Liquid Chromatographic Determination of Vanillin and Related Flavor Compounds in Vanilla Extract: Cooperative Study
1985 ◽
Vol 68
(6)
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pp. 1198-1201
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Keyword(s):
Abstract Vanillin and related flavor compounds present in vanilla extract were determined by reverse phase liquid chromatography. Results compared favorably with the official AOAC spectrophotometric method. Compounds such as p-hydroxybenzaldehyde and ethyl vanillin known to interfere in the official method were resolved from vanillin. The method was evaluated by 6 industrial laboratories under the aegis of the Technical Committee of the Flavor and Extract Manufacturers Association. The method is suggested for AOAC collaborative study.
1984 ◽
Vol 67
(2)
◽
pp. 225-227
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1984 ◽
Vol 67
(2)
◽
pp. 218-221
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1984 ◽
Vol 67
(5)
◽
pp. 861-862
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1985 ◽
Vol 321
◽
pp. 353-362
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