Multidimensional gas chromatography hyphenated to mass spectrometry and olfactometry for the volatile analysis of citrus hybrid peel extract.

In this work, the volatile composition of the peel extract of limequat, a natural citrus hybrid, was investigated by using both conventional (gas chromatography-mass spectrometry [GC-MS], deconvolution) and more advanced (multidimensional GC-MS/olfactometry [MDGC-MS/O] and enantioselective [Es]-MDGC-MS/O) analytical techniques. Although the GC-MS analysis identified most of the components, some peaks remained unidentified. These unknown peaks were elucidated by deconvolution processing and using a selectable one-dimensional or two-dimensional GC-MS system equipped with an olfactometry port.

Comparative analysis of three Australian finger lime (Citrus australasica) cultivars: identification of unique citrus chemotypes and new volatile molecules.

The volatile constituents of the peel of three cultivars of Australian finger lime (Citrus australasica) were investigated: Alstonville, Judy's Everbearing and Durham's Emerald. Both qualitative and quantitative GC-MS analyses were performed on their peel solvent extract. The results showed that the unique phenotypes of finger lime are also correlated to unique molecular compositions.

Taste contribution of (R)-strombine to dried scallop.

A broth of dried scallop adductor muscles was prepared. Tasters appreciated the typical seafood, sweet, slightly umami taste of scallop, which is difficult to reproduce with common ingredients. Therefore, the broth was fractionated and, guided by multiple tastings, we isolated a sweet, umami, delicious fraction.

From linden flower to linden honey. Part 2: Glycosidic precursors of cyclohexa-1,3-diene-1-carboxylic acids.

The presence of two unusual, recently identified terpene acids, i.e., 4-(1-hydroxy-1-methylethyl)cyclohexa-1,3-diene-1-carboxylic acid (1) and 4-(1-methylethenyl)cyclohexa-1,3-diene-1-carboxylic acid (2), was now also confirmed in (Swiss) linden honey, after solid-phase extraction and HPLC purification.

Quantification of total furocoumarins in citrus oils by HPLC coupled with UV, fluorescence, and mass detection.

Furocoumarins or psoralens represent a class of photosensitizers whose use level is likely to be restricted to 1 ppm in cosmetic products by the EU. A reversed-phase HPLC method was developed to separate the 15 main furocoumarins present in citrus oils. Quantification by UV, fluorescence, or mass detectors was compared in terms of linearity and limit of detection.