Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS

被引：64

作者：

Chin, S. T.

Nazimah, S. A. H. ^{[1
]}

Quek, S. Y.

Man, Y. B. Che

Rahman, R. Abdul

Hashim, D. Mat

机构：

[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Sci, Serdang 43400, Selangor, Malaysia

[2] Univ Auckland, Fac Sci, Dept Food Sci, Auckland 1020, New Zealand

[3] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Serdang 43400, Selangor, Malaysia

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2007年 / 20卷 / 01期

关键词：

Durian; Durio zibethinus; solid phase microextraction (SPME); fast gas chromatography; principal component analysis (PCA);

D O I：

10.1016/j.jfca.2006.04.011

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Headspace solid phase microextraction (SPME) coupled to fast gas chromatography-mass spectrometry (GC-MS) was applied to analyze the volatile compounds of durian (Durio zibethinus) varieties D2, D24, and D101 from Malaysia. Sampling sensitivity was improved by evaluation of sample matrix, sampling size, headspace volume, salt addition and sampling duration. A total of 39 volatile compounds were identified including 22 esters, 9 sulphur-containing alkanes, 3 thioacetals, 2 thioesters, 2 thiolanes and 1 alcohol. The relative amount of volatiles estimated using 1 ppm internal standard (IS) revealed the differences in the volatile composition among varieties. Further classification and characterization of each durian variety was successfully conducted using principal component analysis (PCA). (c) 2006 Elsevier Inc. All rights reserved.

引用

页码：31 / 44

页数：14

共 53 条

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Ann Scheppers Wercinski S., 1999, SOLID PHASE MICROEXT, P1, DOI DOI 10.1201/9781439832387.CH1

[2] VOLATILE FLAVORING CONSTITUENTS OF DURIAN [J].