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Rapid Tomato Volatile Profiling by Using Proton‐Transfer Reaction Mass Spectrometry (PTR‐MS)
Author(s) -
Farneti Brian,
Cristescu Simona M.,
Costa Guglielmo,
Harren Frans J.M.,
Woltering Ernst J.
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2012.02679.x
Subject(s) - hexanal , chemistry , mass spectrometry , chromatography , flavor , acetaldehyde , solid phase microextraction , aroma , principal component analysis , gas chromatography–mass spectrometry , analytical chemistry (journal) , food science , ethanol , mathematics , statistics , organic chemistry
The availability of rapid and accurate methods to assess fruit flavor is of utmost importance to support quality control especially in the breeding phase. Breeders need more information and analytical tools to facilitate selection for complex multigenic traits such as flavor quality. In this study, it is shown that proton‐transfer reaction mass spectrometry (PTR‐MS) is a suitable method to monitor at high sensitivity the emission of volatiles determining the tomato aromatic profile such as hexanal, hexenals, methanol, ethanol, and acetaldehyde. The volatiles emitted by 14 tomato varieties (at red stage) were analyzed by 2 solvent‐free headspace methods: solid‐phase microextraction/gas chromatography MS and PTR‐MS. Multivariate statistics (principal component analysis and cluster analysis) of the PTR‐MS results allow an unambiguous separation between varieties, especially with a clear fingerprinting separation between the different tomato types: round truss, cocktail, and cherry tomatoes. PTR‐MS was also successfully used to monitor the changes in volatile profiles during postharvest ripening and storage. Practical Application: These results show that proton‐transfer reaction mass spectrometry (PTR‐MS) is suited to monitor at high sensitivity the emission of a large number of volatiles that describe the tomato aroma profile. This technology can easily monitor and quantify compounds related to ripening and/or senescence so that it can be used to improve the breeding of new fruit and vegetable cultivars based on volatiles. Moreover, PTR‐MS can be used to monitor changes in volatile profile during ripening and storage.