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Article: Improve detection of adulterated fruit flavors
- Article from:
- Emerging Food R&D Report
- Article date:
- December 1, 1993
CopyrightCOPYRIGHT 1993 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The marketplace for fruit products, flavors and syrups has for many years been plagued by economic adulteration, the undeclared substitution for a high -valued product with a similar, but inferior and less-expensive product. Many natural flavoring materials are more expensive to make than corresponding artificial materials, which provides a significant incentive for this type of adulteration. As makers of adulterated products become more clever in their formulations, quality control analysts will need more sophisticated tools with which to detect artificial flavorings.
A few techniques have proven very useful in detecting adulteration, namely gas chromatography (GC) ...