Identification, Synthesis, and Characterization of Novel Sulfur-Containing Volatile Compounds from the In-Depth Analysis of Lisbon Lemon Peels (Citrus limon L. Burm. f. cv. Lisbon)

Abstract

Lemons (Citrus limon) are a desirable citrus fruit grown and used globally in a wide range of applications. The main constituents of this sour-tasting fruit have been well quantitated and characterized. However, additional research is still necessary to better understand the trace volatile compounds that may contribute to the overall aroma of the fruit. In this study, Lisbon lemons (C. limon L. Burm. f. cv. Lisbon) were purchased from a grove in California, USA, and extracted by liquid-liquid extraction. Fractionation and multidimensional gas chromatography-mass spectrometry were utilized to separate, focus, and enhance unidentified compounds. In addition, these methods were employed to more accurately assign flavor dilution factors by aroma extract dilution analysis. Numerous compounds were identified for the first time in lemons, including a series of branched aliphatic aldehydes and several novel sulfur-containing structures. Rarely reported in citrus peels, sulfur compounds are known to contribute significantly to the aroma profile of the fruit and were found to be aroma-active in this particular study on lemons. This paper discusses the identification, synthesis, and organoleptic properties of these novel volatile sulfur compounds.

Chemical composition of essential oils extracted from six Murraya species and their repellent activity against Tribolium castaneum

“…The components were identified by comparing their mass spectra and calculating RI values with those in NIST 05 and Wiley 275 libraries, and those published in the literatures (Adam, 2001;Cannon et al, 2015;Chang and Kim, 2009;Li et al, 2010;Lin et al, 2012;Maggio et al, 2014;Yu et al, 2014). Relative percentages of each component in the essential oils were obtained by averaging the GC-FID peak area% reports.…”

Determination of Volatile Flavour Profiles of Citrus spp. Fruits by SDE‐GC–MS and Enantiomeric Composition of Chiral Compounds by MDGC–MS

“…In this technique, the first non‐enantioselective column coated with an achiral polar stationary phase is used to pre‐separate the components of interest (first dimension), whereas in the second enantioselective column coated with a chiral stationary phase, fractions of chiral analytes are enantio‐separated after online transfer through a pneumatic or flow‐controlled dead‐volume heart‐cut interface (second column) (Tranchida et al ., ; Casilli et al ., ). A large number of studies on the volatile compounds of Citrus fruits have been carried out by using gas chromatography (GC), and GC‐mass spectrometry (MS) (Moshonas and Shaw, ; Tirado et al ., ; Njoroge et al ., ; Qiao et al ., ; Jiang et al ., ; Kelebek and Selli, ; Casilli et al ., ; Cannon et al ., ). However, recently the analysis of enantiomeric ratios of flavour compounds in fruits by using MDGC–MS has proved to be a tool of choice to evaluate and discriminate the origin of fruit flavour (Kreck et al ., ).…”

Chemical Composition and Antibacterial Activity of Kaempferia galanga Essential Oil

“…The compositions were identified by comparison of their RI and mass spectra values to those in the NIST 21, NIST107 and PAW-TOX2 libraries, and reviewing the literature. Compound percentages in the essential oil were computed as GC peak areas to the total oil peak area (Adams, 2007;Cannon et al, 2015).…”