scholarly journals Laboratory Identification of the Nerve Gas Hydrolysis Products Alkyl Methylphosphonic Acids and Methylphosphonic Acid, by Gas Chromatography-mass Spectrometry after tert-Butyldimethylsilylation

2008 ◽  
Vol 54 (5) ◽  
pp. 513-523 ◽  
Author(s):  
Mieko Kanamori-Kataoka ◽  
Yasuo Seto
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Methylphosphonic Acid ◽  
Gas Chromatography Mass Spectrometry ◽  
Hydrolysis Products ◽  
Chromatography Mass Spectrometry ◽  
Nerve Gas

scholarly journals Important Odorants of Four Brassicaceae Species, and Discrepancies between Glucosinolate Profiles and Observed Hydrolysis Products

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1055
Author(s):  
Luke Bell ◽  
Eva Kitsopanou ◽  
Omobolanle O. Oloyede ◽  
Stella Lignou
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Glucosinolate Content ◽  
Active Components ◽  
Hydrolysis Products ◽  
Chromatography Mass Spectrometry ◽  
Brassicaceae Species ◽  
Aroma Generation

It is widely accepted that the distinctive aroma and flavour traits of Brassicaceae crops are produced by glucosinolate (GSL) hydrolysis products (GHPs) with other non-GSL derived compounds also reported to contribute significantly to their aromas. This study investigated the flavour profile and glucosinolate content of four Brassicaceae species (salad rocket, horseradish, wasabi, and watercress). Solid-phase microextraction followed by gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to determine the volatile compounds and odorants present in the four species. Liquid chromatography-mass spectrometry was used to determine the glucosinolate composition, respectively. A total of 113 compounds and 107 odour-active components were identified in the headspace of the four species. Of the compounds identified, 19 are newly reported for ‘salad’ rocket, 26 for watercress, 30 for wasabi, and 38 for horseradish, marking a significant step forward in understanding and characterising aroma generation in these species. There were several non-glucosinolate derived compounds contributing to the ‘pungent’ aroma profile of the species, indicating that the glucosinolate-derived compounds are not the only source of these sensations in Brassicaceae species. Several discrepancies between observed glucosinolates and hydrolysis products were observed, and we discuss the implications of this for future studies.

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