Update: 28 September, 2023
This article discusses the widespread use of vanilla extract as a flavoring ingredient in foods and beverages. The main compounds in vanilla extract are vanillin, 4-hydroxybenzaldehyde, vanillic acid, and 4-hydroxybenzoic acid. Due to limited availability and high prices of natural vanilla extract, artificial vanilla flavors are often used. It is important to differentiate between natural and artificial vanilla flavors. The article presents a conventional HPLC method and a UHPLC method for analyzing various natural and artificial vanilla flavors.
File format: PDF
Size: -
MD5 Checksum: 125D5961067CE8DB4FDE751A67E89350
Publication date: 11 June, 2012
Downloads: -
PDF Link: Agilent Analysis of natural artificial vanilla preparations handbook PDF