmermann

  2. Joint Mass Spectrometry Centre, Cooperation Group “Comprehensive Molecular Analytics”, Helmholtz Zentrum München, 85764, Neuherberg, Germany

    Michael Fischer, Sebastian Wohlfahrt, Janos Varga, Georg Matuschek & Ralf Zimmermann

  3. Chair of Resource Strategy, University of Augsburg, 86159, Augsburg, Germany

    Janos Varga

  4. Research Unit Medical Radiation Physics and Diagnostics, Helmholtz Zentrum München, 85764, Neuherberg, Germany

    Georg Matuschek

  5. Photonion GmbH, 5764, Neuherberg, Germany

    Mohammad R. Saraji-Bozorgzad

  6. Airsense Analytics GmbH, 19061, Schwerin, Germany

    Andreas Walte

  7. Netzsch-Geraetebau GmbH, 95100, Selb, Germany

    Thomas Denner

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  1. Michael Fischer
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Correspondence to Ralf Zimmermann.

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Funding

This study was funded by the Bavarian Research Foundation (Grant No. 913/10).

Conflict of Interest

Michael Fischer declares that he has no conflict of interest. Sebastian Wohlfahrt declares that he has no conflict of interest. Janos Varga declares that he has no conflict of interest. Georg Matuschek declares that he has no conflict of interest. Mohammad R. Saraji-Bozorgzad declares that he has no conflict of interest. Andreas Walte declares that he has no conflict of interest. Thomas Denner declares that he has no conflict of interest. Ralf Zimmermann declares that he has no conflict of interest.

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Online analysis of volatile compounds formation during gentle roasting of various nut seeds using thermogravimetry coupled to fast-cycling gas chromatography-mass spectrometry. (DOCX 3217 kb)

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Fischer, M., Wohlfahrt, S., Varga, J. et al. Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization. Food Anal. Methods 10, 49–62 (2017). https://doi.org/10.1007/s12161-016-0549-8

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  • DOI: https://doi.org/10.1007/s12161-016-0549-8

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