Characterization of volatile compounds of Indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gas chromatography
| Autor: | Uwe J. Meierhenrich, Xavier Fernandez, Daniel Joulain, J. L. Berdague, Hugues Brevard, Pascal Tournayre, Katharina Breme |
|---|---|
| Přispěvatelé: | Laboratoire de Chimie des Molécules Bioactives et des Arômes (LCMBA), Université Nice Sophia Antipolis (... - 2019) (UNS), COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-COMUE Université Côte d'Azur (2015-2019) (COMUE UCA)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Côte d'Azur (UCA), Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Tissus animaux, nutrition, digestion, écosystème et métabolisme (TANDEM), Ecole Nationale Vétérinaire de Toulouse (ENVT), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA)-École nationale supérieure agronomique de Toulouse [ENSAT], Robertet S.A., Partenaires INRAE |
| Rok vydání: | 2009 |
| Předmět: |
Molecular composition
01 natural sciences Gas Chromatography-Mass Spectrometry GC-olfactométrie Tropaeolum Sniffing Olfactometry Humans vidéo-Sniff Volatile Organic Compounds Chromatography complète bidimensionnelle GC 8W-GC-O 010405 organic chemistry Chemistry Plant Extracts 010401 analytical chemistry Absolute (perfumery) General Chemistry 0104 chemical sciences Smell Two-dimensional chromatography Odor Odorants Gas chromatography General Agricultural and Biological Sciences [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
| Zdroj: | Journal of Agricultural and Food Chemistry Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (1), pp.473-480. ⟨10.1021/jf902946v⟩ |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf902946v⟩ |
| Popis: | International audience; Indian cress (Tropaeolum majus L.) has been consumed in salad or soup for decades, but its odor's detailed molecular composition is still unknown. Here we report on the study of the odorant profile and odor-impact compounds of Indian cress absolute by GC-olfactometry/vocabulary-intensity-duration of elementary odors by sniffing (GC-O/VIDEO-Sniff) on an eight-way multiport system, combined with GCxGC-MS analyses for the identification of odorant trace constituents. Odor impact compounds of Indian cress absolute were determined by GC-O, and the overall influence of sulfury and fruity notes stood out. Forty-four odorant compounds were identified among which 22 (50% of the identified odorant molecules) were identified by using comprehensive two-dimensional GC coupled to a time-of-flight-mass spectrometer (TOFMS). These trace compounds were not detected by 1D-qMS or could only be found with specific searches once they were detected by comprehensive 2D-GC, although they were well perceived by the judges in GC-O. This was amongst others the case for the two molecules having the highest odor impact, (E)-hex-2-enal (fruity) and diethyl trisulfide (alliaceous, sulfury, cabbage). A powerful sulfur-containing odor compound whose first identification in cress was recently reported by the authors was detected by GC-O: O,S-diethyl thiocarbonate (fruity/red fruit and sulfury odor) |
| Databáze: | OpenAIRE |
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