U Zagrebu je od 6. do 15. srpnja održana 23. Međunarodna konferencija i ljetna škola bioanalize u sklopu koje je održan velik broj predavanja i poster prezentacija više od 100 sudionika iz cijele Europe te tri radionice. Konferencija je održana unutar EEPUS grupacije u sklopu koje studenti, profesori i doktorandi s više od 20 fakulteta i iz 11 država razmjenjuju znanja i dijele rezultate istraživanja što dovodi do novih suradnji. Svake godine je organizator neka druga članica CEEPUS grupacije. Ove godine organizatori su bili Sveučilište u Zagrebu, Prirodoslovno matematički fakultet na čelu s predsjednicom Konferencije prof. Nives Galić.
Djelatnici Centra za sigurnost i kvalitetu hrane na Konferenciji su prezentirali poster priopćenje o aromatskom profilu hrvatskih jagoda i kako ga iskoristiti za detekciju vrsta i geografskog porijekla jagoda.
Rad se može citirati:
Iva Palac Bešlić, Martina Ivešić, Ivana Mandić Andačić, Adela Krivohlavek, Aromatic profile of Croatian strawberries, Book of abstracts of 23ISSSB 23rd International Symposium and Summer School on Bioanalysis, University of Zagreb, Faculty of Science, Zagreb, Croatia, Main editor Marijana Pocrnić, 86-86, ISBN: 978-953-8586-01-9
Sažetak je prikazan na 86. stranici Knjige sažetaka, na linku https://23isssb.chem.pmf.unizg.hr/Book_of_Abstracts_23ISSSB.pdf
AROMATIC PROFILE OF CROATIAN STRAWBERRIES
Iva Palac Bešlića, Martina Ivešića, Ivana Mandić Andačića, Adela Krivohlavek
Teaching Institute of Public Health dr. Andrija Štampar, Zagreb, Croatia
Abstract
Aroma is one part of the properties list that complements the overall quality of a food product. Aroma depends not only on the type of food product, but also on the variety of the individual food product, as well as the degree of maturity and storage conditions. Each aroma profile contains volatile compounds belonging to the chemical classes esters, aldehydes, ketones, carboxylic acids, and alcohols. Strawberries contain compounds from all of the above chemical classes, plus terpenes, lactones and furans. Available literature gives an extensive aroma compounds list for strawberries and underlines 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF or mesifurane) and 2,5-dimethyl-4- hydroxy-3(2H)-furanone (DMHF or furaneol) as the most characteristic for this type of fruit. [1] Within our research, 15 strawberry samples grown in Croatia were analyzed using the GC-MS/SPME method to establish the most common components of the aroma profile and any mutual differences, with the ultimate goal of fingerprinting for different regions. The individual compounds were identified using NIST and Wiley libraries and the “area normalization" method. The aroma analysis is influenced by the method parameters (incubation time and temperature, column type) as well as sample preparation (sample mass and ionic strength). Samples are analyzed using 5 grams of sample in a 20 % NaCl water solution. Some compounds present in the analyzed samples are esters (ethyl hexanoate, octyl butanoate, octyl isovalerate and other), lactones (gamma decanolactone, delta decanolactone), furans, sesquiterpens (linalool, farnesol, cis-lanceol). Also present is 2-Furanmethanol (furfuryl alcohol) which is soluble in water, oxidizes to furfural and can be found in fresh strawberries, but is more often present in the jam production due to the high temperature effect. [2] The largest contribution to the total area of analyzed signals in individual samples is gamma-Decanolactone. The largest number of analytes was found in samples of which one is of unknown variety and location and the other originates from Opuzen. In general, it can be said that many compounds that make a desirable food aroma are present in Croatian strawberry samples. Aromas are rich in many esters, and compounds from the furan and lactone chemical classes. Carboxylic acids are also present. For fingerprinting by location or variety, an additional data set of analyzed metals, isotopes and polyphenols needs to be included in statistical analysis.
Keywords: aroma, fingerprinting, GC-MS/SPME, strawberry, volatile compounds
Acknowledgements. This work was carried out within the project "Food Safety and Quality Center" (KK.01.1.1.02.0004). The project is co-financed by the European Union from the European Regional Development Fund.
REFERENCES [1] K. Passa, C. Simal, E. Tsormpatsidis, V. Papasotiropoulos, F. N. Lamari, Plants 2023, 12. [2] F.Cosme, T.Pinto, et al. Red Fruits Composition and Their Health Benefits—A Review. Foods 2022, 11