Extraction of Volatile Compounds-VCs from Mixed Fruit and Vegetables Refreshment by HS-SPME/GC-MS

The food industry has continuously sought innovative ways to contribute to the increase in vegetable consumption. This research proposes to qualitatively evaluate the Volatile Compounds-VCs in a food matrix containing fruits/vegetables: mixed drinks-MB. The sample was analyzed by Headspace-Solid Phase- Microextraction (HS-SPME) using 85 µm polyacrylate (PA) fiber and detection by Gas Chromatography coupled to Mass Spectrometry (GC-MS). Kovats retention indexes (RIKovats) were obtained for each CV identified in the food matrix. For MB, a total of 90 VCs were detected and 15 main components were identified, among them d-limonene and citral with the largest peak areas. The VCs identified in this study have a commercially recognized aftertaste and some have functional and biological activities (caprylic acid, d-limonene). With this, the study emphasizes the importance of continuous monitoring of food products containing fruits and vegetables, to ensure the necessary quality control and food safety.