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A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

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...

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Autores principales: Egea, Mariana Buranelo, Bertolo, Mirella Romanelli Vicente, de Oliveira Filho, Josemar Gonçalves, Lemes, Ailton Cesar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8433627/
https://www.ncbi.nlm.nih.gov/pubmed/34500614
http://dx.doi.org/10.3390/molecules26175181
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author Egea, Mariana Buranelo
Bertolo, Mirella Romanelli Vicente
de Oliveira Filho, Josemar Gonçalves
Lemes, Ailton Cesar
author_facet Egea, Mariana Buranelo
Bertolo, Mirella Romanelli Vicente
de Oliveira Filho, Josemar Gonçalves
Lemes, Ailton Cesar
author_sort Egea, Mariana Buranelo
collection PubMed
description 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.
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spelling pubmed-84336272021-09-12 A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis Egea, Mariana Buranelo Bertolo, Mirella Romanelli Vicente de Oliveira Filho, Josemar Gonçalves Lemes, Ailton Cesar Molecules Review 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. MDPI 2021-08-26 /pmc/articles/PMC8433627/ /pubmed/34500614 http://dx.doi.org/10.3390/molecules26175181 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Egea, Mariana Buranelo
Bertolo, Mirella Romanelli Vicente
de Oliveira Filho, Josemar Gonçalves
Lemes, Ailton Cesar
A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis
title A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis
title_full A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis
title_fullStr A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis
title_full_unstemmed A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis
title_short A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis
title_sort narrative review of the current knowledge on fruit active aroma using gas chromatography-olfactometry (gc-o) analysis
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8433627/
https://www.ncbi.nlm.nih.gov/pubmed/34500614
http://dx.doi.org/10.3390/molecules26175181
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