Headspace-solid phase microextraction coupled to gas chromatography–combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control

Abstract: 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 δ 13CVPDB of the volatile components common to strawberry. The δ 13CVPDB 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. [Copyright &y& Elsevier]