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

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Application No.: 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.

Technical Data

Application details

Method UHPLC
Mode RP
Substances 4-hydroxybenzoic acid, vanillic acid, 4-hydroxybenzaldehyde, vanillin, guaiacol, coumarin, eugenol
Key words Bourbon vanilla, natural flavour, UHPLC, marker substances, 4-hydroxybenzoic acid, vanillic acid, 4-hydroxybenzaldehyde, vanillin, guaiacol, coumarin, eugenol
CAS number 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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