Construction of IsoVoc Database for the Authentication of Natural Flavours.

Flavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) analysis of volatile fruit compounds, sampled using headspace-solid phase microextraction (HS-SPME), is used as a tool to differentiate between synthetic and naturally produced volatile aroma compounds (VOCs).

Lactic Acid Fermentation of (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages.

The main objective of this study was to evaluate the suitability of F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, digestibility, and antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found.

Assessment of fatty acid content in a sample of foods from the Slovenian food supply using a sales-weighting approach.

Objective: Consumption of trans-fatty acids (TFA) is a well-established risk factor for CVD morbidity and mortality. Our objective was to investigate TFA levels in Slovenian food supply.

Design: Cross-sectional study.

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees.

This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound processor with different ultrasonic probes diameters (Ds, mm) on the amount and profile of polyphenolic compounds in the obtained extracts was investigated and compared to CE. The optimal conditions resulting in maximum extraction of phenolic compounds were: Probe diameter of 22 mm, amplitude 90% and extraction time for Vranac wine lees 1500 s and for Merlot wine lees extraction time of 1361 s.

Authentication of key aroma compounds in apple using stable isotope approach.

Gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) for the analysis of key volatile compounds sampled using headspace solid phase microextraction (HS-SPME) is an appropriate tool for authenticity assessment of apple aromas. The current research characterises 18 laboratory produced and 15 commercial apple recovery aroma samples, establishes a database of δC values of 16 aroma compounds with respect to their origin (synthetic and natural), and assesses the authenticity of commercially available aroma compounds. Analysis of so-called natural aroma products, revealed δC values that were within the expected authentic range although the data did reveal possible falsifications.