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Heptan-2-ol and trans-linalool oxide (fur.) as inherent indicators of natural blackberry flavour using enantioselective and multielement-MDGC-IRMS analysis

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Abstract

Flavour extracts of different blackberry cultivars were investigated in a view of authenticity assessment, using multielement-/multicomponent MDGC–IRMS and enantioselective MDGC analysis. In conclusion enantioselective analysis of heptan-2-ol and trans-linalool oxide (fur.) in conjunction with multielement MDGC-C/P-IRMS analysis were proved to be useful tools in the authenticity assessment of blackberry flavours.

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Acknowledgments

We thank the Forschungsanstalt Geisenheim, Germany, and the Gartenbauzentrum Köln-Auweiler, Fachgebiet Obstbau, Germany, for kindly providing fruit samples. The instrumental support by the Deutsche Forschungsgemeinschaft (DFG) is gratefully acknowledged.

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  1. Institut für Lebensmittelchemie, Biozentrum J.W.Goethe-Universität, Max-von-Laue-Str.9, 60438, Frankfurt/Main, Germany

    Markus Greule & Armin Mosandl

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  1. Markus Greule
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  2. Armin Mosandl
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Correspondence to Armin Mosandl.

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Greule, M., Mosandl, A. Heptan-2-ol and trans-linalool oxide (fur.) as inherent indicators of natural blackberry flavour using enantioselective and multielement-MDGC-IRMS analysis. Eur Food Res Technol 226, 1001–1006 (2008). https://doi.org/10.1007/s00217-007-0622-z

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  • DOI: https://doi.org/10.1007/s00217-007-0622-z

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