Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection.
Fruit spirits have been produced and consumed throughout the world for centuries. However, the aroma composition of banana spirits is still poorly characterised. We have investigated the aroma-impact compounds of the banana Terra spirit for the first time, using multidimensional gas chromatography (MDGC and GC × GC) in a multi-hyphenated system - i.e., coupled to flame ionisation detection (FID), mass spectrometry (MS), and olfactometry (O). Solid-phase microextraction (SPME) was used to isolate the headspace aroma compounds of the banana spirit. The detection frequency (DF) technique was applied and aroma regions, detected in the first column separation at >60% Nasal Impact Frequency (NIF), were screened as target potent odour regions in the sample. Using a polar/non-polar phase column set, the potent odour regions were further subjected to MDGC separation with simultaneous O and MS detection for correlation of the aroma perception with MS data for individual resolved aroma-impact compounds. GC-O analysis enabled 18 aroma-impact regions to be located as providing volatiles of interest for further study; for example, those comprising perceptions of flower, whisky, green, amongst others. Compounds were tentatively identified through MS data matching and retention indices in both first and second dimensions. The principal volatile compounds identified in this work, which are responsible for the characteristic aroma of the banana spirit, are 3-methylbutan-1-ol, 3-methylbutan-1-ol acetate, 2-phenylethyl acetate and phenylethyl alcohol. This is the first such study to reveal the major aroma compounds that contribute to banana spirit aroma.
Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia; Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Avenida Antônio Carlos 6627, Belo Horizonte, 31270-901 Minas Gerais, Brazil.
Michely
M
Capobiango
Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia.
Raíssa Bittar
RB
Mastello
Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia.
Sung-Tong
ST
Chin
Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Avenida Antônio Carlos 6627, Belo Horizonte, 31270-901 Minas Gerais, Brazil.
Evelyn de Souza
Ede S
Oliveira
Department of Chemistry, ICEx, Universidade Federal de Minas Gerais, Avenida Antônio Carlos 6627, Belo Horizonte, 31270-901 Minas Gerais, Brazil.
Zenilda de Lourdes
Zde L
Cardeal
Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, 3800 VIC, Australia. Electronic address: Philip.Marriott@monash.edu.
Philip John
PJ
Marriott
D005410:Flame Ionization / Q000379:methods; D005638:Fruit / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D028521:Musa / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry / Q000379:methods*; D012903:Smell; D052617:Solid Phase Microextraction / Q000379:methods*; D055549:Volatile Organic Compounds / Q000032:analysis*
D055549:Volatile Organic Compounds
Alcoholic beverage; Aroma; Comprehensive two-dimensional gas chromatography; Flavour analysis; Gas chromatography–olfactometry; Multidimensional gas chromatography; Olfactometry