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Sensomics Analysis of Key Hazelnut Odorants ( Corylus avellana L. ‘Tonda Gentile’) Using Comprehensive Two-Dimensional Gas Chromatography in Combination with Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS)


Reference:

Kiefl J, Pollner G, Schieberle P. Sensomics Analysis of Key Hazelnut Odorants ( Corylus avellana L. ‘Tonda Gentile’) Using Comprehensive Two-Dimensional Gas Chromatography in Combination with Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS). J Agric Food Chem. 2013 May 21. [Epub ahead of print]


Abstract:

Comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) has been used a few times to identify and quantitate single aroma-active compounds, but the capability of this technique to monitor a complete set of key odorants evoking the aroma of a given food in one run has not been exploited so far. A fast, multiodorant analysis using GC×GC-TOF-MS in combination with stable isotope dilution assays (SIDA) was developed to quantitate the entire set of aroma compounds, the sensometabolome, of raw and roasted hazelnuts ( Corylus avellana L. ‘Tonda Gentile’) previously established by GC-olfactometry. The capability of the method to evaluate the aroma contribution of each sensometabolite was evaluated by introducing a new term, the limit of odor activity value (LOAV), indicating whether a given aroma compound can be determined down to an odor activity value (OAV) of 1 (odor activity value = ratio of concentration to odor threshold). The advantage of the new method was proven by comparing the performance parameters with a traditional one-dimensional approach using GC-ion trap mass-spectrometry (GC-IT-MS). The results showed that the detector linearity and sensitivity of GC×GC-TOF-MS was on average higher by a factor of 10 compared to GC-IT-MS, thus enabling the quantitation of the aroma relevant amounts of 22 key odorants of hazelnuts in one run of the 30 aroma-active compounds. Seven novel isotopically labeled internal standards were synthesized to meet the analytical requirements defined by electron impact ionization in TOF-MS, that is, to keep the label. On the basis of the quantitative results obtained, it was possible to closely mimic the aroma of raw and roasted ‘Tonda Gentile’ hazelnuts by preparing an aroma recombinate containing the key odorants at their natural concentrations occurring in the nuts.

Bikram

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