Presentation Title

Detection of monoterpenoids and furaneols in different grape varieties

Faculty Mentor

Sarah Forester

Start Date

23-11-2019 10:00 AM

End Date

23-11-2019 10:45 AM

Location

115

Session

poster 3

Type of Presentation

Poster

Subject Area

biological_agricultural_sciences

Abstract

Monoterpenoids and furaneols are aroma compounds that are commonly found in fruits and vegetables, like grapes. However, the extraction and quantification of these compounds can be viewed as complex as they are relatively unstable. The compounds geraniol ((2E)-3,7-dimethylocta-2,6-dien-1-ol), linalool (3,7-dimethylocta-1,6-dien-3-ol), nerol ((Z)-3,7-dimethyl-2,6-octadien-1-ol), and furaneol (4-Hydroxy-2,5-dimethyl-3(2H)-furanone) were used as standards to develop a method of quantification. Geraniol, nerol, and linalool were used to optimize the detection of monoterpenoids. These aroma compounds have a ten-carbon backbone with two isoprenes. Geraniol is present in the cis-conformation and nerol is a trans-conformation of geraniol. Furaneol is a cyclic compound, as it is composed of a furan ring and a ketone is present. All four compounds are commonly known food additives that are utilized as flavoring agents in the food industry. Gas chromatography-mass spectrometry (GC-MS) was used to determine the retention times and peak areas of furaneol and monoterpenoid standards in order to develop standard curves that will be used to quantify these compounds in multiple grape varieties. The standards were diluted to a range of 5-500 µM using 95% ethanol. Alpha-humulene was added to all solutions as an internal standard. The standards were injected at 300°C and separated on a Rxi-5Sil MS column (0.25 µm thickness, 0.25 mm diameter, and 30 m long). The column flow was 1 mL/min with helium as the carrier gas. The starting oven temperature was held at 45 °C for 1 minute, then ramped at a rate of 5 °C/min to 150 °C and held for 2 min. The temperature was then ramped to 250 °C at a rate of 6 °C/min and held for 3 min. Finally, the temperature was ramped to 300 °C at a rate of 20 °C/min and held for 3 min. The standards were detected with electron ionization (EI) using scan mode (35 - 155 m/z). The ion source was 250 °C. The retention times were 12.1, 16.4, 15.7, and 21.8 min for linalool, geraniol, nerol, and alpha-humulene, respectively. After these retention times were determined, standard curves were generated based on peak areas with varying concentrations of the standards. A peak for furaneol was not detected. Future research will involve identifying a retention time for furaneol so that a standard curve can be created.

This document is currently not available here.

Share

COinS
 
Nov 23rd, 10:00 AM Nov 23rd, 10:45 AM

Detection of monoterpenoids and furaneols in different grape varieties

115

Monoterpenoids and furaneols are aroma compounds that are commonly found in fruits and vegetables, like grapes. However, the extraction and quantification of these compounds can be viewed as complex as they are relatively unstable. The compounds geraniol ((2E)-3,7-dimethylocta-2,6-dien-1-ol), linalool (3,7-dimethylocta-1,6-dien-3-ol), nerol ((Z)-3,7-dimethyl-2,6-octadien-1-ol), and furaneol (4-Hydroxy-2,5-dimethyl-3(2H)-furanone) were used as standards to develop a method of quantification. Geraniol, nerol, and linalool were used to optimize the detection of monoterpenoids. These aroma compounds have a ten-carbon backbone with two isoprenes. Geraniol is present in the cis-conformation and nerol is a trans-conformation of geraniol. Furaneol is a cyclic compound, as it is composed of a furan ring and a ketone is present. All four compounds are commonly known food additives that are utilized as flavoring agents in the food industry. Gas chromatography-mass spectrometry (GC-MS) was used to determine the retention times and peak areas of furaneol and monoterpenoid standards in order to develop standard curves that will be used to quantify these compounds in multiple grape varieties. The standards were diluted to a range of 5-500 µM using 95% ethanol. Alpha-humulene was added to all solutions as an internal standard. The standards were injected at 300°C and separated on a Rxi-5Sil MS column (0.25 µm thickness, 0.25 mm diameter, and 30 m long). The column flow was 1 mL/min with helium as the carrier gas. The starting oven temperature was held at 45 °C for 1 minute, then ramped at a rate of 5 °C/min to 150 °C and held for 2 min. The temperature was then ramped to 250 °C at a rate of 6 °C/min and held for 3 min. Finally, the temperature was ramped to 300 °C at a rate of 20 °C/min and held for 3 min. The standards were detected with electron ionization (EI) using scan mode (35 - 155 m/z). The ion source was 250 °C. The retention times were 12.1, 16.4, 15.7, and 21.8 min for linalool, geraniol, nerol, and alpha-humulene, respectively. After these retention times were determined, standard curves were generated based on peak areas with varying concentrations of the standards. A peak for furaneol was not detected. Future research will involve identifying a retention time for furaneol so that a standard curve can be created.