Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass Spectrometry

Song, Jun; Gardner, Ben; Holland, John F.; Beaudry, Randolph M.

doi:10.1021/jf9608229

Cited by 158 publications

(113 citation statements)

References 17 publications

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“…In order to save analysis time, both equilibrium time and GC method duration should be taken into consideration 19 . Sampling times of 15, 25, and 40 min at 40°C were compared for this study.…”

Section: Optimization Of Spme Conditionsmentioning

confidence: 99%

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

Wang

Zhao

et al. 2004

Journal of the Institute of Brewing

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Flavor volatiles are important components of alcoholic beverages. In this study, headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were investigated for the determination of flavor-contributing volatiles for apple wine. HS-SPME parameters were defined, including fiber coatings, extraction time, and extraction temperature. Good linearity, recoveries, and repeatability of the SPME method using carboxen-polydimethylsiloxane (carboxen-PDMS) fiber were obtained with r 2 values, recoveries, and relative standard deviations ranging from 0.9112 to 0.9960, 80.23% to 110.21%, and 1.5% to 6.4% respectively using standard solution. No significant effects of ethanol concentration on headspace concentrations of analytes were observed when ethanol concentration changed from 0% to 12% (v/v), indicating that the HS-SPME-GC-MS method can be used for the determination of flavor volatiles in apple wine with an alcohol content below 12% (v/v) as well as in apple juice, and the method enables the monitoring of volatiles in mash during fermentation.

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Section: Optimization Of Spme Conditionsmentioning

confidence: 99%

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

Wang

Zhao

et al. 2004

Journal of the Institute of Brewing

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“…Qualitative and quantitative analyses of aroma compounds are needed in monitoring product quality and for aroma developing in fresh and processed products (SONG et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

Corrêa¹,

Chaves²,

Jham³

et al. 2010

Ciênc. Tecnol. Aliment.

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IntroductionAroma is one of the most important factors in sensory quality identity for fruits and vegetable products. Food aroma can be understood and identified by its volatile chemical compounds content. These volatiles are sensed and the aroma perceived by olfactory sensory receptors either when food are tasted or by its smell exhaled from a distance (NOBREGA, 2003).Volatile compounds have an important role in fruit juice sensory quality, particularly when it is heat treated and need to be stored ISMAIL;ASKAR, 1988). Qualitative and quantitative analyses of aroma compounds are needed in monitoring product quality and for aroma developing in fresh and processed products (SONG et al., 1997).Yen and Lin (1999), studying heat treatment, 95 °C/5 minute, in guava juice, detected a decrease in the volatile compounds content as compared to fresh product; however, there was no important effect of storage time on the volatile concentration up to 60 days under refrigeration at 4 °C. Esters and alcohols had higher concentrations than those of the other volatile compounds. ResumoNéctares de goiaba foram formulados para 10, 12 ou 14 ºBrix. Benzoato de sódio, 500 mg.kg -1 , foi usado como conservante. O Brix foi ajustado usando xarope saturado de sacarose. O néctar foi pasteurizado a 85 °C/42 segundos, em trocador de calor tubular e envasado, a quente, em garrafas de vidro branco de 500 mL. Os produtos foram estocados à temperatura ambiente (25 ± 5 o C) e sob refrigeração (5 ± 2 o C), expostos à luz fluorescente e analisados um dia após processamento (tempo zero) e aos 40, 80 e 120 dias de estocagem. Oito compostos foram identificados e quantificados por Cromatografia Gasosa (CG) -Espectrometria de Massa (EM): hexanal, (E)-hex-2-enal, 1-hexenol, (Z)-hex-3-enol, acetato de (Z)-hex-3-enila, acetato de 3-fenilpropila, acetato de cinamila e ácido acético. O efeito do processamento térmico na concentração de compostos voláteis não foi significativo, exceto um decréscimo na concentração de hexanal (p = 0,0001) e acetato de (Z)-hex-3-enila (p = 0,0029). Observou-se maior decréscimo no teor dos ésteres (Z)-hex-3-enila e acetato de 3-fenilpropila durante a estocagem. O acetato de cinamila apresentou maior decréscimo de concentração após a estocagem. A refrigeração apresentou melhor efeito na estabilidade dos teores de voláteis, principalmente os ésteres. Palavras-chave: néctar de goiaba; compostos voláteis; GC; GC/MS; processamento térmico; estocagem. AbstractGuava nectars were formulated for approximately 10, 12, or 14 o Brix, with 40% guava pulp. Sodium benzoate, 500 mg.kg -1 was used as preservative. The Brix value was adjusted with saturated sucrose syrup. The guava nectar was pasteurized (85 o C/42 seconds) in tubular heat exchanger and then hot filled in 500 mL white glass bottles. The products were stored either at room temperature (25 ± 5 o C) or refrigerated (5 ± 2 °C) under fluorescent light exposure and analyzed on the day after processing (time zero) and also 40, 80, and 120 days of storage. Eight compounds were identif...

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“…Solid phase microextraction (SPME-GC-MS) is an analytical approach that is suitable for metabolomics studies of volatiles since it is renowned for its high sensitivity, reproducibility, and robustness (Yang and Peppard, 1994;Matich et al, 1996;Verhoeven et al, 1997;Song et al, 1997Song et al, , 1998Augusto et al, 2000;Verdonk et al, 2003). GC-MS-based approaches utilize gas chromatographic separation of metabolites extracted from plant material and, in the case of SPME, the volatiles are first extracted from the headspace above the plant material using a specially designed adsorbant fiber (Fig.…”

mentioning

confidence: 99%

A Novel Approach for Nontargeted Data Analysis for Metabolomics. Large-Scale Profiling of Tomato Fruit Volatiles

Tikunov

Lommen²,

Vos³

et al. 2005

Plant Physiology

462

412

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To take full advantage of the power of functional genomics technologies and in particular those for metabolomics, both the analytical approach and the strategy chosen for data analysis need to be as unbiased and comprehensive as possible. Existing approaches to analyze metabolomic data still do not allow a fast and unbiased comparative analysis of the metabolic composition of the hundreds of genotypes that are often the target of modern investigations. We have now developed a novel strategy to analyze such metabolomic data. This approach consists of (1) full mass spectral alignment of gas chromatography (GC)-mass spectrometry (MS) metabolic profiles using the MetAlign software package, (2) followed by multivariate comparative analysis of metabolic phenotypes at the level of individual molecular fragments, and (3) multivariate mass spectral reconstruction, a method allowing metabolite discrimination, recognition, and identification. This approach has allowed a fast and unbiased comparative multivariate analysis of the volatile metabolite composition of ripe fruits of 94 tomato (Lycopersicon esculentum Mill.) genotypes, based on intensity patterns of .20,000 individual molecular fragments throughout 198 GC-MS datasets. Variation in metabolite composition, both between-and within-fruit types, was found and the discriminative metabolites were revealed. In the entire genotype set, a total of 322 different compounds could be distinguished using multivariate mass spectral reconstruction. A hierarchical cluster analysis of these metabolites resulted in clustering of structurally related metabolites derived from the same biochemical precursors. The approach chosen will further enhance the comprehensiveness of GC-MS-based metabolomics approaches and will therefore prove a useful addition to nontargeted functional genomics research.

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Rapid Analysis of Volatile Flavor Compounds in Apple Fruit Using SPME and GC/Time-of-Flight Mass Spectrometry

Cited by 158 publications

References 17 publications

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

A Novel Approach for Nontargeted Data Analysis for Metabolomics. Large-Scale Profiling of Tomato Fruit Volatiles

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