Can Volatile Organic Metabolites Be Used to Simultaneously Assess Microbial and Mite Contamination Level in Cereal Grains and Coffee Beans?

PLoS ONE

Volumn 8, Issue 4, 2013, Pages

  Salvador, Ângelo C ^a   Baptista, Inês ^a   Barros, António S ^a   Gomes, Newton C M ^a   Cunha, Ângela ^a   Almeida, Adelaide ^a   Rocha, Silvia M ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

1 OCTEN 3 OL; 2 HEXANONE; 2 HYDROXY 6 METHYLBENZALDEHYDE; 2 METHYL 3 PENTANOL; 2 NONANONE; 3 OCTANONE; ALCOHOL; ALDEHYDE; DIMETICONE; DIVINYLBENZENE; PHEROMONE; POLYACRYLIC ACID; TOLUENE; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ABSORPTION; ADSORPTION; ANAEROBIC BACTERIUM; ARTICLE; BACTERIUM CONTAMINATION; BEAN; BROWN RICE; CEREAL; COFFEE; FACTORIAL DESIGN; FOOD CONTAMINATION; FUNGAL CONTAMINATION; GAS CHROMATOGRAPHY; GREEN COFFEE BEAN; MITE INFESTATION; MOULD; NONHUMAN; OAT; PRINCIPAL COMPONENT ANALYSIS; PROCESS OPTIMIZATION; RICE; ROASTED COFFEE BEAN; ROUGH RICE; SOLID PHASE MICROEXTRACTION; TIME OF FLIGHT MASS SPECTROMETRY; WHEAT; WHITE RICE; YEAST;

ANIMALS; CEREALS; COFFEE; FABACEAE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KETONES; METHYL N-BUTYL KETONE; MITES; OCTANOLS; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

ACARI; BACTERIA (MICROORGANISMS); FUNGI; TRITICUM AESTIVUM;

EID: 84876440346     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0059338     Document Type: Article

References (65)

1. Mottram DS, (1998) Chemical tainting of foods. Int J Food Sci Technol 33: 19-29.
2. Borjesson T, Stollman U, Adamek P, Kaspersson A, (1989) Analysis of volatile compounds for detection of moulds in stored cereals. Cereal Chem 66: 300-304.
3. Kim JL, Elfman L, Mi Y, Wieslander G, Smedje G, et al. (2007) Indoor molds, bacteria, microbial volatile organic compounds and plasticizers in schools - associations with asthma and respiratory symptoms in pupils. Indoor Air 17: 153-163.
4. Whitfield FB, (1998) Microbiology of food taints. Int J Food Sci Technol 33: 31-51.
5. Sunesson A, Vaes W, Nilsson C, Blomquist G, Andersson B, et al. (1995) Identification of Volatile Metabolites from Five Fungal Species Cultivated on Two Media. Appl Environ Microbiol 61: 2911-2918.
6. Pasanen AL, Lappalainen S, Pasanen P, (1996) Volatile organic metabolites associated with some toxic fungi and their mycotoxins. Analyst 121: 1949-1953.
7. Schuchardt S, Kruse H, (2009) Quantitative volatile metabolite profiling of common indoor fungi: relevancy for indoor air analysis. J Basic Microbiol 49: 350-362.
8. Jelen H, Wasowicz E, (1998) Volatile fungal metabolites and their relation to the spoilage of agricultural commodities. Food Rev Int 14: 391-426.
9. Korpi A, Järnberg J, Pasanen AL, (2009) Microbial Volatile Organic Compounds. Crit Rev Toxicol 39: 139-193.
10. Schnürer J, Olsson J, Börjesson T, (1999) Fungal Volatiles as Indicators of Food and Feeds Spoilage. Fungal Genet Biol 27: 209-217.
11. Nieminen T, Neubauer P, Sivelä S, Vatamo S, Silfverberg P, et al. (2008) Volatile compounds produced by fungi grown in strawberry jam. LWT- Food Sci Technol 41: 2051-2056.
12. Magan N, Evans P, (2000) Volatiles as an indicator of fungal activity and differentiation between species, and the potential use of electronic nose technology for early detection of grain spoilage. J Stored Prod Res 36: 319-340.
13. Curtis R, Hobson-Frohock A, Fenwick G, Berreen J, (1981) Volatile compounds from the mite Acarus siro L. in food. J Stored Prod Res 17: 197-203.
14. Tan W, Shelef LA, (1999) Automated detection of Salmonella spp. in foods. J Microbiol Methods 37: 87-91.
15. Kataoka H, Lord HL, Pawliszyn J, (2000) Applications of solid-phase microextraction in food analysis. J Chromatogr A 880: 35-62.
16. Adahchour M, Beens J, Vreuls RJJ, Brinkman UAT, (2006) Recent developments in comprehensive two-dimensional gas chromatography (GC×GC) I. Introduction and instrumental set-up. TrAC-Trend Anal Chem 25: 438-454.
17. Adahchour M, Beens J, Vreuls RJJ, Brinkman UAT, (2006) Recent developments in comprehensive two-dimensional gas chromatography (GC×GC) II. Modulation and detection. TrAC-Trend Anal Chem 25: 540-553.
18. Perestrelo R, Petronilho S, Câmara JS, Rocha SM, (2010) Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction as a powerful tool for quantification of ethyl carbamate in fortified wines. The case study of Madeira wine. J Chromatogr A 1217: 3441-3445.
19. Rocha SM, Coelho E, Zrostlíková J, Delgadillo I, Coimbra MA, (2007) Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability. J Chromatogr A 1161: 292-299.
20. Silva I, Rocha SM, Coimbra MA, Marriott PJ, (2010) Headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry for the determination of volatile compounds from marine salt. J Chromatogr A 1217: 5511-5521.
21. Humston EM, Knowles JD, McShea A, Synovec RE, (2010) Quantitative assessment of moisture damage for cacao bean quality using two-dimensional gas chromatography combined with time-of-flight mass spectrometry and chemometrics. J Chromatogr A 1217: 1963-1970.
22. Johanningsmeier SD, McFeeters RF, (2011) Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry (GCxGC-TOFMS). J Food Sci 76: C168-C177.
23. van den Dool H, Kratz PD, (1963) Generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J Chromatogr A 11: 463-471.
24. Adams RP (1995) Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry. Carol Stream, IL: Allured Publishing Corp.
25. Machiels D, Van Ruth SM, Posthumus MA, Istasse L, (2003) Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta 60: 755-764.
26. Triqui R, Bouchriti N, (2003) Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles. J Agric Food Chem 51: 7540-7546.
27. Sotomayor JA, Martinez RM, Garcia AJ, Jordan MJ, (2004) Thymus zygis subsp. gracilis: watering level effect on phytomass production and essential oil quality. J Agric Food Chem 52: 5418-5424.
28. Carrapiso AI, Jurado A, Timon ML, Garcia C, (2002) Odor-active compounds of Iberian hams with different aroma characteristics. J Agric Food Chem 50: 6453-6458.
29. Le Quere J-L, Latrasse A, (1990) Composition of the essential oils of blackcurrant buds (Ribes nigrum L.). J Agric Food Chem 38: 3-10.
30. Leffingwell JC, Alford ED, (2005) Volatile constituents of perique tobacco. J Environ Agric Food Chem 4: 899-915.
31. Hölldobler B, David Morgan E, Oldham N, Liebig J, Liu Y, (2004) Dufour gland secretion in the harvester ant genus Pogonomyrmex. Chemoecology 14: 101-106.
32. Priestap HA, Van Baren CM, Di Leo Lira P, Coussio JD, Bandoni AL, (2003) Volatile constituents of Aristolochia argentina. Phytochem 63: 221-225.
33. Campeol E, Flamini G, Cioni PL, Morelli I, (2003) Volatile fractions from three cultivars of Olea europaea L. collected in two different seasons. J Agri Food Chem 51: 1994-1999.
34. Jordan MJ, Margaria CA, Shaw PE, Goodner KL, (2002) Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J Agri Food Chem 50: 5386-5390.
35. Engel E, Baty C, LeCorre D, Souchon I, Martin N, (2002) Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J Agric Food Chem 50: 6459-6467.
36. Rychlik M, Schieberle P, Grosch W (1998) In compilation of odour thresholds, odour qualities and retention indices of key food odorants. Munich: Technischen Universität München.
37. Pino JA, Mesa J, Munoz Y, Marti MP, Marbot R, (2005) Volatile Components from Mango (Mangifera indica L.) Cultivars. J Agric Food Chemy 53: 2213-2223.
38. Chevance FFV, Farmer LJ, (1999) Identification of Major Volatile Odor Compounds in Frankfurters. J Agric Food Chem 47: 5151-5160.
39. Dhanda JS, Pegg RB, Shand PJ (2003) Saskatchewan specialty livestock value-added program- Saskatchewan agri-food innovation fund. Available: http://www.agr.gov.sk.ca/afif/Projects/19980016.pdf. Acessed 2010 Oct 1.
40. Eyres G, Dufour JP, Hallifax G, Sotheeswaran S, Marriott PJ, (2005) Identification of character-impact odorants in coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS). J Sep Sci 28: 1061-1074.
41. ISO 4833: 2003 (2003) Microbiology of food and animal feeding stuffs - Horizontal method for enumeration of microorganisms. Colony counts technique at 30°C. International Organization for Standardization. Geneva, Switzerland: International Organization for Standardization.
42. NP 3277-1: 1987 (1987) Microbiologia Alimentar - Contagem de bolores e leveduras (Food Microbiology - Moulds and yeasts count. 1st Part: incubation at 25°C). Parte 1: Incubação a 25°C, Instituto Português da Qualidade, Lisbon, Portugal.
43. Irfan-ul-Haq, Afzal M, (2007) Mites associated with stored grains and their products in Faisalabad district. African Crop Science Conference Proceedings 8: 2205-2207.
44. Ruppert EE, Barnes RD (1994) Invertebrate Zoology. Orlando, FL: Harcourt College Publishers. 661-670 p.
45. Jolliffe IT (2002) Principal Component Analysis. New York: Springer.
46. Zhou M, Robards K, Glennie-Holmes M, Helliwell S, (1999) Analysis of Volatile Compounds and Their Contribution to Flavor in Cereals. J Agri Food Chem 47: 3941-3953.
47. Wihlborg R, Pippitt D, Marsili R, (2008) Headspace sorptive extraction and GC-TOFMS for the identification of volatile fungal metabolites. J Microbiol Methods 75: 244-250.
48. Semwal AD, Sharma GK, Arya SS, (1996) Flavour degradation in dehydrated convenience foods: changes in carbonyls in quick-cooking rice and Bengalgram dhal. Food Chem 57: 233-239.
49. Cantergiani, Cantergiani E, Brevard, Brevard H, Krebs Y, et al. (2001) Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect. Eur Food Res Technol 212: 648-657.
50. Kai M, Haustein M, Molina F, Petri A, Scholz B, et al. (2009) Bacterial volatiles and their action potential. Appl Microb Biot 81: 1001-1012.
51. Räsänen R-M, Håkansson M, Viljanen M, (2010) Differentiation of air samples with and without microbial volatile organic compounds by aspiration ion mobility spectrometry and semiconductor sensors. Buil Environ 45: 2184-2191.
52. Borjesson T, Stollman U, Schnurer J, (1992) Volatile metabolites produced by six fungal species compared with other indicators of fungal growth on cereal grains. Appl Environ Microbiol 58: 2599-2605.
53. Perkowski J, Busko M, Chmielewski J, Góral T, Tyrakowska B, (2008) Content of trichodiene and analysis of fungal volatiles (electronic nose) in wheat and triticale grain naturally infected and inoculated with Fusarium culmorum. Int J Food Microbiol 126: 127-134.
54. Perestrelo R, Barros AS, Câmara JS, Rocha SM, (2011) In-Depth Search Focused on Furans, Lactones, Volatile Phenols, and Acetals As Potential Age Markers of Madeira Wines by Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry Combined with Solid Phase Microextraction. J Agric Food Chem 59: 3186-3204.
55. Wenke K, Kai M, Piechulla B, (2010) Belowground volatiles facilitate interactions between plant roots and soil organisms. Planta 231: 499-506.
56. Noba S, Uyama A, Mochizuki N, (2009) Determination of Ochratoxin A in Ready-To-Drink Coffee by Immunoaffinity Cleanup and Liquid Chromatography-Tandem Mass Spectrometry. J Agric Food Chem 57: 6036-6040.
57. Bokhari FM, Aly MM, (2009) Evolution of Traditional Means of Roasting and Mycotoxins Contaminated Coffee Beans in Saudi Arabia. Adv Biol Res 3: 71-78.
58. Tsubouchi H, Yamamoto K, Hisada K, Sakabe Y, Udagawa S, (1987) Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus. Mycopathologia 97: 111-115.
59. Peshin SS, Lall SB, Gupta SK, (2002) Potential food contaminants and associated health risks. Acta Pharmacol Sin 23: 193-202.
60. Ruther J, Steidle JLM, (2000) Mites as Matchmakers: Semiochemicals from Host-associated Mites Attract Both Sexes of the Parasitoid Lariophagus distinguendus. J Chem Ecol 26: 1205-1217.
61. Kuwahara Y, Sato M, Koshii T, Suzuki T, (1992) Chemical ecology of astigmatid mites XXXII. 2-Hydroxy-6-methyl-benzaldehyde, the sex-pheromone of the brown-legged grain mite aleuroglyphus-ovatus (Troupeau) (Acarina, acaridea). Appl Entomol Zoolog 27: 253-260.
62. Oconnor BM, (2009) Astigmatid mites (Acari: Sarcoptiformes) of forensic interest. Exp Appl Acarol 49: 125-133.
63. Thind BB, Clarke PG, (2001) The Occurrence of Mites in Cereal-Based Foods Destined for Human Consumption and Possible Consequences of Infestation. Exp Appl Acarol 25: 203-215.
64. Blanco C, Quiralte J, Castillo R, Delgado J, Arteaga C, et al. (1997) Anaphylaxis after ingestion of wheat flour contaminated with mites. J Allergy Clin Immunol 99: 308-312.
65. Olsen AR, Gecan JS, Ziobro GC, Bryce JR, (2001) Regulatory action criteria for filth and other extraneous materials V. Strategy for evaluating hazardous and nonhazardous filth. Regul Toxicol Pharmacol 33: 363-392.