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GC-FTIR as a powerful tool for the characterization of flavor components in Kiwi

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Abstract

Extracts from deep-frozen Kiwi puree were investigated by an integrated method consisting of GC-FTIR and GC-MS for a reliable identification of the peaks detected and GC-sniffing to correlate this chemical information to sensory impression. Beneath trans-2-hexenal, that is responsible for the fresh, green scent, cyclohexarione was identified among a number of substances. By comparison of the FTIR-spectra to a specific vapor-phase-IR-library, that is presently accumulated in our group, most of the components could be identified.

In particular 3 terpene-esters, linalyl-acetate, isobornylacetate anda-terpinyl-acetate were identified and found to be responsible for an overripe, terpene-like-off-flavor in stored Kiwi puree.

In this field of unsaturated terpenes, esters and aldehydes the identification-capability of FTIR together with appropriate library-spectra exceeds that of mass-fragmentograms, especially for isomeric compounds, whereas the combined information of both techniques is needed for a reliable characterization of complex flavor-mixtures because of its complementary nature.

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Authors and Affiliations

  1. Institute for Analytical Chemistry, Technical University Vienna, Getreidemarkt 9/7, A-1160, Wien, Austria

    Gerald Fischböck & Robert Kellner

  2. Forschungsinstitut der Ernährungswirtschaft, Blaasstrasse 29, A-1190, Wien, Austria

    Werner Pfannhauser

Authors
  1. Gerald Fischböck
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  2. Werner Pfannhauser
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  3. Robert Kellner
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Fischböck, G., Pfannhauser, W. & Kellner, R. GC-FTIR as a powerful tool for the characterization of flavor components in Kiwi. Mikrochim Acta 96, 249–257 (1988). https://doi.org/10.1007/BF01236109

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  • DOI: https://doi.org/10.1007/BF01236109

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