ptr-ms (1)

Aroma properties of spices are related to their volatile organic compounds (VOCs), which can provide distinct analytical signatures. Dutch researchers have examined the similarity and diversity of VOC profiles of six common spices (black/white pepper, chili paprika, cinnamon, nutmeg and saffron). The key volatiles were identified by PTR-TOFMS (Proton Transfer Reaction - Time of Flight Mass Spectrometry). 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 across all samples by their mass and comparing them with literature data Some spices comprised key character aroma compounds, e.g. cinnamaldehyde in cinnamon. Saffron and chili paprika showed distinct volatile profiles. Overlap in terpenic compounds is shown for pepper, cinnamon and nutmeg. The PTR-QMS in combination with variables selection resulted in distinct PCA patterns for each spice, which could be valuable for future authenticity studies.

 

     Read the abstract here

 

Read more…