Construction of IsoVoc database for the authentication of natural flavours

Strojnik, Lidija (avtor), Hladnik, Jože (avtor), Cvelbar Weber, Nika (avtor), Koron, Darinka (avtor), Stopar, Matej (avtor), Zlatić, Emil (avtor), Kokalj, Doris (avtor), Strojnik, Martin (avtor), Ogrinc, Nives (avtor)

Flavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatography-combustion-isotope ratio mass spectrometry (GC-CIRMS) analysis of volatile fruit compounds, sampled using headspace-solid phase microextraction (HS-SPME), is used as a tool to differentiate between synthetic and naturally produced volatile aroma compounds (VOCs). The result is an extensive stable isotope database (IsoVoc—Isotope Volatile organic compounds) consisting of 39 authentic flavour compounds with well-defined origin: apple (148), strawberry (33), raspberry (12), pear (9), blueberry (7), and sour cherry (4) samples. Synthetically derived VOCs (48) were also characterised. Comparing isotope ratios of volatile compounds between distillates and fresh apples and strawberries proved the suitability of using fresh samples to create a database covering the natural variability in δ$^{13}$C values and range of VOCs. In total, 25 aroma compounds were identified and used to test 33 flavoured commercial products to evaluate the usefulness of the IsoVoc database for fruit flavour authenticity studies. The results revealed the possible falsification for several fruit aroma compounds.

• Jezik: Angleški jezik
• Ključne besede: IsoVoc, database, volatile aroma compounds, fruits, headspace-solid phase microextraction (HS-SPME), gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS), authenticity
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2021
• Št. strani: 18 str.
• Številčenje: Vol. 10, iss. 7, art. 1550
• PID: 20.500.12556/RUL-135638
• UDK: 543.2/.9
• ISSN pri članku: 2304-8158
• DOI: 10.3390/foods10071550
• COBISS.SI-ID: 71209475
• Datum objave v RUL: 23.03.2022

Gradivo je del revije

• Naslov: Foods
• Skrajšan naslov: Foods
• Založnik: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
• Začetek licenciranja: 05.07.2021

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: analizne metode, HS-SPME, GC-C-IRMS, sadje, hlapne aromatične spojine, pristnost organskih spojin