Among the methods for confirming the natural origin of flavor compounds, δ13C measurements using IRMS technique are becoming increasingly important. EA-IRMS measures can suffer from errors caused by the volatility of the analyzed compounds and the consequent isotope fractionation. This work suggests a method involving the adsorption of volatile molecules in zeolite before the EA-IRMS analysis, minimizing the possible error due to the volatility of the structures analyzed. The stabilizing effect on any fractionation was proven during the analysis of various molecules which cover a wide range of volatility. The work demonstrates that, by operating with the advised method, the repeatability of EA-IRMS data is very high not only for samples prepared before analysis, but also for samples prepared in a time span of up to 6 h. The proposed method facilitates serial preparation and prevents erroneous results due to the natural volatility of the molecules under evaluation.
Zeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis / M. Bononi, F.F. Nocito, F. Tateo. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 380:(2022 Jun 30), pp. 132172.1-132172.3. [10.1016/j.foodchem.2022.132172]
Zeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis
M. Bononi
Primo
;F.F. NocitoSecondo
;F. TateoUltimo
2022
Abstract
Among the methods for confirming the natural origin of flavor compounds, δ13C measurements using IRMS technique are becoming increasingly important. EA-IRMS measures can suffer from errors caused by the volatility of the analyzed compounds and the consequent isotope fractionation. This work suggests a method involving the adsorption of volatile molecules in zeolite before the EA-IRMS analysis, minimizing the possible error due to the volatility of the structures analyzed. The stabilizing effect on any fractionation was proven during the analysis of various molecules which cover a wide range of volatility. The work demonstrates that, by operating with the advised method, the repeatability of EA-IRMS data is very high not only for samples prepared before analysis, but also for samples prepared in a time span of up to 6 h. The proposed method facilitates serial preparation and prevents erroneous results due to the natural volatility of the molecules under evaluation.File | Dimensione | Formato | |
---|---|---|---|
Bononi et al_Food Chemistry_2022.pdf
Open Access dal 01/07/2023
Descrizione: Post-print con tabelle e grafici integrati
Tipologia:
Post-print, accepted manuscript ecc. (versione accettata dall'editore)
Dimensione
371.8 kB
Formato
Adobe PDF
|
371.8 kB | Adobe PDF | Visualizza/Apri |
1-s2.0-S0308814622001339-main.pdf
accesso riservato
Tipologia:
Publisher's version/PDF
Dimensione
541.37 kB
Formato
Adobe PDF
|
541.37 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.