Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 321292
Title Evaluation of three gas chromatography and two direct mass spectrometry techniques for aroma analysis of dried red bell peppers
Author(s) Ruth, S.M. van; Boscaini, E.; Mayr, D.; Pugh, J.; Posthumus, M.A.
Source International Journal of Mass Spectrometry 223-224 (2003). - ISSN 1387-3806 - p. 55 - 65.
DOI https://doi.org/10.1016/S1387-3806(02)00780-7
Department(s) Organic Chemistry
EPS-2
Publication type Refereed Article in a scientific journal
Publication year 2003
Keyword(s) sniffing port analysis - beans phaseolus-vulgaris - rehydrated french beans - sensory evaluation - volatile constituents - capsicum-annuum - flavor release - breath - ms
Abstract Three gas chromatography methods and two direct mass spectrometry techniques were compared for the analysis of the aroma of rehydrated diced red bell peppers. Gas chromatography methods included systems with olfactometry detection (GC-O), flame ionisation detection (GC-FID) and mass spectrometry (GC-MS). The evaluated direct mass spectrometry techniques involved atmospheric pressure chemical ionisation-time-of-flight mass spectrometry (APCI-TOFMS) and proton transfer reaction-mass spectrometry (PTR-MS). The relevance of the aroma component of the flavour was shown by sensory analysis. High intensity scores were obtained for the aroma attributes 'bell pepper,' 'cooked vegetables' and 'grassy.' Sixty-three volatile compounds were identified in the headspace of the bell peppers by GC-MS. According to GC-O analysis, 11 compounds possessed odour activity. Consistently across all techniques, 3-methylbutanal was the most abundant odour active compound, followed by 2-methylbutanal. Compounds present at low concentrations were more affected by the methodology. Chromatography methods correlated strongly with each other (rho = 0.946), whereas the direct mass spectrometry methods showed less significant correlation (rho = 0.613). Examining differences across all methods, it appeared that the proportions of the odour active compounds were not significantly different for GC-MS, GC-FID and PTR-MS. Significant differences were observed for APCI-TOFMS and the other techniques (P <0.01). (C) 2002 Published by Elsevier Science B.V.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.