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Unified Flavor Quantitation: Towards High-Throughput Analysis of Key Food Odorants and Tastants by Means of UHPLC-MS/MS.

As foods are perceived through combined inputs from taste and odor, which are determined by the concentration of the individual odor and taste molecules, the unified high-throughput quantitation of volatile odorants and non-volatile tastants with the very same instrumental set-up has been a long-standing, but yet unmet dream. The research presented here for the first time demonstrates, after only minimal sample work-up, the highly accurate, rapid, and sensitive unified quantitation of odorants and tastants of key flavour molecules in apple juice on a single UHPLC-MS/MS platform over a large dynamic range of up to 6 orders of magnitude. While flavor active aldehydes, ketones and organic acids were analyzed after derivatization with 3-nitrophenylhydrazine, taste-active polyphenols and odor-active esters were directly analyzed by means of UHPLC-MS/MS with and without target analyte enrichment through stir-bar sorptive extraction. This "unified flavor quantitation" approach holds promise to accelerate the transition of today's labor and time consuming, low-throughput analysis of odorants and tastants into a new era of high-performance quantitation of key flavor molecules.