Analysis of strawberry volatiles using comprehensive two-dimensional gas chromatography with headspace solid-phase microextraction

Williams, Angela H.; Ryan, Danielle; Guasca, Alexandra Olarte; Marriott, Philip J.; Pang, E. C. K.

doi:10.1016/j.jchromb.2004.05.021

Cited by 70 publications

(34 citation statements)

References 32 publications

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“…In addition, volatiles can be analysed using comprehensive two-dimensional GC (GC)GC) that can provide enhanced resolution of volatile compounds (Pursch et al 2002). Using GC)GC with headspace SPME extraction on strawberries, the (-)-enantiomer of DMHF and the S-enantiomer of linalool were tentatively identified (Williams et al 2005).…”

Section: Analysis Of Flavour and Aroma Volatilesmentioning

confidence: 99%

Flavour volatile production and regulation in fruit

Song¹,

Forney²

2008

Can. J. Plant Sci.

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fruit as examples, this review focuses on recent developments in fruit aroma research. Both sensory studies and instrumental analysis confirm the importance of volatile production in fruit and its contribution to eating quality. Sensory analysis should further define the contribution of individual volatile compounds to total flavour quality. Volatile biosynthesis and its contribution to fruit eating quality is very complex, and is influenced by many factors, such as genome, harvest maturity, and postharvest handling and storage. Application of 1-methylcyclopropene (1-MCP) and transgenic lines suppressing ethylene action and biosynthesis demonstrate ethylene involvement in volatile formation and provide useful research tools to elucidate the volatile production process during fruit ripening. Cloning of genes and characterization of enzymes responsible for volatile production helps us to understand the biochemical pathways and control mechanisms. Despite the exciting developments in flavour research, several challenges still remain to be solved. An understanding of the fundamental mechanisms controlling changes in flavour quality is limited, and most biochemical pathways determining this quality trait are still unknown. As part of secondary metabolism, volatile production in fruit is a complex process with tightly controlled systems involving substrates, enzymes and energy from many pathways. It is our hope that the biochemical pathways regulating the synthesis of volatile compounds in fruit will be determined using integrated approaches, including biochemical, genomic, proteomic and microscopy tools to determine fundamental metabolism and its localization. Combining these efforts with direct measurement of sensory properties will lead us to new methods to optimize and retain fruit flavour in the market place.Key words: aroma, fruit ripening, volatile analysis, sensory, apple, strawberry, muskmelon Song, J. et Forney, C. F. 2008. Production et re´gulation de la saveur chez le fruit. Can. J. Plant Sci. 88: 537Á550. On mange de plus en plus de fruits frais, les consommateurs e´tant conscients de leur valeur nutritive et de leur roˆle dans la pre´vention de la maladie. Rehausser la saveur des fruits frais offerts au consommateur en accroıˆtrait la valeur, augmenterait leur consommation et engendrerait de nouveaux de´bouche´s. Une des principales caracte´ristiques associe´es au muˆrissement des fruits est la production d'aroˆmes. Prenant la pomme (Malus domestica), la fraise (Fragaria ananassa Duch.) et le melon brode( Cucumis melo L. var. reticulatus Naud; C. melo L. inodorus; C. melo L. cantalupensis) comme exemples, les auteurs passent en revue les progre`s re´cents re´alise´s dans la recherche sur l'aroˆme des fruits. Les e´tudes organoleptiques et les analyses instrumentales confirment l'importance de la production d'aroˆmes par le fruit et l'apport de ces derniers a`la qualite´gustative. Une analyse organoleptique devrait mieux pre´ciser la contribution des divers compose´s volatils a`la qualite´ge´ne´rale de la...

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Section: Analysis Of Flavour and Aroma Volatilesmentioning

confidence: 99%

Flavour volatile production and regulation in fruit

Song¹,

Forney²

2008

Can. J. Plant Sci.

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“…The theoretical peak capacity that can be achieved is the product of the peak capacities of the two individual GC separations [10]. Besides the analysis of petroleum samples and related environmental compounds, GC × GC has also been used in the field of food, flavor and fragrance analysis [11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Comparison of comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and gas chromatography–mass spectrometry for the analysis of tobacco essential oils

Zhu

Lü

Xing

et al. 2005

Analytica Chimica Acta

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“…The narrow peaks require fast detectors with a small internal volume and a short rise time in order to achieve a proper reconstruction of the second-dimension chromatograms. The most commonly used detection systems employed for identification of volatile compounds in food and beverages has been flame ionization detector (FID) and mass spectrometry detector (MS), 4,16,26,29 especially time of flight mass spectrometry (TOFMS). 3,31,32 The quadrupole mass spectrometric detector (qMS) has been less used in analysis of volatile compounds than TOFMS detector.…”

Section: Instrumentationmentioning

confidence: 99%

“…46 Enantiomeric ratios may also offer information on varietal differentiation. Williams et al 4 used chiral GC×GC-FID with two directly coupled enantioselective first-dimension columns and a more polar column in a second dimension (BPX50, 50% phenyl polysilphenylene-siloxane) to analyze strawberry volatiles sampled by HS-SPME. Two strawberry cultivars were differentiated and the effect of post-harvest storage on volatile composition of the fruit was evaluated.…”

Section: Fruitsmentioning

confidence: 99%

“…1 Several volatiles have been identified as important contributors to the flavour of food and beverages. [2][3][4][5] In addition, compounds known as off-flavours are caused by the presence of volatiles often associated to microbial contamination, oxidative or enzymatic process that give unpleasant odor and taste. 6 The characterization and differentiation of foods and beverages may be possible on the basis of their volatile fraction.…”

Section: Introductionmentioning

confidence: 99%

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Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages

Welke¹,

Zini²

2011

J. Braz. Chem. Soc.

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A cromatografia gasosa bidimensional abrangente (GC×GC) é uma técnica analítica relativamente nova, que tem sido amplamente empregada para análise de vários tipos de amostras complexas. A GC×GC proporciona maior capacidade de pico, sensibilidade e resolução, quando comparada à cromatografia gasosa monodimensional (1D-GC). Além disso, a estruturação dos cromatogramas bidimensionais auxilia na identificação de classes de compostos. No que diz respeito à análise de alimentos e bebidas, a eficiência superior da GC×GC resulta em benefícios únicos quando comparada às técnicas analíticas disponíveis para os mais variados objetivos de análise: separação de grupos de compostos aroma-ativos, verificação de perfil cromatográfico, análise de compostos alvo ou identificação de componentes desconhecidos. Quando compostos aroma-ativos estão presentes em nível de traços, a GC×GC também pode ser empregada como uma técnica de alto potencial devido a sua sensibilidade superior. Tendo em vista que a fração volátil de muitos alimentos e bebidas pode determinar a aceitação ou rejeição destes produtos por parte do consumidor, a caracterização da mesma pode ser feita com base na composição destes compostos voláteis. Neste trabalho, as aplicações da GC×GC para análise de voláteis em alimentos e bebidas são apresentadas, desde a fase inicial de sua implementação até 2010. Alguns tópicos relacionados aos princípios da GC×GC foram também discutidos.Comprehensive two-dimensional gas chromatography (GC×GC) is a relatively new analytical technique, which has been widely used for the analysis of a variety of complex samples. GC×GC offers increased peak capacity, higher sensitivity, and improved resolution when compared to conventional one-dimensional gas chromatography (1D-GC). In addition, it generates structured two-dimensional chromatograms, which aids in the identification of compound classes. The enhanced separation provided by GC×GC has been a distinctive benefit when it is compared to other available analytical techniques that deal with the analysis of food and beverages, irrespective of the goal of the analysis, i.e. aroma group-type separation and fingerprinting, target-volatile compound analysis or identification of unknowns. When trace amounts of aroma active compounds are present, GC×GC may also be used as a very powerful tool for their analysis due to its higher sensitivity. As volatile fractions may determine the acceptance or rejection of many foods and beverages by the consumer, the characterization of these products may be done having volatile composition as a basis. Applications of GC×GC for the analysis of volatiles of foods and beverages were revised since the emergence of this technique until 2010. Some topics related to principles of GC×GC were also discussed.

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Analysis of strawberry volatiles using comprehensive two-dimensional gas chromatography with headspace solid-phase microextraction

Cited by 70 publications

References 32 publications

Flavour volatile production and regulation in fruit

Flavour volatile production and regulation in fruit

Comparison of comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and gas chromatography–mass spectrometry for the analysis of tobacco essential oils

Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages

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