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

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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.

Keywords:IsoVoc, database, volatile aroma compounds, fruits, headspace-solid phase microextraction (HS-SPME), gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS), authenticity
Work type:Article
Typology:1.01 - Original Scientific Article
Organization:BF - Biotechnical Faculty
Publication status:Published
Publication version:Version of Record
Number of pages:18 str.
Numbering:Vol. 10, iss. 7, art. 1550
PID:20.500.12556/RUL-135638 This link opens in a new window
ISSN on article:2304-8158
DOI:10.3390/foods10071550 This link opens in a new window
COBISS.SI-ID:71209475 This link opens in a new window
Publication date in RUL:23.03.2022
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Record is a part of a journal

Shortened title:Foods
COBISS.SI-ID:512252472 This link opens in a new window


License:CC BY 4.0, Creative Commons Attribution 4.0 International
Description:This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
Licensing start date:05.07.2021

Secondary language

Keywords:analizne metode, HS-SPME, GC-C-IRMS, sadje, hlapne aromatične spojine, pristnost organskih spojin


Funder:Drugi - Drug financer ali več financerjev
Funding programme:Slovenia, Ministry of Education, Science and Sport, Food for Future
Project number:C3330-16-529005

Funder:EC - European Commission
Funding programme:H2020
Project number:692241
Name:Spreading excellence and widening participation in support of mass spectrometry and related techniques in health, the environment, and food analysis

Funder:EC - European Commission
Funding programme:FP7
Project number:621329
Name:ERA Chair for isotope techniques in food quality, safety and traceability

Funder:ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Project number:P1-0143
Name:Kroženje snovi v okolju, snovna bilanca in modeliranje okoljskih procesov ter ocena tveganja

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