Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction
2013
Pardo‐García, Ana I | Martínez‐Gil, Ana M | López‐Córcoles, Horacio | Zalacain, Amaya | Salinas, Rosario
BACKGROUND: The present work was carried out because there is only a small amount of literature on how the volatile composition of tomatoes can be modified by the effect of exogenous substances in contact with tomato plants. This work studies how eugenol and guaiacol, either by foliar application and/or in the surrounding atmosphere, can affect the volatile composition of this fruit. An important work of this study was also conduced to validate the analytical method [headspace stir bar sorptive extraction–gas chromatography–mass spectrometry (HS‐SBSE‐GC‐MS)] to determine the composition of the volatiles in tomato. RESULTS: Analytical method validation parameters such as linearity, limit of detection, limit of quantification, and recovery proved that this method is suitable for the analysis of tomato volatiles. Their eugenol and guaiacol content changed, with an increase of 200 and 35 times, respectively, when foliar treatment was used, and an increase of 10, in both cases, when plants were in contact with the contaminated atmosphere. As consequence of the treatments other volatile compounds changed considerably. CONCLUSION: For first time, a HS‐SBSE‐GC‐MS method was successfully validated for the study of volatiles in tomatos. Results suggests that exogenous compounds in contact with the plants, such as eugenol and guaiacol, can be absorbed changing the global volatile composition of fruits, which could produce a negative or positive effect in their aroma. © 2012 Society of Chemical Industry
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