Evaluation of Gas Chromatography鈥揅ombustion鈥揑sotope Ratio Mass Spectrometry (GC-C-IRMS) for the Quality Assessment of Citrus Liqueurs
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- 作者：Luisa Schipilliti ; Ivana Bonaccorsi ; Antonella Cotroneo ; Paola Dugo ; Luigi Mondello
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：February 27, 2013
- 年：2013
- 卷：61
- 期：8
- 页码：1661-1670
- 全文大小：387K
- 年卷期：v.61,no.8(February 27, 2013)
- ISSN：1520-5118
文摘
Citrus liqueurs are alcoholic beverages obtained by maceration. The European Parliament protects these alcoholic beverages, forbidding the addition of nature-identical flavoring substances. However, for economical and technological reasons, producers often add natural and/or synthetic flavors to the alcoholic syrup, obtaining artificial spirit drinks. The aim of this study is to investigate the authenticity of Italian liqueurs, of lemon, bergamot, and mandarin (locally known as 鈥渓imoncello鈥? 鈥渂argamino鈥? and 鈥渕andarinetto鈥?, comparing the carbon isotope ratios with values determined in genuine cold-pressed peel oils. Authenticity assessment was performed using headspace鈥搒olid phase microextraction coupled to gas chromatography鈥揷ombustion鈥搃sotope ratio mass spectrometry. Additional analyses were performed by direct enantioselective gas chromatography to determine the enantiomeric distribution of selected chiral volatiles and by gas chromatography鈥搈ass spectrometry for the qualitative analyses of the samples. The method allowed confirmation of genuineness. Enantioselective gas chromatography analyses confirmed the results, demonstrating the reliability of the method.