izpis_h1_title_alt

Construction of IsoVoc database for the authentication of natural flavours
ID Strojnik, Lidija (Avtor), ID Hladnik, Jože (Avtor), ID Cvelbar Weber, Nika (Avtor), ID Koron, Darinka (Avtor), ID Stopar, Matej (Avtor), ID Zlatić, Emil (Avtor), ID Kokalj, Doris (Avtor), ID Strojnik, Martin (Avtor), ID Ogrinc, Nives (Avtor)

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Izvleček
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 Povezava se odpre v novem oknu
UDK:543.2/.9
ISSN pri članku:2304-8158
DOI:10.3390/foods10071550 Povezava se odpre v novem oknu
COBISS.SI-ID:71209475 Povezava se odpre v novem oknu
Datum objave v RUL:23.03.2022
Število ogledov:526
Število prenosov:102
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
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Gradivo je del revije

Naslov:Foods
Skrajšan naslov:Foods
Založnik:MDPI
ISSN:2304-8158
COBISS.SI-ID:512252472 Povezava se odpre v novem oknu

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

Projekti

Financer:Drugi - Drug financer ali več financerjev
Program financ.:Slovenia, Ministry of Education, Science and Sport, Food for Future
Številka projekta:C3330-16-529005

Financer:EC - European Commission
Program financ.:H2020
Številka projekta:692241
Naslov:Spreading excellence and widening participation in support of mass spectrometry and related techniques in health, the environment, and food analysis
Akronim:MASSTWIN

Financer:EC - European Commission
Program financ.:FP7
Številka projekta:621329
Naslov:ERA Chair for isotope techniques in food quality, safety and traceability
Akronim:ISO-FOOD

Financer:ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:P1-0143
Naslov:Kroženje snovi v okolju, snovna bilanca in modeliranje okoljskih procesov ter ocena tveganja

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