Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924430" target="_blank" >RIV/60461373:22330/22:43924430 - isvavai.cz</a>
Result on the web
<a href="http://journal.pan.olsztyn.pl/Enantioselective-HS-SPME-GC-MS-for-Authentication-of-Natural-and-Synthetic-Strawberry,152237,0,2.html" target="_blank" >http://journal.pan.olsztyn.pl/Enantioselective-HS-SPME-GC-MS-for-Authentication-of-Natural-and-Synthetic-Strawberry,152237,0,2.html</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.31883/pjfns/152237" target="_blank" >10.31883/pjfns/152237</a>
Alternative languages
Result language
angličtina
Original language name
Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups
Original language description
Demand for a reliable distinction of the strawberry flavour naturalness stood in the beginning of this research. An efficient chiral column with CP-Chirasil-Dex CB stationary phase was involved in headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of strawberry flavour in 6 strawberry cultivars, 7 samples of strawberry flavourings and 14 samples of strawberry syrups to evaluate the authenticity of flavour naturalness and reveal adulteration. Enantiomeric ratios of 8 selected chiral volatiles (methyl 2-methylbutanoate, ethyl 2-methylbutanoate, 2-methylbutanoic acid, linalool, α-ionone, γ-decalactone, γ-undecalactone, δ-dodecalactone) were evaluated. Seven chiral volatiles contributed to the revelation of synthetic origin. γ-Decalactone (enantiomeric ratios: 100/0, 100/0, 99/1, 99/1, 100/0, and 99/1 in strawberries; 100/0 in 3 natural flavourings; 100/0 in syrup with natural flavour) was the most contributive indicator of synthetic and natural strawberry flavour, followed by ethyl 2-methylbutanoate (enantiomeric ratios: 0/100, 5/95, 5/95 in 3 natural flavourings, 0/100 in syrup with natural flavour). The best chiral resolution was observed for α-ionone (RS>4). One syrup supposed to contain only natural strawberry flavouring was suspected to be adulterated regarding nearly racemic ratios of its four crucial chiral volatiles. Investigation of enantiomeric ratios of the unique selection of chiral volatiles and strawberry samples using the CP-Chirasil-Dex CB chiral column wider revealed possibilities for reliable recognition of strawberry flavour naturalness in complex matrices and in food samples in general.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Polish Journal of Food and Nutrition Science
ISSN
1230-0322
e-ISSN
2083-6007
Volume of the periodical
72
Issue of the periodical within the volume
3
Country of publishing house
PL - POLAND
Number of pages
13
Pages from-to
305-317
UT code for WoS article
000880190600005
EID of the result in the Scopus database
2-s2.0-85142225314