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Titre du document / Document title

Reinvestigation of vanillin contents and component ratios of vanilla extracts using high-performance liquid chromatography and gas chromatography

Auteur(s) / Author(s)

SCHARRER A. (1) ; MOSANDL A. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Johann Wolfgang Goethe-Universität Frankfurt am Main, Institut für Lebensmittelchemie, Marie-Curie-Str. 9, 60439 Frankfurt, ALLEMAGNE

Résumé / Abstract

The major components vanillin, vanillic acid, 4-hydroxybenzaldehyde and 4-hydroxybenzoic acid are analysed in 15 vanilla pod samples of different origin and year of harvest. The pods are extracted with ethanol/water and with diethyl ether, respectively. Using ethyl vanillin and veratraldehyde as internal standards new HPLC and GC methods were developed and utilised to establish authenticity profiles. Extracting efficiency for vanillin was lower when diethyl ether was used. However, the ratios of compounds are not affected by the applied extracting procedure. Comparing the measured data with commonly used reference values for the authenticity control of vanilla it becomes evident that the authenticity ranges of the reference values used up to now, are too narrow, bearing the risk of an incorrect quality assessment.

Revue / Journal Title

Deutsche Lebensmittel-Rundschau    ISSN  0012-0413   CODEN DLRUAJ 

Source / Source

2001, vol. 97, no12, pp. 449-456 (11 ref.)

Langue / Language

Anglais
Revue : Allemand

Editeur / Publisher

Behr's Verlag, Hamburg, ALLEMAGNE  (1936) (Revue)

Mots-clés anglais / English Keywords

Spice

;

Flavoring agent

;

Control method

;

Quality

;

Gas chromatography

;

HPLC chromatography

;

Vanillin

;

Vanilla (food)

;

Quantitative analysis

;

Solvent extraction

;

Chemical composition

;

Adulteration

;

Extract

;

Mots-clés français / French Keywords

Epice

;

Aromatisant

;

Méthode contrôle

;

Qualité

;

Chromatographie phase gazeuse

;

Chromatographie HPLC

;

Vanilline

;

Vanille

;

Analyse quantitative

;

Extraction solvant

;

Composition chimique

;

Adultération

;

Extrait

;

Mots-clés espagnols / Spanish Keywords

Especia

;

Aromatizante

;

Método control

;

Calidad

;

Cromatografía fase gaseosa

;

Cromatografía HPLC

;

Vainillina

;

Vainilla

;

Análisis cuantitativo

;

Extracción solvente

;

Composición química

;

Adulteración

;

Extracto

;

Localisation / Location

INIST-CNRS, Cote INIST : 5541, 35400010313675.0010

Nº notice refdoc (ud4) : 14118840



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