Development of a SBSE-TD method coupled to GC–MS and chemometrics for the differentiation of variety and processing conditions in peach juices. (15th January 2018)

• Record Type: Journal Article
• Authors: Marsol-Vall, Alexis; Balcells, Mercè; Eras, Jordi; Canela-Garayoa, Ramon
• Is Part Of: Food chemistry. Volume 239(2018)
• Page Start: 119
• Page End: 125
• Publication Date: 2018-01-15
• Subjects: GC–MS -- PCA -- Peach juices -- SBSE -- SLDA; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.06.070
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: SBSE with direct immersion has been employed as extraction technique. After desorption cryofocusing was carried out with a CIS-4 PTV injector. Analysed compounds included volatile and semivolatile compounds. Chemometric techniques allowed differentiation of peach juice samples. Abstract: Peach juices of distinct varieties, namely yellow- and red-fleshed, and commercial and freshly blended were analyzed. The method used was based on Stir Bar Sorptive Extraction (SBSE) involving a polydimethylsiloxane-coated stir bar with thermal desorption (TD), followed by gas chromatography coupled to mass spectrometry (GC–MS) analysis. The resulting analytical data included 41 compounds belonging to several chemical classes, such as aldehydes, alcohols, lactones, terpenoids, fatty aldehydes, fatty acids and hydrocarbons. Furthermore, chemometric data treatment using unsupervised analysis (PCA) proved useful to classify peach juices on the basis of variety. Stepwise Linear Discriminant Analysis (SLDA) showed that a reduced number of variables (14 compounds), including lactones (6-pentyl-α-pyrone, γ-decalactone, γ-dodecalactone, and δ-dodecalactone), fatty acids (hexadecanoic acid), fatty aldehydes (tetracosanal and octacosanal), hydrocarbons (C23, C26, C27, C29, and C33), and alcohols (phytol and α-tocopherol), were necessary to classify the juice samples according to variety and processing conditions.