Determination of Plant Volatile Apocarotenoids
Volatile compounds derived from carotenoid cleavage are biologically relevant molecules in plants, as they are involved in different processes of plant communication and also have a significant effect on our perception of food flavor.
Here we describe two methods for the determination of volatile apocarotenoids in fruit based on extraction by means of headspace solid-phase microextraction (HS-SPME) and separation and detection by means of gas chromatography coupled to mass spectrometry (GC-MS). The first method is optimised for the detection of the complete volatile profile in Citrus fruit, including those compounds derived from carotenoids. The second is a shorter method focused to the detection of volatile apocarotenoids in the tomato fruit.
Key wordsVolatile compounds Aroma Apocarotenoid SPME Gas chromatography Mass spectrometry
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