Determination of Plant Volatile Apocarotenoids

  • José L. Rambla
  • Antonio GranellEmail author
Part of the Methods in Molecular Biology book series (MIMB, volume 2083)


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 words

Volatile compounds Aroma Apocarotenoid SPME Gas chromatography Mass spectrometry 


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2020

Authors and Affiliations

  1. 1.Instituto de Biología Molecular y Celular de Plantas, CSIC- Universidad Politécnica de Valencia, Ingeniero Fausto Elio s/nValenciaSpain
  2. 2.Department of Agricultural and Environmental SciencesJaume I UniversityCastellón de la PlanaSpain

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