title: Flavor authenticity studies by (2)h/(1)h ratio determination using on-line gas chromatography pyrolysis isotope ratio mass spectrometry.
abstract: Based on (2)H/(1)H ratio measurements of commercial synthetic and "natural" references, the recently developed on-line gas chromatography pyrolysis isotope ratio mass spectrometry (HRGC-P-IRMS) technique was used to determine the delta(2)H(SMOW) values of the flavor compounds decanal, linalool, and linalyl acetate, as well as those of E-2-hexenal and E-2-hexenol in foods and essential oils. In preceding model studies, the influence of sample preparation steps (simultaneous distillation extraction, SDE; solvent extraction, SE; liquid liquid extraction, LLE) on the delta(2)H values was found to be negligible. For decanal, the typical (2)H abundance, with higher content of (2)H for synthetic material (delta(2)H(SMOW) from -90 to -156 per thousand) and lower (2)H content for natural references (delta(2)H(SMOW) from -138 to -262 per thousand) was observed. Although the delta(2)H data recorded for linalool did not allow one to distinguish between synthetic (delta(2)H(SMOW) from -207 to -301 per thousand) and natural (delta(2)H(SMOW) from -234 to -333 per thousand) materials, the situation was somewhat more encouraging for linalyl acetate; delta(2)H(SMOW) values from -199 to -239 per thousand and from -213 to -333 per thousand were found for synthetic and natural samples, respectively. E-2-Hexenal and E-2-hexenol showed clear-cut origin-dependent differences in their (2)H/(1)H ratios; that is, delta(2)H(SMOW) values from -14 to -109 per thousand and from -263 to -415 per thousand as well as from -41 to -131 per thousand and from -238 to -348 per thousand were recorded for products from synthetic and natural origins, respectively.
authors.affiliation: Lehrstuhl für Lebensmittelchemie, Universität Würzburg, Am Hubland, 97074 Würzburg, Germany, and SAM GmbH, 68165 Mannheim, Germany.
authors.forename: K
authors.initials: K
authors.lastname: Hör
authors.forename: C
authors.initials: C
authors.lastname: Ruff
authors.forename: B
authors.initials: B
authors.lastname: Weckerle
authors.forename: T
authors.initials: T
authors.lastname: König
authors.forename: P
authors.initials: P
authors.lastname: Schreier
mesh_terms: D000080462:Acyclic Monoterpenes; D000447:Aldehydes / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D000441:Hexanols / Q000032:analysis; D039821:Monoterpenes; D009812:Odorants; D009822:Oils, Volatile / Q000032:analysis; D013649:Taste; D013729:Terpenes / Q000032:analysis
chemical_list: D000080462:Acyclic Monoterpenes; D000447:Aldehydes; D005421:Flavoring Agents; D000441:Hexanols; D039821:Monoterpenes; D009822:Oils, Volatile; D013729:Terpenes; C021170:decanaldehyde; C074463:linalyl acetate; C018584:linalool