Chemical composition, olfactory analysis and antibacterial activity of Thymus vulgaris chemotypes geraniol, 4-thujanol/terpinen-4-ol, thymol and linalool cultivated in southern France.

The essential oils of four chemotypes of Thymus vulgaris L. (Lamiaceae) were analyzed for their composition and antibacterial activity to assess their different properties. GC-MS and GC-FID analyses revealed that the essentials oils can be classified into the chemotypes thymol (41.0% thymol), geraniol (26.4% geraniol), linalool (72.5% linalool) and 4-thujanol/terpinen-4-ol (42.2% cis- and 7.3% trans-sabinene hydrate, 6.5 % terpinen-4-ol). The olfactory examination confirmed the explicit differences between these chemotypes. Furthermore, antibacterial activity was investigated against several strains of two Gram-positive (Brochothrix thermosphacta and Staphylococcus aureus) and four Gram-negative food-borne bacteria (Escherichia coli, Salmonella abony, Pseudomonas aeruginosa and P. fragi). All essential oil samples were demonstrated to be highly effective against Gram-positive strains, whereas the impact on Gram-negative microorganisms was significantly smaller, but still considerable. The results obtained indicate that, despite their different properties, the essential oils of selected T. vulgaris chemotypes are potent antimicrobials to be employed as useful additives in food products as well as for therapeutic applications.

Antimicrobial activities of single aroma compounds.

Commercially available aroma samples were evaluated for their olfactory quality by professional perfumers and tested for their antimicrobial activity. Agar diffusion and agar-dilution were used as test methods and a set of two Gram-positive (Staphylococcus aureus and Enterococcus faecalis) and four Gram-negative bacterial strains (Escherichia coli, Pseudomonas aeruginosa, Proteus vulgaris G, Klebsiella pneumoniae and Salmonella abony) and a yeast, Candida albicans, were the test microorganisms. All the investigated compounds were active against Gram-positive bacteria, especially beta-caryophyllene against Enterococcus faecalis (MIC 6 ppm), but only few substances showed activity towards Gram-negative bacteria, except for cinnamic acid, which was active against all (MIC 60 ppm) and Candida albicans, against which cinnamic acid and caryophyllene oxide showed high activity (MIC < 60 ppm).

Combination of chemical and electron-impact ionisation with GC x GC-qMS for characterization of fatty alcohol alkoxylate polymers in the low-molecular-weight range up to 700 Da.

The class of fatty alcohol alkoxylates describes surfactants that are synthesised by reaction of fatty alcohols with alkoxides such as ethylene oxide or propylene oxide or a combination of both as copolymers. Such alkoxylates are used, for example, as nonionic surfactants in home and industrial cleaning and washing agents. Chemical characteristics of such alkoxylate copolymers, for example the degree of alkoxylation, the arrangement of building blocks (random or block polymerisation), the type of the starter, and endcapping, play an important role in application behaviour. The analysis of these characteristics is challenging because in many cases such copolymers have high polydispersity and a large number of constitutional isomers depending on the degree of alkoxylation. Furthermore, the alkoxylates often occur in a complex multicomponent matrix. Here we present a method for characterization of silylated fatty alcohol alkoxylates in the low-molecular-weight range by means of comprehensive two-dimensional gas chromatography-mass spectrometry with electron impact and chemical ionisation. This method also enables detailed analysis of the alkoxylates in a complex matrix such as modern detergents.

Hyphenation of aqueous liquid chromatography to pyrolysis-gas chromatography and mass spectrometry for the comprehensive characterization of water-soluble polymers.

A recently developed hyphenated system for "organic" size-exclusion chromatography-pyrolysis-gas chromatography-mass spectrometry (SEC-Py-GC-MS) is adapted to allow the use of aqueous LC eluents as applied in the characterization of water-soluble polymers. The system uses syringe-based transfer of multiple LC-fractions to the GC instrument with solvent elimination and subsequent pyrolysis in a programmed temperature vaporization injector. The problems of the large-volume injections of aqueous, salt containing eluents into the Py-GC-MS are solved by using a 'sintered-bed liner' for elimination of the water at a high temperature, a volatile salt and the installation of a back-flush option. After optimization, the system was applied for the determination of the combined molecular weight-chemical composition of a polyethylene glycol-polypropylene glycol block copolymer. This analysis was done with the system in the aqueous SEC-Py-GC-MS mode. Also demonstrated is the automated at-line characterization of a random polystyrene-polymethylmethacrylate copolymer, now with the system in the gradient reversed-phase LC-Py-GC-MS mode. The methods proposed in the present work are very useful for the detailed characterization of water-soluble copolymers.

On-line size exclusion chromatography-pyrolysis-gas chromatography-mass spectrometry for copolymer characterization and additive analysis.

On-line coupled size exclusion chromatography-pyrolysis gas chromatography mass spectrometry (SEC-Py-GC-MS) is studied as a novel tool for the characterization of complex polymer samples. An automated system for on-line SEC-Py-GC-MS allowing transfer of multiple fractions was developed based on stop-flow operation of the SEC dimension, syringe-based transfer of the SEC fraction to the GC instrument and solvent elimination with subsequent pyrolysis in a programmed temperature vaporization (PTV) injector. After optimization the system was applied to the characterization of a complex terpolymer composed of very similar monomers. The use of the system for combined pyrolysis and additive analyses in polycarbonate was also demonstrated. Results obtained with the new method indicate the interesting potentials of the method for detailed characterization of polymeric materials.

Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry.

The investigation of aroma compounds of the essential oils of dried fruits of black pepper (Piper nigrum) and black and white "Ashanti pepper" (Piper guineense) from Cameroon by means of solid-phase microextraction (SPME) was carried out for the first time to identify the odorous target components responsible for the characteristic odor of these valuable spices and food flavoring products. By means of GC-flame ionization detection (FID) and GC-MS (using different polar columns) the main compounds (concentration >3.0%, calculated as area of GC-FID analysis using a non-polar fused-silica open tubular RSL-200 column) of the SPME headspace samples of P. nigrum (black) and P. guineense (black and white) were found to be: P. nigrum (black)--germacrene D (11.01%), limonene (10.26%), beta-pinene (10.02%), alpha-phellandrene (8.56%), beta-caryophyllene (7.29%), alpha-pinene (6.40%) and cis-beta-ocimene (3.19%); P. guineense (black)--beta-caryophyllene (57.59%), beta-elemene (5.10%), bicyclogermacrene (5.05%) and alpha-humulene (4.86%); and P. guineense (white)--beta-caryophyllene (51.75%), cis-beta-ocimene (6.61%), limonene (5.88%), beta-pinene (4.56%), linalool (3.97%) and alpha-humulene (3.29%). The most intense odor impressions of the essential oils of the various dried pepper fruits were given byprofessional perfumers as follows: P nigrum (black)--fine, pleasant black pepper note; P. guineense (black)--black pepper top-note; and P. guineense (white)--pleasant white pepper note. These analytical results for the SPME headspace samples of three different pepper species from Cameroon are in accordance with the olfactoric data of the corresponding essential oils. A GC-sniffing technique was used to correlate the single odor impression of the identified SPME headspace volatiles of the three investigated pepper samples with the following results: themain compounds such as beta-caryophyllene, germacrene D, limonene, beta-pinene, alpha-phellandrene and alpha-humulene, as well as minor constituents such as delta-carene, beta-phellandrene, isoborneol, alpha-guaiene, sarisan, elemicin, calamenene, caryophyllene alcohol, isoelemicin, T-muurolol, cubenol and bulnesol, are of greatest importance for the characteristic pepper odor notes of these three Piper samples. Further aroma impressions can be attributed to mono- and sesquiterpenes, hexane, octane and nonane derivatives.