Optimization of solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) to analyze aromatic compounds in fresh tomatoes.
J Food Biochem
; 43(10): e12858, 2019 10.
Article
em En
| MEDLINE
| ID: mdl-31608466
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 µm Carboxen/Polydimethylsiloxane fiber, 60°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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Solanum lycopersicum
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Microextração em Fase Sólida
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Aromatizantes
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Frutas
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Cromatografia Gasosa-Espectrometria de Massas
Tipo de estudo:
Evaluation_studies
Idioma:
En
Revista:
J Food Biochem
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
China