Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars. (15th April 2017)

• Record Type: Journal Article
• Authors: San, Anh T.; Joyce, Daryl C.; Hofman, Peter J.; Macnish, Andrew J.; Webb, Richard I.; Matovic, Nicolas J.; Williams, Craig M.; De Voss, James J.; Wong, Siew H.; Smyth, Heather E.
• Is Part Of: Food chemistry. Volume 221(2017)
• Page Start: 613
• Page End: 619
• Publication Date: 2017-04-15
• Subjects: Gas chromatography–mass spectrometry (GC–MS) -- Mangifera indica -- Mango fruit -- Solid-phase microextraction (SPME) -- Stable-isotope dilution assay (SIDA) -- Volatiles; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.11.130
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: SIDA with HS-SPME-GC-MS was a high throughput and precise method. It can eliminate variability related to sample preparation and matrix effects. It has not to date been proven for volatile quantification in mango fruit and sap. Full validations were conducted. High recovery efficiencies were achieved. Abstract: Reported herein is a high throughput method to quantify in a single analysis the key volatiles that contribute to the aroma of commercially significant mango cultivars grown in Australia. The method constitutes stable isotope dilution analysis (SIDA) in conjunction with headspace (HS) solid-phase microextraction (SPME) coupled with gas-chromatography mass spectrometry (GCMS). Deuterium labelled analogues of the target analytes were either purchased commercially or synthesised for use as internal standards. Seven volatiles, hexanal, 3-carene, α-terpinene, p-cymene, limonene, α-terpinolene and ethyl octanoate, were targeted. The resulting calibration functions had determination coefficients (R 2 ) ranging from 0.93775 to 0.99741. High recovery efficiencies for spiked mango samples were also achieved. The method was applied to identify the key aroma volatile compounds produced by 'Kensington Pride' and 'B74' mango fruit and by 'Honey Gold' mango sap. This method represents a marked improvement over current methods for detecting and measuring concentrations of mango fruit and sap volatiles.