4.7 Article

Laser Desorption Ionization-Mass Spectrometry with Graphite Carbon Black Nanoparticles for Simultaneous Detection of Taste-and Odor-Active Compounds

Journal

ACS APPLIED NANO MATERIALS
Volume 5, Issue 2, Pages 2187-2194

Publisher

AMER CHEMICAL SOC
DOI: 10.1021/acsanm.1c03890

Keywords

graphite carbon black nanoparticles; laser desorption ionization; mass spectrometry; taste; odor; palatability

Funding

  1. Ministry of Education, Culture, Sports, Science and Technology, Japan Society for the Promotion of Science KAKENHI [JP21H05828, JP21K19089, JP21H05006]

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In this study, a GCB-LDI-MS method was developed for the simultaneous detection of taste- and odor-active compounds. This method was able to detect compounds that could not be detected by conventional matrix-assisted-LDI-MS, and it was also capable of detecting a variety of taste-active compounds in liquid samples.
There is no analytical system to directly and simultaneously detect taste- and odor-active compounds. Graphite carbon black (GCB) nanoparticles, a chemical adsorbent for a variety of compounds, including gaseous molecules, which consists of nanoparticles made from multilayered sheets of sp(2)-conjugated atomic carbon, have the characteristics required for a surface-assisted laser desorption ionization-mass spectrometry (SALDI-MS) material. Thus, in this study, GCB-LDI-MS was developed for the simultaneous detection of taste- and odor-active compounds. The proposed GCB-LDI-MS successfully detected volatile compounds, including ethyl esters, alcohols, fatty acids, and aldehydes with up to 16 carbons (maximum carbon number of the tested compounds), which could not be detected by conventional matrix-assisted-LDI-MS. Moreover, a series of taste-active compounds (e.g., amino acids and sugars) and various volatile compounds (e.g., ethyl esters, aldehydes, alcohols, fatty acids, and lactones) as a mixture in liquid samples were also detected by the present GCB-LDI-MS. Thus, the proposed simple and rapid detection technique can digitize the analysis of flavor compounds, which provides an analytical concept for flavor scanning to evaluate the palatability of food products.

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