Real Time Monitoring and Analysis of Flavour Volatile Release from Cucumber and Tomato using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometry

Authors

  • Suthat Surawang Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
  • Nithiya Rattanapanone Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
  • Robert Linforth Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.
  • Andrew J. Taylor Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK.

Keywords:

cucumber, tomato, flavour volatile, APCI-MS

Abstract

A real time monitoring of main volatile compounds released during cucumber and tomato fruit tissue disruption was measured by atmospheric pressure chemical ionization-mass spectrometry (APCIMS). This technique showed promise for simple, rapid, and artifact-free method for monitoring the rapid volatile release. The key volatiles of fresh cucumber were mainly attributed to C-6 aldehydes (hexanal and (E)-2-hexenal) and C-9 aldehydes ((E)-2,(Z)-6-nonadienal and (E)-2-nonenal) whereas only C-6 aldehydes were responsible for the predominant compounds of fresh tomato volatiles. Both C-6 and C-9 aldehydes were enzymatically produced through the fatty acid oxidation pathway during plant tissue disruption. The combination gas chromatograph (GC) with simultaneous electron impact (EI) and APCIMS was also used to confirm the identification of these volatile compounds in fresh cucumber and tomato fruits.

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Published

2003-12-31

How to Cite

Suthat Surawang, Nithiya Rattanapanone, Robert Linforth, and Andrew J. Taylor. 2003. “Real Time Monitoring and Analysis of Flavour Volatile Release from Cucumber and Tomato Using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometry”. Agriculture and Natural Resources 37 (4). Bangkok, Thailand:468-76. https://li01.tci-thaijo.org/index.php/anres/article/view/242891.

Issue

Vol. 37 No. 4 (2003): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.