A high throughput toolbox for comprehensive flavor compound mapping in mint

Peters, Verena Christina Tabea; Dunkel, Andreas; Frank, Oliver; McCormack, Brian; Dowd, Eric; Didzbalis, John; Dawid, Corinna; Hofmann, Thomas

doi:10.1016/j.foodchem.2021.130522

Cited by 5 publications

(27 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our newly developed toolbox 20 enabled a mapping of the key pathways in mint flavor biosynthesis (Figure 1) involving a workup of one single mint leaf and quantitation of the main aroma compounds in mint by means of SIDA-UHPLC-MS/MS. 20 After a quick extraction step of one single mint leaf with a bead-beater homogenizer, carbonyl compounds (1−19) were derivatized by 3-nitrophenylhydrazine (3-NPH) and alcohols (20−45) by glycidyltrimethylammonium chloride (GTMA) and analyzed and quantified by means of SIDA-UHPLC-MS/MS. This toolbox was well complemented by the direct UHPLC analysis of terpenes (46−59) by means of atmospheric pressure chemical ionization (APCI), thus completing a comprehensive analytical tool for the quantitation of 59 aroma compounds in mint.…”

Section: ■ Results and Discussionmentioning

confidence: 94%

“…Due to the complexity and natural hybridization of the genus Mentha, there are hundreds of different varieties, each characterized by a different aroma compound composition. While the commercially important varieties of Mentha × piperita, M. arvensis, and M. spicata L. have already been characterized in detail, 20 there are many varieties in which little information exists on the aroma composition. The demand for mint is increasing from year to year, and due to climate changes, stagnant yields, and diseases, attention is needed to find cultivars that are similar in their aroma composition to the already known species but more profitable for industrial cultivation.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Chemicals and Samples. The following compounds were obtained commercially and in analytical standard quality (purity ≥ 96%): 3-nitrophenylhydrazine hydrochloride, N-(3-(dimethylamino)propyl)-N′-ethylcarbodiimide hydrochloride, glycidyltrimethylammonium chloride, scandium-(III)-triflate, ammonium acetate solution ∼5 mol/L in H 2 O, (+)-pulegone (2), 1-octen-3-one (7), 3-methylbutanal (9), 2-methylbutanal ( 10), (+)-menthone, (−)-menthone (13), citral (18), β-citronellal (19), neomenthol (20), (−)-menthol ( 21), (+)-menthol ( 21), 1-hexanol (22), 2-phenylethanol (23), 3methylbut-1-en-1-ol (24), eugenol (25), p-cresol (26), 1-octen-3-ol (27), heptanol (28), 1-penten-3-ol (29), 4-vinyl-2-methoxyphenol (30), linalool (31), β-citronellol (33), (+)-isopulegol (34), (−)-isopulegol (34), pinocarveol (35), dihydrocarveol (36), αterpineol (37), 3-methyl-3-buten-1-ol (38), (E,Z)-2,6-nonadienol (39), (Z)-3-hexenol (40), thymol (41), octanol (43), pentanol (44), 1-menthen-9-ol (45), β-pinene (46), α-pinene (47), (+)-menthofuran (48), β-caryophyllene (49), terpinolene (52), limonene (53), menthalactone (58), jasmone (59), and hexanal-d 12 (Sigma-Aldrich, Steinheim, Germany); sodium hydroxide (1 mol/L) and pyridine (Merck, Darmstadt, Germany); nonanal (5), phenylacetaldehyde (17), and p-cresol-d 8 (Abcr, Karlsruhe, Germany); (+)-isomenthone (3), carvacrol (42), sabinene (55), α-camphene (56), and α-humulene (57) (Extrasynthese, Genay, France); 1-hexen-3-one (1) (Alfa Aesar, Kandel, Germany); vanillin (4), octanal (6), isovalerate (8), hexanal (11), (R,S)-carvone (12), (E,Z)-2,6-nonadienal ( 14), α-ionone (15), β-ionone (16), 3-methylbutanol (24), geraniol (32), myrcene (50), 1,8-cineole (51), and β-damascenone (54) (Givaudan, Ve...…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…A recently published method was used for the quantitation of compounds 1−59 in mint leaves. 20 For the analysis of each genotype, one single mint leaf was enough material to extract a sufficient amount of aroma compounds for analysis by means of UHPLC-MS/MS. Each individual mint leaf (300 mg) was incubated with 20 μL of each IS solution (IS 1−3, Supporting Information Tables S4−S6) and diluted with acetonitrile to 1 mL in extraction tubes (2 mL, CKMix, Bertin Technologies, Montigny Le Bretonneux, Frankreich).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…For quantitation of the aroma compounds, SIDA-UHPLC-MS/MS methods were used as recently published. 20 LC−MS/MS Analysis of Carbonyl Compounds. Carbonyl compounds were separated on a Kinetex C18 column (100 × 2.1 mm, 1.7 μm, 100 A, Phenomenex, Aschaffenburg, Germany) with a flow rate of 0.4 mL/min.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

See 4 more Smart Citations

High-Throughput Flavor Analysis and Mapping of Flavor Alterations Induced by Different Genotypes of Mentha by Means of UHPLC-MS/MS

Peters

Dunkel

Frank

et al. 2022

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

The demand for mint is increasing from year to year, and it is more important than ever to secure a sustainable and robust supply of such an important plant. The USDA mint core collection provides the basis for many researches worldwide regarding, e.g., sequencing, cytology, and disease resistances. A recently developed toolbox enables here for the first time the analysis of such a complex collection in terms of the aroma compound composition and the mapping of flavor alterations depending on taxonomy, environmental conditions, and growing stages by means of comprehensive liquid chromatography tandem mass spectrometry. Therefore, in this study, not only the aroma compound composition of 153 genotypes was characterized but it was also demonstrated that the composition varies depending on taxonomy and changes during the growth of the plant. Furthermore, it could be shown that greenhouse conditions have an enormous influence on the concentrations of aroma compounds.

show abstract

Section: ■ Results and Discussionmentioning

confidence: 94%

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

See 3 more Smart Citations

High-Throughput Flavor Analysis and Mapping of Flavor Alterations Induced by Different Genotypes of Mentha by Means of UHPLC-MS/MS

Peters

Dunkel

Frank

et al. 2022

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

show abstract

Toward High-Throughput Analysis of Aroma Compounds Using Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry: Screening of Key Food Odorants in Various Foods

Bösl,

Dunkel,

Hartl

et al. 2023

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Recent studies show the immense capacities of the unified quantitation of aroma and taste compounds using liquid chromatography–mass spectrometry (LC–MS). The goal of this study was to highlight the broad application of this unified method. Thus, a stable isotope dilution analysis quantification method of the most important key food odorants in various food categories by LC–MS was developed. Using the well-known derivatization agent 3-nitrophenylhydrazine for carbonyl derivatization and a newly developed approach for alcohol and thiol derivatization, a method for the quantitation of 20 key food odorants was established. Intraday precision was determined to be ≤26%, and interday precision was between 24 and 31%. Limits of quantitation were determined between 0.014 and 283 μg/kg. The work shows that a wide array of aroma compounds can be analyzed accurately by LC–MS.

show abstract