A new concept for the measurement of total volatile compounds of food

Azodanlou, R.; Darbellay, Charly; Luisier, Jean-Luc; Villettaz, Jean-Claude; Amadò, Renato

doi:10.1007/s002170050412

Cited by 13 publications

(10 citation statements)

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“…Samples were prepared as previously described for the quantification of headspace volatile compounds; after 30 min equilibration time at 30 1C, the headspace volatiles were sampled using the solid-phase microextraction (SPME) technique. SPME was performed with a PDMS (poly(dimethylsiloxane)) 100-mm fibre, with a sampling time of 20 min and, according to Azodanlou, Darbellay, Luisier, Villettaz, and Amado( 1999), a desorption time of 2 min.…”

Section: Identification Procedures Of Headspace Volatile Compoundsmentioning

confidence: 99%

Headspace volatile compounds during osmotic dehydration of strawberries (cv Camarosa): Influence of osmotic solution composition and processing time

Rizzolo

Gerli

Prinzivalli

et al. 2007

LWT - Food Science and Technology

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Section: Identification Procedures Of Headspace Volatile Compoundsmentioning

confidence: 99%

Headspace volatile compounds during osmotic dehydration of strawberries (cv Camarosa): Influence of osmotic solution composition and processing time

Rizzolo

Gerli

Prinzivalli

et al. 2007

LWT - Food Science and Technology

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“…In conclusion, the quantitative determination of total volatile compounds in the headspace [17] has been shown to be a powerful tool for the characterization of the ripeness of strawberries. The use of PCA turned out to be very useful in visualizing the correlations between different strawberry varieties (Carezza, Darselect and Marmolada).…”

Section: Texture Analysismentioning

confidence: 99%

Changes in flavour and texture during the ripening of strawberries

Azodanlou¹,

Darbellay²,

Luisier³

et al. 2004

European Food Research and Technology

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The amount of total volatile compounds, total acidity, total sugar content (degrees Brix) and fruit firmness were used to characterize the degree of ripeness of three strawberry varieties (Carezza, Darselect and Marmolada). A novel concept using solid phase microextraction (SPME) and measurement of total volatile compounds to distinguish between various stages of strawberry ripeness was applied. The carboxene/polydimethylsiloxane SPME fibre was found to be best suited to differentiate between the stages of ripeness. The amount of total volatile compounds rapidly increased near to maturity (between the three-quarters red stage and the dark-red stage). Most of the volatile compounds identified were esters, followed by aldehydes, and alcohols. The most abundant volatile compounds were propyl butanoate, 3-phenyl-1-propanol, butyl butanoate, isobutyl butanoate, 3-methyl butyl butanoate and isopropyl hexanoate. The concentration of green aroma components such as hexanal, trans-2-hexenol and cis-3-hexenyl acetate progressively decreased during the maturation process until they became minor components in mature strawberries.

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“…The utilisation of SPME in the study of fruit flavour19–21 and in the enantiomeric analysis of chiral compounds22, 23 has been previously described in the literature. However, the determination of blackcurrant volatile components by SPME has not been reported so far.…”

Section: Introductionmentioning

confidence: 99%

Varietal differences in terpene composition of blackcurrant (Ribes nigrum L) berries by solid phase microextraction/gas chromatography

Castillo¹,

Dobson²

2002

J Sci Food Agric

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Relative amounts of volatile terpenes in berries of 10 different blackcurrant (Ribes nigrum L) cultivars were examined by solid phase microextraction/gas chromatography (SPME/GC). The optimisation of a variety of parameters affecting SPME enabled relative standard deviations from three replicates ranging from 2 to 12% to be achieved. Differences between cultivars in the proportions rather than in the qualitative composition of volatile terpenes were found, and the proportions of some terpenes were especially variable. Furthermore, the enantiomeric ratios of the chiral terpenes were determined for the first time in blackcurrant berries by GC using a column with a stationary phase containing permethylated cyclodextrin (Chirasil-b-Dex). The enantiomeric compositions of the majority of the chiral terpenes varied within a reasonably narrow range. However, the levels of two monoterpene alcohols, terpinen-4-ol and linalool, exhibited considerable variations amongst cultivars.

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A new concept for the measurement of total volatile compounds of food

Cited by 13 publications

References 0 publications

Headspace volatile compounds during osmotic dehydration of strawberries (cv Camarosa): Influence of osmotic solution composition and processing time

Headspace volatile compounds during osmotic dehydration of strawberries (cv Camarosa): Influence of osmotic solution composition and processing time

Changes in flavour and texture during the ripening of strawberries

Varietal differences in terpene composition of blackcurrant (Ribes nigrum L) berries by solid phase microextraction/gas chromatography

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