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Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection.
J Chromatogr A. 2015 Apr 03; 1388:227-35.JC

Abstract

Fruit spirits have been produced and consumed throughout the world for centuries. However, the aroma composition of banana spirits is still poorly characterised. We have investigated the aroma-impact compounds of the banana Terra spirit for the first time, using multidimensional gas chromatography (MDGC and GC × GC) in a multi-hyphenated system - i.e., coupled to flame ionisation detection (FID), mass spectrometry (MS), and olfactometry (O). Solid-phase microextraction (SPME) was used to isolate the headspace aroma compounds of the banana spirit. The detection frequency (DF) technique was applied and aroma regions, detected in the first column separation at >60% Nasal Impact Frequency (NIF), were screened as target potent odour regions in the sample. Using a polar/non-polar phase column set, the potent odour regions were further subjected to MDGC separation with simultaneous O and MS detection for correlation of the aroma perception with MS data for individual resolved aroma-impact compounds. GC-O analysis enabled 18 aroma-impact regions to be located as providing volatiles of interest for further study; for example, those comprising perceptions of flower, whisky, green, amongst others. Compounds were tentatively identified through MS data matching and retention indices in both first and second dimensions. The principal volatile compounds identified in this work, which are responsible for the characteristic aroma of the banana spirit, are 3-methylbutan-1-ol, 3-methylbutan-1-ol acetate, 2-phenylethyl acetate and phenylethyl alcohol. This is the first such study to reveal the major aroma compounds that contribute to banana spirit aroma.

Authors+Show Affiliations

Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia; Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Avenida Antônio Carlos 6627, Belo Horizonte, 31270-901 Minas Gerais, Brazil.Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia.Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia.Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Avenida Antônio Carlos 6627, Belo Horizonte, 31270-901 Minas Gerais, Brazil.Department of Chemistry, ICEx, Universidade Federal de Minas Gerais, Avenida Antônio Carlos 6627, Belo Horizonte, 31270-901 Minas Gerais, Brazil.Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia. Electronic address: Philip.Marriott@monash.edu.

Pub Type(s)

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

Language

eng

PubMed ID

25728661

Citation

Capobiango, Michely, et al. "Identification of Aroma-active Volatiles in Banana Terra Spirit Using Multidimensional Gas Chromatography With Simultaneous Mass Spectrometry and Olfactometry Detection." Journal of Chromatography. A, vol. 1388, 2015, pp. 227-35.
Capobiango M, Mastello RB, Chin ST, et al. Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection. J Chromatogr A. 2015;1388:227-35.
Capobiango, M., Mastello, R. B., Chin, S. T., Oliveira, E. d. e. . S., Cardeal, Z. d. e. . L., & Marriott, P. J. (2015). Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection. Journal of Chromatography. A, 1388, 227-35. https://doi.org/10.1016/j.chroma.2015.02.029
Capobiango M, et al. Identification of Aroma-active Volatiles in Banana Terra Spirit Using Multidimensional Gas Chromatography With Simultaneous Mass Spectrometry and Olfactometry Detection. J Chromatogr A. 2015 Apr 3;1388:227-35. PubMed PMID: 25728661.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection. AU - Capobiango,Michely, AU - Mastello,Raíssa Bittar, AU - Chin,Sung-Tong, AU - Oliveira,Evelyn de Souza, AU - Cardeal,Zenilda de Lourdes, AU - Marriott,Philip John, Y1 - 2015/02/16/ PY - 2014/10/31/received PY - 2015/02/09/revised PY - 2015/02/09/accepted PY - 2015/3/3/entrez PY - 2015/3/3/pubmed PY - 2015/5/21/medline KW - Alcoholic beverage KW - Aroma KW - Comprehensive two-dimensional gas chromatography KW - Flavour analysis KW - Gas chromatography–olfactometry KW - Multidimensional gas chromatography KW - Olfactometry SP - 227 EP - 35 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1388 N2 - Fruit spirits have been produced and consumed throughout the world for centuries. However, the aroma composition of banana spirits is still poorly characterised. We have investigated the aroma-impact compounds of the banana Terra spirit for the first time, using multidimensional gas chromatography (MDGC and GC × GC) in a multi-hyphenated system - i.e., coupled to flame ionisation detection (FID), mass spectrometry (MS), and olfactometry (O). Solid-phase microextraction (SPME) was used to isolate the headspace aroma compounds of the banana spirit. The detection frequency (DF) technique was applied and aroma regions, detected in the first column separation at >60% Nasal Impact Frequency (NIF), were screened as target potent odour regions in the sample. Using a polar/non-polar phase column set, the potent odour regions were further subjected to MDGC separation with simultaneous O and MS detection for correlation of the aroma perception with MS data for individual resolved aroma-impact compounds. GC-O analysis enabled 18 aroma-impact regions to be located as providing volatiles of interest for further study; for example, those comprising perceptions of flower, whisky, green, amongst others. Compounds were tentatively identified through MS data matching and retention indices in both first and second dimensions. The principal volatile compounds identified in this work, which are responsible for the characteristic aroma of the banana spirit, are 3-methylbutan-1-ol, 3-methylbutan-1-ol acetate, 2-phenylethyl acetate and phenylethyl alcohol. This is the first such study to reveal the major aroma compounds that contribute to banana spirit aroma. SN - 1873-3778 UR - https://www.unboundmedicine.com/medline/citation/25728661/Identification_of_aroma_active_volatiles_in_banana_Terra_spirit_using_multidimensional_gas_chromatography_with_simultaneous_mass_spectrometry_and_olfactometry_detection_ DB - PRIME DP - Unbound Medicine ER -