Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry.


RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands; Food Quality and Design Group, Wageningen University and Research, P.O. Box 17 / bode 30, 6700 AA Wageningen, The Netherlands. Electronic address: [Email]


Aroma properties of spices are related to the volatile organic compounds (VOCs) present, which can provide distinct analytical signatures. The aim of the study was to examine similarity and diversity of VOC profiles of six common market spices (black/white pepper, chili paprika, cinnamon, nutmeg and saffron). The key volatiles were identified by PTR-TOFMS. Twelve samples per spice were subjected to PTR-Quadrupole MS (PTR-QMS) and Principal Component Analysis to compare the groups and examine diversity. With PTR-TOFMS, 101 volatile compounds were identified as total sum across all samples by mass and comparing them with literature data. Some spices comprised key character aroma compounds, e.g. cinnamaldehyde in cinnamon. For others, VOC groups, such as terpenes, acids and aldehydes topped the list. The PTR-QMS in combination with variables selection resulted in distinct PCA patterns for each spice. Variation within the spice groups was observed, but varied with the kind of spice. The results are valuable for future authentication studies.


2-Butanone (PubChem CID: 6569),Acetic acid (PubChem CID: 176),Aroma,Cinnamaldehyde (PubChem CID: 637511),Estragole (PubChem CID: 8815),Fingerprints,Methanol (PubChem CID: 887),Non-destructive,P-cymene (PubChem CID: 7463),PTR-TOFMS,Safranal (PubChem CID: 61041),Volatile compounds,