Construction of IsoVoc Database for the Authentication of Natural Flavours was written by Strojnik, Lidija;Hladnik, Joze;Weber, Nika Cvelbar;Koron, Darinka;Stopar, Matej;Zlatic, Emil;Kokalj, Doris;Strojnik, Martin;Ogrinc, Nives. And the article was included in Foods in 2021.Computed Properties of C10H18O2 This article mentions the following:
Flavor 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 chromatog.-combustion-isotope ratio mass spectrometry (GC-C-IRMS) anal. 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). The result is an extensive stable isotope database (IsoVoc-Isotope Volatile organic compounds) consisting of 39 authentic flavor compounds with well-defined origin: apple (148), strawberry (33), raspberry (12), pear (9), blueberry (7), and sour cherry (4) samples. Synthetically derived VOCs (48) were also characterised. Comparing isotope ratios of volatile compounds between distillates and fresh apples and strawberries proved the suitability of using fresh samples to create a database covering the natural variability in δ13C values and range of VOCs. In total, 25 aroma compounds were identified and used to test 33 flavoured com. products to evaluate the usefulness of the IsoVoc database for fruit flavor authenticity studies. The results revealed the possible falsification for several fruit aroma compounds In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Computed Properties of C10H18O2).
5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Computed Properties of C10H18O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics