Identifying Volatile Compounds Not on the Gatorada Label

Introduction The purpose of this experiment was to identify the number of volatile compounds not listed on the label, determine the amount of chloride present, and to determine the various citrate and phosphate present in Gatorade was. Volatile compounds in sports drinks are often labeled as "natural perfumes" and are identified using gas chromatography and mass spectrometry (GCMS). The amount and measurement of chloride were measured using an ion selective electrode (ISE) method.

Laine et al. (2006) The volatile character of potato chips (variety 'Bintje') was evaluated by SPME-GC-MS, especially during the 6 month storage period. Thirteen volatile compounds were identified at very low levels, and hexanal was the major compound that appeared from week 12 to week 24. After analyzing lipoxygenase activity in potato chips, nonenzymatic hexanal formation from hydroperoxide hydrochloride was confirmed, mainly.

Baked potato volatiles are usually classified according to the forming mechanism. The main precursors of compounds that cause the flavor of baked potatoes are fatty acids, sugars, amino acids (Whitfield and Last 1991). The majority of the identified compounds are derived from lipid oxidation and many volatiles are formed by Maillard reaction with or without involvement of sulfur containing amino acids. Small amounts of indigo and methoxypyrazine flavor compounds have also been discovered.

Distribution of Volatiles Under Accelerated Oxidation Three months later, 31 compounds were identified. From a quantitative point of view, carboxylic acids are the most important volatile substances, mainly represented by hexanoic acid. The second most important compound is aldehyde, followed by alcohols, ketones, furans and other compounds produced by degradation / rearrangement of lipids and carbohydrates. Hexanal formed during the oxidation of linoleic acid by 13-hydroperoxide has also been studied as an indication of lipid oxidation in potato flakes stored at room temperature in the dark or under natural light (Sanches-Silva et al. , 2004). ) The authors point out that the associated increase in hexanal begins only in 8 days in samples stored under light conditions.