Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups
Demand for a reliable distinction of the strawberry flavour naturalness stood in the beginning of this research. An efficient chiral column with CP-Chirasil-Dex CB stationary phase was involved in headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of strawberry flavo...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-09-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Enantioselective-HS-SPME-GC-MS-for-Authentication-of-Natural-and-Synthetic-Strawberry,152237,0,2.html |
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| author | Karolína Průchová Adéla Grégrová Hana Helísková Vojtěch Kružík Helena Čížková |
| author_facet | Karolína Průchová Adéla Grégrová Hana Helísková Vojtěch Kružík Helena Čížková |
| author_sort | Karolína Průchová |
| collection | DOAJ |
| description | Demand for a reliable distinction of the strawberry flavour naturalness stood in the beginning of this research. An efficient chiral column with CP-Chirasil-Dex CB stationary phase was involved in headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of strawberry flavour in 6 strawberry cultivars, 7 samples of strawberry flavourings and 14 samples of strawberry syrups to evaluate the authenticity of flavour naturalness and reveal adulteration. Enantiomeric ratios of 8 selected chiral volatiles (methyl 2-methylbutanoate, ethyl 2-methylbutanoate, 2-methylbutanoic acid, linalool, α-ionone, γ-decalactone, γ-undecalactone, δ-dodecalactone) were evaluated. Seven chiral volatiles contributed to the revelation of synthetic origin. γ-Decalactone (enantiomeric ratios: 100∕0, 100∕0, 99∕1, 99∕1, 100∕0, and 99∕1 in strawberries; 100∕0 in 3 natural flavourings; 100∕0 in syrup with natural flavour) was the most contributive indicator of synthetic and natural strawberry flavour, followed by ethyl 2-methylbutanoate (enantiomeric ratios: 0∕100, 5∕95, 5∕95 in 3 natural flavourings, 0∕100 in syrup with natural flavour). The best chiral resolution was observed for α-ionone (R S >4). One syrup supposed to contain only natural strawberry flavouring was suspected to be adulterated regarding nearly racemic ratios of its four crucial chiral volatiles. Investigation of enantiomeric ratios of the unique selection of chiral volatiles and strawberry samples using the CP-Chirasil-Dex CB chiral column wider revealed possibilities for reliable recognition of strawberry flavour naturalness in complex matrices and in food samples in general. |
| format | Article |
| id | doaj-art-e9a9133ac8a74f86ba1263b04a5847b5 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2022-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-e9a9133ac8a74f86ba1263b04a5847b52025-02-02T03:40:18ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072022-09-0172330531710.31883/pjfns/152237152237Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in SyrupsKarolína Průchová0https://orcid.org/0000-0002-6608-5866Adéla Grégrová1https://orcid.org/0000-0002-5397-6985Hana Helísková2Vojtěch Kružík3https://orcid.org/0000-0002-8213-1738Helena Čížková4https://orcid.org/0000-0001-9666-7261Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technicka 3, 16628 Prague 6, Czech RepublicDepartment of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technicka 3, 16628 Prague 6, Czech RepublicDepartment of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technicka 3, 16628 Prague 6, Czech RepublicDepartment of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technicka 3, 16628 Prague 6, Czech RepublicDepartment of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technicka 3, 16628 Prague 6, Czech RepublicDemand for a reliable distinction of the strawberry flavour naturalness stood in the beginning of this research. An efficient chiral column with CP-Chirasil-Dex CB stationary phase was involved in headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of strawberry flavour in 6 strawberry cultivars, 7 samples of strawberry flavourings and 14 samples of strawberry syrups to evaluate the authenticity of flavour naturalness and reveal adulteration. Enantiomeric ratios of 8 selected chiral volatiles (methyl 2-methylbutanoate, ethyl 2-methylbutanoate, 2-methylbutanoic acid, linalool, α-ionone, γ-decalactone, γ-undecalactone, δ-dodecalactone) were evaluated. Seven chiral volatiles contributed to the revelation of synthetic origin. γ-Decalactone (enantiomeric ratios: 100∕0, 100∕0, 99∕1, 99∕1, 100∕0, and 99∕1 in strawberries; 100∕0 in 3 natural flavourings; 100∕0 in syrup with natural flavour) was the most contributive indicator of synthetic and natural strawberry flavour, followed by ethyl 2-methylbutanoate (enantiomeric ratios: 0∕100, 5∕95, 5∕95 in 3 natural flavourings, 0∕100 in syrup with natural flavour). The best chiral resolution was observed for α-ionone (R S >4). One syrup supposed to contain only natural strawberry flavouring was suspected to be adulterated regarding nearly racemic ratios of its four crucial chiral volatiles. Investigation of enantiomeric ratios of the unique selection of chiral volatiles and strawberry samples using the CP-Chirasil-Dex CB chiral column wider revealed possibilities for reliable recognition of strawberry flavour naturalness in complex matrices and in food samples in general.http://journal.pan.olsztyn.pl/Enantioselective-HS-SPME-GC-MS-for-Authentication-of-Natural-and-Synthetic-Strawberry,152237,0,2.htmlstrawberrysyrupchiral gas chromatographyvolatilessynthetic flavournatural flavour |
| spellingShingle | Karolína Průchová Adéla Grégrová Hana Helísková Vojtěch Kružík Helena Čížková Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups Polish Journal of Food and Nutrition Sciences strawberry syrup chiral gas chromatography volatiles synthetic flavour natural flavour |
| title | Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups |
| title_full | Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups |
| title_fullStr | Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups |
| title_full_unstemmed | Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups |
| title_short | Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups |
| title_sort | enantioselective hs spme gc ms for authentication of natural and synthetic strawberry flavour in syrups |
| topic | strawberry syrup chiral gas chromatography volatiles synthetic flavour natural flavour |
| url | http://journal.pan.olsztyn.pl/Enantioselective-HS-SPME-GC-MS-for-Authentication-of-Natural-and-Synthetic-Strawberry,152237,0,2.html |
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