Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME-GC-MS and MALDI-TOF-MS

Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid‐phase microextraction combined with gas chromatography‐mass spectrometry was employed in order to determine the qualitative composition of volatile compounds. Fur...

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Published inEuropean journal of lipid science and technology Vol. 111; no. 2; pp. 170 - 182
Main Authors Bail, Stefanie, Stuebiger, Gerald, Unterweger, Heidrun, Buchbauer, Gerhard, Krist, Sabine
Format Journal Article
LanguageEnglish
Published Weinheim WILEY-VCH Verlag 01.02.2009
WILEY‐VCH Verlag
Wiley-VCH
Subjects
acetic acid
Biological and medical sciences
desorption
Fat industries
fatty acid composition
fatty acids
Food industries
foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
gas chromatography
hazelnuts
headspace analysis
ingredients
ionization
lasers
MALDI-TOF-MS
mass spectrometry
microextraction
Nut oils
pistachios
SPME-GC-MS
triacylglycerols
Triacylglycerols (TAG)
volatile compounds
Volatiles
Volatile compound
MALDI-TOF-MS
Nuts
Lipids
Nut oils
Volatiles
Characterization
Oils and fats industry
Oil
SPME-GC-MS
Triacylglycerols (TAG)
Triacylglycerol
Mass spectrometry
Online AccessGet full text
ISSN1438-7697
1438-9312
DOI10.1002/ejlt.200800007

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Abstract Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid‐phase microextraction combined with gas chromatography‐mass spectrometry was employed in order to determine the qualitative composition of volatile compounds. Furthermore, matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry was used in order to assess the profiles and relative composition of the prevalent triacylglycerols (TAG) within the oils. The headspace of the majority of oil samples was dominated by high contents of acetic acid (up to 42%) and hexanal (up to 32%). As nut oils are typically gained by cold‐pressing from previously roasted nuts, characteristic pyrazine derivatives as well as degradation products of long‐chain fatty acids were detected. TAG analysis of these oils revealed a quite homogeneous composition dominated by components of the C52 and C54 group composed mainly of oleic (18:1), linoleic (18:2), stearic (18:0) and palmitic (16:0) acid residues representing together between 65 and 95% of the investigated nut oils. The TAG profiles showed characteristic patterns which can be used as ‘fingerprints’ of the genuine oils. Nut oils exhibiting quite similar fatty acid composition (e.g. hazelnut, pistachio and beech oil) could be clearly discriminated based on TAG showing significant differences between the oils.
AbstractList Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid‐phase microextraction combined with gas chromatography‐mass spectrometry was employed in order to determine the qualitative composition of volatile compounds. Furthermore, matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry was used in order to assess the profiles and relative composition of the prevalent triacylglycerols (TAG) within the oils. The headspace of the majority of oil samples was dominated by high contents of acetic acid (up to 42%) and hexanal (up to 32%). As nut oils are typically gained by cold‐pressing from previously roasted nuts, characteristic pyrazine derivatives as well as degradation products of long‐chain fatty acids were detected. TAG analysis of these oils revealed a quite homogeneous composition dominated by components of the C 52 and C 54 group composed mainly of oleic (18:1), linoleic (18:2), stearic (18:0) and palmitic (16:0) acid residues representing together between 65 and 95% of the investigated nut oils. The TAG profiles showed characteristic patterns which can be used as ‘fingerprints’ of the genuine oils. Nut oils exhibiting quite similar fatty acid composition ( e.g. hazelnut, pistachio and beech oil) could be clearly discriminated based on TAG showing significant differences between the oils.
Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was employed in order to determine the qualitative composition of volatile compounds. Furthermore, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry was used in order to assess the profiles and relative composition of the prevalent triacylglycerols (TAG) within the oils. The headspace of the majority of oil samples was dominated by high contents of acetic acid (up to 42%) and hexanal (up to 32%). As nut oils are typically gained by cold-pressing from previously roasted nuts, characteristic pyrazine derivatives as well as degradation products of long-chain fatty acids were detected. TAG analysis of these oils revealed a quite homogeneous composition dominated by components of the C₅₂ and C₅₄ group composed mainly of oleic (18:1), linoleic (18:2), stearic (18:0) and palmitic (16:0) acid residues representing together between 65 and 95% of the investigated nut oils. The TAG profiles showed characteristic patterns which can be used as 'fingerprints' of the genuine oils. Nut oils exhibiting quite similar fatty acid composition (e.g. hazelnut, pistachio and beech oil) could be clearly discriminated based on TAG showing significant differences between the oils.
Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid‐phase microextraction combined with gas chromatography‐mass spectrometry was employed in order to determine the qualitative composition of volatile compounds. Furthermore, matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry was used in order to assess the profiles and relative composition of the prevalent triacylglycerols (TAG) within the oils. The headspace of the majority of oil samples was dominated by high contents of acetic acid (up to 42%) and hexanal (up to 32%). As nut oils are typically gained by cold‐pressing from previously roasted nuts, characteristic pyrazine derivatives as well as degradation products of long‐chain fatty acids were detected. TAG analysis of these oils revealed a quite homogeneous composition dominated by components of the C52 and C54 group composed mainly of oleic (18:1), linoleic (18:2), stearic (18:0) and palmitic (16:0) acid residues representing together between 65 and 95% of the investigated nut oils. The TAG profiles showed characteristic patterns which can be used as ‘fingerprints’ of the genuine oils. Nut oils exhibiting quite similar fatty acid composition (e.g. hazelnut, pistachio and beech oil) could be clearly discriminated based on TAG showing significant differences between the oils.
Author Bail, Stefanie
Unterweger, Heidrun
Stuebiger, Gerald
Buchbauer, Gerhard
Krist, Sabine
Author_xml – sequence: 1
  givenname: Stefanie
  surname: Bail
  fullname: Bail, Stefanie
  organization: Department of Clinical Pharmacy and Diagnostics, University of Vienna, Vienna, Austria
– sequence: 2
  givenname: Gerald
  surname: Stuebiger
  fullname: Stuebiger, Gerald
  organization: Institute of Chemical Technologies and Analytics, Vienna University of Technology, Vienna, Austria
– sequence: 3
  givenname: Heidrun
  surname: Unterweger
  fullname: Unterweger, Heidrun
  organization: Institute for Foodstuffs, AGES, Vienna, Austria
– sequence: 4
  givenname: Gerhard
  surname: Buchbauer
  fullname: Buchbauer, Gerhard
  organization: Department of Clinical Pharmacy and Diagnostics, University of Vienna, Vienna, Austria
– sequence: 5
  givenname: Sabine
  surname: Krist
  fullname: Krist, Sabine
  email: sabine.krist@univie.ac.at
  organization: Department of Clinical Pharmacy and Diagnostics, University of Vienna, Vienna, Austria
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Issue 2
Keywords Volatile compound
MALDI-TOF-MS
Nuts
Lipids
Nut oils
Volatiles
Characterization
Oils and fats industry
Oil
SPME-GC-MS
Triacylglycerols (TAG)
Triacylglycerol
Mass spectrometry
Language English
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Snippet Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid‐phase microextraction...
Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid-phase microextraction...
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SubjectTerms acetic acid
Biological and medical sciences
desorption
Fat industries
fatty acid composition
fatty acids
Food industries
foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
gas chromatography
hazelnuts
headspace analysis
ingredients
ionization
lasers
MALDI-TOF-MS
mass spectrometry
microextraction
Nut oils
pistachios
SPME-GC-MS
triacylglycerols
Triacylglycerols (TAG)
volatile compounds
Volatiles
Title Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME-GC-MS and MALDI-TOF-MS
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https://onlinelibrary.wiley.com/doi/abs/10.1002%2Fejlt.200800007
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Volume 111
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