Sgorbini, Barbara published the artcileStrategies for accurate quantitation of volatiles from foods and plant-origin materials: A challenging task, Formula: C7H10N2, the main research area is volatile food plant GC MS solid phase microextraction; accurate quantitation of volatiles; food volatiles; gas chromatography−mass spectrometry; multiple headspace solid phase microextraction.
The volatile fraction of foods and of plant-origin materials provides functional information on sample-related variables, and gas-phase extractions are ideal approaches for its accurate chem. characterization. However, for gas-phase sampling, the usual procedures adopted to standardize results from solvent extraction methods are not appropriate: headspace (HS) composition depends on the intrinsic physicochem. analyte properties (volatility, polarity, partition coefficient(s)) and matrix effects. Method development, design, and expression of the results are therefore challenging. This review article focuses on volatile vapor-phase quantitation methods (internal standard normalization, standard addition, stable isotope dilution assay, multiple headspace extraction) and their suitability in different applications. Because of the analyte informative role, the different ways of expressing results (normalized chromatog. area, percent normalized chromatog. areas, and absolute concentrations) are discussed and critically evaluated with examples of quality markers in chamomile, process contaminants (furan and 2-methylfuran) in roasted coffee, and key-aroma compounds from high-quality cocoa.
Journal of Agricultural and Food Chemistry published new progress about Coffee beans, roasted beans. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Formula: C7H10N2.