Authenticity assessment: a permanent challenge in food flavor and essential oil analysis.
Both phenomena, enantioselectivity as well as isotope discrimination during biosynthesis, may serve as "endogenous" parameters, provided that suitable methods and comprehensive data from authentic sources are available. This review reports on enantioselective capillary gas chromatography and online methods of isotope-ratio mass spectrometry in the authentication of food flavor and essential oil compounds, referring to literature references published in the last decade.
Mosandl
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Institut für Lebensmittelchemie, Johann Wolfgang Goethe-Universität, Marie-Curie-Str. 9, D-60439 Frankfurt am Main, Germany.
D002849:Chromatography, Gas / Q000379:methods*; D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis; D013058:Mass Spectrometry; D009822:Oils, Volatile / Q000032:analysis*
D005421:Flavoring Agents; D009822:Oils, Volatile