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Food Chem. 2019 Mar 30;277:766-773. doi: 10.1016/j.foodchem.2018.10.140. Epub 2018 Nov 2.

Authentication of key aroma compounds in apple using stable isotope approach.

Author information

1
Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana 1000, Slovenia; Jožef Stefan International Postgraduate School, Ljubljana 1000, Slovenia. Electronic address: lidija.strojnik@ijs.si.
2
Agricultural Institute of Slovenia, Ljubljana 1000, Slovenia. Electronic address: matej.stopar@kis.si.
3
Biotechnical Faculty, University of Ljubljana, Ljubljana 1000, Slovenia. Electronic address: Emil.Zlatic@bf.uni-lj.si.
4
Biotechnical Faculty, University of Ljubljana, Ljubljana 1000, Slovenia. Electronic address: doris.kokalj@bf.uni-lj.si.
5
Frutarom Etol, Škofja vas, 3211, Slovenia. Electronic address: MNGril@si.frutarom.com.
6
Department of Knowledge Technologies, Jožef Stefan Institute, Ljubljana 1000, Slovenia. Electronic address: bernard.zenko@ijs.si.
7
Department of Knowledge Technologies, Jožef Stefan Institute, Ljubljana 1000, Slovenia. Electronic address: martin.znidarsic@ijs.si.
8
Department of Knowledge Technologies, Jožef Stefan Institute, Ljubljana 1000, Slovenia. Electronic address: marko.bohanec@ijs.si.
9
Department of Knowledge Technologies, Jožef Stefan Institute, Ljubljana 1000, Slovenia. Electronic address: Biljana.Mileva@ijs.si.
10
Department of Intelligent Systems, Jožef Stefan Institute, Ljubljana 1000, Slovenia. Electronic address: mitja.lustrek@ijs.si.
11
Department of Intelligent Systems, Jožef Stefan Institute, Ljubljana 1000, Slovenia. Electronic address: anton.gradisek@ijs.si.
12
Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana 1000, Slovenia; Jožef Stefan International Postgraduate School, Ljubljana 1000, Slovenia. Electronic address: doris.potocnik@ijs.si.
13
Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana 1000, Slovenia; Jožef Stefan International Postgraduate School, Ljubljana 1000, Slovenia. Electronic address: nives.ogrinc@ijs.si.

Abstract

Gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) for the analysis of key volatile compounds sampled using headspace solid phase microextraction (HS-SPME) is an appropriate tool for authenticity assessment of apple aromas. The current research characterises 18 laboratory produced and 15 commercial apple recovery aroma samples, establishes a database of δ13C values of 16 aroma compounds with respect to their origin (synthetic and natural), and assesses the authenticity of commercially available aroma compounds. Analysis of so-called natural aroma products, revealed δ13C values that were within the expected authentic range although the data did reveal possible falsifications. The sensitivity of the method was evaluated through simple isotope mass balance calculation. Falsification identification is possible for most aromatic substances when the amount of added synthetic compound is in tens of percent.

KEYWORDS:

Apple; Aroma; Authenticity; Database; GC-C-IRMS; HS-SPME; Stable isotopes

PMID:
30502214
DOI:
10.1016/j.foodchem.2018.10.140
[Indexed for MEDLINE]

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