Authenticity of raspberry flavor in food products using SPME‐chiral‐GC‐MS
A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)‐α‐ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry fl...
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| Veröffentlicht in: | Food Science & Nutrition 2016-05, Vol.4 (3), p.348-354 |
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| creator | Hansen, Anne‐Mette S. Frandsen, Henrik L. Fromberg, Arvid |
| description | A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)‐α‐ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Twenty‐seven food products containing raspberry flavors where investigated using SPME‐chiral‐GC‐MS. We found raspberry jam, dried raspberries, and sodas declared to contain natural aroma all contained almost only R‐(E)‐α‐ionone supporting the content of natural raspberry aroma. Six out of eight sweets tested did not indicate a content of natural aroma on the labeling which was in agreement with the almost equal distribution of the R and S isomer. Two products were labeled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products that were labeled to contain both raspberry juice and flavor showed equal amounts of both enantiomers, indicating the presence of synthetic flavor.
A fast and simple method for authenticating raspberry flavors from food products was developed, using SPME‐chiral‐GC‐MS. Based on the ratio of the two enantiomers of the compound (E)‐α‐ionone, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Food products containing raspberry flavors where investigated and several products labelled to contain natural raspberry flavors contained almost equal amounts of both enantiomers indicating the presence of synthetic raspberry flavors. |
| doi_str_mv | 10.1002/fsn3.296 |
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A fast and simple method for authenticating raspberry flavors from food products was developed, using SPME‐chiral‐GC‐MS. Based on the ratio of the two enantiomers of the compound (E)‐α‐ionone, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Food products containing raspberry flavors where investigated and several products labelled to contain natural raspberry flavors contained almost equal amounts of both enantiomers indicating the presence of synthetic raspberry flavors.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.296</identifier><identifier>PMID: 27247764</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Aroma ; Authenticity ; Chemical synthesis ; chiral‐GC‐MS ; Counterfeiting ; Dietary fiber ; Enantiomers ; enantioselective GC ; Flavor ; Flavors ; Food ; Food production ; Food products ; Fruits ; Gas chromatography ; Ionone ; Legislation ; Organic chemistry ; Original Research ; raspberry flavor ; Solid phase methods ; SPME ; α‐ionone</subject><ispartof>Food Science & Nutrition, 2016-05, Vol.4 (3), p.348-354</ispartof><rights>2015 The Authors. published by Wiley Periodicals, Inc.</rights><rights>COPYRIGHT 2015 John Wiley & Sons, Inc.</rights><rights>2016. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5056-7581655eb57797ced7b172cda41fd4dcb90090a5722104a5a0d7f43e26d3d1cb3</citedby><cites>FETCH-LOGICAL-c5056-7581655eb57797ced7b172cda41fd4dcb90090a5722104a5a0d7f43e26d3d1cb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867754/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867754/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,1411,11541,27901,27902,45550,45551,46027,46451,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27247764$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hansen, Anne‐Mette S.</creatorcontrib><creatorcontrib>Frandsen, Henrik L.</creatorcontrib><creatorcontrib>Fromberg, Arvid</creatorcontrib><title>Authenticity of raspberry flavor in food products using SPME‐chiral‐GC‐MS</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)‐α‐ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Twenty‐seven food products containing raspberry flavors where investigated using SPME‐chiral‐GC‐MS. We found raspberry jam, dried raspberries, and sodas declared to contain natural aroma all contained almost only R‐(E)‐α‐ionone supporting the content of natural raspberry aroma. Six out of eight sweets tested did not indicate a content of natural aroma on the labeling which was in agreement with the almost equal distribution of the R and S isomer. Two products were labeled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products that were labeled to contain both raspberry juice and flavor showed equal amounts of both enantiomers, indicating the presence of synthetic flavor.
A fast and simple method for authenticating raspberry flavors from food products was developed, using SPME‐chiral‐GC‐MS. Based on the ratio of the two enantiomers of the compound (E)‐α‐ionone, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Food products containing raspberry flavors where investigated and several products labelled to contain natural raspberry flavors contained almost equal amounts of both enantiomers indicating the presence of synthetic raspberry flavors.</description><subject>Aroma</subject><subject>Authenticity</subject><subject>Chemical synthesis</subject><subject>chiral‐GC‐MS</subject><subject>Counterfeiting</subject><subject>Dietary fiber</subject><subject>Enantiomers</subject><subject>enantioselective GC</subject><subject>Flavor</subject><subject>Flavors</subject><subject>Food</subject><subject>Food production</subject><subject>Food products</subject><subject>Fruits</subject><subject>Gas chromatography</subject><subject>Ionone</subject><subject>Legislation</subject><subject>Organic chemistry</subject><subject>Original Research</subject><subject>raspberry flavor</subject><subject>Solid phase methods</subject><subject>SPME</subject><subject>α‐ionone</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kd9qFDEUxoMottSCTyAD3ngz2yST5ExuhGVpa6G1wup1yOTPbsrsZE1mKnvnI_iMPolZttYqmEBySH585zt8CL0meEYwpmc-D82MSvEMHVPM2hoIwPMn9RE6zfkOlyUZEZS-REcUKAMQ7Bjdzqdx7YYxmDDuquirpPO2cyntKt_r-5iqMFQ-RlttU7STGXM15TCsquWnm_Of33-YdUi6L8Xlohw3y1fohdd9dqcP9wn6cnH-efGhvr69vFrMr2vDMRc18JYIzl3HASQYZ6EjQI3VjHjLrOlkcYs1B0oJZpprbMGzxlFhG0tM15yg9wfd7dRtnDVlhOJDbVPY6LRTUQf1988Q1moV7xVrBQBnReDdg0CKXyeXR7UJ2bi-14OLU1YEZMOFpBQK-vYf9C5OaSjjKUolFqyVQAs1O1Ar3TsVBh9LX1O2dZtg4uB8KO9zwG0jWduSPw5Mijkn5x_dE6z2yap9sqokW9A3T6d9BH_nWID6AHwrTXb_FVIXy4_NXvAXr3quxw</recordid><startdate>201605</startdate><enddate>201605</enddate><creator>Hansen, Anne‐Mette S.</creator><creator>Frandsen, Henrik L.</creator><creator>Fromberg, Arvid</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>201605</creationdate><title>Authenticity of raspberry flavor in food products using SPME‐chiral‐GC‐MS</title><author>Hansen, Anne‐Mette S. ; Frandsen, Henrik L. ; Fromberg, Arvid</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5056-7581655eb57797ced7b172cda41fd4dcb90090a5722104a5a0d7f43e26d3d1cb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Aroma</topic><topic>Authenticity</topic><topic>Chemical synthesis</topic><topic>chiral‐GC‐MS</topic><topic>Counterfeiting</topic><topic>Dietary fiber</topic><topic>Enantiomers</topic><topic>enantioselective GC</topic><topic>Flavor</topic><topic>Flavors</topic><topic>Food</topic><topic>Food production</topic><topic>Food products</topic><topic>Fruits</topic><topic>Gas chromatography</topic><topic>Ionone</topic><topic>Legislation</topic><topic>Organic chemistry</topic><topic>Original Research</topic><topic>raspberry flavor</topic><topic>Solid phase methods</topic><topic>SPME</topic><topic>α‐ionone</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hansen, Anne‐Mette S.</creatorcontrib><creatorcontrib>Frandsen, Henrik L.</creatorcontrib><creatorcontrib>Fromberg, Arvid</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hansen, Anne‐Mette S.</au><au>Frandsen, Henrik L.</au><au>Fromberg, Arvid</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Authenticity of raspberry flavor in food products using SPME‐chiral‐GC‐MS</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2016-05</date><risdate>2016</risdate><volume>4</volume><issue>3</issue><spage>348</spage><epage>354</epage><pages>348-354</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)‐α‐ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Twenty‐seven food products containing raspberry flavors where investigated using SPME‐chiral‐GC‐MS. We found raspberry jam, dried raspberries, and sodas declared to contain natural aroma all contained almost only R‐(E)‐α‐ionone supporting the content of natural raspberry aroma. Six out of eight sweets tested did not indicate a content of natural aroma on the labeling which was in agreement with the almost equal distribution of the R and S isomer. Two products were labeled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products that were labeled to contain both raspberry juice and flavor showed equal amounts of both enantiomers, indicating the presence of synthetic flavor.
A fast and simple method for authenticating raspberry flavors from food products was developed, using SPME‐chiral‐GC‐MS. Based on the ratio of the two enantiomers of the compound (E)‐α‐ionone, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Food products containing raspberry flavors where investigated and several products labelled to contain natural raspberry flavors contained almost equal amounts of both enantiomers indicating the presence of synthetic raspberry flavors.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>27247764</pmid><doi>10.1002/fsn3.296</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Aroma Authenticity Chemical synthesis chiral‐GC‐MS Counterfeiting Dietary fiber Enantiomers enantioselective GC Flavor Flavors Food Food production Food products Fruits Gas chromatography Ionone Legislation Organic chemistry Original Research raspberry flavor Solid phase methods SPME α‐ionone |
| title | Authenticity of raspberry flavor in food products using SPME‐chiral‐GC‐MS |
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