Quantification and potential aroma contribution of β‐ionone in marine salt

Abstract

A methodology for quantifi cation of β-ionone in marine salt was developed using the headspace solid phase microextraction and gas chromatography-quadrupole mass spectrometry (HS-SPME/GC-qMS). Quantifi cation of β-ionone was achieved by linear regression from an analytical plot of pure standard using the target ion at m/z 177 by ion extraction chromatography (IEC). HS-SPME/GC-qMS combined with IEC mode allowed quantifi cation of trace levels (ng/l) of β-ionone in marine salt aqueous solutions. The methodology developed presented a good linearity (R 2 = 0.981) for the range of concentrations used (16 a 568 ng/l) and a good reproducibility (15%), with limits of detection and quantifi cation of 9 and 29 ng/l, respectively. This methodology was applied to marine salt from diff erent geographical origins (Portugal, France, and Cape Verde). Estimated concentrations of β-ionone in marine salt varied from 241 to 888 ng/kg of salt. The highest values were found for Aveiro, in Portugal, and Guérande, in France, in environments surrounded by a large number of plant and algae diversity. However, in Castro Marim and Tavira (in Algarve, South of Portugal), this compound was not found. According to the odour threshold of β-ionone in water (30 ng/l), aqueous solutions with more than 100 g/l of marine salt can exhibit a violet odour. Similar conditions can occur in the ponds with higher levels of salinity of the traditional saltpans. This methodology proved to be a useful tool for screening and quantifi cation of β-ionone, a compound shown to present potential contribution to marine salt aroma.

Composition of food grade Atlantic salts regarding triacylglycerides, polysaccharides and protein

“…These compounds, depending on their odour threshold, may confer aroma to the salts, depending on their origin. For example, sea salt violet odour, attributed to b-ionone, seems to be diagnostic of salts from Aveiro, in Portugal, and Gué rande, in France, harvested in environments surrounded by a large number of plant and algae diversity (Silva et al, 2010a).…”

Algae as a Source of Natural Flavors in Innovative Foods

“…The two isomers α- and β-ionone are odoriferous compounds with pleasant violet scents and extremely low odor thresholds (0.4–3.2 μg/L for α-ionone and 0.03–0.007 μg/L for β-ionone. − They are of commercial importance, valued in several fields, including cosmetics and perfumeries. For instance, α-ionone worldwide use ranges from 100 to 1000 tons per year .…”

Characterizations on the Stability and Release Properties of β-ionone Loaded Thermosensitive Liposomes (TSLs)

“…β-Ionone, one of the estimated 22 000 isoprenoid products of secondary plant mevalonate metabolism, is widely found in algae, fruits, flowers, and vegetables. It is derived from the cleavage of the 9,10 double bound of β-carotene by a dioxygenase . β-Ionone has been reported to inhibit the growth of melanoma, gastric cancer, breast cancer, and meningioma cells, through suppression of cell division and initiation of apoptosis. − For instance, β-ionone could suppress DMBA-induced mammary carcinogenesis via the downregulation of cyclin D1 and Bcl-2 expression and upregulation of Bax expression .…”