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It is an analytical challenge to differentiate natural raspberry flavouring from its synthetic analogue when testing a finished food product.  One analytical marker is α-ionone. In natural flavouring this compound is predominantly a single enantiomer (a "mirror image" structural arrangement), whilst in the artificial version it is a racemic mix (both mirror images in equal proportion).  But analytical differentiation needs specialist (chiral) chromatography columns and sometimes better sensitivity than standard aroma extraction such as SPME-GC can provide.

In this paper (open access) the authors use hydrodistillation extraction and concentration using a Clevenger apparatus.  They optimise the conditions for various sample types such as icecream and syrups.  They then couple this witht chiral GC-MS analysis.

They report that their method enables the precise separation and quantification of the R- and S- enantiomers of α-ionone, and the enantiomeric ratio is used to verify authenticity. It enabled detection of trace concentrations of α-ionone (LOD 5 × 10⁻⁴ mg/kg, LOQ 1.7 × 10⁻³ mg/kg) in various food samples, minimized solvent consumption and allowed for the accurate quantification of minor S-enantiomers without the need for isotopically labeled standards.

As a proof of concept, they applied the method to 13 commercial food samples.  They report significant differences between natural and synthetic aromas, with the majority of products containing synthetic racemic mixtures.

They conclude that their method represents a practical tool for routine control of the authenticity of raspberry aroma in foods, including heterogeneous and fat-rich matrices.

Photo by ian dooley on Unsplash

Synthetic technologies allow companies to ‘print’ DNA and RNA.  Applications are cross-sector, and include nucleic acids that are used as the basis of selective analytical test methods.  This voluntary best-practice guidance emphasises the UK government’s intent for a pro-innovation culture in the engineering biology ecosystem through providing well-defined guardrails for customers and producers of synthetic nucleic acid.

This link has been added to FAN’s Quality page, which contains links to a range of other best-practice guidance for both laboratories and for customers looking to choose a laboratory

Less than 1% of the world's vanilla flavour comes from real beans.

We are used to seeing vanilla all around us - in candles, cupcakes and creme brulees. But if you’re eating something vanilla-flavoured or smelling something vanilla-scented - it’s probably artificial.

Scientists have been making synthetic vanillin - the compound that gives vanilla its aroma - since the 19th Century. It has been extracted from coal, tar, rice bran, wood pulp and even cow dung.

Today, the vast majority of synthetic vanillin comes from petrochemicals.

It can be 20 times cheaper than the real thing.

The burgeoning interest in “artisanal” food made in a traditional way explains some of the demand for natural vanilla. But much of the rocketing price can be put down to food rules on both sides of the Atlantic.

In Europe and the United States, ice cream labelled “vanilla” must contain natural vanillin extract from vanilla pods. If the flavour comes wholly or partly from artificial sources, the packaging must say “vanilla flavour” or “artificial vanilla”.

Vanilla from vanilla pods will have a taste and potency unique to the area in which it is grown, much like wine. The vanilla from Madagascar has a distinct rummy taste and sweet aroma, which is why ice-cream makers choose it over vanilla from other countries.

And there is more and more pressure on food companies to switch from artificial vanilla to vanilla beans. Big corporations such as Hershey and Nestle have started buying natural vanilla extract for their products in large quantities, which injects more demand into the limited supply chain and raises prices further.

After being immersed in hot water the beans are left to dry in the hot sun

Over the past decade, vanilla prices have gone through dramatic booms and busts.

Madagascar’s 80,000 growers produce more vanilla than any other country - so what happens on the island affects the global industry.

Read full article here.