Biomarkers of Rotted Sugar Beet: A Low-Temperature Volatile Organic Compounds Analysis Framework Using Static Headspace Gas Chromatography-Mass Spectrometry

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-19 DOI:10.1111/1750-3841.70546

Sujia Li, Ashish Christopher, Yu Lu, Malick Bill, Ewumbua Monono, Sulaymon Eshkabilov, Benjamin Braaten, Shyam L. Kandel, Minwei Xu

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Abstract

Sugar beet (Beta vulgaris L.) storage rots significantly reduce sugar quality and economic viability of the industry. Early storage rot detection can mitigate sugar loss through timely interventions, with volatile organic compounds (VOCs) serving as potential biochemical markers. However, conventional static headspace gas chromatography-mass spectrometry (HS-GC-MS) methods for VOC detection typically require elevated incubation temperatures, unsuitable for accurately replicating real storage conditions (4°C–20°C), thus limiting their practical applicability. This study aimed to develop and optimize a low-temperature static HS-GC-MS analytical method for accurate VOC profiling in stored sugar beets. A comparison between healthy and rotted sugar beet samples identified ethanol and ethyl acetate as two promising VOC markers for early detection of storage rots. Through systematic optimization of sample preparation, calibration strategies, and static headspace sampling parameters, a sensitive and reliable low-temperature detection protocol was established. The optimized method effectively addressed matrix effects and enhanced analyte detection, yielding limits of detection (LOD) of 0.03 ppm for ethyl acetate and 1.4 ppm for ethanol, with recovery rates of 105% and 101%, respectively. This optimized approach provides a robust analytical foundation essential for integrating VOC profiling with sensor and machine learning technologies, significantly advancing real-time sugar beet storage rot monitoring and management.

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腐烂甜菜生物标志物：静态顶空气相色谱-质谱低温挥发性有机化合物分析框架。

甜菜（Beta vulgaris L.）贮藏腐烂显著降低食糖品质和工业经济活力。贮藏腐病的早期检测可以通过及时干预来减少糖的损失，挥发性有机化合物（VOCs）可以作为潜在的生化标志物。然而，传统的静态顶空气相色谱-质谱（HS-GC-MS）检测VOC的方法通常需要提高培养温度，不适合准确复制实际储存条件（4°C-20°C），从而限制了它们的实际适用性。本研究旨在建立和优化一种低温静态HS-GC-MS分析方法，用于贮藏甜菜中挥发性有机化合物的准确分析。通过对健康甜菜和腐烂甜菜样品的比较，发现乙醇和乙酸乙酯是两种很有前途的挥发性有机化合物标记物，可用于贮藏腐烂的早期检测。通过对样品制备、校准策略和静态顶空采样参数的系统优化，建立了灵敏可靠的低温检测方案。优化后的方法有效地解决了基质效应，提高了分析物的检出率，乙酸乙酯的检出限为0.03 ppm，乙醇的检出限为1.4 ppm，回收率分别为105%和101%。这种优化的方法为将挥发性有机化合物分析与传感器和机器学习技术相结合提供了强大的分析基础，显著推进了甜菜储存腐烂的实时监测和管理。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.