Analysis of Fragrance and Flavor Compounds in Citrus Peels by Dynamic Headspace with a Pyroprobe 6200

This application note demonstrates analysis of fruit peels by performing DHS- GCMS with a Pyroprobe 6200.

contributed by CDS Analytical | 10/05/2022

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.

Log in or register to read this article in full and gain access to The Analytical Scientist’s entire content archive. It’s FREE!

Email*

Choose a password*

I have read and understand the Privacy Notice *

Stay up to date with our other newsletters and sponsors information, tailored specifically to the fields you are interested in

Receive communication from The Cannabis Scientist I want to stay up to date with the Mass Spectrometry field I want to stay up to date with the Spectroscopy field

When you click “Subscribe” we will email you a link, which you must click to verify the email address above and activate your subscription. If you do not receive this email, please contact us at [email protected].
If you wish to unsubscribe, you can update your preferences at any point.