Volatile compounds (VOCs) are a complex mixture of secondary metabolites, which are associated to multiple functions in plant. Their presence in fruits is often related to important sensory quality traits. We describe here a GC/MS/MS method for the quantification of several classes of VOCs in raspberries, grapes and apples. The method covers a total of 160 compounds, including esters, alcohols, aldehydes, ketones, monoterpenes, sesquiterpenes, pyrazines, acids and some other compounds. This method is versatile and can be extended to other fruits by including additional compounds or groups of compounds using the existing chromatographic method
Lotti, C.; Masuero, D.; Mattivi, F.; Vrhovsek, U. (2013). Quantitative metabolic profiling of grape, apple and raspberry volatiles using aGC/MS/MS method. In: F. Biasioli (editor), 3rd MS Food day, October 9-11, 2013, Trento. San Michele all'Adige (TN): Fondazione Edmund Mach: 178-179 (P.41). ISBN: 978-88-7843-035-8. handle: http://hdl.handle.net/10449/22761
Quantitative metabolic profiling of grape, apple and raspberry volatiles using a GC/MS/MS method
Lotti, Cesare;Masuero, Domenico;Mattivi, Fulvio;Vrhovsek, Urska
2013-01-01
Abstract
Volatile compounds (VOCs) are a complex mixture of secondary metabolites, which are associated to multiple functions in plant. Their presence in fruits is often related to important sensory quality traits. We describe here a GC/MS/MS method for the quantification of several classes of VOCs in raspberries, grapes and apples. The method covers a total of 160 compounds, including esters, alcohols, aldehydes, ketones, monoterpenes, sesquiterpenes, pyrazines, acids and some other compounds. This method is versatile and can be extended to other fruits by including additional compounds or groups of compounds using the existing chromatographic method
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