The δ 13 C PDB ‐values of some carboxylic esters from apple flavours have been determined by capillary gas chromatography, on‐line coupled with isotope ratio mass‐spectrometry (GC‐IRMS) and compared with the isotopic ratios of some commercially available samples. For the first time, the chirospecific measurement of the isotopic ratios of 2‐methylbutanoates is described. Enantioselective capillary gas chromatography (enantio‐GC), GC‐IRMS as well as enantio‐GC‐IRMS are demonstrated as sophisticated methods in monitoring the authenticity of natural flavour compounds.
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Karl et al. (1994) studied this question.
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