化学
气味
质谱法
解吸
风味
共轭体系
有机化学
色谱法
碳纤维
吸附
聚合物
材料科学
生物化学
复合数
复合材料
作者
Mitsuru Tanaka,Keishiro Arima,Tomotaka Takeshita,Yuri Kunitake,Naoto Ohno,Miho Imamura,Toshiro Matsui
出处
期刊:ACS applied nano materials
[American Chemical Society]
日期:2022-01-24
卷期号:5 (2): 2187-2194
被引量:13
标识
DOI:10.1021/acsanm.1c03890
摘要
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 sp2-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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