Filtern
Dokumenttyp
Sprache
- Englisch (3)
Schlagworte
- Volatile organic compounds (3) (entfernen)
Organisationseinheit der BAM
Volatile organic compounds (VOCs) are of interest in many different fields. Among them are food and fragrance analysis, environmental and atmospheric research, industrial applications, security or medical and life science. In the past, the characterization of these compounds was mostly performed via sample collection and off-site analysis with gas chromatography coupled to mass spectrometry (GC-MS) as the gold standard. While powerful, this method also has several drawbacks such as being slow, expensive, and demanding on the user. For decades, intense research has been dedicated to find methods for fast VOC analysis on-site with time and spatial resolution. We present the working principles of the most important, utilized, and researched technologies for this purpose and highlight important publications from the last five years. In this overview, non-selective gas sensors, electronic noses, spectroscopic methods, miniaturized gas chromatography, ion mobility spectrometry and direct injection mass spectrometry are covered. The advantages and limitations of the different methods are compared. Finally, we give our outlook into the future progression of this field of research.
The goal of this project is to develop a mobile technical solution for tracking down truffles, with which they can be harvested easier, faster, cheaper and more efficiently than with the current method of using trained dogs. The R&D cooperation project between BAM and sglux GmbH contains the characterization of the truffle aroma and identification of marker substances therein, the development of a fast, sensitive separation and quantification method based on ozone chemiluminescence as well as the construction of a prototype device.
Aroma Sensing of Truffles
(2022)
The aim of this project is to develop a mobile technical device to search for truffles. This way, truffles can be harvested faster, cheaper and more efficiently compared to the current method using dogs.
For this purpose, suitable marker substances in the aroma of ripe truffles were identified using analytical-chemical methods. The collected data was used to create aroma profiles of different truffle species.
The specificity of possible marker substances was confirmed with a truffle dog study. The hypothesis “If trained truffle dogs recognize the substances as supposed truffles in the context of an experiment, they can be regarded as specific” was made. The results show that the truffle aroma is mainly characterized and perceived by dogs by dimethyl sulfide and dimethyl disulfide.
For the concentration measurement of these markers in the ambient air, we are currently building our own detector. The Challenge is to get a fast measurement with a very low limit of detection at the same time. The device will resemble a metal detector in terms of shape and handling and be particularly suitable for mobile use.
The R&D cooperation project between the Federal Institute for Materials Research and Testing (BAM) and sglux GmbH thus enables truffles to be harvested professionally and systematically. This brings the technical advances that have revolutionized agriculture over the last hundred years to truffle cultivation for the first time.