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Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control.
J Chromatogr A. 2011 Oct 21; 1218(42):7481-6.JC

Abstract

Authenticity assessment of flavoured strawberry foods was performed using headspace-solid phase microextraction (HS-SPME) coupled to gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). An authenticity range was achieved, investigating on the carbon isotope ratio of numerous selected aroma active volatile components (methyl butanoate, ethyl butanoate, hex-(2E)-enal, methyl hexanoate, buthyl butanoate, ethyl hexanoate, hexyl acetate, linalool, hexyl butanoate, octyl isovalerate, γ-decalactone and octyl hexanoate) of organic Italian fresh strawberries. To the author's knowledge, this is the first time that all these components were investigated simultaneously by GC-C-IRMS on the same sample. The results were compared, when applicable, with those obtained by analyzing the HS-SPME extracts of commercial flavoured food matrices. In addition, one Kenyan pineapple and one fresh Italian peach were analyzed to determine the δ(13)C(VPDB) of the volatile components common to strawberry. The δ(13)C(VPDB) values are allowed to differentiate between different biogenetic pathways (C(3) and CAM plants) and more interestingly between plants of the same CO(2) fixation group (C(3) plants). Additional analyses were performed on all the samples by means of Enantioselective Gas Chromatography (Es-GC), measuring the enantiomeric distribution of linalool and γ-decalactone. It was found that GC-C-IRMS and Es-GC measurements were in agreement to detect the presence of non-natural strawberry aromas in the food matrices studied.

Authors+Show Affiliations

Dipartimento Farmaco-chimico, Facoltà di Farmacia, Università di Messina, Viale Annunziata, 98168 Messina, Italy.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21872872

Citation

Schipilliti, Luisa, et al. "Headspace-solid Phase Microextraction Coupled to Gas Chromatography-combustion-isotope Ratio Mass Spectrometer and to Enantioselective Gas Chromatography for Strawberry Flavoured Food Quality Control." Journal of Chromatography. A, vol. 1218, no. 42, 2011, pp. 7481-6.
Schipilliti L, Dugo P, Bonaccorsi I, et al. Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control. J Chromatogr A. 2011;1218(42):7481-6.
Schipilliti, L., Dugo, P., Bonaccorsi, I., & Mondello, L. (2011). Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control. Journal of Chromatography. A, 1218(42), 7481-6. https://doi.org/10.1016/j.chroma.2011.07.072
Schipilliti L, et al. Headspace-solid Phase Microextraction Coupled to Gas Chromatography-combustion-isotope Ratio Mass Spectrometer and to Enantioselective Gas Chromatography for Strawberry Flavoured Food Quality Control. J Chromatogr A. 2011 Oct 21;1218(42):7481-6. PubMed PMID: 21872872.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control. AU - Schipilliti,Luisa, AU - Dugo,Paola, AU - Bonaccorsi,Ivana, AU - Mondello,Luigi, Y1 - 2011/07/30/ PY - 2011/04/13/received PY - 2011/07/15/revised PY - 2011/07/20/accepted PY - 2011/8/30/entrez PY - 2011/8/30/pubmed PY - 2012/1/10/medline SP - 7481 EP - 6 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1218 IS - 42 N2 - Authenticity assessment of flavoured strawberry foods was performed using headspace-solid phase microextraction (HS-SPME) coupled to gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). An authenticity range was achieved, investigating on the carbon isotope ratio of numerous selected aroma active volatile components (methyl butanoate, ethyl butanoate, hex-(2E)-enal, methyl hexanoate, buthyl butanoate, ethyl hexanoate, hexyl acetate, linalool, hexyl butanoate, octyl isovalerate, γ-decalactone and octyl hexanoate) of organic Italian fresh strawberries. To the author's knowledge, this is the first time that all these components were investigated simultaneously by GC-C-IRMS on the same sample. The results were compared, when applicable, with those obtained by analyzing the HS-SPME extracts of commercial flavoured food matrices. In addition, one Kenyan pineapple and one fresh Italian peach were analyzed to determine the δ(13)C(VPDB) of the volatile components common to strawberry. The δ(13)C(VPDB) values are allowed to differentiate between different biogenetic pathways (C(3) and CAM plants) and more interestingly between plants of the same CO(2) fixation group (C(3) plants). Additional analyses were performed on all the samples by means of Enantioselective Gas Chromatography (Es-GC), measuring the enantiomeric distribution of linalool and γ-decalactone. It was found that GC-C-IRMS and Es-GC measurements were in agreement to detect the presence of non-natural strawberry aromas in the food matrices studied. SN - 1873-3778 UR - https://www.unboundmedicine.com/medline/citation/21872872/Headspace_solid_phase_microextraction_coupled_to_gas_chromatography_combustion_isotope_ratio_mass_spectrometer_and_to_enantioselective_gas_chromatography_for_strawberry_flavoured_food_quality_control_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9673(11)01111-3 DB - PRIME DP - Unbound Medicine ER -