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Natural or artificial? – Determination of vanillin in vanilla products and associated marker substances

Applikationsnr.: VFD0165

Natural or artificial? – Determination of vanillin in vanilla products and associated marker substances

Vanillin is one of the most popular flavouring agents used in various food products, beverages, as well as in the pharma and perfume industry. With a high demand for the supply of vanilla pods and the continuous increase in price, artificial vanilla flavouring agents of synthetic origin are nowadays highly requested [1]. With this application the components of different vanilla products can be analysed. This is useful i.a. for the first screening concerning the authenticity.

  • Mixed standard at concentration Level 3, 1) 4-hydroxybenzoic acid, 2) vanillic acid, 3) 4-hydroxybenzaldehyde, 4) vanillin, 5) guaiacol, 6) coumarin, 7) eugenol

  • Chromatogram of extracted vanilla bean, 1) 4-hydroxybenzoic acid, 2) vanillic acid, 3) 4-hydroxybenzaldehyde, 4) vanillin

  • Chromatogram of bourbon vanilla sugar, 1) vanillic acid, 2) 4-hydroxybenzaldehyde, 3) vanillin

  • Chromatogram of vanilla baking aroma, 1) 4-hydroxybenzoic acid, 2) vanillic acid, 3) 4-hydroxybenzaldehyde, 5) vanillin, 6) coumarin

  • Chromatogram of vanillin sugar, 1) vanillin, 2) guaiacol, 3) coumarin

Technische Daten

Spezifikationen

Methode UHPLC
Modus RP
Substanzen 4-hydroxybenzoic acid, vanillic acid, 4-hydroxybenzaldehyde, vanillin, guaiacol, coumarin, eugenol
Schlüsselwörter Bourbon vanilla, natural flavour, UHPLC, marker substances, 4-hydroxybenzoic acid, vanillic acid, 4-hydroxybenzaldehyde, vanillin, guaiacol, coumarin, eugenol
CAS Nummer 99-96-7, 121-34-6, 123-08-0, 121-33-5, 90-05-1, 121-32-1, 91-64-5, 97-53-0

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