Abstract A non-destructive analytical method based on HeadSpace-Solid Phase MicroExtraction/GC-Olfactometry-MS (HS-SPME/GC-O-MS) for characterisation of odour-active compounds released within packages of rocket leaves was developed. Then it was applied, along with sensory olfactory evaluation, to ten commercial products, close to the expiration date, to identify the volatiles responsible for the off-odour perception upon the opening of the bag. Twenty-nine volatiles were detected by GC-MS within the packages, whereas only eleven odour-active regions were detected by GC-O in at least three of the commercial products. Besides dimethyl sulfide and dimethyl disulfide, also methanethiol was identified as major odour-active compound associated to off-odour notes, such as rotten leaves and faecal. Acetic acid and 2,4-dithiapentane were also tentatively identified as major off-odorants. Four structurally related volatile compounds, characterised by a solvent-like note and still unidentified, were clearly detected as odour-active but their role in off-odour perception remained to be elucidated. Among the different classes of volatiles detected in the headspace of rocket stored under modified atmosphere packaging, in the present and in previous studies, only the group of sulfur compounds consistently appeared to be related to off-odour perception and thus may be considered the best candidate as indicator of off-odour formation.

中文翻译：

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商业包装火箭叶中异味的 GC-嗅觉表征

摘要 开发了一种基于顶空-固相微萃取/GC-嗅觉测定-MS (HS-SPME/GC-O-MS) 的无损分析方法，用于表征火箭叶片包装内释放的气味活性化合物。然后将其与感官嗅觉评估一起应用于十种接近保质期的商品，以识别导致打开袋子时产生异味的挥发物。GC-MS 在包装内检测到 29 种挥发物，而在至少三种商业产品中，GC-O 仅检测到 11 个气味活跃区域。除了二甲基硫醚和二甲基二硫醚之外，甲硫醇也被确定为与异味（例如腐烂的树叶和粪便）相关的主要气味活性化合物。醋酸和2，4-二硫戊烷也被初步确定为主要的异味物质。四种结构相关的挥发性化合物，以类似溶剂的气味为特征且仍未鉴定，被明确检测为具有气味活性，但它们在异味感知中的作用仍有待阐明。在气调包装下储存的火箭顶部空间中检测到的不同类别的挥发物中，在目前和以前的研究中，只有硫化合物组似乎始终与异味感知有关，因此可能被认为是最佳候选者作为异味形成的指标。被明确检测为具有气味活性，但它们在异味感知中的作用仍有待阐明。在气调包装下储存的火箭顶部空间中检测到的不同类别的挥发物中，在目前和以前的研究中，只有硫化合物组似乎始终与异味感知有关，因此可能被认为是最佳候选者作为异味形成的指标。被明确检测为具有气味活性，但它们在异味感知中的作用仍有待阐明。在气调包装下储存的火箭顶部空间中检测到的不同类别的挥发物中，在目前和以前的研究中，只有硫化合物组似乎始终与异味感知有关，因此可能被认为是最佳候选者作为异味形成的指标。