| Title: | "Determination of bound volatiles in blueberries, raspberries, and grapes with an optimized protocol and a validated SPME-GC/MS method" |
| Author(s): | Pico J; Nozadi K; Gerbrandt EM; Dossett M; Castellarin SD; |
| Address: | "Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada. Electronic address: joana.picocarbajo@ubc.ca. Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada. BC Blueberry Council, C/O #275-32160 S Fraser Way, Abbotsford, BC V2T 1W5, Canada. BC Berry Cultivar Development Inc, C/O #275-32160 S Fraser Way, Abbotsford, BC V2T 1W5, Canada" |
| DOI: | 10.1016/j.foodchem.2022.134304 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Bound volatiles are odorless aroma reservoirs that modify flavor when released during food processing, and their determination is important to understand the aroma of fruit beverages. However, the generation of oxidation/degradation artifacts during analyses of glycosidically-bound volatiles has not been compared across fruit species and their dependence on diverse acidic and enzymatic hydrolytic conditions remains unclear. This work aimed to optimize and compare different hydrolytic conditions for the analysis of glycosidically-bound volatiles in blueberries, raspberries, and grapes with a solid-phase microextraction - gas chromatography/mass spectrometry (SPME-GC/MS) methodology. Enzymatic hydrolyses using AR2000(R) at 100 mg(.)mL(-1) and Pectinex Ultra SPL(R) at 25-100 muL(.)mL(-1) showed profiles characterized by the expected alcohols, while using AR2000(R) at 200-400 mg(.)mL(-1) and citric acid at 50-100 mM resulted in profiles defined by artifacts (hydrocarbons, norisoprenoids, and aldehydes). (Z)-3-hexen-1-ol, 3-methyl-1-butanol, linalool, citronellol, and geraniol presented Odor Activity Values (OAV) > 1 for most small fruit genotypes" |
| Keywords: | *Vitis/chemistry Solid Phase Microextraction/methods *Blueberry Plants *Rubus *Volatile Organic Compounds/analysis Odorants/analysis Acidic hydrolysis Fruit aroma Odorless precursors Pectinases Terpenoids Volatile glycosides; |
| Notes: | "MedlinePico, Joana Nozadi, Kimia Gerbrandt, Eric M Dossett, Michael Castellarin, Simone D eng England 2022/10/03 Food Chem. 2023 Mar 1; 403:134304. doi: 10.1016/j.foodchem.2022.134304. Epub 2022 Sep 19" |
