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Food Chem

Title:		Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography
Author(s):		Maikhunthod B; Marriott PJ;
Address:		"Centre for Green Chemistry, School of Chemistry, Monash University, Wellington Rd, Clayton, Victoria 3800, Australia"
Journal Title:		Food Chem
Year:		2013
Volume:		20130611
Issue:		4
Page Number:		4324 - 4332
DOI:		10.1016/j.foodchem.2013.05.156
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"A systematic experimental procedure is used to identify the aroma-impact compounds, leading to a shelf quality index based on head space solid-phase microextraction. Dried (ground) fennel seeds, having shelf life of 6 months (0.5Y) and 5 years (5Y), were used as a spice model for assessment of comparative aroma quality. Aroma-impact odorants were analysed by GC-olfactometry (GC-O) in parallel with comprehensive two-dimensional GC-flame ionisation detection (GCxGC-FID) using a polar/non-polar phase combination for the GCxGC column set. Tentative identification of aroma-impact odorants involved correlating data from the GC-O/FID system with GCxGC-time-of-flight mass spectrometry analysis by means of retention indices. Major compounds responsible for aroma perception were limonene, 1,8-cineole, terpinen-4-ol, estragole and trans-anethole, and showed an average decrease of 30-50% NIF from 0.5Y to 5Y. Monoterpenes which represent 'freshness', e.g. beta-pinene and beta-myrcene, exhibited identifiable aroma-impact only for the 0.5Y product. Sesquiterpenes and sesquiterpene oxides are suggested as an aging index, being present in increased amounts in 5Y. p-Anisaldehyde odour intensity for both samples remained the same (aroma perception sweet creamy, floral odour and Chinese seasoning powder)"
Keywords:		"Chromatography, Gas/*methods Odorants/analysis Olfactometry/*methods Quality Control Solid Phase Microextraction/*methods Spices/*analysis Volatile Organic Compounds/*analysis/isolation & purification Aroma Comprehensive two-dimensional gas chromatography;"
Notes:		"MedlineMaikhunthod, Bussayarat Marriott, Philip J eng Evaluation Study Research Support, Non-U.S. Gov't England 2013/09/03 Food Chem. 2013 Dec 15; 141(4):4324-32. doi: 10.1016/j.foodchem.2013.05.156. Epub 2013 Jun 11"