Differentiation of lemon essential oil based on volatile and non-volatile fractions with various analytical techniques: a metabolomic approach

Mehl, Florence; Marti, Guillaume; Bernard, Julien; Debrus, Benjamin; Merle, Philippe; Delort, Estelle; Baroux, Lucie; Raymo, Vilfredo; Velazco, Maria Inés; Sommer, Horst; Wolfender, Jean‐Luc; Rudaz, Serge

doi:10.1016/j.foodchem.2013.07.125

Cited by 106 publications

(55 citation statements)

References 24 publications

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“…This technique, described in a number of publications, with applications reported in the flavour, fragrance, and other domains, can also be used to estimate the purity of chemically‐defined flavouring substances or chromatographic standards using these predicted RRF.…”

Section: Introductionmentioning

confidence: 99%

IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID

Cachet¹,

Brevard²,

Chaintreau³

et al. 2016

Flavour & Fragrance J

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This recommended practice enables the quantification of volatile compounds in flavourings to be made by gas chromatography with flame-ionization detection, without having authentic compounds available, and also in many cases it can avoid time-consuming calibration procedures. The relative-response factors (RRF) can be predicted from the molecular formula of the compound, and this approach can be applied to compounds containing the atoms C, H, O, N, S, F, Cl, Br, I, and Si, providing that the molecular formula and number of benzene rings in the analytes are known. The purity of chemicallydefined flavouring substances or chromatographic standards can also be estimated using these predicted RRF, and this procedure can also be used to quantify (poly)hydroxylated compounds, after their derivatization into trimethylsilyl ethers or esters.

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Section: Introductionmentioning

confidence: 99%

IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID

Cachet¹,

Brevard²,

Chaintreau³

et al. 2016

Flavour & Fragrance J

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“…), on the geographical discrimination of lemons (Mehl et al . ) and on a differentiation of several Citrus cultivars (Jing et al . ).…”

Section: Introductionmentioning

confidence: 99%

C itrus monstruosa Discrimination among Several C itrus Species by Multivariate Analysis of Volatiles: A Metabolomic Approach

Petretto

Sarais

Maldini

et al. 2015

Journal of Food Processing and Preservation

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The origin and taxonomy of Citrus monstruosa (Rutaceae) are currently unknown and thus a nontargeted metabolomic analysis on the flavedo volatiles was performed. Headspace solid-phase micro extraction coupled with gas chromatography analysis was applied to eight Citrus spp. including Citrus monstruosa, and the chemical composition of the volatile organic compounds (VOC) was analyzed to give a chemical comparison between different Citrus species. Forty-four metabolites were detected across the species: several monoterpenes were found in all Citrus spp. and among them limonene comes first in all Citrus spp. ranging from 96.7 to 66.7%. Conversely, some molecules were found to be specific for only a few of the samples. The classical univariate evaluation of the VOC data is unlikely to give objective data for the cultivar classification; a multivariate approach, principal component analysis, is an easy to use, powerful tool. Therefore, a chemometric comparison between chromatographic data of all Citrus spp. was performed with the aim of understanding the role of VOC in the discrimination of the eight studied cultivars.

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“…Volatile compounds of cold-pressed lemon oils were analyzed, using GC-FID/MS and FT-MIR, while non-volatile residues were studied using FT-MIR, 1 H NMR and UHPLC-TOF-MS. 64 lemon oil samples from Argentina, Spain and Italy were considered. Studying the loadings allowed highlighting of important classes of discriminant variables that corresponded to putative or identified chemical functions and compounds 53…”

Section: Biological Fluids and Tissuesmentioning

confidence: 99%

Recent applications of NMR in food and dietary studies

Ramakrishnan

Luthria

2016

J Sci Food Agric

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Over the last decade, a wide variety of new foods have been introduced into the global marketplace, many with health benefits that exceed those of traditional foods. Simultaneously, a wide range of analytical technologies has evolved that allow greater capability for the determination of food composition. Nuclear magnetic resonance (NMR), traditionally a research tool used for structural elucidation, is now being used frequently for metabolomics and chemical fingerprinting. Its stability and inherent ease of quantification have been exploited extensively to identify and quantify bioactive components in foods and dietary supplements. In addition, NMR fingerprints have been used to differentiate cultivars, evaluate sensory properties of food and investigate the influence of growing conditions on food crops. Here we review the latest applications of NMR in food analysis. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.

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Differentiation of lemon essential oil based on volatile and non-volatile fractions with various analytical techniques: a metabolomic approach

Cited by 106 publications

References 24 publications

IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID

IOFI recommended practice for the use of predicted relative‐response factors for the rapid quantification of volatile flavouring compounds by GC‐FID

C itrus monstruosa Discrimination among Several C itrus Species by Multivariate Analysis of Volatiles: A Metabolomic Approach

Recent applications of NMR in food and dietary studies

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