Queensland Alliance for Agriculture & Food Innovation, The University of Queensland, Coopers Plains, Queensland, Australia; School of Agriculture & Food Sciences, The University of Queensland, Gatton & St Lucia, Queensland, Australia.
School of Agriculture & Food Sciences, The University of Queensland, Gatton & St Lucia, Queensland, Australia; Department of Agriculture and Forestry, Brisbane and Nambour, Queensland, Australia.
Food Chem. 2017 Apr 15;221:613-619. doi: 10.1016/j.foodchem.2016.11.130. Epub 2016 Nov 24.
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) 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.
本文报道了一种高通量方法，可在单次分析中定量鉴定对澳大利亚商业上重要的芒果品种香气有贡献的关键挥发性物质。该方法由稳定同位素稀释分析（SIDA）与顶空（HS）固相微萃取（SPME）和气相色谱-质谱联用（GCMS）结合而成。目标分析物的氘标记类似物要么从商业渠道购买，要么合成以供用作内标。选择了七种挥发性物质，包括己醛、3-蒈烯、α-松油烯、对伞花烃、柠檬烯、α-松油醇和辛酸乙酯。所得校准函数的决定系数（R）范围为 0.93775 至 0.99741。还实现了对加标芒果样品的高回收率。该方法应用于鉴定“肯辛顿骄傲”和“B74”芒果果实以及“蜂蜜金”芒果汁产生的关键香气挥发性化合物。与目前用于检测和测量芒果果实和汁液挥发性物质浓度的方法相比，该方法有了显著的改进。
