Development of a Sensitive Headspace-Gas Chromatography Mass Spectrometry Method for Off-Flavor Compounds in Water
Oral Presentation
Prepared by D. McCauley
University of Maryland, Baltimore County, 1000 Hilltop Circle, Attn: Meyerhoff Chemistry Building, Room 008, Baltimore, MD, 21250, United States
Contact Information: [email protected]; 410-455-2815
ABSTRACT
Off-flavor compounds are described as water-borne, organic chemicals that are deposited into water sources causing undesirable tastes and odors. These compounds have been recognized as a worldwide concern since the late 19th century, particularly affecting surface water sources such as streams, rivers, lakes, wetlands, and oceans. Additionally, attention has been increasing toward the effects of off-flavors in aquaculture. The following compounds, isopropyl methoxypyrazine (IPMP), isobutyl methoxypyrazine (IBMP), methylisoborneol (MIB), and geosmin, potentially produced in aquaculture systems cause musty and earthy odors in fish resulting in consumer dissatisfaction from the unpalatable crop. The overall goal for this research is to develop and validate an analytical method for the quantitation of specific off-flavor compounds at lower limits of detection than previously studied. Traditionally, vigorous, time-consuming, and expensive pre-concentration steps were required to detect these compounds. This study has implemented a unique pressure-balance headspace sampling system coupled to a gas chromatography mass spectrometer. The headspace technique eliminates the need for organic solvents, reduces sample carryover, and incorporates trapping capabilities for maximum extraction. The resulting data has simultaneously separated and detected all four analytes of interest in less than 7 minutes. Furthermore, preliminary method optimization of trapping parameters were configured to achieve sub parts per trillion detection limits. The proper identification for the analytes of interest will allow future profiling of the compounds amongst aquaculture systems for possible correlation to a definitive source.
Oral Presentation
Prepared by D. McCauley
University of Maryland, Baltimore County, 1000 Hilltop Circle, Attn: Meyerhoff Chemistry Building, Room 008, Baltimore, MD, 21250, United States
Contact Information: [email protected]; 410-455-2815
ABSTRACT
Off-flavor compounds are described as water-borne, organic chemicals that are deposited into water sources causing undesirable tastes and odors. These compounds have been recognized as a worldwide concern since the late 19th century, particularly affecting surface water sources such as streams, rivers, lakes, wetlands, and oceans. Additionally, attention has been increasing toward the effects of off-flavors in aquaculture. The following compounds, isopropyl methoxypyrazine (IPMP), isobutyl methoxypyrazine (IBMP), methylisoborneol (MIB), and geosmin, potentially produced in aquaculture systems cause musty and earthy odors in fish resulting in consumer dissatisfaction from the unpalatable crop. The overall goal for this research is to develop and validate an analytical method for the quantitation of specific off-flavor compounds at lower limits of detection than previously studied. Traditionally, vigorous, time-consuming, and expensive pre-concentration steps were required to detect these compounds. This study has implemented a unique pressure-balance headspace sampling system coupled to a gas chromatography mass spectrometer. The headspace technique eliminates the need for organic solvents, reduces sample carryover, and incorporates trapping capabilities for maximum extraction. The resulting data has simultaneously separated and detected all four analytes of interest in less than 7 minutes. Furthermore, preliminary method optimization of trapping parameters were configured to achieve sub parts per trillion detection limits. The proper identification for the analytes of interest will allow future profiling of the compounds amongst aquaculture systems for possible correlation to a definitive source.
