Comparison of two quantitative GC–MS methods for analysis of tomato aroma based on purge-and-trap and on solid-phase microextraction
- 3 May 2006
- journal article
- research article
- Published by Springer Science and Business Media LLC in Analytical and Bioanalytical Chemistry
- Vol. 385 (7), 1255-1264
- https://doi.org/10.1007/s00216-006-0410-9
Abstract
Two analytical procedures, one based on purge-and-trap and the other on solid phase microextraction, both followed by GC-MS measurement using an ion-trap mass spectrometer in the electron impact mode, have been developed for determination and quantitation of up to 39 aroma compounds in fresh tomatoes. The method based on purge-and-trap for isolation of the volatile compounds uses Tenax as adsorbent and a hexane-diethyl ether mixture as solvent for elution. The method was validated for linearity, precision (better than 20% for most compounds), and limit of detection, which was approximately 1 ng g(-1). This method enabled identification of up to 30 compounds in real samples. Use of SPME was considered as an alternative, to simplify sample treatment while maintaining the information level for the samples (e.g. the number of compounds detected) and quality of quantitation. A procedure based on SPME using a Carboxen/polydimethylsiloxane fibre was developed and validated for determination of 29 aroma compounds; precision was better than 20% and limits of detection ranged from 4 to 30 ng g(-1).Keywords
This publication has 25 references indexed in Scilit:
- Characterization of the aroma profile of Madeira wine by sorptive extraction techniquesAnalytica Chimica Acta, 2005
- Preliminary Studies for the Differentiation of Apple Juice Samples by Chemometric Analysis of Solid-Phase Microextraction−Gas Chromatographic DataJournal of Agricultural and Food Chemistry, 2004
- Potential of SPME-GC and Chemometrics To Detect Adulteration of Soft Fruit PuréesJournal of Agricultural and Food Chemistry, 2004
- Electronic nose systems to study shelf life and cultivar effect on tomato aroma profileSensors and Actuators B: Chemical, 2003
- Aroma compounds of an Italian wine (Ruché) by HS–SPME analysis coupled with GC–ITMSFood Chemistry, 2003
- Differential Effects of Tomato (Lycopersicon esculentum Mill) Matrix on the Volatility of Important Aroma CompoundsJournal of Agricultural and Food Chemistry, 2002
- Application of Solid Phase Microextraction and Gas Chromatography/Time-of-Flight Mass Spectrometry for Rapid Analysis of Flavor Volatiles in Tomato and Strawberry FruitsJournal of Agricultural and Food Chemistry, 1998
- Quantitative studies on origins of fresh tomato aroma volatilesJournal of Agricultural and Food Chemistry, 1988
- Fresh tomato aroma volatiles: a quantitative studyJournal of Agricultural and Food Chemistry, 1987
- Flavor of tomato and tomato productsFood Reviews International, 1986