The best method for analysis of flavor to establish authenticity is
Combined Temperature Programmed Capillary GC—MS
This process utilized the advantages of developed GC-MS systems, which is able to separate the samples using gas chromatography and then analyze the component compounds using mass spectrometry. The method made possible the identification of volatile chemical compounds within complex mixtures such as those found in foods. Through this work, WRRC researchers were able to identify key aroma components of oranges (α- and β-sinensal), rice (2-acetyl-1-pyrroline), bell pepper (2-isobutyl-3-methoxypyrazine) and many other foods.
However it is expansive and the you need good knowledge of GC-Mass spectroscopy to interpret the results.
A simple way is to run a IR spectrum of the standard each flavour and compare the results of IR spectrum of each sample with the IR spectrum of the standard.
It is simple but the flavour suppliers are unlikely to provide you any of this information on regular basis.
Humaid KhanGo to the full post