Determination of Adulterated Natural Bitter Almond Oil by Carbon Isotopes

Abstract

Bitter almond oil (benzaldehyde), a flavoring compound used in many foods, was isolated from apricot kernels; 2 synthetic benzaldehyde samples were obtained from commercial sources. All samples were analyzed for radiocarbon (l4C) content. The natural sample yielded a value consistent with its natural origin (approximately 116% of Modern Standard Activity), while the synthetic samples were devoid of 14C activity as expected for a petrochemical material. Implications for quality control of bitter almond oil are discussed

Authentication of Bitter Almond Oil and Cinnamon Oil: Application of the SNIF-NMR Method to Benzaldehyde

“…The extraction of specific almond origins was performed by NATUREX (Avignon, France) on a pilot scale. Some extractions on a laboratory scale were also carried out according to reported procedures (Krueger, 1987;Culp and Noakes, 1990) [CAUTION: HCN Is Generated!]. Some authentic bitter almond oil (P. amygdalus) and other almond oil samples were also studied and were used as secondary references.…”

“…The distinction between synthetic and natural benzaldehydes or cinnamaldehydes is more often based on isotopic methods. Radiocarbon ( 14 C) analysis was the first approach used for cinnamaldehyde (Hoffman and Salb, 1980) and benzaldehyde (Krueger, 1987). Synthetic benzaldehyde and cinnamaldehyde do not exhibit 14 C activity.…”

Identification of isotopically manipulated cinnamic aldehyde and benzaldehyde

“…Figure 1. Natural 14C activity 1978-1988. hyde, and ethyl butyrate (Krueger, 1987;Hoffman and Salb, 1980; Byrne et al, 1986) where measured 14C activities have been used to determine additions of petroleumderived components to those of natural origin.…”

Determination of synthetic components in flavors by deuterium/hydrogen isotopic ratios

“…The authentication of natural products by isotopic analysis has been well documented and tested for a large array of flavoring materials. The radiocarbon technique has been used in determining the addition of fossil fuel derived products in foods and flavors such as caffein, cinnamic aldehyde, and bitter almond oil (Allen, 1961; Hoffman and Salb, 1980;Krueger, 1987; Butzenlechner et al, 1989; Byrne et al, 1986) as well as the addition of 14C to fossil fuel derived material to simulate a natural activity level (Culp and Noakes, 1990).…”