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A high throughput toolbox for comprehensive flavor compound mapping in mint.

Verena Christina Tabea Peters1, Andreas Dunkel2, Oliver Frank1

  • 1Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.

Food Chemistry
|July 16, 2021
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Summary

A new method rapidly analyzes mint essential oils, quantifying 59 flavor compounds. This high-throughput approach aids mint breeding and flavor research by mapping biosynthesis pathways.

Keywords:
3–nitrophenylhydrazineAPCIGlycidyltrimethylammonium chlorideLC-MSMenthaSIDA

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Area of Science:

  • Agricultural Chemistry
  • Analytical Chemistry
  • Plant Biochemistry

Background:

  • Essential oils from the Mentha genus are vital industrial flavor ingredients.
  • Traditional flavor analysis methods are time-consuming and labor-intensive.
  • Accurate quantification of mint flavor compounds is crucial for industry and research.

Purpose of the Study:

  • To develop and validate a rapid, high-throughput analytical method for mint essential oils.
  • To enable sensitive detection and quantification of flavor-active metabolites in mint leaves and oils.
  • To support mint breeding programs and chemosensate monitoring.

Main Methods:

  • A novel toolbox combining bead-beater homogenization and ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS).
  • Direct detection of terpenes via atmospheric pressure chemical ionization (APCI).
  • Derivatization of carbonyl compounds and alcohols using 3-nitrophenylhydrazine (3-NPH) and glycidyltrimethylammonium chloride (GTMA) for enhanced sensitivity.

Main Results:

  • Quantification of 59 flavor-active metabolites in mint leaves and distilled oils.
  • Development of fast and robust UHPLC-MS/MS methods for mint flavor analysis.
  • Demonstration of the toolbox's capability for analyzing single leaves.

Conclusions:

  • The developed analytical toolbox significantly accelerates mint flavor profiling.
  • This method facilitates mapping of key mint flavor biosynthesis pathways.
  • It supports breeding studies and monitoring of chemosensate changes under various conditions.