Breath-by-breath analysis of banana aroma by proton transfer reaction mass spectrometry

Mayr, D.; Märk, T.D.; Lindinger, W.; Brevard, Hugues; Yeretzian, Chahan

doi:10.1016/s1387-3806(02)00967-3

Cited by 86 publications

(57 citation statements)

References 22 publications

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“…Even though the most successful applications of PTR-MS are probably in the monitoring of atmospheric gases and related issues, 19 there are examples of the application of PTR-MS in many other fields from medicine 20 to plant physiology 21 or monitoring of industrial processes. 22 In recent years several laboratories have used PTR-MS to investigate different issues in food science [23][24][25][26] and, in particular, nose-space analysis 16,27 and the correlation with sensory data.…”

Section: Introductionmentioning

confidence: 99%

In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing

Aprea

Biasioli²,

Gasperi³

et al. 2005

Flavour Fragr. J.

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The interaction of oral processing protocols and food texture on in vivo flavour release was evaluated by nose-space analysis. Nose-space analysis was carried out by proton transfer reaction mass spectrometry, and strawberryflavoured custards were prepared with 0.1% (w/w) and 1.0% (w/w) carboxymethyl cellulose to modify the texture. Two oral processing protocols were adopted during the study; a free-chewing protocol and an imposed protocol. Twenty-one subjects participated in the study. Significant effects on in-nose flavour release were observed for the type of compound, the custard's texture, the oral processing protocol and the subjects. When people were allowed to eat as they normally do, individuals could be divided into three groups on the basis of swallowing time: first group, swallowing time <4 s; second group, swallowing time >6 s; intermediate group, t (swallow) varying (4-6 s). Within each group, different effects of the texture of the custards on in-nose flavour concentrations were observed, indicating that individual behaviour plays a considerable role in determining texture effects on flavour perception.

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Section: Introductionmentioning

confidence: 99%

In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing

Aprea

Biasioli²,

Gasperi³

et al. 2005

Flavour Fragr. J.

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“…De acordo com a literatura, 4,21,22 estes ésteres seriam o acetato de isoamila, acetato de isobutila, butirato de isoamila e isovalerato de isoamila, que sofreram reduções de 58, 41, 43 e 56%, respectivamente, após aplicação com 1-MCP.…”

Section: Resultsunclassified

Efeito do 1-metilciclopropeno sobre a emissão dos ésteres voláteis de bananas ao longo do amadurecimento

Nascimento¹,

Rezende²,

Soares³

et al. 2008

Quím. Nova

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Recebido em 20/6/07; aceito em 27/3/08; publicado na web em 26/8/08EFFECT OF 1-MCP ON ESTERS VOLATILES EMISSION OF BANANAS ALONG THE RIPENING. Fresh green bananas (Musa sp., subgroup Prata) were treated with a dose of only 90 g g -1 of 1-MCP for 13 hours and the evolution of the volatile compounds along the ripeness was studied. A method to quantify the emission of esters was developed by cryogenic headspace and gas chromatography. Esters of acetate, butyrate, isobutyrate and isovalerate were found as major compounds. The application of the 1-MCP for 13 hours delayed the appearance of the coloration 8 of the peel for 3 days and decreased quantitatively in about 46% the total production of esters in the banana until the 15° day of harvested.Keywords: banana; 1-MCP; esters. INTRODUÇÃOO amadurecimento de bananas é acompanhado por uma mudança na coloração da casca de verde para amarela, amolecimento da polpa, conversão de amido em açúcares e desenvolvimento de aroma. 1O aroma é um importante contribuinte para a qualidade dos frutos e influencia a aceitabilidade pelo consumidor. Durante o amadurecimento, bananas produzem substâncias voláteis importantes para o aroma, tais como ésteres, álcoois, aldeídos e cetonas; sendo principalmente os ésteres os que contribuem para o odor característico do fruto. 2Os ésteres voláteis produzidos pelas frutas são formados pela reação entre álcoois e acetil-CoA derivados do metabolismo de ambos ácidos graxos e aminoácidos, dando origem a ésteres de cadeia normal e ramificada respectivamente. Estas reações são catalisadas pela enzima álcool acetil transferase.3 A Figura 1 mostra a estrutura do acetato de isoamila, um dos ésteres mais importantes encontrado no aroma da banana. 4 Outras estruturas de ésteres importantes para o aroma da banana, como butirato de isoamila, isobutirato de isoamila e isovalerato de isoamila podem ser vistos no material suplementar, na Figuras 1S.Bananas, como qualquer outro fruto climatérico, têm um padrão de amadurecimento distinto. Este padrão de amadurecimento é afetado pelo etileno, um fito-hormônio gasoso produzido pelo fruto e também sintetizado pela indústria para regular e acelerar o processo de maturação dos frutos climatéricos.5 Porém, iniciado o amadurecimento a deterioração é rápida, a qual é uma preocupação tanto para o mercado como para o consumidor. Comercialmente, uma vez que as bananas são induzidas a amadurecer com aplicação de etileno, sua vida útil é de 3 a 5 dias, dependendo das condições de tratamento com etileno e temperatura de armazenamento. 6 No entanto, se os frutos não forem induzidos com etileno, corre-se o risco de não amadurecerem.1-Metilciclopropeno (1-MCP) é um opositor de etileno que vem sendo utilizado em diversas frutas, entre elas bananas, maçãs, goiabas, como um inibidor do amadurecimento.

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“…Moreover, some volatiles are particularly good indicators of the ripening stage of bananas. This is the case of hexanal and (E)-2-hexenal, characteristic of riped bananas, and isobutyl acetate and isopentyl acetate, more abundant in ripening bananas (Mayr, Märk, Lindinger, Brevard, & Yeretzian, 2003).…”

Section: Introductionmentioning

confidence: 94%

Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile

Pontes

Câmara

2012

Food Chemistry

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a b s t r a c tIn this study the effect of the cultivar on the volatile profile of five different banana varieties was evaluated and determined by dynamic headspace solid-phase microextraction (dHS-SPME) combined with one-dimensional gas chromatography-mass spectrometry (1D-GC-qMS). This approach allowed the definition of a volatile metabolite profile to each banana variety and can be used as pertinent criteria of differentiation. The investigated banana varieties (Dwarf Cavendish, Prata, Maçã, Ouro and Platano) have certified botanical origin and belong to the Musaceae family, the most common genomic group cultivated in Madeira Island (Portugal). The influence of dHS-SPME experimental factors, namely, fibre coating, extraction time and extraction temperature, on the equilibrium headspace analysis was investigated and optimised using univariate optimisation design. A total of 68 volatile organic metabolites (VOMs) were tentatively identified and used to profile the volatile composition in different banana cultivars, thus emphasising the sensitivity and applicability of SPME for establishment of the volatile metabolomic pattern of plant secondary metabolites. Ethyl esters were found to comprise the largest chemical class accounting 80.9%, 86.5%, 51.2%, 90.1% and 6.1% of total peak area for Dwarf Cavendish, Prata, Ouro, Maçã and Platano volatile fraction, respectively. Gas chromatographic peak areas were submitted to multivariate statistical analysis (principal component and stepwise linear discriminant analysis) in order to visualise clusters within samples and to detect the volatile metabolites able to differentiate banana cultivars. The application of the multivariate analysis on the VOMs data set resulted in predictive abilities of 90% as evaluated by the cross-validation procedure.

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Breath-by-breath analysis of banana aroma by proton transfer reaction mass spectrometry

Cited by 86 publications

References 22 publications

In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing

In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing

Efeito do 1-metilciclopropeno sobre a emissão dos ésteres voláteis de bananas ao longo do amadurecimento

Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile

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