Natural Products Authenticity

Selected Publications of the CAIS

• Culp, R.A., J.M. Legato, and D.R. Smith, 2001. Confirmation of a synthetic (fossil fuel) origin of individual components in a complex flavor by GC/IRMS d¹³C and accelerator mass spectrometry. In A.H. Spanier, F. Shahidi, T.H. Parliment, C. Mussinan, C.-T. Ho and E.T. Contis, eds., Food Flavors and Chemistry - Advances of the New Millenium, Royal Society of Chemistry, Athenaeum Press, Ltd., U.K., 462-474.
• Culp, R.A., J.M. Legato, and E. Otero, 1998. Carbon isotope composition of selected flavoring compounds for the determination of natural origin by gas chromatography/isotope ratio mass spectrometer. Chapter 23 in C.J. Mussinan and M.J. Morello, eds., Flavor Analysis - Developments in Isolation and Characterization. American Chemical Society Symposium Series 705. 260-287.
• Neary, M.P., J.D. Spaulding, J.E. Noakes, and R.A. Culp, 1997. Tritium analysis of burn-derived water from a natural and a petroleum-derived product. Journal of Agricultural and Food Chemistry v. 45(6). 2153-2157.
• Culp, R.A. and J.E. Noakes, 1992. Determination of synthetic components in flavors by deuterium/hydrogen isotopic ratios. Journal of Agricultural and Food Chemistry, v.40(10). 1892-1897.
• Culp, R.A. and J.E. Noakes, 1990. Identification of isotopically manipulated cinnamic aldehyde  and benzaldehyde. Journal of Agricultural and Food Chemistry, v.38(5). 1249-1255.
• Noakes, J.E., G.E. Martin and R.A. Culp, 1988. Determination of the adulterants in foods,  flavors, and beverages by isotope analysis. Proceedings of the 2nd International Seminar for Liquid Scintillation Analysis, Tokyo, Japan, June 8-9. 171-190.

For further information contact Dr. Randy Culp (706) 542-6122