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

食品的质量在很大程度上受调味物质的定性和定量组成的影响。在食品和饮料生产中，天然调味料的使用具有不断增长的工业发展潜力。原料通常来源于植物，因此基于酶和微生物（如酵母、丝状真菌和细菌）的生物技术方法建立可持续的生产路线尤为重要。在LOEWE AROMAplus“从植物原料到微生物生产--来自葡萄和水果的香气和功能化合物”的框架内，本申请人的工作组致力于通过微生物合成（主要是通过特殊的非常规酵母）从植物基质的加工和所得残留物中提取天然调味剂。主要目的是了解，除了开发用于富集感兴趣的调味物质的创新发酵工艺外，还了解它们的从头合成或从无味前体中释放，以及阐明在选定的非常规酵母菌株中调节代谢的关键酶和参数。为了处理上述主题和计划如下-为了进行更多的项目以及新的和相关的研究活动，需要扩展现有的分析设备，这将对复杂基质中的挥发性物质进行高度选择性和高灵敏度的痕量分析，并可以确定气味的质量和强度。特别注重现代提取技术的应用，结合分析进样和测量技术，确保开发用户友好和环境友好的分析方法，即使是对极其敏感和反应性极强的调味品（例如挥发性硫醇）。对于这些任务，一个多功能的，自动进样系统和二维气相色谱结合三重四极质谱仪和嗅觉检测是一个必要的先决条件。这种多功能分析设备的增加大大扩展了方法的范围，这对于未来科学深化研究领域至关重要。由于巩固上述研究重点的目的以及申请人工作组的密集的内部和外部网络以处理香味研究领域中的各种问题（例如，气候变化对植物、水果、蔬菜和所得发酵产品的香味质量的影响），给出了该装置的通用和有效的使用。

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.