Construction of IsoVoc Database for the Authentication of Natural Flavours

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) analysi...

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Bibliographic Details
Main Authors:	Lidija Strojnik, Jože Hladnik, Nika Cvelbar Weber, Darinka Koron, Matej Stopar, Emil Zlatić, Doris Kokalj, Martin Strojnik, Nives Ogrinc
Format:	Article
Language:	English
Published:	MDPI AG 2021-07-01
Series:	Foods
Subjects:	IsoVoc database volatile aroma compounds fruits headspace-solid phase microextraction (HS-SPME) gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS)
Online Access:	https://www.mdpi.com/2304-8158/10/7/1550

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