Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled γ-Lactones and Deuterium-Labeled δ-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry,Journal of Agricultural and Food Chemistry

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Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled γ-Lactones and Deuterium-Labeled δ-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2017-11-20 00:00:00 , DOI: 10.1021/acs.jafc.7b04407
Jessica Schütt ₁ , Peter Schieberle ₁

Affiliation

Lactones are well-known aroma compounds in, e.g., fruits and fermented foods as well as in dairy products, such as cream or milk powders. The latter are often used in confectionary products, e.g., milk chocolate. Lactones are suggested to contribute to the distinct aroma of dairy products and have also been reported in milk chocolate. However, data on their contribution to the overall aroma of this type of chocolate are scarce. As a result of their pH-dependent instability and their low volatility, a reliable quantitation of lactones is a challenge. Thus, to allow for a quantitation of nine lactones in one single comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry in electron ionization mode run, new synthetic routes were developed for five carbon-13-labeled γ-lactones and four deuterium-labeled δ-lactones, with the isotope label in the ring to be used in stable isotope dilution assays. The concentrations of the nine lactones were then analyzed in raw and pasteurized cream as well as in a heat-treated raw cream. δ-Dodecalactone and δ-decalactone showed the highest concentrations in both the raw and pasteurized cream. In the latter, δ-dodecalactone reached a 2.5-fold higher concentration compared to the raw cream. Subsequent heat treatments in a lab scale showed a further increase by factors of 13 and 19, respectively, suggesting a high potential of lactone precursors in cream. The results serve as a basis for further studies on lactone formation in other thermally processed products, such as milk chocolate.

中文翻译：

基于碳13标记的γ-内酯和氘代的δ-内酯与综合二维气相色谱-飞行时间质谱联用的稳定同位素稀释法定量测定乳汁中的九种内酯

内酯是例如水果和发酵食品以及乳制品例如奶油或奶粉中众所周知的香气化合物。后者通常用于糖果产品，例如牛奶巧克力。内酯被认为有助于乳制品的独特香气，并且在牛奶巧克力中也有报道。然而，关于它们对这种巧克力的总体香气的贡献的数据很少。由于其依赖于pH值的不稳定性和低挥发性，因此对内酯进行可靠的定量分析是一项挑战。因此，为了在一次电离模式下通过飞行时间质谱在一个单一的全面二维气相色谱中对九种内酯进行定量分析，为五个碳13标记的γ-内酯和四个碳-内酯开发了新的合成路线氘标记的δ-内酯环中带有同位素标记，可用于稳定同位素稀释测定。然后分析生和巴氏灭菌的奶油以及热处理过的生奶油中九种内酯的浓度。δ-十二烷内酯和δ-癸内酯在生奶油和巴氏杀菌奶油中均显示最高浓度。在后者中，δ-十二内酯的浓度是生奶油的2.5倍。随后在实验室规模进行的热处理分别进一步增加了13和19倍，表明乳脂中内酯前体的潜力很大。该结果为进一步研究其他热处理产品（如牛奶巧克力）中内酯形成的基础。然后分析生和巴氏灭菌的奶油以及热处理过的生奶油中九种内酯的浓度。δ-十二烷内酯和δ-癸内酯在生奶油和巴氏杀菌奶油中均显示最高浓度。在后者中，δ-十二内酯的浓度是生奶油的2.5倍。随后在实验室规模进行的热处理分别进一步增加了13和19倍，表明乳脂中内酯前体的潜力很大。该结果为进一步研究其他热处理产品（如牛奶巧克力）中内酯形成的基础。然后分析生和巴氏灭菌的奶油以及热处理过的生奶油中九种内酯的浓度。δ-十二烷内酯和δ-癸内酯在生奶油和巴氏杀菌奶油中均显示最高浓度。在后者中，δ-十二内酯的浓度是生奶油的2.5倍。随后在实验室规模进行的热处理分别进一步增加了13和19倍，表明乳脂中内酯前体的潜力很大。该结果为进一步研究其他热处理产品（如牛奶巧克力）中内酯形成的基础。浓度是生奶油的5倍。随后在实验室规模进行的热处理分别进一步增加了13和19倍，表明乳脂中内酯前体的潜力很大。该结果为进一步研究其他热处理产品（如牛奶巧克力）中内酯形成的基础。浓度是生奶油的5倍。随后在实验室规模进行的热处理分别进一步增加了13和19倍，表明乳脂中内酯前体的潜力很大。该结果为进一步研究其他热处理产品（如牛奶巧克力）中内酯形成的基础。

更新日期：2017-11-21

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