Flavor is the sensory impression, determined by the senses of taste and smell. As citrus fruits are peeled, they release delicious, citrus scented aromas. The main compound in the fragrant vapor is limonene, which is a common ingredient flavorings, perfumes and even household cleaners1. Besides limonene, many individual flavor compounds together constitute the overall aroma profile of specific fruit, so that can distinguish between limes, oranges, and grapefruit. This can be studied using a CDS Pyroprobe 6200, when equipped with thermal desorption or dynamic headspace modules. Citrus peel was characterized for flavor and fragrance compounds using a CDS Pyroprobe 6200 with a dynamic headspace (DHS) module.
Citrus fruit was peeled and 1 gram of peel was added to a 25 mL test tube, which was placed in the DHS vessel attachment installed on a Pyroprobe 6200 interfaced to a GC-MS for multi-step dynamic headspace analysis at 50°C and 75°C.
A dynamic headspace (DHS) attachment was attached to the Pyroprobe 6200 in order to explore the aroma profile of citrus fruit peels. With this configuration, the peel is purged to a sorbent trap within the 6200, which is then desorbed to the GC. This technique both concentrates and refocuses, resulting in sufficient separaton and concentration for volatiles.
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