Abstract
Until the 70s the measurement of natural isotope abundances in organic molecules for the elucidation of their origin and synthesis was mainly a domain of geochemistry. In 1971, the detection of the characteristic difference of the 13C-content of products from C-3- and C-4-plants offered the possibility of the assignment of food products to one of these plant groups (B. N. Smith and S. Epstein, 1971). One of the first flavor compounds integrated in this origin assignment was vanillin (J. Bricout et al., 1976). The progress of isotope ratio measurements at the end of the 80s, mainly the coupling of GC to IRMS (isotope ratio mass spectrometry), opened a large field for multicompound isotope analysis, which has extended since then to multicompound/multielement analysis in the last few years. This became the base for the study of intermolecular isotope correlations. On the other side, the measurement of 2H-patterns of organic molecules, originally developed for the proof of sugar addition to wine on ethanol (G. J. Martin et al.,1982a), entered flavor analysis in 1982 (G. J. Martin et al., 1982b). So far, the corresponding methods are the privilege of a few laboratories, yielding fingerprints of flavors as the base to identify their origin and to discriminate between natural and synthetic products. Simultaneously the methodological development is accompanied by fundamental research to understand the reasons for the formation of non-statistical isotope distributions in organic molecules and to use them for the interpretation and prediction of the molecules’ characteristic isotopic fingerprints (H.-L. Schmidt et al., 1995).
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Schmidt, HL., Weber, D., Rossmann, A., Werner, R.A. (1999). The Potential of Intermolecular and Intramolecular Isotopic Correlations for Authenticity Control. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_6
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