Metabolome based volatiles mapping of roasted umbelliferous fruits aroma via HS-SPME GC/MS and peroxide levels analyses

Despite studies on umbelliferous fruits flavor makeup, nothing is known regarding roasting impact on their fruit aroma. Five major umbelliferous crops viz., anise, caraway, coriander, cumin and fennel were analyzed via headspace solid-phase microextraction to reveal for 117 volatile constituents. Ox...

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Published in:Journal of chromatography. B, Analytical technologies in the biomedical and life sciences Analytical technologies in the biomedical and life sciences, 2018-11, Vol.1099, p.117-126
Main Authors: Elmassry, Moamen M., Kormod, Lubna, Labib, Rola M., Farag, Mohamed A.
Format: Article
Language:English
Subjects:
Apiaceae - chemistry
Carum carvi
Cooking
Coriandrum sativum
Cuminum cyminum
Foeniculum vulgare
Fruit - chemistry
Gas Chromatography-Mass Spectrometry - methods
Limit of Detection
Linear Models
Metabolome - physiology
Monoterpenes - analysis
Multivariate data analysis
Peroxides - analysis
Pimpinella anisum
Reproducibility of Results
Roasting
Solid Phase Microextraction
Volatile Organic Compounds - analysis
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Summary:Despite studies on umbelliferous fruits flavor makeup, nothing is known regarding roasting impact on their fruit aroma. Five major umbelliferous crops viz., anise, caraway, coriander, cumin and fennel were analyzed via headspace solid-phase microextraction to reveal for 117 volatile constituents. Oxygenated monoterpenes amounted for the major volatile class in raw fruits at 75% with (E)-anethole, carvone, β-linalool, cuminaldehyde and estragole as major components in anise, caraway, coriander, cumin, and fennel, respectively. Difference was observed in fennel fruit “estragole” levels derived from different origins. Upon roasting, several novel volatiles were detected viz. pyrazines and flavored Milliard type volatiles. Major flavor intensified response was detected in cumin with an increase in its “cuminaldehyde” levels versus a decrease of estragole levels in fennel. Roasted cumin exhibited highest peroxide value 14.2 mEq O2/Kg, whereas the least was detected in fennel at 6.1 mEq O2/Kg, though with both values not representing a health hazard. •SPME was adopted for volatiles profiling in 5 umbelliferous fruits.•Effect of roasting on fruits volatile composition was assessed.•Multivariate data analyses were used for samples classification.•Peroxide levels were measured in roasted fruits.
ISSN:1570-0232
1873-376X
DOI:10.1016/j.jchromb.2018.09.022