Authenticity Control of Oils and Fats via Large Capacity Sorptive Extraction

摘要

Advanced tools for the rapid identity check and authenticity control for complex flavor raw materials as well as the analysis of contaminants is of increasing importance for food and flavor companies. The mega trend for natural ingredients requires an optimized combination of effective sample clean-up and target analysis for key compounds. In this context modern adsorption technologies are providing selectivity adjusted analytical work procedures for direct analysis of difficult matrices such as dairy products and other fat and oil containing raw materials as well as complex juice derived materials. For this purpose the polymer adsorption based Large Capacity Sorptive Extraction (LCSE) technology offers a rapid access to a broad spectrum of flavor and taste active materials. The combination of LCSE technology with other analytical methodologies such as LC-MS provides a comprehensive picture of the identity and authenticity of raw materials with a parallel insight into the sensorial performance in the final application. This approach is of particular interest for the analysis of oils and lipids, which are often showing difficulties in flavor analysis because of the limited recovery rate for specific aroma active substances and corresponding matrix effects.