Multifunctional Injection with 2D-Gas Chromatography and Tandem Mass Spectrometer/Olfactometry

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The quality of food is largely influenced by the qualitative and quantitative composition of flavouring substances. The use of natural flavourings has an ever-growing industrial development potential in the production of food and beverages. The starting materials are usually of plant origin, so the establishment of sustainable production routes based on biotechnological methods with enzymes and microorganisms, such as yeasts, filamentous fungi and bacteria, is even more important.Within the framework of the LOEWE focus AROMAplus 'From plant-based raw materials to microbiological production – Aroma and functional compounds from vines and fruit’, the applicant working group is dedicated to the extraction of natural flavourings from the processing of vegetable substrates and resulting residues by microbiological synthesis (mainly by special non-conventional yeasts). The main objective is to understand, in addition to the development of innovative fermentation processes for the enrichment of the flavouring substances of interest, their de novo synthesis or release from odourless precursors, as well as to clarify key enzymes and parameters for regulating metabolism in selected non-conventional yeast strains.In order to deal with the topic described above and planned follow-up projects as well as new and adjacent research activities, an extension of the existing analytical equipment is required, which will provide a highly selective and -sensitive trace analysis of volatile substances from complex matrices and also allows a determination of the odour qualities and intensities. Particular focus is on the application of modern extraction techniques, which, in combination with analytical injection and measurement technology, ensures the development of user- and environmentally friendly analytical methods even for extremely sensitive and very reactive flavourings (e.g. volatile thiols). For these tasks, a multifunctional, automatic injection system and two-dimensional gas chromatography in combination with a triple-quadrupole mass spectrometer and olfactometric detection is a necessary prerequisite. The addition of such a multifunctional analytical device greatly expands the range of methods, which is essential for a future scientific deepening of the research areas. Due to the aim of consolidating the above-mentioned research focus and the intensive internal and external networking of the applicant working group to deal with various issues in the field of aroma research (e.g. influence of climate change on the aroma quality of plants, fruits, vegetables and the resulting fermentation products), a versatile and efficient use of the device is given.