Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography.
Food Chem. 2013 Dec 15; 141(4):4324-32.FC

Abstract

A systematic experimental procedure is used to identify the aroma-impact compounds, leading to a shelf quality index based on head space solid-phase microextraction. Dried (ground) fennel seeds, having shelf life of 6 months (0.5Y) and 5 years (5Y), were used as a spice model for assessment of comparative aroma quality. Aroma-impact odorants were analysed by GC-olfactometry (GC-O) in parallel with comprehensive two-dimensional GC-flame ionisation detection (GC×GC-FID) using a polar/non-polar phase combination for the GC×GC column set. Tentative identification of aroma-impact odorants involved correlating data from the GC-O/FID system with GC×GC-time-of-flight mass spectrometry analysis by means of retention indices. Major compounds responsible for aroma perception were limonene, 1,8-cineole, terpinen-4-ol, estragole and trans-anethole, and showed an average decrease of 30-50% NIF from 0.5Y to 5Y. Monoterpenes which represent 'freshness', e.g. β-pinene and β-myrcene, exhibited identifiable aroma-impact only for the 0.5Y product. Sesquiterpenes and sesquiterpene oxides are suggested as an aging index, being present in increased amounts in 5Y. p-Anisaldehyde odour intensity for both samples remained the same (aroma perception sweet creamy, floral odour and Chinese seasoning powder).

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Publisher Full Text (DOI)

Authors+Show Affiliations

Maikhunthod B

Centre for Green Chemistry, School of Chemistry, Monash University, Wellington Rd, Clayton, Victoria 3800, Australia.

Marriott PJ

No affiliation info available

MeSH

Chromatography, GasOdorantsOlfactometryQuality ControlSolid Phase MicroextractionSpicesVolatile Organic Compounds

Pub Type(s)

Evaluation Study

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23993622

Citation

Maikhunthod, Bussayarat, and Philip J. Marriott. "Aroma-impact Compounds in Dried Spice as a Quality Index Using Solid Phase Microextraction With Olfactometry and Comprehensive Two-dimensional Gas Chromatography." Food Chemistry, vol. 141, no. 4, 2013, pp. 4324-32.

Maikhunthod B, Marriott PJ. Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography. Food Chem. 2013;141(4):4324-32.

Maikhunthod, B., & Marriott, P. J. (2013). Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography. Food Chemistry, 141(4), 4324-32. https://doi.org/10.1016/j.foodchem.2013.05.156

Maikhunthod B, Marriott PJ. Aroma-impact Compounds in Dried Spice as a Quality Index Using Solid Phase Microextraction With Olfactometry and Comprehensive Two-dimensional Gas Chromatography. Food Chem. 2013 Dec 15;141(4):4324-32. PubMed PMID: 23993622.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography. AU - Maikhunthod,Bussayarat, AU - Marriott,Philip J, Y1 - 2013/06/11/ PY - 2012/08/13/received PY - 2013/02/11/revised PY - 2013/05/16/accepted PY - 2013/9/3/entrez PY - 2013/9/3/pubmed PY - 2014/3/29/medline KW - Aroma KW - Comprehensive two-dimensional gas chromatography KW - Olfactometry KW - Solid-phase microextraction KW - Spices SP - 4324 EP - 32 JF - Food chemistry JO - Food Chem VL - 141 IS - 4 N2 - A systematic experimental procedure is used to identify the aroma-impact compounds, leading to a shelf quality index based on head space solid-phase microextraction. Dried (ground) fennel seeds, having shelf life of 6 months (0.5Y) and 5 years (5Y), were used as a spice model for assessment of comparative aroma quality. Aroma-impact odorants were analysed by GC-olfactometry (GC-O) in parallel with comprehensive two-dimensional GC-flame ionisation detection (GC×GC-FID) using a polar/non-polar phase combination for the GC×GC column set. Tentative identification of aroma-impact odorants involved correlating data from the GC-O/FID system with GC×GC-time-of-flight mass spectrometry analysis by means of retention indices. Major compounds responsible for aroma perception were limonene, 1,8-cineole, terpinen-4-ol, estragole and trans-anethole, and showed an average decrease of 30-50% NIF from 0.5Y to 5Y. Monoterpenes which represent 'freshness', e.g. β-pinene and β-myrcene, exhibited identifiable aroma-impact only for the 0.5Y product. Sesquiterpenes and sesquiterpene oxides are suggested as an aging index, being present in increased amounts in 5Y. p-Anisaldehyde odour intensity for both samples remained the same (aroma perception sweet creamy, floral odour and Chinese seasoning powder). SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23993622/Aroma_impact_compounds_in_dried_spice_as_a_quality_index_using_solid_phase_microextraction_with_olfactometry_and_comprehensive_two_dimensional_gas_chromatography_ DB - PRIME DP - Unbound Medicine ER -

Tags

Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography.Food Chem. 2013 Dec 15; 141(4):4324-32.FC