Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups

Popis výsledku v původním jazyce

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&gt;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.

Název v anglickém jazyce

Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups

Popis výsledku anglicky

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&gt;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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Polish Journal of Food and Nutrition Science

ISSN

1230-0322

e-ISSN

2083-6007

Svazek periodika

72

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

13

Strana od-do

305-317

Kód UT WoS článku

000880190600005

EID výsledku v databázi Scopus

2-s2.0-85142225314