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Two phenomena, enantioselectivity and isotope discrimination, during biosynthesis may both serve as endogenetic parameters in the authenticity control of natural flavor and fragrance compounds, if suitable methods and comprehensive data from authentic sources are available. Enantioselective capillary gas chromatography (enan‐tio‐cGC) and comparative isotope ratio mass spectrometry (IRMS), coupled on‐line with cGC, are reported as important tools in the authenticity control of flavors and essential oils. The literature on these topics is reviewed up to the beginning of 1995. Scope and limitations of enantio‐cGC and (enantio)‐cGC‐IRMS are discussed.
Armin Mosandl (Wed,) studied this question.