Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum)
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Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum). / Lasekan, Ola; Khatib, Alfi ; Juhari, Nurul Hanisah Binti; Patiram, Parveen; Lasekan, Seye.
In: Food Chemistry, Vol. 141, No. 3, 2013, p. 2089-2097.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum)
AU - Lasekan, Ola
AU - Khatib, Alfi
AU - Juhari, Nurul Hanisah Binti
AU - Patiram, Parveen
AU - Lasekan, Seye
PY - 2013
Y1 - 2013
N2 - The volatile compounds in four selected African star apple fruit (Chrysophyllum albidum) varieties were isolated and identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 59 compounds were identified. Application of the aroma extract dilution analysis (AEDA) to the aroma distillates from the fruits revealed 45 odour-active compounds in the flavour dilution (FD) factor range of 4-128. Among them, the highest odour activities (FD factors) were determined for methylhexanoate, acetophenone and ethyl dodecanoate. Moreover, aroma lipophilicity appears to reflect molecular conformation. Further analysis of the similarities and differences between the fruit varieties in terms of the key odourants by the application of PLS-DA and PLS-regression coefficient showed strong positive correlation between the very sweet/sweet varieties and 10 key odourants. The odourants included ethyl acetate, acetyl methyl carbinol, methylhexanoate, sabinene, p-cymene, methylbenzoate, ethylbenzoate, geraniol, cis-α-bergomotene, acetophenone, and ethyl dodecanoate.
AB - The volatile compounds in four selected African star apple fruit (Chrysophyllum albidum) varieties were isolated and identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 59 compounds were identified. Application of the aroma extract dilution analysis (AEDA) to the aroma distillates from the fruits revealed 45 odour-active compounds in the flavour dilution (FD) factor range of 4-128. Among them, the highest odour activities (FD factors) were determined for methylhexanoate, acetophenone and ethyl dodecanoate. Moreover, aroma lipophilicity appears to reflect molecular conformation. Further analysis of the similarities and differences between the fruit varieties in terms of the key odourants by the application of PLS-DA and PLS-regression coefficient showed strong positive correlation between the very sweet/sweet varieties and 10 key odourants. The odourants included ethyl acetate, acetyl methyl carbinol, methylhexanoate, sabinene, p-cymene, methylbenzoate, ethylbenzoate, geraniol, cis-α-bergomotene, acetophenone, and ethyl dodecanoate.
KW - Taste, smell and texture in food
KW - Volatiles
KW - HS-SPME
KW - PLS-DA
KW - PLS-regression coefficient
KW - Apples
KW - African star apple fruit
U2 - 10.1016/j.foodchem.2013.05.081
DO - 10.1016/j.foodchem.2013.05.081
M3 - Journal article
C2 - 23870932
VL - 141
SP - 2089
EP - 2097
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 3
ER -
ID: 149028093