Abstract
Essential oils of the genus Mentha are extensively used as flavor ingredients in the industry. To overcome the time consuming and laborious traditional flavor analysis, a new quick, high–throughput toolbox based on a bead–beater homogenization followed by a UHPLC–MS/MS analysis has been developed and validated. While terpenes could be directly detected using atmospheric pressure chemical ionization (APCI), carbonyl compounds and alcohols required derivatization by 3–nitrophenylhydrazine (3-NPH) and glycidyltrimethylammonium chloride (GTMA) to ensure sufficient sensitivity for analysis of a single leaf. Using this approach, in total, 59 flavor-active metabolites representing the characteristic flavor of mint were quantified in leaves as well as in distilled oils using fast and robust UHPLC–MS/MS methods. The application of this toolbox enables a mapping of key pathways of mint flavor biosynthesis and can therefore support extensive breeding studies and the monitoring of chemosensate changes, depending on factors such as growth stages and environmental conditions.
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