Flavour intrinsic

Based on the physical and biochemical parameters and molecular techniques, traded (exported) cardamoms from India, Sri Lanka and Guatemala had been characterized (Thomas et al., 2006). Indian cardamom was found to be superior for most of the physical quality parameters and for the biochemical traits. The GC profile of the oil of Indian cardamom also indicates a high quantity of a-terpinyl acetate and 1,8-cineole, which imparts aroma and flavour to the cardamom, thus reinforcing the legendary belief of the high intrinsic quality of the Indian cardamom. The GC-MS pattern of the volatile components in the cardamom... 

For centuries, mankind has hunted and farmed its food supply. For an equal amount of time, someone has had to convert these raw materials to an edible state, most of which required processing, since apart from fruits and nuts, most biological materials are not easily eaten and digested by Homo sapiens. In the hands of an expert, such as a the Cordon Bleu chef, this processing has been developed into an art form, using the intrinsic properties of the raw materials to create colours, textures and flavours for our delectation and nutrition. Furthermore, the methods and materials have been codified into millions of recipes, which are available to everyone. 

The intrinsic or intermolecular standardisation (evaluation of isotopic correlations in between molecules of the same origin) demands the separation, purification and isotopic analysis of at least two components of the same source, which is, in practice of routine analysis of flavourings, normally only realisable by GC-C-IRMS or by multi-dimensional (MD)GC-C-IRMS. Instmmentation and practical performance have already been outlined in 6.2.2.2.2. 

Recently published results obtained by very detailed studies of vanillin by H-NMR and C-GC-C-IRMS including the application of minor components as intrinsic standards (e.g. p-hydroxybenzaldehyde) together with compositional analyses should enable analysts to even detect sophisticated adulterations of vanilla flavour [276-278[. 

Most flavourings are complex mixtures of many compounds. As IRMS makes only sense with pure analytes, a strict purification of individual substances is indispensable. Therefore GC-IRMS has been further developed and optimised to multi-compound isotope ratio analysis by its coupling IRMS to capillary (c) and multidimensional (MD) gas chromatography (see 6.2.2.2.2). This methodology demands a strict intrinsic control and standardisation [340] apart from the international standards (see Table 6.3) also secondary standards like the polyethylene foil IAEA-CH7 or the NBS22 oil are available from the IAEA in Vieima. However, as these substances are also not suitable for the direct standardisation of data from a coupled GC system for flavour isotope analysis, certificated tertiary laboratory standards for hydrogen have been developed by parallel analysis of flavour compounds by TC/EA-IRMS and MDGC-P-IRMS [210]. 

FIGURE 40.3 Phase solubility profiles and classification of complexes according to Higuchi and Connors. Sq is the intrinsic solubility of the substrate (the dissolved drug or guest) in the aqueous complexation medium when no ligand (CD) is present. (From Cabral-Marques, H.M., Flavour Frag. J., 25, 313, 2010.)... 

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