User Benefits
Application
News
Fig. 1 GCMS-QP2050 and HS-20 NX
Gas Chromatograph Mass Spectrometer and HS-20 NX Headspace Sampler
Sample Preparation and Analysis Conditions
Three types of commercially available apples (one type of Sun
Fuji and two types of Jonagold) were prepared as samples.
The apples were peeled, and the edible parts were grated using
a grater. Each 1 g sample was placed into a 20 mL crimp-top vial
for headspace GCMS, with five samples taken from each type of
apple. To prevent changes in the components due to oxidation,
the sampling was performed quickly while keeping the apples
cool.
The instrument configuration and analysis conditions are
indicated in Table 1. The trap model of the HS-20 NX headspace
sampler features an electronic cooling trap for concentrating
the aroma components to enable high-sensitivity analysis.
Consequently, compounds with various boiling points, ranging
from low to high, can be concentrated and analyzed.
Table 1 Instrument Configuration and Analysis Conditions
Table 2 Identified Apple Aroma Components
Introduction
The aroma components of fruits are one of the key factors that
determine their flavor and taste, serving as a significant criterion
for consumers when choosing fruits. These aroma components
vary based on the type and variety of the fruit, its ripeness,
production area, and cultivation environment. The complex
interplay of these factors shapes the unique flavors of individual
fruits. Therefore, the analysis of aroma components plays an
important role in quality control and the development of new
fruit varieties.
The compounds that make up the aroma of fruits are diverse,
including both volatile and non-volatile components, and their
numbers can range from dozens to hundreds. These
components, which include alcohols, esters, ketones, and acids,
possess various chemical structures and contribute to the
aroma of the fruit. Gas chromatography mass spectrometry
(GC/MS) offers an effective method for objectively evaluating
the relationship between aroma and aroma components.
This article describes an example of analyzing the aroma
components in apples using a GCMS-QP2050 gas
chromatograph mass spectrometer in combination with an HS-
20 NX headspace sampler (Fig. 1).
The Smart Aroma Database enables straightforward qualitative analysis of aroma components.
The HS-20 NX headspace sampler allows for high-sensitivity and convenient analysis of the aroma components in fresh apples.
Multivariate analysis facilitates an objective evaluation of aroma component differences between samples.
Analysis of Aroma Components in Apples
Using the Smart Aroma Database
Aya Urushizaki
1
, Masahiro Kawazoe
2
GC-MS GCMS-QP2050
Headspace Sampler HS-20 NX
1 Shimadzu Corporation, 2 Shimadzu Techno-Research, Inc.
Results
The results obtained were analyzed using the Smart Aroma
Database, with a total of 20 aroma components identified from
the three types of apples. The identified aroma components are
indicated in Table 2.
Instrument Configuration
GC-MS: GCMS-QP2050
Headspace Sampler: HS-20 NX
Column: InertCap Pure-Wax (30 m, 0.25 mm I.D.,
df = 0.25 µm) Cat No. 1010-68142
Database: Smart Aroma Database
HS
Mode: Trap (Tenax TA)
Oven Temperature: 40 °C
Sample Line Temperature: 100 °C
Transfer Line Temperature: 100 °C
Trap cooling Temperature: -10 °C
Trap heating Temperature: 280 °C
Trap waiting Temperature: 25 °C
Vial Agitation: 5 times
Multi-Injection: 5 times
Vial Pressure: 80 kPa
Dry Purge Pressure: 60 kPa
Vial Heat-Retention Time: 30 min
Vial Pressurization Time: 1 min
Vial Pressurization Equilibrating Time: 0.1 min
Loading Time: 1 min
Loading Pressurization Time: 0.1 min
Dry Purge Time: 1 min
Injection Time: 3 min
Needle Flush Time: 5 min
Sample Amount: 1 g
GC
Carrier Gas: He
Carrier Gas Control: Pressure
Injection Mode: Split
Split Ratio: 10
Column Oven Temperature
Program:
50 °C (5 min) - (10 °C/min) - 250 °C (10 min)
MS
Ion Source Temperature: 200 °C
Interface Temperature: 250 °C
Ionization Mode: EI
Measurement Mode: Scan (m/z 35 to 400)
Event Time: 0.3 sec
Ethyl acetate Butyl 2-methyl butyrate
Propyl acetate 1-Pentanol
Butyl acetate Hexyl acetate
Hexanal 1-Hexanol
Isobutanol trans-2-Hexen-1-ol
2-Methylbuthyl acetate Hexyl butyrate
1-Butanol Hexyl 2-methylbutanoate
Pentyl acetate Sulcatol
trans-2-Hexanal Estragole
Buthyl butyrate alpha-Farnesene
