Author
MAHLER, SARAH - OREGON STATE UNIVERSITY | |
QIAN, MICHAEL - OREGON STATE UNIVERSITY | |
MARTIN, ROBERT |
Submitted to: Institute of Food Technologies
Publication Type: Abstract Only Publication Acceptance Date: 7/6/2006 Publication Date: 8/12/2006 Citation: Mahler, S., Qian, M., Martin, R.R. 2006. Quantification of raspberry aroma by stir bar sorptive extraction gas chromatography-mass spectometry (SBSE GC-MS). Institute of Food Technologies. Interpretive Summary: Technical Abstract: Raspberry aroma has been studied, but reliable quantification is challenging by traditional methods. The Stir Bar Sorptive Extraction (SBSE) technology allows for simple sample preparation paired with minimal extraction time to establish a volatile spectrum. The objective of this study is to develop an applicable SBSE method for the aroma quantification of raspberries. Volatile aroma was extracted from raspberry juice using a 10 mm PDMS stirring bar for 1 hour and then analyzed with GC-MS. Quantification was achieved using standard curves of aroma compounds prepared in a synthetic matrix. Our results demonstrated that some of the most important aroma compounds in raspberry, including alpha-ionone, beta-ionone, geraniol, hexanal, and alpha-pinene, can be reliably quantified using this technique. Large variations of aroma profiles between ‘Meeker’, ‘Tulameen’, ‘Chilliwack’, ‘Willamette’, and ‘Yellow Meeker’ varieties have been seen. The results will be used to better understand how t-2-hexenal, para-cymene and various terpenoids, can be more reliably quantified by the SBSE the aroma difference of different raspberry cultivars grown in the Pacific Northwest. |