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Food Chem

Title:		New insights in the chemical composition of benzoin balsams
Author(s):		Burger P; Casale A; Kerdudo A; Michel T; Laville R; Chagnaud F; Fernandez X;
Address:		"Institut de Chimie de Nice (ICN), UMR CNRS 7272, Parc Valrose, 06108 Nice Cedex 2, France. Electronic address: Pauline.BURGER@unice.fr. Faculte des Sciences, Master 2 FOQUAL, Parc Valrose, 06108 Nice Cedex 2, France. Electronic address: Alexandre.CASALE@unice.fr. Institut de Chimie de Nice (ICN), UMR CNRS 7272, Parc Valrose, 06108 Nice Cedex 2, France. Electronic address: audreykerdudo@gmail.com. Institut de Chimie de Nice (ICN), UMR CNRS 7272, Parc Valrose, 06108 Nice Cedex 2, France. Electronic address: Thomas.MICHEL@unice.fr. Institut de Chimie de Nice (ICN), UMR CNRS 7272, Parc Valrose, 06108 Nice Cedex 2, France. Electronic address: Remi.Laville@cosmo-ingredients.com. Agroforex Company, 292 Kaoliao Road - Sibounheuang, 01000 Vientiane, Laos. Electronic address: fchagnaud@agroforex-company.com. Institut de Chimie de Nice (ICN), UMR CNRS 7272, Parc Valrose, 06108 Nice Cedex 2, France. Electronic address: Xavier.FERNANDEZ@unice.fr"
Journal Title:		Food Chem
Year:		2016
Volume:		20160503
Issue:
Page Number:		613 - 622
DOI:		10.1016/j.foodchem.2016.05.015
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Benzoin balsam is an anthropic exudate obtained from the bark of several species of Styrax trees that is mainly used as a perfume fixative as well as a flavouring agent. Benzoe tonkinensis Laos (also commercialized under the denomination Siam benzoin balsam) displaying characteristic vanilla notes and already being largely used to flavour all kinds of edible goods, was intended to be proposed by Agroforex Company to the Codex Committee on Food Additives for evaluation as a food additive. For this purpose, the present paper reports the phytochemical characterisation of both the volatile and non-volatile fractions of benzoin balsams and the quantitation of some of the major components by gas and liquid chromatography techniques. Four coniferyl and two morinol derivatives were characterised for the first time in Benzoe tonkinensis Laos. Finally, two liquid chromatographic methods used to easily discriminate Siam from Sumatra balsam (also known as Benzoe sumatranus Indonesia) were developed"
Keywords:		Balsams/*analysis/*chemistry Flavoring Agents Food Additives Indonesia Perfume Plant Bark/chemistry Styrax/*chemistry Thailand Volatile Organic Compounds/analysis Chemical composition Food additive Siam benzoin (Benzoe tonkinensis Laos) Styracaceae Sumatr;
Notes:		"MedlineBurger, Pauline Casale, Alexandre Kerdudo, Audrey Michel, Thomas Laville, Remi Chagnaud, Francis Fernandez, Xavier eng England 2016/05/24 Food Chem. 2016 Nov 1; 210:613-22. doi: 10.1016/j.foodchem.2016.05.015. Epub 2016 May 3"