Authenticity of raspberry flavor in food products using SPME‐chiral‐GC‐MS. Issue 3 (26th October 2015)

• Record Type: Journal Article
• Authors: Hansen, Anne‐Mette S.; Frandsen, Henrik L.; Fromberg, Arvid
• Is Part Of: Food science & nutrition. Volume 4:Issue 3(2016)
• Page Start: 348
• Page End: 354
• Publication Date: 2015-10-26
• Subjects: Authenticity -- chiral‐GC‐MS -- enantioselective GC -- raspberry flavor -- SPME -- α‐ionone; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.296
• Languages: English
• ISSNs: 2048-7177

Abstract

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. Abstract : 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.