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Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto‐HS–SPME stereoselective GC–MS
Author(s) -
Ravid Uzi,
Elkabetz Meital,
Zamir Cheni,
Cohen Keren,
Larkov Olga,
Aly Radi
Publication year - 2009
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1953
Subject(s) - flavour , chemistry , linalool , stereoselectivity , food science , aroma , solid phase microextraction , linalyl acetate , gas chromatography–mass spectrometry , chromatography , organic chemistry , mass spectrometry , essential oil , catalysis
The authenticity of fruit flavours in foods and beverages is of great importance for the producers of jams, ice creams, soft drinks, yogurt, etc. Regulations regarding the authenticity of flavours in foods and beverages will help consumers choose the foods best suitable for them. In order to enhance this goal, we have used headspace–solid phase microextraction stereoselective gas chromatography–mass spectrometry (HS–SPME stereoselective GC–MS) to determine the enantiomeric ratios of chiral flavour and fragrance indicators present in the raw materials and in the products. γ‐Decalactone in peach, nectarine, strawberry, passion fruit and apricot, as well as ( E )‐α‐ionone in raspberry and linalool and linalyl acetate in bergamot, were used as indicators in stereoselective analysis of commercial foods and beverages. In the fresh fruit aromas only one enantiomer was predominant or enantiomerically pure. In many commercial fruit products we detected racemic mixtures of the above‐mentioned chiral flavour compounds. The results suggest that HS–SPME stereoselective GC–MS could be a useful tool for differentiating natural flavour compounds from synthetic ingredients in quality control of foods and beverages. Copyright © 2009 John Wiley & Sons, Ltd.