| Title: | Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection |
| Author(s): | Capobiango M; Mastello RB; Chin ST; Oliveira Ede S; Cardeal Zde L; Marriott PJ; |
| Address: | "Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia; Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Avenida Antonio Carlos 6627, Belo Horizonte, 31270-901 Minas Gerais, Brazil. Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia. Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Avenida Antonio Carlos 6627, Belo Horizonte, 31270-901 Minas Gerais, Brazil. Department of Chemistry, ICEx, Universidade Federal de Minas Gerais, Avenida Antonio Carlos 6627, Belo Horizonte, 31270-901 Minas Gerais, Brazil. Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia. Electronic address: Philip.Marriott@monash.edu" |
| DOI: | 10.1016/j.chroma.2015.02.029 |
| ISSN/ISBN: | 1873-3778 (Electronic) 0021-9673 (Linking) |
| Abstract: | "Fruit spirits have been produced and consumed throughout the world for centuries. However, the aroma composition of banana spirits is still poorly characterised. We have investigated the aroma-impact compounds of the banana Terra spirit for the first time, using multidimensional gas chromatography (MDGC and GC x GC) in a multi-hyphenated system - i.e., coupled to flame ionisation detection (FID), mass spectrometry (MS), and olfactometry (O). Solid-phase microextraction (SPME) was used to isolate the headspace aroma compounds of the banana spirit. The detection frequency (DF) technique was applied and aroma regions, detected in the first column separation at >60% Nasal Impact Frequency (NIF), were screened as target potent odour regions in the sample. Using a polar/non-polar phase column set, the potent odour regions were further subjected to MDGC separation with simultaneous O and MS detection for correlation of the aroma perception with MS data for individual resolved aroma-impact compounds. GC-O analysis enabled 18 aroma-impact regions to be located as providing volatiles of interest for further study; for example, those comprising perceptions of flower, whisky, green, amongst others. Compounds were tentatively identified through MS data matching and retention indices in both first and second dimensions. The principal volatile compounds identified in this work, which are responsible for the characteristic aroma of the banana spirit, are 3-methylbutan-1-ol, 3-methylbutan-1-ol acetate, 2-phenylethyl acetate and phenylethyl alcohol. This is the first such study to reveal the major aroma compounds that contribute to banana spirit aroma" |
| Keywords: | Flame Ionization/methods Fruit/chemistry Gas Chromatography-Mass Spectrometry/*methods Musa/*chemistry Odorants/*analysis Olfactometry/*methods *Smell Solid Phase Microextraction/*methods Volatile Organic Compounds/*analysis Alcoholic beverage Aroma Compr; |
| Notes: | "MedlineCapobiango, Michely Mastello, Raissa Bittar Chin, Sung-Tong Oliveira, Evelyn de Souza Cardeal, Zenilda de Lourdes Marriott, Philip John eng Research Support, Non-U.S. Gov't Netherlands 2015/03/03 J Chromatogr A. 2015 Apr 3; 1388:227-35. doi: 10.1016/j.chroma.2015.02.029. Epub 2015 Feb 16" |
