Dataset Information

Modular and reconfigurable gas chromatography / differential mobility spectrometry (GC/DMS) package for detection of volatile organic compounds (VOCs).

ABSTRACT: Due to the versatility of present day microcontroller boards and open source development environments, new analytical chemistry devices can now be built outside of large industry and instead within smaller individual groups. While there are a wide range of commercial devices available for detecting and identifying volatile organic compounds (VOCs), most of these devices use their own proprietary software and complex custom electronics, making modifications or reconfiguration of the systems challenging. The development of microprocessors for general use, such as the Arduino prototyping platform, now enables custom chemical analysis instrumentation. We have created an example system using commercially available parts, centered around on differential mobility spectrometer (DMS) device. The Modular Reconfigurable Gas Chromatography - Differential Mobility Spectrometry package (MR-GC-DMS) has swappable components allowing it to be quickly reconfigured for specific application purposes as well as broad, generic use. The MR-GC-DMS has a custom user-friendly graphical user interface (GUI) and precisely tuned proportional-integral-derivative controller (PID) feedback control system managing individual temperature-sensitive components. Accurate temperature control programmed into the microcontroller greatly increases repeatability and system performance. Together, this open-source platform enables researchers to quickly combine DMS devices in customized configurations for new chemical sensing applications.

SUBMITTER: Anishchenko IM

PROVIDER: S-EPMC6510507 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature

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Modular and reconfigurable gas chromatography / differential mobility spectrometry (GC/DMS) package for detection of volatile organic compounds (VOCs).

Anishchenko Ilya M IM McCartney Mitchell M MM Fung Alexander G AG Peirano Daniel J DJ Schirle Michael J MJ Kenyon Nicholas J NJ Davis Cristina E CE

International journal for ion mobility spectrometry : official publication of the International Society for Ion Mobility Spectrometry 20180831 4

Due to the versatility of present day microcontroller boards and open source development environments, new analytical chemistry devices can now be built outside of large industry and instead within smaller individual groups. While there are a wide range of commercial devices available for detecting and identifying volatile organic compounds (VOCs), most of these devices use their own proprietary software and complex custom electronics, making modifications or reconfiguration of the systems chall ...[more]

PMID: 31086501

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Project description:Sea buckthorn is rich in polyphenolic compounds with antioxidant activities. However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method. Sea buckthorn juice was fermented at 37 °C for 72 h and then post-fermented at 4 °C for 10 days. The flavor-related properties of the sea buckthorn juice were evaluated during fermentation, including the pH, total soluble solids (TSS), color, sensory evaluation, and volatile flavors. The sea buckthorn fermented juice had a low pH. The total soluble solids decreased from 10.60 ± 0.10% to 5.60 ± 0.12%. The total color change was not more than 20%. Fermentation increased the sweet odor of the sea buckthorn juice, but the fruity flavor decreased and the bitter flavor increased. A total of 33 volatile flavors were identified by headspace gas chromatography-ion mobility spectrometry (GC-IMS), including 24 esters, 4 alcohols, 4 terpenes, and 1 ketone. Their total relative contents were 79.63-81.67%, 10.04-11.76%, 1.56-1.22%, and 0.25-0.55%, respectively. The differences in the characteristic volatile molecular species of the sea buckthorn juice at different fermentation stages could be visually discerned using fingerprint maps. Through principal component analysis (PCA), the total flavor difference of the sea buckthorn juice at different fermentation stages could be effectively distinguished into three groups: the samples fermented for 0 h and 12 h were in one group, the samples fermented for 36 h, 48 h, 60 h, and 72 h were in another group, and the samples fermented for 24 h were in another group. It is suggested that sea buckthorn juice be fermented for 36 h to improve its flavor. GC-IMS and PCA are effective methods of identifying and distinguishing the flavor characteristics of sea buckthorn juice. The above results can provide a theoretical basis for studying the changes in sea buckthorn's characteristics as a result of fermentation, particularly with regard to its flavor.

Dataset Information

Modular and reconfigurable gas chromatography / differential mobility spectrometry (GC/DMS) package for detection of volatile organic compounds (VOCs).

Publications

Modular and reconfigurable gas chromatography / differential mobility spectrometry (GC/DMS) package for detection of volatile organic compounds (VOCs).

Similar Datasets

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