Affordable Access

Publisher Website

Authentication of biotechnological flavours by isotopic analyses

DOI: 10.1016/s0167-4501(06)80014-2


Abstract The validation of naturalness of different flavours (acetaldehyde-‘apple’ odour, acetoin —‘rancid butter’ odour, 2-methyl and 3-methylbutyric acids—‘rancid cheese’ odours) was made possible by developing a multi-component stable isotope picture for each compound. Flavour molecules analysed were of biotechnological or synthetic origin. The isotope results generated data that allowed for comparison of the isotopic abundance of known naturally derived or processed flavours with those of non-natural sources or processes. Our results confirmed that the biotechnological flavours had a natural origin and their isotope ratios were different from those of synthetic ones. Moreover, for a good discrimination at least two or three isotope analyses were necessary to prove the origin of flavours.

There are no comments yet on this publication. Be the first to share your thoughts.


Seen <100 times

More articles like this

Authentication of farmed and wild turbot (Psetta m...

on Journal of Agricultural and Fo... Apr 23, 2008

Biotechnological production of flavours and fragra...

on Applied microbiology and biote... January 1998

Natural flavours production: a biotechnological ap...

on Trends in Biotechnology Jan 01, 1986

[Stable isotopic labeling and NMR analyses of nucl...

on Tanpakushitsu kakusan koso. Pr... July 1995
More articles like this..