Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS

Abstract

Coconut oil has been extensively used in the food industry, but determination of the quality of coconut oil remains challenging. In this study, volatile components of the coconut oils (refined, desiccated or virgin) subjected to different processing methods were identified and compared. Twenty-six volatile components exhibiting characteristic differences among the three types of coconut oil were screened using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Furthermore, ethanol, 1-propanol and dimethyl ketone could only be determined by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The principal component analysis diagrams attained by the volatile component data demonstrated that the coconut oil samples could be clearly classified into three categories. The multivariate analysis results revealed 2-heptanone and hexanal to be the most promising markers in terms of grade discrimination in coconut oil. The findings are conducive to the development of a new method for the identification of oils with different refining degrees.

The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil

“…To comprehensively and intuitively analyze the differences in the composition of volatile substances in the four samples, the volatile substance signal peaks in the spectrum of each sample were selected to form the above fingerprint. A compound may produce 1–2 or more spots (representing monomer, dimer, or trimer), depending on the concentration and nature of the volatile components [ 11 ].…”

“…Combining multiple technologies can play a good role in verification and complementation [ 9 ]. The combination of various methods has been applied to determine different varieties of oil [ 10 ], processing methods [ 11 ], and adulteration, etc. [ 12 ].…”

Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains

“…The quantification of each volatile compound was done with the use of 2‐octanol as internal standard (Sevindik et al., 2020; Valentin et al., 2020). The aroma components were identified by comparing MS spectra of volatile compounds with those of Nist11 library, and/or comparing their Kovats retention index (RI) with those reported in the literature (Chang et al., 2020; Valentin et al., 2020).…”

Study of assessment of green tea’ grades in GC‐MS determination of aromatic components based on principal component analysis (PCA)

“…The qualitative method mainly refers to making a comparison and manual analysis between standard map depot and those characteristic ions, fragment ions, isotope of substances, which are produced after substance retention time and bond breaking. The quantitative method is to use the peak area to express the absolute content of volatile substances, and use the area normalization method (Chang et al., 2020; Topi, 2020), which does not require a standard sample, to calculate the relative content of the substance. Systematic chemical integrator is applied to integrate related base peak and half‐peak to get the peak area of every volatile substance and that of all volatile substances, and the ratio of both indicates percentage relative concentration of each volatile substance (Dai et al., 2019).…”