Flavours and fragrances are widely used in consumer products such as foods, beverages, cosmetics and others. Analytical studies on the flavours and fragrances have been carried out since more than hundred years. Among that, technique for quantitative analysis of flavours and fragrances is one of the research topics, and play an important role in many aspects.
Stable isotope-labeled flavours and fragrances refer to that part of atoms of flavours and fragrances compound are replaced by their isotopes. The use of stable isotope-labeled flavours and fragrances as internal standards in the method of stable isotope dilution assay (SIDA) has been widely applied for the quantitative determination of flavours and fragrances compounds, which provides the most accurate quantitative data since, apart from small isotope effects, the isotope internal standard has chemical and physical properties identical to those of the odorants to be quantified.
Stable isotope-labeled flavours and fragrances as internal standards in SIDA play a huge role in the food field. It can be used to detect and analyze flavours and fragrances compounds in foods such as bakery, chocolate, cooked food, dairy, edibles mushrooms, honey, potatoes, smoked food, olive oils, etc. and in beverages such as beer, coffee, soft drinks, tea & infusions, wine, etc. Here are some examples.
- The accurate determination of flavour of acetylpyrazine, 2-methyl-3-ethylpyrazine, 5-methyl-5H-cyclopenta[b]pyrazine and 2-acetyl-1-pyrroline in bread crust was achieved by SIDA method when using corresponding stable isotope-labeled products as internal standard.
- The determination of β-damascenone in foods, roasted coffee, black tea, honey and beer was developed by SIDA measurements with corresponding stable isotope-labeled compounds as internal standard.
- SIDA have been evaluated the odor differences between cucumbers and musk melons using labeled flavours and fragrances as internal standard, identifying (E, Z)-2,6-nonadienal (ll), (Z)-2-nonenal and (E)-2-nonenal as the most significant odorants of cucumber, whereas methyl 2-methylbutanoate, (Z)-3-hexenal (E)-2-hexenal and ethyl 2-methyl propanoate were responsible for the fruity odor of musk melons.
- SIDA techniques using stable isotope-labeled flavours and fragrances as internal standard have been successfully applied to judge aroma changes of soya-bean during storage process.
What can we offer?
As a professional supplier of stable isotope-labeled compounds, Alfa Chemistry has always shown great interest in the latest developments in stable isotope-labeled flavours and fragrances. Alfa Chemistry has excellent R&D staffs with rich experience who aim to provide high quality and cost-effective stable isotope-labeled flavours and fragrances timely. We can offer you with all kinds of stable isotope-labeled flavours and fragrances that can be used in the accurate detection and analysis of various flavours and fragrances in foods and beverages. You can click on our product list for a detailed view. If you do not find the product you want, we also provide you with custom synthesis service. Please contact us, if you are in need of assistance.
- Mosandl, A. Capillary gas chromatography in quality assessment of flavours and fragrances[J]. Journal of Chromatography, 1992, 624: 261-292.
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