Chromatographic Detection of Flavor Additives in Vanilla Extract
Abstract Two chromatographic methods, one a thin-layer technique and the other paper chromatography, were developed for five flavoring additives and submitted to collaborative study. The thinlayer method gave good results and proved to be a rapid and sensitive test. However, some of the features of the method required further study to improve the identification of the separated spots. A better test for coumarin and another solvent giving greater separation between the ethyl vanillin and veratraldehyde spots were developed. The modified method has been recommended for adoption as official, first action. Some analysts attained good results with the paper chromatographic test; others, even experienced analysts, got poor results. Some of the difficulty was traced to variations in composition of reagents, but the method needs further study to standardize conditions. This method was not recommended for adoption. The proposed chromatographic thin-layer method offers a rapid means of detecting ethyl vanillin, veratraldehyde (methyl vanillin), coumarin, piperonal (heliotropin), and vanitrope (propenyl guaethol).