Development of a HS-SPME/GC-MS Method for the Extraction and Identification of the Volatile Compounds Emitted by Flowers of Tillandsia xiphioides

Abstract

Tillandsia is a genus belonging to the Bromeliaceae family, most of which are epiphytes. The flowers of some of the Tillandsia species are very fragrant, but the volatile composition has been scarcely reported. In this report, we studied the chemical composition of volatile compounds emitted by the flowers of Tillandsia xiphioides using the HS-SPME/GC-MS method. The extraction conditions (fiber, temperature, and time) were optimized using a multivariate approach, and the composition of the extracted volatiles was determined by gas chromatography coupled with mass spectrometry (GC-MS). In total, 30 extracted compounds were identified. Two extraction methods are necessary for the efficient extraction of the volatile compounds. These results were applied to profile two forms of T. xiphioides .

Extraction and Identification of Volatile Organic Compounds Emitted by Fragrant Flowers of Three Tillandsia Species by HS-SPME/GC-MS

“…By using the CAR/PDMS fiber and two extraction methods with different values of extraction time and temperature developed in a previous study, the majority of the volatile compounds emitted by the flowers of Tillandsia species were extracted efficiently. Indeed, it was shown that the CAR/PDMS fiber allowed to extract the maximum of volatile compounds from T. xiphioides flowers compared to PDMS/DVB and DVB/CAR/PDMS fibers; moreover, considering the volatility of analytes affecting the optimal conditions of temperature and duration of extraction, it is necessary to use two extraction methods in order to trap the majority of volatiles emitted by Tillandsia flowers [ 11 ]. After the GC-MS analysis, the profiles of the volatiles emitted by the flowers of the different species studied were compared qualitatively.…”

“…Regarding the odor of this group of compounds, monoterpenoid hydrocarbons generally have a spicy and/or resinous odor, oxygenated monoterpenes have a sweet or citrus odor, and sesquiterpenes have a green and floral odor; however, diterpenes are rarely present in floral fragrances due to their low volatility [ 7 ]. Although close in the composition of floral volatiles, the two forms of T. xiphioides present, nevertheless, a slight difference in the intensities of certain compounds, which can affect the floral odor and lead to a difference in odor for the two forms of this species [ 11 ].…”

“…In our previous study the HS-SPME/GC-MS method was developed to study the VOCs emitted by the flowers of a Tillandsia species. Following this, two methods were selected and allowed the identification of 30 volatile compounds from the flowers of Tillandsia xiphioides Ker Gawler [ 11 ]. For the present study, these two methods were used to identify volatile compounds emitted by the flowers of Tillandsia crocata and Tillandsia caliginosa .…”

Extraction and Identification of Volatile Organic Compounds in Scentless Flowers of 14 Tillandsia Species Using HS-SPME/GC-MS

“…In a recent study conducted in our laboratory by Mame Lo et al, a HS-SPME/GC-MS method was developed to study the VOCs emitted by the fragrant flowers of three Tillandsia species. First, two extraction methods were developed and allowed the identification of 30 volatile compounds from T. xiphioides [ 26 ]. Then, these two methods were used to study the aromatic profile of T. caliginosa and T. crocata and allowed to identify 65 compounds [ 27 ].…”

“…For the present study, the two extraction methods developed in our laboratory by Mame Lo et al [ 26 ] were used to obtain the aromatic profiles of 14 species and hybrids of Tillandsia genus, belonging to a different subgenus [ 5 ]. These species are: T. aeranthos , T. bergeri , T. albertiana , T. ixioides , T. ionantha , T. tenuifolia , T. paleacea , T. cacticola , T. lorentziana , T. didisticha , T. bandensis , T. recurvata , hybrids of T. aeranthos and T. bergeri (T. aeranthos x T. bergeri ), and T. aeranthos ‘ uruguay ’, a form of T. aeranthos (see Section 4.1 ).…”