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
| 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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