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Team TFS
Team TFS
1) Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina, 98168, Messina, Italy, 2) Centro Integrato di Ricerca (C.I.R.), University Campus Bio-Medico of Rome, Roma, Italy, 3) Chromaleont s.r.l., A start-up of the University of Messina, c/o Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, University of Messina,Messina, Italy
Journal of Agricultural and Food Chemistry (2014), V, pp, doi: 10.1002/jsfa.7037
Carbon isotope ratios of selected volatiles in Citrus sinensis and in orange-flavoured food
Luisa Schipilliti (1), Ivana Bonaccorsi (1), Antonella Cotroneo (1), Paola Dugo (1,2,3) and Luigi Mondello (1,2,3)
Twenty genuine samples of industrially cold-pressed sweet orange essential oils, were analysed by gas chromatography–combustion-isotope ratio mass spectrometry to determine the values of the carbon isotope ratios (delta13CVPDB)of selected volatiles and assess the corresponding range of authenticity. Successively, four commercial orange-flavoured products were analysed under identical conditions to evaluate the authenticity of the orange flavour. The samples were extracted by solid-phase microextraction under optimised conditions. The evaluation was performed by using an internal standard procedure to neglect the contribution due to the original environment to the isotopic abundance of 13C. The composition of the volatile fraction of the essential oils and of the flavoured products was determined by gas chromatography coupled to mass spectrometry with linear retention indices, and by gas chromatography with a flame ionisation detector
  • Gas Chromatography
  • Carbon isotopes
  • Sweet orange
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