Abstract
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.
Highlights
Fruit is botanically defined as the structure of angiosperms that develops from the ovary wall after fecundating as the enclosed seed or as seeds mature
Instrumental analysis is realized with sensitive techniques such as gas chromatography combined with an adequate detection system such as mass spectrometry (GC-MS) [14,15]
This study demonstrated that most compounds identified with high intensity perceived by the judges in the pulp of these fruits during gas chromatography coupled with olfactometry (GC-O) were described as sweetened, which are normally found in ripe fruits
Summary
Fruit is botanically defined as the structure of angiosperms that develops from the ovary wall after fecundating as the enclosed seed or as seeds mature. Instrumental analysis is realized with sensitive techniques such as gas chromatography combined with an adequate detection system such as mass spectrometry (GC-MS) [14,15] In this sense, the study of compounds responsible for food aroma must include the stages of isolation, concentration, separation, identification, and quantification of volatile chemical compounds [16,17] for which several specific techniques can be applied and that will be discussed in this review. For the aroma zone studied (which may represent one or more chemical compounds), the researcher will have two linear retention indices with different polarities (polar and non-polar), their mass spectrum (detector that is normally coupled to the second GC), and odor description and intensity that were perceived in that extract by the judges [19,30,32,34]. Despite the difficulties inherent in any instrumental analysis, the technique has advantages and provides precise information essential for the aroma determination of fruits
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