| Title: | A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis |
| Author(s): | Egea MB; Bertolo MRV; Oliveira Filho JG; Lemes AC; |
| Address: | "Campus Rio Verde, Goiano Federal Institute of Education, Science and Technology, Rodovia Sul Goiana, Km 01, Rural Area, Rio Verde 75901-970, GO, Brazil. Sao Carlos Institute of Chemistry (IQSC), University of Sao Paulo (USP), Av. Trabalhador Sao-Carlense, 400, CP-780, Sao Carlos 13560-970, SP, Brazil. School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Rodovia Araraquara-Jau Km 1, Araraquara 14800-903, SP, Brazil. Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21941-909, RJ, Brazil" |
| DOI: | 10.3390/molecules26175181 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field" |
| Keywords: | Fruit/*chemistry Gas Chromatography-Mass Spectrometry/methods Humans Odorants/*analysis Olfactometry/methods Volatile Organic Compounds/*chemistry fruit odor headspace solid-phase extraction trained sensory panel; |
| Notes: | "MedlineEgea, Mariana Buranelo Bertolo, Mirella Romanelli Vicente Oliveira Filho, Josemar Goncalves de Lemes, Ailton Cesar eng 001/Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior/ 2019/18748-8/Fundacao de Amparo a Pesquisa do Estado de Sao Paulo/ 426479/2016-5/Conselho Nacional de Desenvolvimento Cientifico e Tecnologico/ 308489/2020-9/Conselho Nacional de Desenvolvimento Cientifico e Tecnologico/ Review Switzerland 2021/09/11 Molecules. 2021 Aug 26; 26(17):5181. doi: 10.3390/molecules26175181" |
