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
Hauptverfasser:	Hansen, Anne‐Mette S., Frandsen, Henrik L., Fromberg, Arvid
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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