Comprehensive Authentication of (<i>E</i>)-α(β)-Ionone from Raspberries, Using Constant Flow MDGC-C/P-IRMS and Enantio-MDGC-MS

Sewenig, Sabine; Bullinger, Dino; Hener, Uwe; Mosandl, Armin

doi:10.1021/jf040356k

Cited by 55 publications

(29 citation statements)

References 22 publications

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“…Of these, 10 are present exclusively in its volatile profile: eight esters: ethyl 2‐methyl butanoate, butyl acetate, isopentyl butyrate, ethyl lactate, cis ‐3‐esenil propionate, cis ‐3‐hexenyl acetate, methyl cinnamate, isopentyl isovalerate (responsible for a defect called ‘Brett’, which is due to the presence of Brettanomyces bruxelliensis , a wild yeast found in spontaneous‐fermented beers); one ketone: α‐ionone. Although this compound is characterized by a flowery ‘violet’ smell, it is the typical ketone naturally present in raspberry; one fatty acid oxidation aldehyde: heptanal, which presence is probably due to the use of aged hops. …”

Section: Resultsmentioning

confidence: 99%

Characterization of the volatile profiles of beer using headspace solid‐phase microextraction and gas chromatography–mass spectrometry

et al. 2013

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Section: Resultsmentioning

confidence: 99%

Characterization of the volatile profiles of beer using headspace solid‐phase microextraction and gas chromatography–mass spectrometry

et al. 2013

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“…In gas chromatograms where the compound of interest cannot be baseline‐resolved, it may be helpful to employ MD chromatography to achieve better separation of the target compound. This was the approach of Sewenig and others (), who used a constant‐flow MD gas chromatography‐combustion/pyrolysis‐isotope ratio mass spectrometry (MDGC‐C/P‐IRMS) method to authenticate (E) ‐α(β)‐ionone in raspberries and raspberry products. This technique allowed the sample to be passed through a precolumn and the target compounds to be “cut” from the rest of the chromatogram and introduced to the main column for further separation and purification (Figure ).…”

Section: Application Of Gc‐c‐irms In Foods and Beveragesmentioning

confidence: 99%

Gas Chromatography‐Combustion‐Isotope Ratio Mass Spectrometry for Traceability and Authenticity in Foods and Beverages

Leeuwen

Prenzler

Ryan

et al. 2014

Comp Rev Food Sci Food Safe

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As consumers demand more certainty over where their food and beverages originate from and the genuineness of ingredients, there is a need for analytical techniques that are able to provide data on issues such as traceability, authenticity, and origin of foods and beverages. One such technique that shows enormous promise in this area is gas chromatographycombustion-isotope ratio mass spectrometry (GC-C-IRMS). As will be demonstrated in this review, GC-C-IRMS is able to be applied to a wide array of foods and beverages generating data on key food components such as aroma compounds, sugars, amino acids, and carbon dioxide (in carbonated beverages). Such data can be used to determine synthetic and natural ingredients; substitution of 1 ingredient for another (such as apple for pear); the use of synthetic or organic fertilizers; and origin of foods and food ingredients, including carbon dioxide. Therefore, GC-C-IRMS is one of the most powerful techniques available to detect fraudulent, illegal, or unsafe practices in the food and beverages industries and its increasing use will ensure that consumers may have confidence in buying authentic products of known origin.

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“…The enantiomeric purities of (R)-(+)-(E)-α-ionone in fresh raspberries found in the literature were 98-100%. [22][23][24][25] Adulterated raspberry fl avours were detected in juice concentrates [26] and fl avoured wines. [7] α-Ionone may undergo racemization by exposure to UV light during storage.…”

Section: Raspberrymentioning

confidence: 99%

Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto‐HS–SPME stereoselective GC–MS

Ravid

Elkabetz

Zamir

et al. 2009

Flavour & Fragrance J

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The authenticity of fruit fl avours in foods and beverages is of great importance for the producers of jams, ice creams, soft drinks, yogurt, etc. Regulations regarding the authenticity of fl avours 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 fl avour 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 fl avour compounds. The results suggest that HS-SPME stereoselective GC-MS could be a useful tool for diff erentiating natural fl avour compounds from synthetic ingredients in quality control of foods and beverages.

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Comprehensive Authentication of (E)-α(β)-Ionone from Raspberries, Using Constant Flow MDGC-C/P-IRMS and Enantio-MDGC-MS

Cited by 55 publications

References 22 publications

Characterization of the volatile profiles of beer using headspace solid‐phase microextraction and gas chromatography–mass spectrometry

Characterization of the volatile profiles of beer using headspace solid‐phase microextraction and gas chromatography–mass spectrometry

Gas Chromatography‐Combustion‐Isotope Ratio Mass Spectrometry for Traceability and Authenticity in Foods and Beverages

Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto‐HS–SPME stereoselective GC–MS

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