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

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. and Smyth, Heather E. (2017) Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars. Food Chemistry, 221 613-619. doi:10.1016/j.foodchem.2016.11.130

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Author 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.
Title Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars
Journal name Food Chemistry   Check publisher's open access policy
ISSN 1873-7072
0308-8146
Publication date 2017-04-15
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2016.11.130
Open Access Status File (Author Post-print)
Volume 221
Start page 613
End page 619
Total pages 7
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Collection year 2017
Language eng
Formatted 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 (R2) 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.
Keyword Gas chromatography–mass spectrometry (GC–MS)
Mangifera indica
Mango fruit
Solid-phase microextraction (SPME)
Stable-isotope dilution assay (SIDA)
Volatiles
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

 
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