A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

Abstract

Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

“…48 SPE offers good selectivity, higher sample throughput, and the ability to handle larger sample volumes. 41,47,48 However, it requires additional sample preparation steps and may result in lower recoveries compared to other methods. 49 Solvent-Assisted Flavor Extraction (SAFE).…”

“…The type of column chosen depends on the specific requirements of the analysis, such as the target compounds, desired separation, and sensitivity. 20,47,97,98 Some types of capillary columns used in GC-O along with their importance, usage, and differences are listed in Table 1.…”

Impact of Climate Change on Altered Fruit Quality with Organoleptic, Health Benefit, and Nutritional Attributes

“…192 Several molecules like acids, different types of sugars, hundreds of volatile compounds, and phenolic compounds contribute to the complex trait of flavor. 193 Fruit aroma using gas chromatography-olfactory analysis needs to be improved further, and the associated QTLs and genes need to be identified to generate fruit crops that benefit human health. But it is not clearly known if a correlation exists between fruit aroma/scent and fruit quality.…”

“…Fruit aroma plays an important role in consumer acceptance and an attractant as well as in plant-frugivore interaction . Several molecules like acids, different types of sugars, hundreds of volatile compounds, and phenolic compounds contribute to the complex trait of flavor . Fruit aroma using gas chromatography-olfactory analysis needs to be improved further, and the associated QTLs and genes need to be identified to generate fruit crops that benefit human health.…”

Integration of Volatilomics and Metabolomics Unveils Key Flavor-Related Biological Pathways in Different Carambola Cultivars

“…Volatilomics is a study that focuses on the analysis of VOCs in biological samples. , One common technique used in volatilomics is gas chromatography–mass spectrometry/olfactometry (GS-MS/O), which can qualify and quantify volatile compounds and describe their odor. − Metabolomics involves the analysis of all the metabolic products and intermediates (metabolome) synthesized in an organism. − Liquid chromatography coupled with mass spectrometry (LC–MS) is a commonly adopted technique in metabolomics that can separate and identify a wide range of metabolites with high sensitivity and specificity. − By integrating volatilomics and metabolomics, it is possible to gain a more comprehensive understanding of the flavor-related biological pathways or processes taking place within an organism.…”