Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS

Here we described a rapid evaluation of volatile profiles of several commercial fruit juices (pear, apricot and peach) by headspace-solid phase microextraction and gas chromatography/mass spectrometry (HS-SPME and GC/MS). This method allows to analyse a wide range of flavour compounds (97 esters, al...

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Bibliographic Details
Published in:Food chemistry 2004-10, Vol.87 (4), p.627-637
Main Authors: Riu-Aumatell, M., Castellari, M., López-Tamames, E., Galassi, S., Buxaderas, S.
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Aroma profile
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
HS-SPME
Norisoprenoids
Organic agriculture
Peach and apricot nectar
Pear
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Summary:Here we described a rapid evaluation of volatile profiles of several commercial fruit juices (pear, apricot and peach) by headspace-solid phase microextraction and gas chromatography/mass spectrometry (HS-SPME and GC/MS). This method allows to analyse a wide range of flavour compounds (97 esters, aldehydes, alcohols, terpenoids, lactones, and isoprene derivatives) and is a rapid, easy and inexpensive procedure. In addition, this is the first study to report the detection of several norisoprenoids (mainly naphthalenes) that characterised apricot and peach juices. Moreover, by means of volatile compounds it could be possible to distinguish between juices of organic and conventional production and juices with flavourings additioned.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2003.12.033