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Direct Analysis of Odors Emitted by Freshly Cut Allium Using Combined High‐performance Liquid Chromatography and Mass Spectrometry
Author(s) -
Ferary S.,
Thibout E.,
Auger J.
Publication year - 1996
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/(sici)1097-0231(199608)10:11<1327::aid-rcm560>3.0.co;2-3
Subject(s) - chemistry , allium sativum , chromatography , mass spectrometry , high performance liquid chromatography , chemical ionization , allium , atmospheric pressure chemical ionization , organosulfur compounds , tandem mass spectrometry , gas chromatography , ionization , sulfur , organic chemistry , ion , botany , biology
Allium odors were re‐examined to determine whether or not they contain degradation compounds of thiosulfinates. Garlic ( Allium sativum ), leek ( Allium porrum ) and onion ( Allium cepa ) were investigated using cryotrapping and direct injection of aqueous solutions of the samples into a high‐performance liquid chromatograph (HPLC), with a diode‐array detector, coupled to a mass spectrometer (MS). Various commercial systems which couple HPLC to tandem MS, but using different ionization systems, were compared. Best results were obtained with atmospheric pressure chemical ionization although degradation of certain thiosulfinates was observed. Depending on the HPLC/MS interface, thiosulfinates formed dimers in variable quantity and this reaction could be used to differentiate isomeric 1‐propenyl and 2‐propenyl thiosulfinates. Some unresolved isomers were identified by their fragment ions. No disulfides or other rearrangement products were observed and it was concluded that Allium odors contain only thiopropanal S ‐oxide and thiosulfinates as sulfur volatiles.