Identification of character‐impact odorants in coriander and wild coriander leaves using gas chromatography‐olfactometry (GCO) and comprehensive two‐dimensional gas chromatography–time‐of‐flight mass spectrometry (GC×GC–TOFMS)

Abstract

The essential oil of coriander leaves (Coriandrum sativum) and wild coriander leaves (Eryngium foetidum) grown in Fiji was obtained by steam distillation. The aroma profiles were characterised using gas chromatography-olfactometry (GCO) and CharmAnalysis. The character-impact odorants were identified using comprehensive two-dimensional gas chromatography (GC x GC) combined with time-of-flight mass spectrometry (TOFMS). During GCO analysis, the co-elution of E-2-alkenals and E-2-alken-1-ols resulted in the perception of 'odour-clusters'. The most important odorants in C. sativum were found to be Z-2-decenal, a co-eluting odour-cluster (E-2-dodecenal, E-2-dodecen-1-ol, and 1-dodecanol), beta-ionone, eugenol, and E-2-decenal. E-2-decen-1-ol was the most abundant compound in C. sativum (26.0% TIC) but only contributed 0.39% of the total odour activity. The most abundant compound in E. foetidum was E-2-dodecenal (63.5% TIC), which also contributed the most odour activity (52.9%). Other important odorants were either eugenol or a trimethylbenzaldehyde isomer, beta-ionone, Z-4-dodecenal, dodecanal, and E-2-tetradecenal. GC x GC-TOFMS allowed the identification of 42 and 20 compounds not previously reported in the literature for C. sativum and E. foetidum, respectively. In particular, beta-ionone was determined to be an important odorant in both samples but could not be identified with GC-qMS.

Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

“…S2 and Table S1 indicate that good correspondence was displayed for typical odorants (IPMP, IBMP, 2-MIB and geosmin) between chromatography peaks and olfactometry peaks in GC-O/MS, and the RIs for the chromatography peaks of these odorants in GC × GC-TOFMS fitted well in the ranges of RIs from the beginning to the end of the olfactometry peaks in GC-O/MS. Thus it is possible to match the olfactometry peaks in GC-O/MS with the chromatography peaks in GC × GC-TOFMS by using RIs (Eyres et al, 2005;Chin et al, 2011), which will enable us to neglect the compound peaks without odors. Thus many fewer standards will be needed for the confirmation of potential odorants.…”

“…To identify odorants effectively, the data from comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOFMS) (Adahchour et al, 2003;d'Acampora Zellner et al, 2008;Chin et al, 2011), which has a high chromatographic resolution for the identification of complex odorants, has been combined with the data from GC-O/MS in the food industry. By using this approach, various odorants in wine, coffee and fruit samples have been successively identified (Eyres et al, 2005;Chin et al, 2011).…”

Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in olive oils produced by two different techniques in Portuguese olive varieties Galega Vulgar, Cobrançosa e Carrasquenha

“…In this work the two different extraction technologies for olive oil production, decanter and pressing by hydraulic press, were evaluated by means of volatile compounds analysis made by HS-SPME-GC × GC/ToF-MS using a longitudinal cryofocusing modulator system (LCMS) [40][41][42][43][44][45][46]. The aim was to verify if the differences, used to classify the olive oils studied under different groups, after submitting the individual peak area data, of each contour plot, to labourious principal component analysis, are also identified using ImageJ software and are enough to allow simple image comparisons to be made.…”

Gas chromatography-olfactometry

“…For example, a trace odour-active compound may be masked by a larger odourless peak. Alternatively, co-eluting odour-active compounds results in the perception of , odour clusters' [68]. A potential solution to resolve coeluting compounds is to change the stationary phase of the analysis.…”