GC‐MS aroma characterization of vegetable matrices: Focus on 3‐alkyl‐2‐methoxypyrazines

Mutarutwa Delvana; Navarini Luciano; Lonzarich Valentina; Compagnone Dario; Pittia Paola

摘要

Abstract > 3‐Alkyl‐2‐methoxypyrazines (MPs) are a very important class of volatile organic compounds (VOCs), intensively characterizing the aroma of several food products including fruits and vegetables. Due to the very low orthonasal sensory threshold, low amounts of MPs may act as key positive or negative aroma compounds. The analysis of these volatiles in foods is then remarkably important, and it may be very challenging as confirmed by the scarce literature focused on MPs, particularly with respect to quantitative data. In the attempt to fill this gap, in this work, presence and quantification of MPs in four different vegetables, namely, green bell pepper ( Capsicum annuum L. var grossum ), green pea ( Pisum sativum L. and Pisum spp), carrot ( Daucus carota subsp sativus ), and cucumber ( Cucumis sativus L.) have been investigated. Two different volatile extraction techniques (solid phase microextraction [SPME] and simultaneous distillation‐extraction [SDE]) in conjunction with VOC qualitative analysis by gas chromatography‐mass spectrometry (GC‐MS) methods were applied. Solid phase microextraction coupled with GC‐MS in single ion monitoring (SIM) mode showed the best performances in sensitivity to detect MPs on the different vegetable matrices. Therefore, a headspace (HS) SPME‐GC‐MS quantitative method was developed and optimized, and dominant MPs quantified. 3‐Isopropyl‐2‐methoxypyrazine (IPMP), 3‐sec‐butyl‐2‐methoxypyrazine ( s BMP), and 3‐isobutyl‐2‐methoxypyrazine (IBMP) have been detected and quantified in all the vegetables. 3‐Isopropyl‐2‐methoxypyrazine was the prevalent MP in peas and cucumber while IBM </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><abstract xmlns =“http://www.wiley.com/namespaces/wiley”type =“main”xml：lang =“它”> <标题类型=“main”>抽象</ title> > 3-烷基-2-甲氧基吡嗪（MPS）是一种非常重要的挥发性有机化合物（VOC），集中地表征几种食品的香气，包括水果和蔬菜。由于正交的阈值非常低，低量的MPS可以充当关键的阳性或负芳香化合物。然后，对食品中这些挥发物的分析是非常重要的，并且如稀缺文学的关注于MPS的稀缺文献，特别是关于定量数据的稀缺的文献所证实，这可能非常具有挑战性。在尝试填补这种差距，在这项工作中，在四种不同的蔬菜中的存在和定量MPS，即绿色甜椒（胶囊annum </ i> l.var grossum </ i>），绿豌豆（ pisum sativum </ i> l.和 pisum </ i> spp），胡萝卜（ Daucus carota </ i> subsp sativus </ i>），和黄瓜（ Cucumis sativus </ i> L.）已被调查。两种不同的挥发性提取技术（固相微萃取技术（固相微萃取[SPME]和同时蒸馏萃取[SDE]）与通过气相色谱 - 质谱（GC-MS）方法结合VOC定性分析。在单离子监测（SIM）模式下与GC-MS耦合的固相微萃取显示了在不同植物基质上检测MPS的最佳性能。因此，开发和优化了顶部空间（HS）SPME-GC-MS定量方法，并定量了优化的MPS。 3-异丙基-2-甲氧基吡嗪（IPMP），3-仲丁基-2-甲氧基吡嗪（ S / S BMP）和3-异丁基-2-甲氧基吡嗪（IBMP）全部蔬菜。 3-异丙基-2-甲氧基吡嗪是豌豆和黄瓜的普遍存器，而IBM </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" > 著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-34906/'>《Journal of mass spectrometry: JMS 》</a> <b style="margin: 0 2px;">|</b><span>2018年第9期</span><b style="margin: 0 2px;">|</b> <span>共11页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Mutarutwa Delvana&option=202" target="_blank" rel="nofollow">Mutarutwa Delvana;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Navarini Luciano&option=202" target="_blank" rel="nofollow">Navarini Luciano;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Lonzarich Valentina&option=202" target="_blank" rel="nofollow">Lonzarich Valentina;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Compagnone Dario&option=202" target="_blank" rel="nofollow">Compagnone Dario;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Pittia Paola&option=202" target="_blank" rel="nofollow">Pittia Paola;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Faculty of Bioscience and Technology for Food Agriculture and EnvironmentUniversity of TeramoTeramo Italy;</p> <p>Aromalab illycaffè S.p.A.Trieste Italy;</p> <p>Aromalab illycaffè S.p.A.Trieste Italy;</p> <p>Faculty of Bioscience and Technology for Food Agriculture and EnvironmentUniversity of TeramoTeramo Italy;</p> <p>Faculty of Bioscience and Technology for Food Agriculture and EnvironmentUniversity of TeramoTeramo Italy;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li> <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span> <a href="https://www.zhangqiaokeyan.com/clc/1187.html" title="分析化学">分析化学 ;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=GC‐MS&option=203" rel="nofollow">GC‐MS;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=HS‐SPME&option=203" rel="nofollow">HS‐SPME;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=key quality aroma compounds&option=203" rel="nofollow">key quality aroma compounds;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=methoxypyrazines&option=203" rel="nofollow">methoxypyrazines;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=vegetables&option=203" rel="nofollow">vegetables;</a> </p> <div class="translation"> 机译：GC-MS;HS-SPME;关键质量香气化合物;甲氧基吡嗪;蔬菜; 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