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Table 1 Selected ions, and calibration factors used for the quantification of aroma compounds in three bagels by stable isotope dilution assays

From: Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

No. Compoundsa Selected ions (m/z) Internal standards Selected ions (m/z) Calibration factorb
1 Phenylethanol 105 2-[2H] phenylethanol 107 1.02
2 Butanoic acid 89 [2H] butanoic acid 91 0.89
3 3-Methylbutanol 71 3[2H] methylbutanol 73 0.87
4 Acetic acid 61 [13C2] acetic acid 63 1.00
5 Ethyl octanoate 173 [2H] ethyl octanoate 176 1.00
6 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 129 4-Hydroxy-2[13C] methyl-5-methyl-3(2H)-furanone 131 1.00
7 2,3-Butanedione 87 [13C4]-2,3-butanedione 91 0.90
8 3-Methylbutanal 87 [2H]-3-methylbutanal 89 1.00
9 3-Methylbutanoic acid 60 [2H]-3-methylbutanoic acid 62 1.00
10 Methional 105 [2H]-methional 108 1.00
11 2-Acetyl-1-pyrroline 112 [2H]-2-acetyl-1-pyrroline 114 1.00
12 Phenylacetaldehyde 121 [2H]-2-phenylacetaldehde 123 0.85
13 2-Methoxy-4-vinylphenol 150 [13C6]-2-methoxy-4-vinylphenol 156 0.85
14 Vanillin 137 [2H]-vanillin 139 0.98
15 (Z)-4-Heptenal 95 [2H]-(Z)-4-heptenal 97 0.98
  1. Calibration factorsb and compoundsa were determined as earlier reported by Guth and Grosch [32] and Lasekan et al. [41] respectively