33.Authenticity Of Aroma Components

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33.Authenticity Of Aroma Components

 

 

CATEGORY: Spa Massage – 500 Courses

COURSE NUMBER: 33

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Syllabus

1. Introduction ……………………………………………………………………………………………. 1
2. Authenticity of aroma compounds using enantiomeric separation ……………. 6
2.1 Background …………………………………………………………………………………………………………. 6
2.1.1 Chirality …………………………………………………………………………………………………….. 6
2.1.2 Separation of chiral compounds …………………………………………………………………… 7
2.1.3 Extraction of aroma compounds – Solid Phase Micro Extraction………………………. 8
2.2 Description of existing research within chiral separation of aroma components ……………. 9
2.3 Paper 1 – Authenticity of raspberry flavor in food products using Solid Phase Micro
Extraction-chiral-GC-MS ……………………………………………………………………………………… 14
2.3.1. Paper 1 – Solid Phase Micro Extraction, optimization for extraction of

raspberry flavor ……………………………………………………………………………………….. 14
2.3.2. Paper 1 – Authenticity of raspberry flavour from food products ……………………….. 20
3. Authentication of aroma components using Compound Specific
Isotope Analysis (CSIA) …………………………………………………………………………. 25
3.1 Background ……………………………………………………………………………………………………….. 25
3.1.1. Stable isotopes ………………………………………………………………………………………… 25
3.1.2. Natural isotopic fractionation ……………………………………………………………………… 27
3.1.3. Gas Chromatography Isotope Ratio Mass Spectrometry ……………………………….. 32
3.1.1 Elemental Analyzer …………………………………………………………………………………… 36
3.2 Description of existing research within Compound Specific Isotope Analysis ……………… 37
3.2.1 Authentication of naturalness …………………………………………………………………….. 37
3.2.2 Authentication of geographic origin …………………………………………………………….. 38
3.2.3 Analysis of isotopic ratios for authenticating vanilla aroma …………………………….. 39
3.3 Paper 2 – Authenticity and traceability of vanilla flavors by analysis of stable
isotopes of carbon and hydrogen ………………………………………………………………………….. 41
3.3.1 Preliminary studies …………………………………………………………………………………… 41
3.3.2 Paper 2 – Aroma profile of vanilla pods of known authenticity ………………………… 47
3.3.3 Paper 2 – CSIA of vanilla pods of known authenticity ……………………………………. 48
3.4 Paper 3 – Authenticity of vanillin in food products determined by SPME-GC-IRMS ……… 54
3.4.1 Paper 3 – SPME extraction of vanillin from food products ………………………………. 54
3.4.2 Paper 3 – Extraction of vanillin from vanilla ice cream …………………………………… 57
4. Conclusion …………………………………………………………………………………………… 62

5. Future perspectives ………………………………………………………………………………. 64
6. Literature ……………………………………………………………………………………………… 66
7. Appendix 1 …………………………………………………………………………………………… 75
Materials and methods ………………………………………………………………………………………………….. 75
Paper 1 – Selection of fiber coating ………………………………………………………………………………… 75
Paper 1 – Addition of sodium chloride ……………………………………………………………………………..75
Paper 1 – Authenticity of raspberry flavour from food products …………………………………………… 76
Paper 2 – Preliminary studies, Isotopic fractionation during GC-injection ……………………………… 77
Paper 3 – Authenticating vanilla flavour from food products ……………………………………………….. 77
8. Appendix 2 …………………………………………………………………………………………… 80
Publications …………………………………………………………………………………………………………………. 80

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