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  • Title: Determination of volatile compounds in apple pomace by stir bar sorptive extraction and gas chromatography-mass spectrometry (SBSE-GC-MS).
    Author: Madrera RR, Valles BS.
    Journal: J Food Sci; 2011; 76(9):C1326-34. PubMed ID: 22416695.
    Abstract:
    UNLABELLED: A method based on stir bar sorptive extraction combined with gas chromatography-mass spectrometry detection (SBSE-GC-MS) has been optimized with the aim of applying it to the analysis of apple pomace. The method allowed the identification of 124 volatile compounds after 3 h of extraction with a precision (RSDs) ranging between 2% (linalool) and 11% (ethyl hexanoate). Its use in analyzing varietal apple pomace revealed the interest of this substrate as regards its content in aromas. From a semi-quantitative point of view, the higher content in aldehydes and esters of the Blanquina variety is worth highlighting, as are the greater concentration of acids in the Clara variety and the higher content of terpenes and norisoprenoides in the Coloradona variety. In contrast, the Ernestina and Perico varieties presented the lowest levels of aromas. PRACTICAL APPLICATION: The analysis of varietal apple pomaces showed the importance of this type of waste in the food industry, both for its content in aromas such as for its use as substrate in biotechnological processes.
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