Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin

The composition of the volatile aroma components was defined in the infusion prepared by stems of Sideritis raeseri (SR-S) from R. Macedonia, Albania and Greeсe and in the infusion of rosette leaves of S. raeseri (SR-R) from R. Macedonia. Analysis were made by gas chromatography (GC/FID/MS) equipped with a headspace (HS) sampler. Twenty components (12 monoterpenes representing 76.70- 94.84% and 8 sesquiterpenes representing 5.16-18.55% of the entire volatiles) were identified as aroma components in SR-S samples. The predominant components in all samples were β-pinene, α-pinene and trans-сaryophyllene. The high abundance of limonene and δ-3-сarene were characteristic for the samples from Greeсe and 1,8-сineole was for the samples from R. Maсedonia and Albania. In the infusions of SR-R, ten components were identified, 5 monoterpenes (73.20-83.89%) and 5 sesquiterpenes (16.10-26.80%). Prevailing components in all tested samples of SR-R were β-pinene, α-pinene, 1,8-cineole and α-epi-murolol. There was almost no difference in the chemical profiles of the aroma compounds between SR-S and SR-R. Infusion of rosette leaves exhibit very similar aroma compounds profile with the infusion of stems of S. raeseri.

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The identification of volatile aroma compounds from local fruit based spirits using a headspace solid-phase microextraction technique coupled with the gas chromatography-mass spectrometry

Advanced technologies ◽

10.5937/savteh2002019c ◽

2020 ◽

Vol 9 (2) ◽

pp. 19-28

Author(s):

Dragan Cvetković ◽

Petra Stojilković ◽

Jelena Zvezdanović ◽

Jelena Stanojević ◽

Ljiljana Stanojević ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Headspace Solid Phase Microextraction ◽

Volatile Aroma ◽

Fruit Spirits ◽

Volatile Aroma Compounds

The optimization of the headspace solid-phase microextraction in combination with the gas chromatography-mass spectrometry (HS-SPME-GC/MS) for the qualitative identification of the aroma compounds in fruit spirits (Williams, plum spirit, grape spirit , apricot spirit) was the subject of the presented paper. The SPME extraction conditions (temperature, time, and NaCl amount) have been varied in order to achieve the more efficient chromatographic separation of the gas mixtures, to efficiently salt-out a higher number of less volatile compounds, and to save the energy during the sample preparation. Optimal parameters were determined as: T = 40 °C; m NaCl = 2 g; dilution = 10 times. According to the results obtained, the analyzed samples of Serbian fruit spirits produced from different fruits have a comparable composition of volatile aroma compounds to whiskey. The detection and definition of specific compounds that are "fingerprint" of fruit spirits could be an efficient method of the product authentication developing.

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