Essential Oils and Flavors

Mosandl A, Enantioselective capillary gas chromatography and stable isotope ratio mass spectrometry in the authenticity control of flavors and essential oils, Food Rev Int. 537—SSA, 1995. 

Mosandl A, Authenticity assessment A permanent challenge in food flavor and essential oil analysis, / Chromatogr Sci 42 440—449, 2004. 

Werkhoff P, Bretschneider W, Giintert M, Hopp R, Surburg H (1991) Chirospecific analysis in flavor and essential oil chemistry. Part B. Direct enantiomer resolution of trans-a-ionone and trans-a-damascone by inclusion gas chromatography. Z Lebensm Unters Forsch 192 111 Larsen M, Poll L (1990) Odour thresholds of some important aroma compounds in raspberries. Z Lebensm Unters Forsch 191 129... 

A. Mosandl, K. Fischer, U. Hener, P. Kreis, K. Rettinger, V. Schubert and H.-G. Schmarr, Stereoisomeric flavor compounds. 48. Chirospecific analysis of natural flavors and essential oils using multidimensional gas chromatography , J. Agric. Food Chem. 39 1131-1134(1991). 

M. Glintert, R. Emberger, R. Hopp, M. Kbpsel, W. SUberzahn and P. Werkhoff. Chirospecific analysis in flavor and essential oil chemistry Part A. Filbertone - the character impact compound of hazel-nuts. Z. Lebensm. Unters. Forsch., 192. 108-110 (1991). 

Oximes are not frequent in flavors and essential oils nevertheless they have been identified in flower headspaces. For instance, Kaiser (1993) identified 2-methylbutyraldoxime, isovaleraldoxime and pheny-lacetaldoxime in the volatiles of the orchid Diaphananthe pellucida (Lindl.) Schltr. 

The /3-CD-based encapsulation of flavors is a complexation process on a molecular scale. This process inhibits molecular interactions between the different components of natural or synthetic flavors and essential oils. The interactions thus avoided can make all flavors encapsulated into the /3-CD-based inclusion complexes without changing food compositions [37]. The flavor load of these complexes varies from 6% to 15% (Table 7.3). 

Occurrence The main component of rose absolute and rose water occurs in small amounts in many flavors and essential oils, e. g., beer, cocoa, and tea flavor, as well as geranium, neroli [see orange flower absolute (oil)], and ylang-ylang oil. Frequently, P. occurs in glycosidic form. ... 

Uses W/o and o/w emulsifier, emollient, and lubricant for cosmetics, toiletries, pharmaceuticals, and household specialty prods. emulsifier in plastics, lubricants, textiles emulsifier for margarine solubilizer for flavor and essential oils dispersant for high-solids preps. suspending agent for food colors... 

Gas chromatography-mass spectrometry has also been demonstrated to be a powerful tool in both the qualitative and quantitative analyses of essential oil components. Literature on capillary and enantioselective capillary GC on-line coupled to isotope-ratio MS (IRMS) has been reviewed by Mosandl [1]. These techniques, which are valuable tools in control of authenticity of flavors and essential oils, are discussed in relation to various aspects, such as sample preparation and cleanup, chromatographic behavior of enantiomers, detection systems, and the use of internal isotope standards for quantitation. 

Uses Food emulsifer for margarine solubilizer for flavors and essential oils suspending agent for food colors dispersant for high-solids preps. 

---