Aroma Profiling of Fruits using GC x GC-TOFMS

The aroma in fruits was comprehensively analysed using static headspace extraction coupled with separation by two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOFMS, LECO Pegasus 4D, Castle Hill, Australia). Briefly, sample (500 mg) was weighed into 20 mL silicon capped GC headspace vials (Restek, Germany) and kept at −80 °C until further analysis. 2.5 mL headspace syringe was used to collect 1.5 mL of sample headspace after sample agitation of 10 min at 80 °C. An empty vial was used as blank and quality assurance (QA) standard was prepared by mixing all the samples. The program settings, conditions and parameters are provided in Table S2 in Supplementary Materials [41 (link)]. LECO ChromaTOF 4.50 software was used to process the GC×GC-TOFMS data for pre-processing baseline correction and identification was conducted by library matching (NIST 11 v2.0) and from authentic reference standards created in an in-house library. The similarity of ≥80% with the NIST library was defined as putative identification (when standards were not available) [42 (link),43 (link),44 (link)].