A narrative review of the current knowledge on fruit active aroma using gas chromatography–olfactometry (Gc‐o) analysis

Abstract

Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor‐producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono‐ and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC‐O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC‐O coupled with a mass detector (GC‐MS‐O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC‐MS‐O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.