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

BMC Chemistry

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

No.	Compounds^a	Selected ions (m/z)	Internal standards	Selected ions (m/z)	Calibration factor^b
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

Calibration factors^b and compounds^a were determined as earlier reported by Guth and Grosch [32] and Lasekan et al. [41] respectively

ISSN: 2661-801X