| Title: | Optimization of solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) to analyze aromatic compounds in fresh tomatoes |
| Author(s): | Li J; Fu Y; Bao X; Li H; Zuo J; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China. National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China" |
| ISSN/ISBN: | 1745-4514 (Electronic) 0145-8884 (Linking) |
| Abstract: | "In this study, conditions for solid-phase microextraction coupled to gas chromatography-mass spectrometry to extract and analyze volatile compounds from fresh tomatoes (Solanum lycopersicum cv. Fendi) were optimized. Four main experimental parameters were optimized, including internal standard, fiber material coating, extraction temperature, and salt concentration. The optimal extraction conditions were 85 mum Carboxen/Polydimethylsiloxane fiber, 60 degrees C extraction temperature, 1-heptanol as an internal standard, and without adding sodium chloride in the tomato sample. Analysis of tomato fruit samples using these optimized conditions allowed us to identify 37 volatile compounds that could be grouped into seven categories: aldehydes (11), hydrocarbons (7), alcohols (7), ketones (5), oxygen-containing heterocyclic compounds (3), esters (3), sulfur-and nitrogen-containing heterocyclic compounds (1). PRACTICAL APPLICATIONS: In this study, we optimized a method to extract tomato flavor compounds. In recent years, many consumers complained that tomatoes have poor flavor. A method to extract flavor compounds will assist in characterizing the compounds that contribute to tomato flavor and could be used in the development of tomatoes that have enhanced flavor" |
| Keywords: | Flavoring Agents/*chemistry/*isolation & purification Fruit/*chemistry Gas Chromatography-Mass Spectrometry/*methods Solanum lycopersicum/*chemistry Solid Phase Microextraction/*methods Volatile Organic Compounds/chemistry/isolation & purification Gc-ms S; |
| Notes: | "MedlineLi, Jian Fu, Yingli Bao, Xiaolin Li, He Zuo, Jinhua eng Evaluation Study Research Support, Non-U.S. Gov't 2019/10/15 J Food Biochem. 2019 Oct; 43(10):e12858. doi: 10.1111/jfbc.12858. Epub 2019 Apr 30" |
