Headspace-solid phase microextraction coupled to gas chromatography–combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control
2011
Schipilliti, Luisa | Dugo, Paola | Bonaccorsi, Ivana | Mondello, Luigi
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 δ¹³CVPDB of the volatile components common to strawberry. The δ¹³CVPDB values are allowed to differentiate between different biogenetic pathways (C₃ and CAM plants) and more interestingly between plants of the same CO₂ fixation group (C₃ 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.
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