Efficient Analysis of 2-Acetyl-1-pyrroline in Foods Using a Novel Derivatization Strategy and LC-MS/MS

Journal of Agricultural and Food Chemistry
Tobias JostMarcus A Glomb

Abstract

2-Acetyl-1-pyrroline (2-AP) is a key odorant in many foods, such as aromatic rice and wheat bread, with a very low odor threshold of 0.05 μg/L in water. The small molecule with a popcornlike, roasty odor is generated biologically or by Strecker degradation within the Maillard-reaction cascades during thermal food processing with methylglyoxal and 1-pyrroline as the main direct precursors. Numerous gas-chromatographic methods for the analysis of 2-AP have been published, but the reactivity of the compound leads to discrimination or degradation during sample workup. We developed a novel derivatization method for 2-AP with o-phenylenediamine followed by HPLC-MS/MS analysis of the resulting stable quinoxaline. The precision (7%), repeatability (14%), recovery (92%), linearity (0.79-500 μg/kg), limit of detection (LOD, 0.26 μg/kg), and limit of quantitation (LOQ, 0.79 μg/kg) were validated for rice matrix and were excellent as compared with those of methods published before. With the novel method, 2-AP levels in typical foods like aromatic rice (131 μg/kg), wheat bread (18 μg/kg), brown bread (18 μg/kg), rye bread (18 μg/kg), and popcorn (38 μg/kg) were determined.

References

Feb 15, 1993·European Journal of Biochemistry·S A Phillips, P J Thornalley
Nov 21, 2001·Journal of Agricultural and Food Chemistry·M A Glomb, R Tschirnich
Aug 26, 2014·Journal of Agricultural and Food Chemistry·Ming-Chih Fang, Keith R Cadwallader
May 3, 2016·Journal of Agricultural and Food Chemistry·Helene HopferSusan E Ebeler

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Citations

Jul 22, 2020·Natural Product Reports·Nicolas Baldovini, Alain Chaintreau
Jan 21, 2021·Journal of Agricultural and Food Chemistry·Markus BöslThomas F Hofmann
Dec 11, 2021·Journal of Agricultural and Food Chemistry·Nils MertensMarcus A Glomb

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