Quantification of natural raspberry flavor in foods using chiral GC-MS

In this study, we developed and experimentally validated a robust and cost-effective analytical method for the quantification of natural raspberry aroma in various food products. The method combines hydrodistillation using a Clevenger apparatus with subsequent chiral GC-MS analysis, enabling the precise separation and quantification of the R- and S- enantiomers of α-ionone, a characteristic component of raspberry aroma, and the enantiomeric ratio is used to verify authenticity. The developed method allowed for the detection of trace concentrations of α-ionone (LOD 5×10 −4 mg/kg, LOQ 1.7×10 −3 mg/kg) in various food samples, minimized solvent consumption and allowed for the accurate quantification of minor S-enantiomers without the need for isotopically labeled standards. Application to 13 commercial food samples revealed significant differences between natural and synthetic aromas, with the majority of products containing synthetic racemic mixtures. The method represents a practical tool for routine control of the authenticity of raspberry aroma in foods, including heterogeneous and fat-rich matrices.