Tag Archives: natural aromas

Susanne Kuehne, Decernis
Food Fraud Quick Bites

Natural Goes Methodical

By Susanne Kuehne
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Susanne Kuehne, Decernis
Food fraud
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne

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.