Methods employed in the detection of synthetic and artificial flavors are surveyed. GC and HPCL techniques are used to detect substances not naturally present in flavors from particular source materials. Capillary GC-MS is used to identify the presence of substances which are not nature-identical. Chiral GC, HPLC and enzymatic techniques are used to identify synthetic racemates substituted for chiral flavoring materials. Carbon 14 analysis is used for identification of petrochemical synthetics. Applications of isotope ratio mass spectrometry and deuterium NMR analysis for differentiating natural and synthetic flavor compounds are discussed.
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