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Flavour and Fragrance Journal
Ravid, U., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Elkabetz, M., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Zamir, C., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Cohen, K., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Larkov, O., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Aly, R., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
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.
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Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto-HS-SPME stereoselective GC-MS
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Ravid, U., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Elkabetz, M., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Zamir, C., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Cohen, K., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Larkov, O., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Aly, R., Newe Ya'ar Research Center, Agricultural Research Organization, PO Box 1021, Ramat Yishay 30095, Israel
Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto-HS-SPME stereoselective GC-MS
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.
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