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Journal / Biochemistry / Profiling Volatile Compounds in Blackcurrant…
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Biochemistry

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JoVE Journal Biochemistry
Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Article DOI: 10.3791/62421-v • 05:29 min • June 9th, 2021
June 9th, 2021 •
1, 1, 1
1Departamento de Biología Molecular y Bioquímica, Campus de Teatinos, Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas

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Summary
Automatic Translation

A headspace solid-phase microextraction-gas-chromatography platform is described here for fast, reliable, and semi-automated volatile identification and quantification in ripe blackcurrant fruits. This technique can be used to increase knowledge about fruit aroma and to select cultivars with enhanced flavor for the purpose of breeding.

Tags

Profiling Volatile Compounds Blackcurrant Fruit Headspace Solid-phase Microextraction Gas Chromatography-mass Spectrometry Fruit Aroma Breeding Programs Reliable Technique Measure Volatile Components Fast And Semi-automated Cheap Minimal Sample Processing Fruit Species Library Size Of Detected Compound Sodium Chloride Solution Wade Frozen Sample Centrifuge Microliter Pipette Tip Internal Standard Headspace File GC-MS Auto Sampler Automated HS-SPME/GC-MS Run Pre-incubate 52 Degrees Celsius Agitation
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