Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

Cheong, Kok Whey; Tan, Chin Ping; Mirhosseini, Hamed; Chin, Sung‐Tong; Man, Y. B. Che; Hamid, Nazimah; Osman, Azizah; Basri, Mahiran

doi:10.1016/j.foodchem.2010.10.067

Cited by 42 publications

(33 citation statements)

References 38 publications

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“…Similar observations were also reported in previous studies (Mirhosseini et al, 2007;Cheong et al, 2010;Cheong et al, 2011), where extraction efficiency increased with addition of salt. Mirhosseini et al (2007) observed that average total peak areas improved by 47 % to PDF Creator -PDF4Free v2.0 http://www.pdf4free.com effect salt on the extraction efficiency of volatiles from a matrix from a purely technical point of view, with a goal for extracting volatiles qualitatively, hence, much higher levels of salt were investigated (0-30 % w/v).…”

Section: Validation Of Optimal Conditionssupporting

confidence: 92%

“…Also, Furfuryl acetate is another flavour compound frequently used in foods as a flavourant (Burdock, 2010). Even in a simple model food system a vast array of factors can influence volatile flavour release therefore many studies employ the use of response surface methodology to reduce the number of experiments required to optimise extraction conditions (Mirhosseini & Tan, 2009;Cheong et al, 2011;Ribeiro et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion

Traynor¹,

Burke²,

Brunton

et al. 2012

Journal of Culinary Science & Technology

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The optimisation of the volatile release of two commonly used flavour compounds (Isoamyl acetate and Furfuryl acetate) from a food emulsion model system was evaluated using Response Surface Methodology (RSM). 27 random order settings were established using a Central Composite Faced Centered experimental design (CCF). The main and combined effects of four independent variables; concentration of Isoamyl acetate (50-90 ppm), Furfuryl acetate (20-30 ppm), salt (NaCl) (0.1-2 %) and pH (5-7) on the responses were examined.The main objective of the present study was to determine the optimal concentration level of the four variables leading to optimal release of the volatile compounds. Quantitative measurements were conducted using solid-phase microextraction (SPME) coupled with gas chromatography mass spectrometry (GC-MS). Salt concentration and Isoamyl acetate concentration were found to have significant positive effects (p 0.001) on the release of Isoamyl acetate. The optimisation procedure indicated that the optimal conditions leading to the desirable volatile release was Isoamyl acetate 90 ppm, Furfuryl acetate 30 ppm, salt 2 % w/v and pH 6.0176. The findings of this study can enable chefs and food manufacturers to optimise conditions for maximum flavour release from food emulsion products.

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Section: Validation Of Optimal Conditionssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion

Traynor¹,

Burke²,

Brunton

et al. 2012

Journal of Culinary Science & Technology

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show abstract

“…2) . SPME techniques have detected fatty acids between four and twelve carbon atoms in length (Alanis, Ashkan, Krauter, Campbell, & Hasson, 2010;Cheong et al, 2011;Larreta et al, 2006;Marsili, 2000;Zhang et al, 2011). Fatty acids were detected in fruit (Cheong et al, 2010), and in wine due to yeast fermentation of grapes (Bell & Henschke, 2005;Keyzers & Boss, 2010).…”

Section: Acidsmentioning

confidence: 99%

“…Hexanal was associated with these fruits through the common enzyme lipoxygenase that converts linoleic acid and a-linolenic acid (Feudo et al, 2011). Unsaturated hexanal aldehydes (hexenals) were another major class of aldehyde in fruits and wine Osorio et al, 2011), for example in kiwifruit or plums (Figoli et al, 2010;Pereira et al, 2011), though hexenals were only a minor component in other fruits like Malaysian soursop (Cheong et al, 2010(Cheong et al, , 2011. Monitoring tomato growth using SPME revealed that 2-hexenal's concentration was highest during the unripened green stage of development (Ortiz-Serrano & Gil, 2010).…”

Section: Ketones and Aldehydesmentioning

confidence: 99%

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

Heaven

Nash

2012

Food Control

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“…Despite this, EDTA solution was used, since a reduction in analytical variability was observed. In addition, previous work 20 proposed that a dilution in sample matrix also favors the dilution of possible interferences, such as suspension fruit pulp, producing an accurate VOCs recovery. Hence, 2.2 g CaCl 2 with 1 mL EDTA solution was chosen as the best condition.…”

Section: Spme Optimizationmentioning

confidence: 99%

Determination of Volatile Organic Compounds in Andean Tomato Landraces by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

Cortina¹,

Ramón²,

Peralta³

et al. 2016

Journal of the Brazilian Chemical Society

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Traditional tomatoes (Solanum lycopersicum L.) have been mainly selected for their fruit quality and maintained by local farmers in Andean areas of Cuyo and Northwestern Argentina. Volatile organic compounds (VOCs) in mature fruits of Andean tomato landraces were evaluated for the first time using headspace solid phase microextraction (HS-SPME) and gas chromatographymass spectrometry (GC-MS) and combined with classical multivariate analysis. The data sets composed of 101 volatile metabolites were identified in 4 accessions of Andean landraces, one commercial variety and one wild tomato accession (Solanum pimpinellifolium L.). The metabolic profile showed typical VOCs of tomato and 21 new compounds never informed in S. lycopersicum. Andean traditional tomatoes have been shown to be metabolically different from wild species. In addition, some varieties of Andean tomatoes have a different profile of VOCs and are richer than the commercial variety. A different and original metabolic volatile composition found in fruits of Andean tomato landraces of Argentina, in comparison with commercial cultivars, might probably reveals selection based on quality attributes made by local farmers.

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Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

Cited by 42 publications

References 38 publications

Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion

Response Surface Methodology Guided Release of Two Acetate Volatiles From an Oil-in-Water Emulsion

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

Determination of Volatile Organic Compounds in Andean Tomato Landraces by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

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