GC-FTIR as a powerful tool for the characterization of flavor components in Kiwi |
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Authors: | Gerald Fischböck Werner Pfannhauser Robert Kellner |
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Institution: | (1) Institute for Analytical Chemistry, Technical University Vienna, Getreidemarkt 9/7, A-1160 Wien, Austria;(2) Forschungsinstitut der Ernährungswirtschaft, Blaasstrasse 29, A-1190 Wien, Austria |
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Abstract: | Extracts from deep-frozen Kiwi puree were investigated by an integrated method consisting of GC-FTIR and GC-MS for a reliable identification of the peaks detected and GC-sniffing to correlate this chemical information to sensory impression. Beneath trans-2-hexenal, that is responsible for the fresh, green scent, cyclohexarione was identified among a number of substances. By comparison of the FTIR-spectra to a specific vapor-phase-IR-library, that is presently accumulated in our group, most of the components could be identified.In particular 3 terpene-esters, linalyl-acetate, isobornylacetate anda-terpinyl-acetate were identified and found to be responsible for an overripe, terpene-like-off-flavor in stored Kiwi puree.In this field of unsaturated terpenes, esters and aldehydes the identification-capability of FTIR together with appropriate library-spectra exceeds that of mass-fragmentograms, especially for isomeric compounds, whereas the combined information of both techniques is needed for a reliable characterization of complex flavor-mixtures because of its complementary nature. |
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Keywords: | flavor analysis GC-FTIR GC-MS chemometry |
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