Campus Rio Verde, Goiano Federal Institute of Education, Science and Technology, Rodovia Sul Goiana, Km 01, Rural Area, Rio Verde 75901-970, GO, Brazil.
São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Av. Trabalhador São-Carlense, 400, CP-780, São Carlos 13560-970, SP, Brazil.
Molecules. 2021 Aug 26;26(17):5181. doi: 10.3390/molecules26175181.
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.
水果香气是一种由化合物组成的混合物，具有气味，是一种源自水果中不同数量和强度（阈值）的复杂化合物混合物的强烈吸引力。水果香气产生的化合物来源于碳水化合物、脂类、酚类化合物、单萜和倍半萜等。通常使用气相色谱法结合嗅觉测量法（GC-O）来鉴定负责水果香气的化合物。该技术使用色谱柱将食物香气中的化学物质分离，并将所得的流出物分为物理检测器和测试出口（嗅探口）。经过训练的评判员根据他们的训练方法，用气味区域的感知强度来描述感知到的气味。此外，使用气相色谱法结合质量检测器（GC-MS-O）可以检索化学信息，如化合物的鉴定和定量，这可以与感官信息相关联。本综述旨在展示 GC-MS-O 在鉴定水果香气前体化合物中的应用，考虑了该应用的重要因素、主要结果和该领域的最新进展。
