Fruits constitute a natural source of flavoring molecules. Nevertheless, an isotopic fractionation could be induced by the extraction of volatile molecules from fruits. After the addition of six volatile molecules to Italia grape (hexyl acetate, acetic acid, linalool, butanoic acid, 3-hydroxy-2-methyl-4pyrone, and methyl cinnamate) and five volatile molecules to Primofiori lemon (hexanal, trans-2hexenyl acetate, 1-hexanol, írans-2-hexenol, and 4-decanolide) before extraction, it has been established that, for a particular extraction procedure, there is no significant difference between the 13C enrichments of these molecules before and after extraction. Nothing has been concluded for acetic acid, which is not recovered for grape when the tested extraction procedures are used.