MASS SPECTRA BANK OF VOLATILE COMPOUNDS OCCURRING IN FOOD FLAVORS

Abstract Aroma and flavor profile of MD2 pineapple variety was investigated. Fruits imported from different geographical regions (Costa Rica, Puerto Rico) were labeled as an organic food. Characteristic volatile and non-volatile compounds obtained by hydro-distillation and direct percolation were identified and quantified by gas chromatography-mass spectroscopy (GC/MS). At least 22 components in percolated extract (or 17 in distillate) were detected according to their mass spectra and retention time. Relative concentration of identified substances varied from 547.7 to 1110.0 μg.kg-1. Analysis showed dominance of esters and furanone-derived compounds as major aroma constituents. Most abundant volatiles identified in all samples were methyl 2-methylbutanoate and methyl hexanoate. Relationships between volatile and non-volatile compounds were also studied.

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Investigation of Volatile Compounds in Cod Fish by Gas Chromatography and Mass Spectrometry

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/50.1.8 ◽

1967 ◽

Vol 50 (1) ◽

pp. 8-15 ◽

Cited By ~ 1

Author(s):

N P Wong ◽

J N Damico ◽

Harold Salwin

Keyword(s):

Gas Chromatography ◽

Volatile Compounds ◽

Mass Spectra ◽

Vinyl Ketone ◽

Methyl Vinyl Ketone ◽

Chromatographic Retention ◽

Diethyl Ketone ◽

Methyl Vinyl ◽

Propyl Ketone ◽

Methyl Propyl Ketone

Abstract Eighteen volatile compounds in cod fish have heen identified hy their mass spectra and gas chromatographic retention times. Volatile compounds were vacuum distilled at 35°C from fresh cod fish and from samples stored for 7 and 14 days. Fractions collected in traps immersed in ethyl alcohol- Dry Ice or liquid nitrogen were separated on aββoxydipropionitrile column by programmed cryogenic temperature gas chromatography. The eflluent from the column was split to a flame ionization detector and to a molecular separator leading to a fastscanning mass spectrometer; this arrangement permitted simultaneous recording of gas chromatograms and mass spectra. The following compounds have not been previously reported in the literature for cod fish: carbon disulfide, methylene chloride, chloroform, benzene, toluene, methyl propyl ketone, diethyl ketone, and methyl vinyl ketone. Compounds which were identified only in stored samples were triinethylamine, propionaldehyde, butyraldehyde, methyl ethyl ketone, methyl propyl ketone, diethyl ketone, and methyl vinyl ketone. No attempt has yet been made to determine the significance of these compounds to decomposition.

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Volatile Compounds from Tagetes Pusilla (Asteraceae) Collected from the Venezuela Andes

Natural Product Communications ◽

10.1177/1934578x1000500828 ◽

2010 ◽

Vol 5 (8) ◽

pp. 1934578X1000500 ◽

Cited By ~ 2

Author(s):

Diolimar Buitrago ◽

Luis B. Rojas ◽

Janne Rojas ◽

Antonio Morales

Keyword(s):

Essential Oil ◽

Data Base ◽

Volatile Compounds ◽

Mass Spectra

The essential oil from the leaves of Tagetes pusilla Kunth (Asteraceae) collected from Mérida, Venezuela, was analyzed by GC/MS. A yield of 0.38% oil was obtained by hydrodistillation. Only two components, trans-anethole and 4-allylanisole were identified by comparison of their mass spectra with those in the Wiley GC-MS Library data base.

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Proposal for a semi-quantitative method for the determination of volatile compounds in cocoa liquors

Respuestas ◽

10.22463/0122820x.2406 ◽

2020 ◽

Vol 25 (1) ◽

Author(s):

Cristian Palencia-Blanco ◽

Alejandra Gualdrón-Zambrano ◽

Isabel Guarín - Henao ◽

Yuly Ojeda-Galeano ◽

Arley Villamizar-Jaimes ◽

...

Keyword(s):

Volatile Compounds ◽

Mass Spectra ◽

Quantitative Method ◽

Solid Phase ◽

Internal Standard ◽

Good Precision ◽

Response Factors ◽

Average Coefficient ◽

Degree Of Recovery

Seventy-four volatile compounds were identified and quantified from cocoa liquors of the ICS 95 and TCS 01 varieties produced in the department of Santander, Colombia. The compounds were extracted using the solid phase microextraction with head space (SPME-HS) technique, and identified by gas chromatography coupled to mass spectrometer (GC-MS) by comparing the mass spectra of each compound in the Wiley 275L library of mass spectra and the Kovats retention index (IK) ratio. A semi-quantitative method was proposed that included toluene as an internal standard to normalize the degree of recovery between samples and a response factor for each family, calculated using a compound characteristic of that functional group. The results associated with response factors for each family or group of compounds such as alcohols, acids, aldehydes, ketones, esters and pyrazines (2.19, 1.02, 2.84, 0.38, 6.38, 0.88 respectively) were different between families, however, there was no difference between compounds within the same family. The implemented method obtained a DOD and DML of 0.024 µg/kg and 0.037 µg/kg respectively and an accuracy expressed as percentage recovery (of characteristic compounds per family) of 96% on average. According to the precision of the method, the results show that the concentrations have an average coefficient of variation (%CV) of 7.38% assuring repeatability and good precision. Finally, for the analyzed and quantified samples, it was found that the compounds with higher concentration were acetic acid (42.633 mg/kg), 2-phenylethyl acetate (29.44 mg/kg), 2.3-butanediol (345.39 mg/kg), 2-phenylethanol (12.595mg/kg) and 2.3.5.6-tetramethylpyrazine (8.601 mg/kg).

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