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Article

Construction of IsoVoc Database for the Authentication of Natural Flavours

1
Department of Environmental Sciences, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
2
Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
3
Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia
4
Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
5
Elaphe, 1000 Ljubljana, Slovenia
*
Author to whom correspondence should be addressed.
Academic Editor: Remedios Castro-Mejías
Foods 2021, 10(7), 1550; https://doi.org/10.3390/foods10071550
Received: 2 May 2021 / Revised: 24 June 2021 / Accepted: 30 June 2021 / Published: 5 July 2021
(This article belongs to the Special Issue Food Origin Analysis with Isotope Fingerprints)
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-C-IRMS) 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 δ13C 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. View Full-Text
Keywords: IsoVoc; database; volatile aroma compounds; fruits; headspace-solid phase microextraction (HS-SPME); gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS); authenticity IsoVoc; database; volatile aroma compounds; fruits; headspace-solid phase microextraction (HS-SPME); gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS); authenticity
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MDPI and ACS Style

Strojnik, L.; Hladnik, J.; Weber, N.C.; Koron, D.; Stopar, M.; Zlatić, E.; Kokalj, D.; Strojnik, M.; Ogrinc, N. Construction of IsoVoc Database for the Authentication of Natural Flavours. Foods 2021, 10, 1550. https://doi.org/10.3390/foods10071550

AMA Style

Strojnik L, Hladnik J, Weber NC, Koron D, Stopar M, Zlatić E, Kokalj D, Strojnik M, Ogrinc N. Construction of IsoVoc Database for the Authentication of Natural Flavours. Foods. 2021; 10(7):1550. https://doi.org/10.3390/foods10071550

Chicago/Turabian Style

Strojnik, Lidija, Jože Hladnik, Nika C. Weber, Darinka Koron, Matej Stopar, Emil Zlatić, Doris Kokalj, Martin Strojnik, and Nives Ogrinc. 2021. "Construction of IsoVoc Database for the Authentication of Natural Flavours" Foods 10, no. 7: 1550. https://doi.org/10.3390/foods10071550

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