Optimization of headspace solid-phase microextraction technique for the volatile compounds of Prunus mahaleb L. (mahaleb) kernel

• Published in: Journal of food measurement & characterization Vol. 16; no. 1; pp. 687 - 699
• Main Authors: Dadalı, Ceyda, Elmacı, Yeşim
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.02.2022; Springer Nature B.V
• Subjects: 3-Carene; Aldehydes; Benzaldehyde; Benzyl alcohol; Carvone; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cineole; Cinnamaldehyde; Coumarin; Engineering; Equilibrium; Food industry; Food Science; Headspace; Kernels; Ketones; Limonene; Linalool; Myrcene; Optimization; Original Paper; p-Cymene; Prunus mahaleb; Response surface methodology; Sabinene; Solid phase methods; Solid phases; Temperature; Terpinene; Terpinolene; Volatile compounds; Volatiles; α-Pinene; Mahaleb; SPME; Response surface methodology; L; Volatile; Optimization
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-021-01194-0

Prunus mahaleb L. kernel is defined as spice and used in food industry as flavouring agent. The aim of this study was the optimization of equilibrium time, extraction temperature, and extraction time conditions of HS-SPME for volatile compounds of Prunus mahaleb L. kernel. The optimization was implemented using response surface methodology and central composite design. A total of 21 volatile compounds from terpene, aldehyde, ketone, and alcohol chemical classes were determined in Prunus mahaleb L. kernel. The equilibrium time, extraction temperature, and extraction time had effect on area of α-pinene, β-pinene, sabinene, 3-carene, β-myrcene, α-phellandrene, limonene, 1,8-cineole, γ-terpinene, p-cymene, α-terpinolene, benzaldehyde, linalool, (E, E)-2,4-nonadienal, d-carvone, 1-(4-hydroxyphenyl) ethanone, and benzyl alcohol. Bornylene area was affected only from extraction time. The extraction of β-thujene, cinnamaldehyde, and coumarin were influenced by extraction temperature and time. The optimum HS-SPME conditions for Prunus mahaleb L. kernel volatiles were determined as 22.15 min equilibrium time, 69.99 °C extraction temperature and 51.79 min extraction time. At optimum extraction conditions coumarin was determined as the key volatile compound of Prunus mahaleb L. kernel.