QUANTITATION OF FLAVORFUL FOOD COMPONENTS USING ISOTOPE DILUTION

SUMMARY: Radioactively‐labeled flavor compounds are added to a food system prior to reduced‐pressure distillation. The example used is benzaldehyde, which in the distillate is converted to its corresponding 2,4‐dinitrophenylhydrazone. Separation of the labeled hydrazone from other material present is accomplished by thin‐layer chromatography. Recovered material is quantitated using ultraviolet spectroscopy. Employing isotope monitoring data, the native aldehyde is calculated via isotope dilution. The method is adaptable to flavor compounds of sufficient volatility to be recovered under 5 mm Hg and 65°C, and which are stable or can be converted to a stable form for purification. The potential for quantitation of several components during an experiment is briefly discussed. Copyright © 1969, Wiley Blackwell. All rights reserved