A review of flavors authentication by position‐specific isotope analysis by nuclear magnetic resonance spectrometry: the example of vanillin. (15th December 2016)

• Record Type: Journal Article
• Authors: Remaud, Gérald S.; Akoka, Serge
• Is Part Of: Flavour and fragrance journal. Volume 32:Number 2(2017:Mar.)
• Page Start: 77
• Page End: 84
• Publication Date: 2016-12-15
• Subjects: NMR -- Vanilla aroma -- vanillin -- authentication -- isotope ratio; Flavor -- Periodicals; Odors -- Periodicals; Smell -- Periodicals; 668.54
• DOI: 10.1002/ffj.3366
• Languages: English
• ISSNs: 0882-5734

Abstract

Abstract: Consumers are increasingly interested in the authenticity and traceability of food products. This review aims at describing the principles of NMR Position‐Specific Isotopic Analysis and the applications and perspectives for aroma‐chemical authentication. Vanillin is an excellent example since, owing to its organoleptic qualities; it is undoubtedly one of the most used aroma‐chemicals in food, confectionery, beverages, perfumery, cosmetics and pharmaceutical industries. 2 H‐NMR was first used, but it required several hours of spectrometer time and fairly large sample amounts. 13 C NMR enabled the reduction of both the experimental time and the needed quantity of vanillin. Recent developments will soon make the analysis of vanillin possible in manufactured products. Copyright © 2016 John Wiley & Sons, Ltd. Abstract : Isotope ratio monitoring by Nuclear Magnetic Resonance spectrometry (irm‐NMR) is able to distinguish between the natural and synthetic vanillin. The recent methodology irm‐ 13 C NMR encompasses the discrimination of all vanillin origins with low amount of product (tens of mg), that were the limitations of irm‐ 2 H NMR for which the ex‐ferulic origin is not well characterized requiring hundreds of mg.