Investigation of Volatile Organic Compounds (VOCs) released as a result of spoilage in whole broccoli, carrots, onions and potatoes with HS-SPME and GC-MS

Daramola, Bukola and Fothergill, James and Taylor, Tony and Harper, Glyn and Finlayson, Ian (2015) Investigation of Volatile Organic Compounds (VOCs) released as a result of spoilage in whole broccoli, carrots, onions and potatoes with HS-SPME and GC-MS. In: EuroAnalysis 2015. 18th edition of EuroAnalysis, the European Conference on Analytical Chemistry, 6th - 10th September 2015, Bordeaux, France.

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book_of_abstract_modif_kn_23112015bis.pdf - Abstract

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Item Type:Conference or Workshop contribution (Poster)
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Abstract

Vegetable spoilage renders a product undesirable due to changes in sensory characteristics. The aim of this study was to investigate the change in the fingerprint of VOC composition that occur as a result of spoilage in broccoli, carrots, onions and potatoes. SPME and GC-MS techniques were used to identify and determine the relative abundance of VOC associated with both fresh and spoilt vegetables. Although a number of similar compounds were detected in varying quantities in the headspace of fresh and spoilt samples, certain compounds which were detected in the headspace of spoilt vegetables were however absent in fresh samples. Analysis of the headspace of fresh vegetables indicated the presence of a variety of alkanes, alkenes and terpenes. Among VOCs identified in the spoilt samples were dimethyl disulphide and dimethyl sulphide in broccoli; Ethyl propanoate and Butyl acetate in carrots; 1-Propanethioland 2-Hexyl-5-methyl-3(2H)-furanone in onions; and 2, 3-Butanediol in potatoes. The overall results of this study indicate the presence of VOCs that can serve as potential biomarkers for early detection of quality deterioration and in turn enhance operational and quality control decisions in the vegetable industry.

Additional Information:Listed as P527 in book of abstracts (page 709 of 745)
Keywords:HS-SPME, GC-MS, Volatile Organic Compounds, Quality deterioration, Biomarkers
Subjects:C Biological Sciences > C720 Biological Chemistry
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
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ID Code:19468
Deposited On:04 Nov 2015 15:40

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