Determination of synthetic components in flavors by deuterium/hydrogen isotopic ratios

A study was made relating 14C, delta 13C, and deltaD isotopic abundances for 11 different flavor materials: acetaldehyde, amyl acetate, anethole, benzaldehyde, cinnamic aldehyde, ethyl acetate, ethyl butyrate, ethyl caproate, linalool, methyl salicylate, and vanillin. Deuterium/hydrogen (deltaD) iso...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1992-10, Vol.40 (10), p.1892-1897
Main Authors: Culp, Randolph A, Noakes, John E
Format: Article
Language:English
Subjects:
ADULTERACION
ADULTERATION
Aroma and flavouring agent industries
Biological and medical sciences
CARBONE
CARBONO
COMPOSE DE LA FLAVEUR
COMPUESTOS DEL SABOR
DEUTERIO
DEUTERIUM
Food industries
Fundamental and applied biological sciences. Psychology
HIDROGENO
HYDROGENE
ISOTOPE RADIOACTIF
RADIOISOTOPOS
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Summary:A study was made relating 14C, delta 13C, and deltaD isotopic abundances for 11 different flavor materials: acetaldehyde, amyl acetate, anethole, benzaldehyde, cinnamic aldehyde, ethyl acetate, ethyl butyrate, ethyl caproate, linalool, methyl salicylate, and vanillin. Deuterium/hydrogen (deltaD) isotopic ratios, determined in these flavor materials, were found to be sufficiently uniform and different for those of natural sources and fossil fuel derived sources. deltaD values for the natural or modern derived flavor materials were consistently more depleted in deuterium content than the synthetic material. The mean deltaD value for the natural and synthetic compounds, respectively, were found to be the following acetaldehyde, -202 and -76 ppt; amyl acetate, -292 and -123 ppt; anethole, -85 and -58 ppt; benzaldehyde, -111 and -58 ppt (synthetic I) or +600 ppt (synthetic II); cinnamic aldehyde, -120 and -27 ppt (synthetic I) or +515 ppt (synthetic II); ethyl acetate, -242 and -98 ppt; ethyl butyrate, -238 and -57 ppt; ethyl caproate, -246 and -220 ppt; linalool, -297 and -196 ppt; methyl salicylate, -130 and -71 ppt; and vanillin, -77 and -20 ppt. Correlation between 14C activities representing the degree of naturalness covaried with deltaD values, especially with ester compounds. The implication is the deuterium content could be used in determining adulteration by addition of synthetic components or at least suggest further testing for those flavor materials which fall outside the normal range of isotopic values
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00022a033