Flavor analysis isotope dilution assay

H., and Schreier, P. 1996. Quantitative analysis of 2-aminoacetophenone in off-flavored wines by stable isotope dilution assay. JAOAC (J. Assoc. Off. Anal. Chem.) Int. 79 583-586. 

Milo, C. and Blank, I. 1998. Quantification of impact odorants in food by isotope dilution assay Strength and limitations. In Flavor Analysis Developments in Isolation and Characterization (C.J. Mussinan and M.J. Morello, eds.) pp. 250-259. American Chemical Society, Washington, D.C. 

The caramel-like smelling HDF has been established as a main contributor to the flavors of several processed foods (Table 17). In addition, it should be noted that in all these foods, on the basis of a high FD-factor, HDF was also by far the most important caramel-like smelling odorant. In the following, the strategy in the HDF precursor analysis will be shown using wheat bread crust, popcorn [88] and malt as the examples. Quantitative measurements were performed by using a stable isotope dilution assay (cf. Section 3.2.). 

The method of choice for exact quantitative determination of key flavorrelevant constituents in foods is currently IDA, isotope dilution analysis (stable isotope dilution assay or SIDA), in which the isotope-labeled analog used as the internal standard undergoes the same losses during workup as does the analyte. Either radioactive or stable isotopes can be used for the isotope dilution method. The latter are simpler and can be handled without health risks. For this reason, only stable isotopes are used in flavor analysis. 

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