Stir bar sorptive extraction (SBSE)-enantio-MDGC-MS - a rapid method for the enantioselective analysis of chiral flavour compounds in strawberries

The recently introduced solventless extraction technique, the Stir Bar Sorp tive Extraction (SBSE), was applied for the enantioselective analysis of ch iral flavour compounds in strawberries and their processed products using e nantioselective multidimensional gas chromatography-mass spectrometry (enan tio-MDGC-MS). Using this rapid method the usual preparation steps for complex matrices su ch as liquid/liquid extraction, solid phase extraction or distillation tech niques can be omitted. The analysed chiral compounds showed fruit-specific characteristic enantiomeric ratios, irrespective of food processing techniq ues employed. Hence, it is possible to differentiate the flavour of authent ic and aromatised strawberry products.