restek-tnx14 - page 102

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19
Figure 22
The Rt- βDEXse column can differentiate Bergamot extract
from Bergamot flavor.
(R)-limonene
13 min. 8 18
(R)-linalool
(R)-linalyl acetate
(R)-linalool
(R)-limonene
(R)-linalyl acetate
13 min. 8 18
(S)-linalool
(S)-limonene
(S)-linalyl acetate
30m, 0.32mm ID, 0.25µmRt-βDEXse (cat.# 13106);
Oven temp.: 40°C (hold 1min.) to 200°C@ 4°C/min.;
Carrier gas: helium; 60cm/sec. set @ 40°C; Detector: MSD set @ 220°C
FLAVORS
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Bergamot oil anda fewof thepopular
fruit flavorings such as raspberry,
strawberry, and peach were exam-
ined.Thecompositionofextracts from
natural sources were compared to
those fromcommerciallyavailable fla-
vored teas and drinks. Some target
chiral compounds examined were
linalool and linalyl acetate in berga-
motoil, α-iononeand δ-decalactone in
raspberry, and γ-lactones in peach
extracts.
Bergamot Flavor
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A genuine cold-pressed bergamot oil
shouldcontainonly the (R)-isomersof
linalooland linalylacetate.6 Theenan-
tiomericpurityof (R) limoneneshould
alsobeconsidered.7 ChromatogramA
in Figure 22 is a natural source of
bergamot oil. Only the (R)-enanti-
omersof limonene, linalooland linalyl
acetatewere present. Chromatogram
B illustrates an extract from an arti-
ficially flavored tea. Both samples
were analyzed on an Rt-βDEXse col-
umn.Thepresenceof racemic linalool
and linalylacetate indicatesbergamot
flavor of unnatural origin.
A: Bergamot Extract
B: Bergamot Flavor
(S)-limonene