2.00
4.00
6.00
8.00
10.00
12.00
14.00
16.00
18.00
20.00
22.00
24.00
e
c
n
a
d
n
u
b
A
Time
1
8
7
6
5
4
9
Fig. 2 GC-MS extracted ion chromatogram (EIC) of red ripe tomato fruit showing ions 69 and 177 (characteristic for several volatile apocarotenoids). Major peaks corresponding to apocarotenoids have been indicated
(numbers according to those in Table 2). Time scale is expressed in minutes
Table 2
List of unequivocally identified apocarotenoid volatile compounds usually detected in red ripe tomato
fruit, with the m/z of the specific ion used for the integration of the peak for each compound, and the
retention time in the chromatographic conditions described
ID
Compound
Q Ion
RT
RI
1
6-methyl-5-hepten-2-one
108
8.62
984.5
2
6-methyl-5-hepten-2-ol
89
8.75
991.8
3
β-Cyclocitral
137
14.03
1251.0
4
Neral
69
14.05
1252.0
5
Geranial
41
14.60
1278.7
6
β-Damascenone
69
17.16
1407.2
7
Geranylacetone
69
18.09
1456.5
8
β-Ionone
177
19.07
1508.8
9
Pseudoionone
109
20.63
1595.9
Q Ion m/z of the ion used for integration, RT Retention Time (min), RI Kovats Retention Index
168
Jose ´ L. Rambla and Antonio Granell