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Headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf Kalapua)

Author:
Lasekan, Ola
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 536-541
ISSN:
0023-6438
Subject:
acetates, cultivars, furfural, gas chromatography, guaiacol, headspace analysis, mass spectrometry, microextraction, odors, principal component analysis, ripening, volatile compounds
Abstract:
Volatile compounds from roasted plantains (French sombre, AAB) and (Dwarf Kalapua, ABB) at different stages of ripening were evaluated by a gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME). A total of 42 volatile compounds were identified in the roasted plantain cultivars. Some of the volatile compounds with high concentration were 2,3-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, (E)-2-hexenal, 2,5-dimethylpyrazine and 2,3-dihydro-5-hydroxyl-6-methyl-(4H)-pyran-4-on respectively. Principal component analysis (PCA) based on the relationships between ripening/quality of volatiles showed that 2-methyl propanol, furfural, 2,5-dimethyl pyrazine, 2,3-butanedione, guaiacol, 2-ethyl-3-methyl pyrazine, 5-, ethyl acetate, 2-pentanol, 3-isobutyl-2-methoxy pyrazine and 7,8-dihydro-β-ionol were considered to contribute significantly to the overall aroma quality of fairly riped (stages 4 & 5) and roasted plantains.
Agid:
499475