Food Research Institute

Kopuncová, M. – Sádecká, J. – Kolek, E. – Havrlentová, M. – Blaško, J.
Key odour-active compounds in selected Slovakian poppy seed (Papaver somniferum L.) varieties revealed by gas chromatography-olfactometry
Journal of Food and Nutrition Research, 55, 2016, No. 3, s. 237-246

Mária Kopuncová, Department of Chemistry and Food Analysis, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, SK-824 75 Bratislava, Slovakia. Tel: 00421 2 50237 074, e-mail: kopuncova@vup.sk

Received 10 May 2016; 1st revised 4 July 2016; accepted 11 July 2016; published online 25 July 2016.

Summary: Seeds obtained from three Slovakian poppy varieties (Papaver somniferum L.): white seed variety Albín, and blue seed varieties Gerlach and Malsar, were investigated with the aim to detect and identify odour-active compounds in their volatile fractions, and to evaluate contributions of individual odorants to the overall odour of seeds. For the isolation of volatile fraction, headspace solid-phase microextraction (HS-SPME) was used. Analysis of volatiles was carried out by gas chromatography-mass spectrometry (GC-MS) and, in parallel, by gas chromatography coupled to the flame ionization detection and olfactometry (GC-FID/O). A total of 23 odour-active compounds were detected in the HS-SPME extracts, and 17 of them were identified by a combination of several independent methods. According to their relative contents, hexanal, hexanol, 2-pentylfuran, hexanoic acid and pentanol represented most abundant volatiles. Nevertheless, on the basis of odour descriptions and high odour intensities, limonene, nonanal, unknown compound with strong balsamic, valeriana oil-like odour, 2-pentylfuran, pentanol and hexanal were found to be principal odour-active compounds in the volatile fraction of all varieties. Odour profile of white seed variety was superior to those obtained for blue seed varieties in the total number, relative content and odour intensity of volatiles, and proved the richest and well-balanced odour, partially evoking walnut aroma.

Keywords: poppy seed; volatiles; aroma analysis; solid phase microextraction; gas chromatography-olfactometry

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