Flavourings

ORIGIN IDENTIFICATION OF FLAVOURINGS

Flavourings are added to many food products to give them a typical smell or taste. These substances can be of diverse origins resulting in significant price differences for the manufacturer. Also there is a huge discrepancy between supply and demand of natural flavourings. Therefore there is plenty of space for manipulation. Text and pictures on different products indicate high quality ingredients while in reality natural additives or expensive natural flavourings are partly or even entirely substituted by cheap synthetic substances. With the help of Isotope Analysis you can not only differentiate clearly between natural and synthetic flavourings but you can also find out the geographical origin of the (natural) precursor.

Differentiation of natural and synthetic flavourings

Determination of source

Determination of origin of Vanillin

Vanillin

Vanillin is one of the most popular and expensive flavourings worldwide. However, only one percent of the global demand originates from the Vanilla pod itself.

Does your competitor really use natural Vanillin?
Does your supplier provide exactly what was ordered?
From which starting material was the flavouring obtained?
Is the natural Vanillin really from the declared cultivation region?

Imprint Analytics is competent in answering these questions quickly and proficiently. No matter if it comes to pure vanilla extract, vanilla flavor/powder or processed vanillin – with the innovative method of the compound specific GC-C/P-IRMS we can distinguish between authentic vanilla and synthetic vanillin as well as vanillin derived from different natural raw materials. Furthermore we can even determine which natural raw material has been used to manufacture the vanillin.

Scheme of isotope-fingerprint of vanillin depending on origin of the flavouring