TY - JOUR
T1 - Development of a SBSE-TD method coupled to GC–MS and chemometrics for the differentiation of variety and processing conditions in peach juices
AU - Marsol-Vall, Alexis
AU - Balcells, Mercè
AU - Eras, Jordi
AU - Canela-Garayoa, Ramon
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/1/15
Y1 - 2018/1/15
N2 - Peach juices of distinct varieties, namely yellow- and red-fleshed, and commercial and freshly blended were analyzed. The method used was based on Stir Bar Sorptive Extraction (SBSE) involving a polydimethylsiloxane-coated stir bar with thermal desorption (TD), followed by gas chromatography coupled to mass spectrometry (GC–MS) analysis. The resulting analytical data included 41 compounds belonging to several chemical classes, such as aldehydes, alcohols, lactones, terpenoids, fatty aldehydes, fatty acids and hydrocarbons. Furthermore, chemometric data treatment using unsupervised analysis (PCA) proved useful to classify peach juices on the basis of variety. Stepwise Linear Discriminant Analysis (SLDA) showed that a reduced number of variables (14 compounds), including lactones (6-pentyl-α-pyrone, γ-decalactone, γ-dodecalactone, and δ-dodecalactone), fatty acids (hexadecanoic acid), fatty aldehydes (tetracosanal and octacosanal), hydrocarbons (C23, C26, C27, C29, and C33), and alcohols (phytol and α-tocopherol), were necessary to classify the juice samples according to variety and processing conditions.
AB - Peach juices of distinct varieties, namely yellow- and red-fleshed, and commercial and freshly blended were analyzed. The method used was based on Stir Bar Sorptive Extraction (SBSE) involving a polydimethylsiloxane-coated stir bar with thermal desorption (TD), followed by gas chromatography coupled to mass spectrometry (GC–MS) analysis. The resulting analytical data included 41 compounds belonging to several chemical classes, such as aldehydes, alcohols, lactones, terpenoids, fatty aldehydes, fatty acids and hydrocarbons. Furthermore, chemometric data treatment using unsupervised analysis (PCA) proved useful to classify peach juices on the basis of variety. Stepwise Linear Discriminant Analysis (SLDA) showed that a reduced number of variables (14 compounds), including lactones (6-pentyl-α-pyrone, γ-decalactone, γ-dodecalactone, and δ-dodecalactone), fatty acids (hexadecanoic acid), fatty aldehydes (tetracosanal and octacosanal), hydrocarbons (C23, C26, C27, C29, and C33), and alcohols (phytol and α-tocopherol), were necessary to classify the juice samples according to variety and processing conditions.
KW - GC–MS
KW - PCA
KW - Peach juices
KW - SBSE
KW - SLDA
UR - http://www.scopus.com/inward/record.url?scp=85021140841&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2017.06.070
DO - 10.1016/j.foodchem.2017.06.070
M3 - Article
C2 - 28873539
AN - SCOPUS:85021140841
SN - 0308-8146
VL - 239
SP - 119
EP - 125
JO - Food Chemistry
JF - Food Chemistry
ER -