Determination of the Volatile Components of Apple Juice Using Solid Phase Microextraction and Gas Chromatography–Mass Spectrometry

Abstract

Headspace solid phase microextraction and gas chromatography–mass spectrometry were employed to characterize the volatile organic compounds, responsible for the flavor, in apple juice. The method was applied for commercial and fresh juice. More than seventy volatile organic compounds were determined from different chemical families. The characterization was based on the relative quantities of total terpenes, sesquiterpenes, esters, ketones, and alcohols. A new index was proposed for apple juice assessment and quality evaluation, based on the relative ratios of total sesquiterpenes and total terpenes.

Keywords:

• Apple juice
• Gas chromatography–mass spectrometry
• Quality index
• Solid phase microextraction
• SPME–GC/MS
• Volatile components

ACKNOWLEDGMENTS

The authors thank Dr. Nicolaie Palibroda for his valuable comments and suggestions.

Notes

^a Identification by comparison of mass spectra and retention times with published data and mass spectra from the NIST Mass Spectral Library and based on rules of ion fragmentation in the mass spectrometer.

^b Identification by comparison of mass spectra and retention times with separate injection of standards by comparison of mass spectra from the NIST Mass Spectral Library.

^c Tentatively identified.

±standard deviation.

Relative concentration calculated as the ratio of the base peak area of identified compound to the total area of all compounds. For convenience the ratios were multiplied by 10⁴.

n.d., not detected.