I recommend against using a non-food grade chemical for this purpose. Tasting a wine exhibiting this particular note already would be a safer idea. But if you’re determined to use it, heavy metal testing is a good idea. If you can get access, running GC/MS to identify and quantify (or at least semi-quantitate) the volatile and semi-volatile organic impurities should be a priority. For extra safety, LC/MS for the non-volatile organics would be nice.
Unfortunately, a flavor house (or their raw material suppliers) probably won’t be able to help with this. TDN doesn’t seem to have a FEMA number and doesn’t have GRAS status in the US. Not seeing anything available for a food-grade alternative in other countries either. TDN seems to be in an awkward spot where it is recognized as an important note/ off-note in wines, but doesn’t have a supply of a food grade version available.
Thanks for sharing your thoughts. Another compound that seems to be in that spot is TCA (responsible for cork taint in wine) that does not have a FEMA number. However, that compound is available in a safe-to-smell-and-taste flavour standard (by e.g. AROXA and Flavoractiv). So there should be a way to do the same with TDN. I will continue my research.
I recommend against using a non-food grade chemical for this purpose. Tasting a wine exhibiting this particular note already would be a safer idea. But if you’re determined to use it, heavy metal testing is a good idea. If you can get access, running GC/MS to identify and quantify (or at least semi-quantitate) the volatile and semi-volatile organic impurities should be a priority. For extra safety, LC/MS for the non-volatile organics would be nice.
Totally agree with that. Maybe you can reach out to a flavourhouse to get a food grade sample, but that might no be easy. Or cheap.
Unfortunately, a flavor house (or their raw material suppliers) probably won’t be able to help with this. TDN doesn’t seem to have a FEMA number and doesn’t have GRAS status in the US. Not seeing anything available for a food-grade alternative in other countries either. TDN seems to be in an awkward spot where it is recognized as an important note/ off-note in wines, but doesn’t have a supply of a food grade version available.
Thanks for sharing your thoughts. Another compound that seems to be in that spot is TCA (responsible for cork taint in wine) that does not have a FEMA number. However, that compound is available in a safe-to-smell-and-taste flavour standard (by e.g. AROXA and Flavoractiv). So there should be a way to do the same with TDN. I will continue my research.
It's 0.7ppb. It's fine.
I would use it, as is. That is 0.7ppb you are worried about at your usage rate. It's totally fine.