Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME‐GC×GC‐TOF‐MS)

Abstract

The objective of this study was to investigate the volatile flavor compounds of nkui, a Cameroonian food, using solid phase microextraction (SPME) and a two‐dimensional gas chromatography time of flight mass spectrometry GC×GC‐TOF‐MS system. Using SPME, volatile compounds were extracted from nkui and analyzed by GC×GC‐TOF‐MS. The data retrieved revealed the presence of flavor volatiles including acids (20%), alcohols (4%), aldehydes (10%), aromatic compounds (4%), esters (7%), furans (4%), ketones (11%), terpenes and terpernoids (27%). Although the terpene compounds were the most predominant, an ester (linalyl acetate) had the highest percentage of 19%, conferring a sweet, green and citrus flavor. Results obtained from this study suggest that the characteristic flavor of nkui was due to the combination of different volatile flavor compounds, which contributed to its aroma. Considering the medicinal importance of these compounds, their presence positions nkui as a vital food source with health benefits and medicinal properties.

Organic and Mineral Composition of Seeds of Afrostyrax lepidophyllus Mildbr. and Evaluation of ROS Inhibition and Cytotoxicity of Isolated Compounds

“…Using solid phase microextraction and a two-dimensional gas chromatography time of flight mass spectrometry (GC × GC-TOF-MS) system, flavor volatiles of Afrostyrax lepidophyllus was shown to contain mainly terpenes and terpernoids [15]. This difference with our results could be due to conservation methods and methods of extraction.…”

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

“…The phenomenon occurred may be related to the action of enzymes, which could reduce the aldehydes produced by the catabolism of fatty acids and amino acids to the corresponding alcohols ( Chen et al., 2009 ). Among alcohol compounds ( Table 3 ), 3,7-dimethyl-1,6-octadien-3-ol is commonly known as linalool and has a floral, citrus-like aroma ( Adebo et al., 2018 ), of which the content was higher in CS. Terpinen-4-ol has a woody, earthy, and musty aroma ( Adebo et al., 2018 ).…”

“…Among alcohol compounds ( Table 3 ), 3,7-dimethyl-1,6-octadien-3-ol is commonly known as linalool and has a floral, citrus-like aroma ( Adebo et al., 2018 ), of which the content was higher in CS. Terpinen-4-ol has a woody, earthy, and musty aroma ( Adebo et al., 2018 ). It has been demonstrated that terpenoids including 3,7-dimethyl-1,6-octadien-3-ol, terpinen-4-ol, isopinocarveol, α-acorenol, and 9-octadecen-1-ol were the major sources of natural flavor additives in foods and fragrances ( Singh and Sharma, 2015 ), with those content was slower despite in the CB or CS.…”

Metabolite profile of Bambara groundnut (Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS)

“…Aldehydes are not only flavor components, but also known as vital reactants associated with heterocyclic compounds formation ( Ziegleder, 2009 ). Ketones are generally derived from amino acid and lipid degradation with the presence of these compounds having an impact on food flavor ( Adebo et al., 2018 ). Nine ketones were detected, i.e .…”