Authenticity of raspberry flavor in food products using SPME ‐chiral‐ GC ‐ MS

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 flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of th...

Analysis of flavor volatiles of some Iranian rice cultivars by SPME-GC-MS

A combined gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME) method has been employed for the analysis of the flavor volatiles of some Iranian rice cultivars (Domsiah, Deylamani, Hashemi, Shirodi and Tarom). The samples were grown in different cities of Mazandaran province. The sampling procedure and chromatographic conditions were same for all sa...

Volatile Profiles of Honeys Using HS-SPME-GC-MS

GC–MS and GC–NPD Determination of Formaldehyde Dimethylhydrazone in Water Using SPME

Formaldehyde dimethylhydrazone (FADMH) is one of the important transformation products of residual rocket fuel 1,1-dimethylhydrazine (1,1-DMH). Thus, recent studies show that FADMH toxicity is comparable to that of undecomposed 1,1-DMH. In this study, a new method for quantification of FADMH in water based on solid phase microextraction (SPME) in combination with gas chromatography (GC) with ma...

Enantiomeric separation and compound specific stable isotope analysis

11 A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers 12 of the compound (E)-α-ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on 13 the ratio of these two enantiomers the naturalness of a raspberry flavor can be evaluated due to the fact that a natural 14 flavor will consist almost exclus...