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Food is the basic necessity of life. One works hard and earns to satisfy our hunger .But at the end of the day, many of us are not sure of what we eat. We may be eating a dangerous flavors and dyes. Often, we invite diseases rather than good health. The purpose of this article is to detect the presence of food adulterants in some common foods and to create awareness about the artificial tests and dyes. A study of the IR spectra and the optical activitiy of two natural and artificial most common used flavor and colors (Vanilla and Strawberry) were detected. IR spectra of synthetic Vanilla were dominated by specific peaks that attributed to corresponding synthetic pigments (specific spectral band of stretching C=0 ester of aldehydic and ketonic groups in synthetic flavor at1744.87cm -1 with a weak shoulder at1700 cm -1 . And stretching CO of sucrose at (990.49 and 923,70) cm -1 .The synthetic Strawberry characterized with specific spectral bands of (C=O stretching at 1634.96 cm -1 in ester and CO stretching of sucrose at 925 cm -1 ), while these functional groups disappeared in natural . Vanilla and Strawberry extracts. The natural Flavoring extracts posse's levorotatory property; they are optically active, while the synthetic extracts not rotates the plane of polarization of the light which passes through the material, they are said to be; not active optically. The obtained results indicated that, Infrared spectrum and Optical activity could be adapted to detect adulterants added products, and to differentiate between natural and artificial food flavoring extracts.

A Comparison between Natural and Synthetic Food Flavoring Extracts Using Infrared Spectra and Optical Activity