Application of an Ionic Liquid Column to the Analysis of Flavor and Fragrance Ingredients

Traditional, polar (polyethylene glycol/wax) stationary phase gas chromatography columns pose challenges for flavor and fragrance analysis particularly in regards to thermal instability at high temperatures, degradation when exposed to water, unchanging selectivity, and relatively short shelf lives. Recently, capillary columns using ionic liquids as stationary phases have become available. Ionic liquid columns offer a potential combination of high polarity and high temperature stability with unique selectivity. An in depth discussion about the history and development of column phase characterization, with specific emphasis on selectivity and polarity, will allow for a critical look at the polarity scale currently employed to characterize ionic liquid stationary phases. Performance of an SLB-IL60 column was compared to a traditional HP-20M wax column, with focus on classic thermodynamic parameters – Gibbs free energy, enthalpy, and entropy. This comparison explores retention mechanisms and thermodynamic properties of the ionic liquid stationary phase versus its historical (wax) counterpart. A thorough analysis of these fundamental chemistry parameters developed a strong foundation for a comparison of selectivity and polarity. Ionic liquid columns were found to have similar retention mechanisms for homologous series of primary alcohols and ethyl esters. Thermodynamics revealed differences for homologous series of alkyl aldehydes, alkyl carboxylic acids, and alkanes in regards to retention mechanisms on the SLB-IL60 and HP-20M columns. In addition, a new polyol extraction technique was employed for the extraction of mead (an alcoholic beverage consisting of fermented honey). This extract was compared on both stationary phases to a traditional liquid/liquid extract of the mead. Comparing the activity of flavor and fragrance compounds on ionic liquid and wax stationary phases demonstrated the applicability of ionic liquid columns to the flavor and fragrance industry

The Discovery of Citral-Like Thiophenes in Fried Chicken

The isomers of 3,7-dimethyl-2,6-octadienal, more commonly known together as citral, are two of the most notable natural compounds in the flavor and fragrance industry. However, both isomers are inherently unstable, limiting their potential use in various applications. To identify molecules in nature that can impart the fresh lemon character of citral while demonstrating stability under acidic and thermal conditions has been a major challenge and goal for the flavor and fragrance industry. In the study of fried chicken, several alkyl thiophenecarbaldehydes were identified by gas chromatography–mass spectrometry and gas chromatography–olfactometry that provided a similar citral-like aroma. The potential mechanism of formation in fried chicken is discussed. Furthermore, in order to explore the organoleptic properties of this structural backbone, a total of 35 thiophenecarbaldehyde derivatives were synthesized or purchased for evaluation by odor and taste. Certain organoleptic trends were observed as the length of the alkyl or alkenyl chain increased or when the chain was moved to different positions on the thiophene backbone. The 3-substituted alkyl thiophenecarbaldehydes, specifically 3-butyl-2-thiophenecarbaldehyde and 3-(3-methylbut-2-en-1-yl)-2-thiophenecarbaldehyde, exhibited strong citrus and citral-like notes. Several alkyl thiophenecarbaldehydes were tested in high acid stability trials (4 °C vs 38 °C) and outperformed citral both in terms of maintaining freshness over time and minimizing off-notes. Additional measurements were completed to calculate the odor thresholds for a select group of thiophenecarbaldehydes, which were found to be between 4.7–215.0 ng/L in air

Identification, Synthesis, and Characterization of Novel Sulfur-Containing Volatile Compounds from the In-Depth Analysis of Lisbon Lemon Peels (Citrus limon L. Burm. f. cv. Lisbon)

Lemons (Citrus limon) are a desirable citrus fruit grown and used globally in a wide range of applications. The main constituents of this sour-tasting fruit have been well quantitated and characterized. However, additional research is still necessary to better understand the trace volatile compounds that may contribute to the overall aroma of the fruit. In this study, Lisbon lemons (<i>C. limon</i> L. Burm. f. cv. Lisbon) were purchased from a grove in California, USA, and extracted by liquid–liquid extraction. Fractionation and multidimensional gas chromatography–mass spectrometry were utilized to separate, focus, and enhance unidentified compounds. In addition, these methods were employed to more accurately assign flavor dilution factors by aroma extract dilution analysis. Numerous compounds were identified for the first time in lemons, including a series of branched aliphatic aldehydes and several novel sulfur-containing structures. Rarely reported in citrus peels, sulfur compounds are known to contribute significantly to the aroma profile of the fruit and were found to be aroma-active in this particular study on lemons. This paper discusses the identification, synthesis, and organoleptic properties of these novel volatile sulfur compounds

The value of open-source clinical science in pandemic response: lessons from ISARIC

International audienc

ISARIC-COVID-19 dataset: A Prospective, Standardized, Global Dataset of Patients Hospitalized with COVID-19

The International Severe Acute Respiratory and Emerging Infection Consortium (ISARIC) COVID-19 dataset is one of the largest international databases of prospectively collected clinical data on people hospitalized with COVID-19. This dataset was compiled during the COVID-19 pandemic by a network of hospitals that collect data using the ISARIC-World Health Organization Clinical Characterization Protocol and data tools. The database includes data from more than 705,000 patients, collected in more than 60 countries and 1,500 centres worldwide. Patient data are available from acute hospital admissions with COVID-19 and outpatient follow-ups. The data include signs and symptoms, pre-existing comorbidities, vital signs, chronic and acute treatments, complications, dates of hospitalization and discharge, mortality, viral strains, vaccination status, and other data. Here, we present the dataset characteristics, explain its architecture and how to gain access, and provide tools to facilitate its use