Quantitative metabolic profiling of grape, apple and raspberry volatile compounds (VOCs) using a GC/MS/MS method
Urska Vrhovsek1, Cesare Lotti1, Domenico Masuero1
1Research and Innovation Centre, Edmund Mach Foundation (FEM), Food Quality and Nutrition Department, Via E. Mach 1, 38010 San Michele all'Adige, Italy.
Summary
A new gas chromatography-tandem mass spectrometry (GC/MS/MS) method enables simultaneous analysis of 160 volatile compounds in fruits. This versatile technique accurately quantifies aroma compounds in apples, raspberries, and grapes.
Area of Science:
- Analytical Chemistry
- Food Science
- Metabolomics
Background:
- Analytical chemistry trends favor multi-analyte methods for comprehensive profiling.
- Volatile compounds significantly impact fruit aroma and quality.
Purpose of the Study:
- To develop and validate a versatile and selective gas chromatography-tandem mass spectrometry (GC/MS/MS) method.
- To enable simultaneous quantification and confirmation of volatile compounds in apples, raspberries, and grapes.
Main Methods:
- Gas chromatography-tandem mass spectrometry (GC/MS/MS) utilizing multiple reaction monitoring (MRM).
- Validation parameters included limit of detection, limit of quantification, linearity, and precision.
- Compound identification confirmed using the q/Q ratio of samples and reference standards.
Main Results:
- A multi-target method quantified and confirmed 160 volatile compounds across three fruit types.
- Detected 69 compounds in apples, 122 in grapes, and 42 in raspberries.
- Identified major classes including esters, alcohols, and monoterpenes.
Conclusions:
- The validated GC/MS/MS method offers excellent selectivity and sensitivity for volatile compound profiling.
- The method is easily extendable to other fruits, supporting broad applications in fruit aroma research.
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