Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry

I.C.J. Silvis, P.A. Luning, N. Klose, M. Jansen, S.M. van Ruth

Research output: Contribution to journalArticle

6 Citations (Scopus)
157 Downloads (Pure)

Abstract

Aroma properties of spices are related to the volatile organic compounds (VOCs) present, which can provide distinct analytical signatures. The aim of the study was to examine similarity and diversity of VOC profiles of six common market spices (black/white pepper, chili paprika, cinnamon, nutmeg and saffron). The key volatiles were identified by PTR-TOFMS. Twelve samples per spice were subjected to PTR-Quadrupole MS (PTR-QMS) and Principal Component Analysis to compare the groups and examine diversity. With PTR-TOFMS, 101 volatile compounds were identified as total sum across all samples by mass and comparing them with literature data. Some spices comprised key character aroma compounds, e.g. cinnamaldehyde in cinnamon. For others, VOC groups, such as terpenes, acids and aldehydes topped the list. The PTR-QMS in combination with variables selection resulted in distinct PCA patterns for each spice. Variation within the spice groups was observed, but varied with the kind of spice. The results are valuable for future authentication studies. © 2018 The Author(s)
Original languageEnglish
Pages (from-to)318-327
Number of pages10
JournalFood Chemistry
Volume271
Early online date21 Jul 2018
DOIs
Publication statusPublished - 15 Jan 2019
Externally publishedYes

Bibliographical note

cited By 0

Keywords

  • Essential oils
  • Food products
  • Mass spectrometry
  • Odors
  • Proton transfer
  • Volatile organic compounds, Aroma
  • Fingerprints
  • Non destructive
  • Ptr-tofms
  • Pubchem
  • Volatile compounds, Principal component analysis, 2 butanone
  • acetaldehyde
  • acetic acid
  • acetic acid ethyl ester
  • acetylacetone
  • acid
  • benzaldehyde
  • butyric acid
  • butyrolactone
  • cinnamaldehyde
  • essential oil
  • estragole
  • guaiacol
  • isoprene
  • linalool
  • meta xylene
  • methanol
  • para cymene
  • propionic acid
  • styrene
  • volatile organic compound, Article
  • black pepper
  • cinnamon
  • Crocus sativus
  • nutmeg
  • pepper
  • principal component analysis
  • proton transfer reaction mass spectrometry
  • quadrupole mass spectrometry
  • white pepper

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