{"title":"Identification of novel compounds in rose absolute with gas chromatography/high-resolution mass spectrometry","authors":"Pierre-Alain Remy, Elise Sarrazin, Christophe Pérès, José Dugay, Nathalie David, Jér?me Vial","doi":"10.1002/ffj.3692","DOIUrl":null,"url":null,"abstract":"<p>Gas Chromatography/High-Resolution Mass Spectrometry (HRMS) was used to identify new compounds in <i>Rosa damascena</i> and <i>Rosa centifolia</i> absolutes. These compounds were esters derived from the main alcohols of rose absolute (phenylethyl alcohol, geraniol, citronellol, nerol, and (<i>E,E</i>)-farnesol). Based on low-resolution mass spectrometry (LRMS) and HRMS data of rose absolutes, hypotheses were first formulated. In a second stage, the standards of these candidate structures were synthetized and analyzed by LRMS using apolar and polar columns. LRMS spectra of these standards, and apolar and polar retention indices (RI) were compared with those of candidate structures. Only four out of nineteen molecules were validated by these three criteria mostly due to an important difference of polar RIs between the standards and the compounds detected in rose absolutes. In a third stage, absolutes were spiked with synthesized standards and were analyzed by HRMS on both apolar and polar columns to confirm the presence of these candidate structures. Finally, 19 new compounds were identified in <i>Rosa damascena</i> and <i>Rosa centifolia</i> absolutes.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"37 3","pages":"133-143"},"PeriodicalIF":2.1000,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3692","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 2
Abstract
Gas Chromatography/High-Resolution Mass Spectrometry (HRMS) was used to identify new compounds in Rosa damascena and Rosa centifolia absolutes. These compounds were esters derived from the main alcohols of rose absolute (phenylethyl alcohol, geraniol, citronellol, nerol, and (E,E)-farnesol). Based on low-resolution mass spectrometry (LRMS) and HRMS data of rose absolutes, hypotheses were first formulated. In a second stage, the standards of these candidate structures were synthetized and analyzed by LRMS using apolar and polar columns. LRMS spectra of these standards, and apolar and polar retention indices (RI) were compared with those of candidate structures. Only four out of nineteen molecules were validated by these three criteria mostly due to an important difference of polar RIs between the standards and the compounds detected in rose absolutes. In a third stage, absolutes were spiked with synthesized standards and were analyzed by HRMS on both apolar and polar columns to confirm the presence of these candidate structures. Finally, 19 new compounds were identified in Rosa damascena and Rosa centifolia absolutes.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.