Susanne Kuehne, Decernis
Food Fraud Quick Bites

Natural Goes Methodical

By Susanne Kuehne
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Susanne Kuehne, Decernis

A sophisticated analytical method has been used to create a database that authenticates natural flavors.

Food fraud
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The popularity of “natural” foods with consumers has increased exponentially over the past decade or two. While the term “natural” on a food label is not formally regulated by the FDA, “natural flavors” have been defined in the Code of Federal Regulations Title 21 as flavoring constituents derived from a naturally occurring source, such as spice, fruit, vegetable, herb, leaf and more. “Natural” flavors/aromas have specific spectroscopic fingerprints versus synthetically produced volatile organic compounds. This method combines gas chromatography and isotope ratio mass spectroscopy (GC-C-IRMS) to determine whether a fruit aroma is naturally or synthetically-derived, and can be used to build a database of natural flavors.

Resource

  1. Strojnik, L., et al. (July 5, 2021). “Construction of IsoVoc Database for the Authentication of Natural Flavours”. MDPI Open Access Journals.

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Susanne Kuehne, Decernis

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