Improved sample storage, preparation and extraction of blueberry aroma volatile organic compounds for gas chromatography

Abstract

Aroma profiles of blueberries contain a heterogeneous mixture of volatile organic compounds (VOCs), and headspace sampling is the most efficient approach to VOC extraction from berries. Typically, headspace solid-phase microextraction (HS-SPME) has been applied to blueberry VOCs. Though HS-SPME has been the most common choice for headspace sampling, the fiber chemistry introduces selectivity to the extraction: preferential sorption may skew aroma profiles. Dynamic headspace (DHS) is an attractive substitute for HS-SPME, given its improved sensitivity and lessened bias imparted due to extraction phase selectivity. DHS extractions tend to yield a larger number of compounds and require even less sample than HS-SPME. These two extraction techniques were applied to homogenized blueberries and extracts were subjected to analysis by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOFMS). Major chemical classes were identified with filtering scripts for GC×GC-TOFMS data. The HS-SPME and DHS methods were assessed for reproducibility and chemical diversity (i.e., recovered chemical classes).

Keywords

• Blueberries
• Comprehensive two-dimensional gas chromatography
• Volatile organic compound profiling
• Sample preparation
• Headspace extractions