20.500.12556/RUL-135638 Construction of IsoVoc database for the authentication of natural flavours 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. IsoVoc database volatile aroma compounds fruits headspace-solid phase microextraction (HS-SPME) gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) authenticity analizne metode HS-SPME GC-C-IRMS sadje hlapne aromatične spojine pristnost organskih spojin true false true Angleški jezik Slovenski jezik Članek v reviji 2022-03-23 09:01:08 2022-03-23 09:01:09 2022-09-14 04:14:23 0000-00-00 00:00:00 2021 0 0 18 str. iss. 7, art. 1550 Vol. 10 2021 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 543.2/.9 2304-8158 10.3390/foods10071550 71209475 RAZ_Strojnik_Lidija_2021.pdf RAZ_Strojnik_Lidija_2021.pdf 1 65E7681558F988721FB38241ED523A61 beacb49fef50f1d0704397b64efefa4245e04deefea4855ac68cd08162c476a5 9c19436c-aa7f-11ec-8aca-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=154838 https://www.mdpi.com/2304-8158/10/7/1550 0 79400ef6-aa7f-11ec-8aca-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=154837 Biotehniška fakulteta 0 0 0