Analysis of pineapple flavor compositions by GC-MS
1 Instruments and reagents
GC-MS3100 Gas Chromatograph/Mass Spectrometer; 1 mL microinjector; pineapple flavor sample
2 Analysis conditions
MS conditions：EI source; ion source temperature: 200℃; electron energy: 70eV; scanning mode: full scan; scanning range: 28.5u～400u; interface temperature: 280℃; multiplier high voltage: 1200V; solvent delay: 1.75min
GC conditions：Equity-5 (30m×0.25mm×0.25um) silica capillary column; carrier gas: high purity helium; injection port temperature: 280℃; split sampling; sample volume: 0.1mL; split ratio: 50:1; precolumn pressure: 60kPa; purge rate: 2ml/min; column temperature program: 35℃ for 1 min, ramp up to 270 ° C at 7 °C/min and then hold for 5 min.
3 Analysis results
GC-MS3100 Gas Chromatograph/Mass Spectrometer; 1 mL microinjector; pineapple flavor sample
2 Analysis conditions
MS conditions：EI source; ion source temperature: 200℃; electron energy: 70eV; scanning mode: full scan; scanning range: 28.5u～400u; interface temperature: 280℃; multiplier high voltage: 1200V; solvent delay: 1.75min
GC conditions：Equity-5 (30m×0.25mm×0.25um) silica capillary column; carrier gas: high purity helium; injection port temperature: 280℃; split sampling; sample volume: 0.1mL; split ratio: 50:1; precolumn pressure: 60kPa; purge rate: 2ml/min; column temperature program: 35℃ for 1 min, ramp up to 270 ° C at 7 °C/min and then hold for 5 min.
3 Analysis results
Figure 1 Pineapple flavor’s TIC chromatogram
Table 1 Analysis results of pineapple flavor composition
| Peak No. |
Retention time, min | Name | CAS No. | Molecular formula | relative amount, % | similarity degree, % |
| 1 | 2.20 | Acetic acid | 64-19-7 | C2H4O2 | 0.49 | 80 |
| 2 | 2.41 | Ethyl Acetate | 141-78-6 | C4H8O2 | 4.42 | 90 |
| 3 | 3.93 | Ethane, 1,1-diethoxy- | 105-57-7 | C6H14O2 | 0.37 | 88 |
| 4 | 3.99 | 1-Butanol, 3-methyl- | 123-51-3 | C5H12O | 0.59 | 91 |
| 5 | 4.06 | (S)-(+)-1,2-Propanediol | 4254-15-3 | C3H8O2 | 5.39 | 90 |
| 6 | 4.98 | Butanoic acid | 107-92-6 | C4H8O2 | 0.63 | 79 |
| 7 | 5.31 | Butanoic acid, ethyl ester | 105-54-4 | C6H12O2 | 12.73 | 94 |
| 8 | 7.10 | 1-Butanol, 3-methyl-, acetate | 123-92-2 | C7H14O2 | 3.98 | 91 |
| 9 | 7.17 | 1-Butanol, 2-methyl-, acetate | 624-41-9 | C7H14O2 | 1.11 | 90 |
| 10 | 8.86 | Butanoic acid, 3-oxo-, ethyl ester | 141-97-9 | C6H10O3 | 0.92 | 85 |
| 11 | 9.63 | Hexanoic acid | 142-62-1 | C6H12O2 | 0.59 | 85 |
| 12 | 10.15 | Hexanoic acid, ethyl ester | 123-66-0 | C8H16O2 | 8.80 | 94 |
| 13 | 10.95 | D-Limonene | 5989-27-5 | C10H16 | 6.30 | 92 |
| 14 | 11.54 | Propanoic acid, 2-methyl-, 3-methylbutyl ester | 2050-01-3 | C9H18O2 | 20.49 | 90 |
| 15 | 11.61 | Butanoic acid, 2-methylbutyl ester | 51115-64-1 | C9H18O2 | 4.64 | 89 |
| 16 | 12.16 | Hexanoic acid, 2-propenyl ester | 123-68-2 | C9H16O2 | 21.36 | 92 |
| 17 | 14.92 | 4H-Pyran-4-one, 2-ethyl-3-hydroxy- | 4940-11-8 | C7H8O3 | 1.12 | 93 |
| 18 | 19.11 | Vanillin | 121-33-5 | C8H8O3 | 0.96 | 90 |
| 19 | 19.58 | Cyclohexanepropanoic acid, 2-propenyl ester | 2705-87-5 | C12H20O2 | 2.76 | 88 |
| 20 | 24.60 | Undecanal | 112-44-7 | C11H22O | 0.15 | 80 |
| 21 | 26.30 | Isopropyl Myristate | 110-27-0 | C17H34O2 | 0.79 | 84 |
4 Conclusion
The composition of pineapple flavor was analyzed by GC-MS3100, and the separation effect was good. The qualitative analysis was performed through NIST standard library search combined with manual analysis, and 21 compounds have been determined; most of them have similarity of more than 85%. This method is simple, rapid and accurate. The results show that GC-MS 3100 is a very effective instrument for flavor composition analysis.
The composition of pineapple flavor was analyzed by GC-MS3100, and the separation effect was good. The qualitative analysis was performed through NIST standard library search combined with manual analysis, and 21 compounds have been determined; most of them have similarity of more than 85%. This method is simple, rapid and accurate. The results show that GC-MS 3100 is a very effective instrument for flavor composition analysis.
