fragrances -analytical strategy off-note in a fragrance ......extraction method making a powder of...
TRANSCRIPT
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Off-note in a fragrance raw materialFragrances - Analytical Strategy
17 November 2015
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1. Analytical strategies to identify the off-note in low concentration and low odour threshold
2. Headspace techniques - strategies to “obtain” the off-note and to identify its chemical structure
3. Odour threshold values and how they can be measured
4. Analyse flavour compounds in peppermint chewing gum
17 November 2015Confidential and proprietary business information of Givaudan 2
Introduction
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� GC-MS on appropriate columnlooking for known and unknown constituents based on mass spectrum and library search spectrum comparison
� Olfactive analysis: GC-Sniff/FIDDetector = human nose and FID
� Headspace enrichmentIsolation by preparative HPLC or GC
� Structure determination by NMR of isolated sampleor synthesis of hypothetical structure, verified by NMR, and comparison with GC-MS
� Determination of odour threshold values
17 November 2015Confidential and proprietary business information of Givaudan 3
Workflow
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� Menthone naturally found in essential oils of mint plants but in small quantities� synthesis from Menthol
� ~14.- Fr/kg Natural Menthol~15.- Fr/kg Menthone
� 50% of world production of l-Menthol is obtained as natural Menthol>>1000 tons
� Fragrances: small concentration used of both Menthol and Menthone in perfumesFlavours: high amount of Menthol in e.g. chewing gum, only small amounts of Menthone (bitter taste)
17 November 2015Confidential and proprietary business information of Givaudan 4
Menthone Background Information
S. A. Haut, A convenient preparation of pure menthol and menthone isomers. J. Agric. Food Chem. 1985, 33, 278-280.
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� Analytical techniques such as GC-MS and NMR usually detect diastereomers
� More complex techniques such as e.g. chiral GC column or Mosher reagents for NMR is needed to possibly differentiate enantiomers
� Cheap chemistry � usually we have
racemic mixtures
17 November 2015Confidential and proprietary business information of Givaudan 5
Stereochemistry Menthone
MenthoneOdour: minty, refreshing, diffusive
Iso-MenthoneOdour: powerful, refreshing, clean, minty
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17 November 2015Confidential and proprietary business information of Givaudan 6
Stereochemistry Applied to GC Separation Menthone
RT: 0.00 - 20.00
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NL:3.06E6m/z= 35.0-350.0 - m/z= 39.5-40.5+43.5-44.5 MS k92582e
Isomenthone
Menthone
� Diastereomers usually separated by GC
2 stereocentres � 2(2-1) = number of diastereomers
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1. Analytical strategies to identify the off-note in low concentration and low odour threshold
2. Headspace techniques
3. Odour threshold values and how they can be measured
4. Analyse flavour compounds in peppermint chewing gum
17 November 2015Confidential and proprietary business information of Givaudan 7
Tasks – Analytical Strategies
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� Sample is usually a liquid � dilution in methyl tert-butyl ether (MTBE)
Identification of the Off-note
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� ~2 µg/µl concentration of sample
� GC with split � Sniff and FID
GC-Sniff / FID Technique
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� GC-Sniff/FID using appropriate GC column type: e.g. apolar (DB5) as used here or polar (Wax)
Identification of Off-note by GC-Sniff / FID
Zommed GC-FID/Sniff Chromatogram:
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RT: 2.00 - 7.33
2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0Time (min)
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NL:2.23E6m/z= 35.0-350.0 - m/z= 39.5-40.5+43.5-44.5 MS K92583
17 November 2015Confidential and proprietary business information of Givaudan 11
� GC-MS on apolar GC column (DB5 type)
Identification of Off-note by GC-MS
GC-MS Chromatogram:
Menthone
Iso-menthone
Menthol
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RT: 2.00 - 7.33
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NL:2.23E6m/z= 35.0-350.0 - m/z= 39.5-40.5+43.5-44.5 MS K92583
17 November 2015Confidential and proprietary business information of Givaudan 12
� GC-MS on apolar GC column (DB5 type)
Identification of Off-note by GC-MS
Zoomed GC-MS Chromatogram:
MenthoneIso-menthone
Menthol
Odour found in this region
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� Mass spectrum of the “odour region”
Identification of Off-note by GC-MS
K92583 #453-455 RT: 4.36-4.37 AV: 3 SB: 2 4.41-4.41 NL: 1.22E2T: + c EI Full ms [25.00-460.00]
40 60 80 100 120 140 160 180 200 220 240 260 280m/z
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120
13432
10741 1219353 92 1177360 161 231156 1739751
Molecular ion M•+ ?
Library hit?
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1. Analytical strategies to identify the off-note in low concentration and low odour threshold
2. Headspace techniques - strategies to “obtain” the off-note and to identify its chemical structure
3. Odour threshold values and how they can be measured
4. Analyse flavour compounds in peppermint chewing gum
17 November 2015Confidential and proprietary business information of Givaudan 14
Tasks – Analytical Strategies
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17 November 2015Confidential and proprietary business information of Givaudan 15
� Headspace trapping on a Porapak-filter � 1-10 Liter headspace sampled� volatile fraction enriched
� Filter eluted with solvent (MTBE)
� Sample analyzed by GC-Sniff/FID
� Off-note enriched by preparative GC
Isolation of Off-note
� Isolated sample for NMR analysis� minimum 1 µg needed� 14.0926 Tesla � 600 MHz instrument(1.6 mm probe head, 1H, 2D experiments)
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� 1H NMR and 2D NMR; e.g. HSQC, HMBC, COSY, NOESY
NMR Spectrum of Isolated Sample
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Example for 2D NMR Experiments
HMBC
COSY
NOESY
HSQC
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� Mass spectrum of isolated sample � serves as reference spectrum for internal library database
Mass Spectrum for Library Database
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17 November 2015Confidential and proprietary business information of Givaudan 19
� We know that the off-note is more volatile because it is enriched in first distillation fraction
� It has a green/mossy smell
� It should originate from natural source as it is not present when synthesizing from synthetic menthol
The Story from the Factory
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The Off-note – Literature Search
M. Ishihara, T. Tsuneya, M. Shiga, S. Kawashima, K. Yamagishi, F. Yoshida, H. Sato, K. Uneyama. New pyridine derivatives and basic components in spearmint oil (Mentha gentilis f. cardiaca) and peppermint oil (Mentha piperita). J. Agric. Food Chem.1992, 40, 1647-1655.
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17 November 2015Confidential and proprietary business information of Givaudan 21
The Off-note – Literature Search
M. Ishihara, T. Tsuneya, M. Shiga, S. Kawashima, K. Yamagishi, F. Yoshida, H. Sato, K. Uneyama. New pyridine derivatives and basic components in spearmint oil (Mentha gentilis f. cardiaca) and peppermint oil (Mentha piperita). J. Agric. Food Chem.1992, 40, 1647-1655.
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17 November 2015Confidential and proprietary business information of Givaudan 22
� Add mass spectrum to library
Database for Future Search
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1. Analytical strategies to identify the off-note in low concentration and low odour threshold
2. Headspace techniques - strategies to “obtain” the off-note and to identify its chemical structure
3. Odour threshold values and how they can be measured
4. Analyse flavour compounds in peppermint chewing gum
17 November 2015Confidential and proprietary business information of Givaudan 23
Tasks – Analytical Strategies
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17 November 2015Confidential and proprietary business information of Givaudan 24
Odour Threshold – Analyzed by GC-Sniff / FID
P.M. Müller, D. Lamparsky. Perfumes: Art, Science & Technology. Elsevier Applied Science. 1991. Chapter 6: N. Neuner-Jehle, F. Etzweiler. The Measuring of Odors.
� Off-note pyridine Boiling point 185°C
� Menthone Boiling point 210°C
GC odour threshold done based on dilution series and sniffing by panelists� important value for evaluation of new molecules
GC odour threshold: 0.15ng
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� More sample amount needed than for GC odour threshold measurement� usually pure reference material
from synthetic chemists
� Concentration calculated from odorant’s vapour pressure and from dilution ratios assuming vapour saturation in sample generator� dilute sample for good range� measure vapour pressure� check vapour saturation by
headspace analysis
17 November 2015Confidential and proprietary business information of Givaudan 25
Odour Threshold – Analyzed by Olfactometer
P.M. Müller, D. Lamparsky. Perfumes: Art, Science & Technology. Elsevier Applied Science. 1991. Chapter 6: N. Neuner-Jehle, F. Etzweiler. The Measuring of Odors.
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� Usually 15-20 panelists needed for evaluation
� Individual values given as mldiluted sample/min� approx gaussion distribution� 1 person is anosmic
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Odour Threshold – Typical Result Obtained
� Odour threshold calculated (geom. mean) as ng/L air (25°C)
� From this value and vapour pressure: 2-Isopropyl-4-methylpyridine: 0.11 ng/L (25°C)
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1. Analytical strategies to identify the off-note in low concentration and low odour threshold
2. Headspace techniques - strategies to “obtain” the off-note and to identify its chemical structure
3. Odour threshold values and how they can be measured
4. Analyse flavour compounds in peppermint chewing gum
17 November 2015Confidential and proprietary business information of Givaudan 27
Tasks – Analytical Strategies
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Chewing gum typically consists of
� Gum base
� Artificial sweeteners (e.g. aspartame, sorbitol, mannitol, xylitol)
� Softeners (e.g. glycerine, vegetable oil)
� Flavours (0.4-2%; e.g. ethyl hexanoate, limonene, menthol, menthone, cinnamic acid, vanillin, … )
� Colours
17 November 2015Confidential and proprietary business information of Givaudan 28
Composition of Chewing Gum
Side Trip to Flavour World
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Peppermint vs Spearmint
� Peppermint oil produced by steam distillation of herb Mentha piperita L.
� US origin
� 34-46% menthol15-27% menthone2.5-7% menthyl acetate
� Used for toothpaste and chewing gum
17 November 2015Confidential and proprietary business information of Givaudan 29
Flavour Compounds in Chewing Gum
� Spearmint oil produced by steam distillation of herb Mentha spicata L.and Mentha gracilis Sole (“Scotch”)
� China, India, and US origin
� 9-15% limonene60-70% carvone0-0.2% menthone0.1-0.5% Viridiflorol
� Used for toothpaste and chewing gum
H. Surburg, J. Panten. Common Fragrance and Flavor Materials. 2006. 5th edition. Wiley-VCH.
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How to characterise flavour compounds in chewing gum?
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Analysis of Flavours in Chewing Gum
Headspace solid phase microextraction(HS-SPME)
Extraction with solvents
Advantages + solvent free+ selective+ simple
+ use of internal standard
Disadvantages - Quantification - Dirty matrix directlyinjected into GC-MS
� Analysis done by GC-MS
S. W. Wong, B. Yu, P. Curran, W. Zhou, Characterising the release of flavour compounds from chewing gum through HS-SPME analysis and mathematical modelling. Food Chem. 2009, 114, 852-858.
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Extraction method
� Making a powder of chewing gum
� Extraction with methanol/water mixture containing an internal standard� not sticking together� dissolves flavours and e.g. sorbitol but not gum base
� Addition of saturated NaCl solution and dichloromethan� organic phase, evaporate to concentrate and inject into GC-MS
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Chewing Gum Extraction Method
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Off-note in a Fragrance Raw Material
http://www.chemistryviews.org/S. Lin; Wonderlab_Comic__Mass_Spectrometry. Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
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Confidential business and proprietary information of Givaudan, may not be copied or distributed to anyone without the express written permission of GivaudanConfidential business and proprietary information of Givaudan, may not be copied or distributed to anyone without the express written permission of Givaudan
Thank you
ContactSusanne [email protected] Schweiz AGFragrances S&T / Ingredients Research Dübendorf