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On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of pineapple (Ananas comosus L. Merr.) volatiles

Author:
Preston, C., Richling, E., Elss, S., Appel, M., Heckel, F., Hartlieb, A., Schreier, P.
Source:
Journal of agricultural and food chemistry 2003 v.51 no.27 pp. 8027-8031
ISSN:
0021-8561
Subject:
pineapple juice, volatile compounds, odors, flavor compounds, gas chromatography, pyrolysis, mass spectrometry, stable isotopes, carbon, deuterium
Abstract:
By use of extracts prepared by liquid-liquid separation of the volatiles from self-prepared juices of pineapple fruits (Ananas comosus) (n = 14) as well as commercial pineapple recovery aromas/water phases (n = 3), on-line capillary gas chromatography-isotope ratio mass spectrometry was employed in the combustion (C) and the pyrolysis (P) modes (HRGC-C/P-IRMS) to determine the delta13C(VPDB) and delta2H(VSMOW) values of selected pineapple flavor constituents. In addition to methyl 2-methylbutanoate 1, ethyl 2-methylbutanoate 2, methyl hexanoate 3, ethyl hexanoate 4, and 2,5-dimethyl-4-methoxy-3[2H]-furanone 5, each originating from the fruit, the delta13C(VPDB) and delta2H(VSMOW) data of commercial synthetic 1-5 and "natural" (biotechnologically derived) 1-4 were determined. With delta13C(VPDB) data of pineapple volatiles 1-4 varying from -12.8 to -24.4 ppt, the range expected for CAM metabolism was observed. Compound 5 showed higher depletion from -20.9 to -28.6 ppt. A similar situation was given for the delta2H(VSMOW) values of 3-5 from pineapple ranging from -118 to -191 ppt, whereas 1 and 2 showed higher depleted values from -184 to -263 ppt. In nearly all cases, analytical differentiation of 1-5 from pineapple and natural as well as synthetic origin was possible. In general, natural and synthetic 1-5 exhibited delta13C(VPDB) data ranging from -11.8 to -32.2 ppt and -22.7 to -35.9 ppt, respectively. Their delta2H(VSMOW) data were in the range from -242 to -323 ppt and -49 to -163 ppt, respectively.
Agid:
1364776