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Герасимов, А. В.; Gornova, N. V.; Rudometova, N.V.

doi:10.1023/a:1024764205281

Cited by 23 publications

(3 citation statements)

References 10 publications

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“…In order to determine vanillin sensitively and effectively, gas chromatography [3], high performance liquid chromatography [4], thin layer chromatography [5], ultraviolet visible spectrophotometry [6], chemiluminometry [7], and capillary electrophoresis [8] were introduced. However, most of these methods need large and expensive instruments, and the operation is complex and time-consuming.…”

Section: Introductionmentioning

confidence: 99%

Facile Fabrication of CeO2/Electrochemically Reduced Graphene Oxide Nanocomposites for Vanillin Detection in Commercial Food Products

et al. 2020

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In this paper, CeO2 nanoparticles were synthesized by the solvothermal method and dispersed uniformly in graphene oxide (GO) aqueous solution by ultrasonication. The homogeneous CeO2-GO dispersion was coated on the surface of a glassy carbon electrode (GCE), and the CeO2/electrochemically reduced graphene oxide modified electrode (CeO2/ERGO/GCE) was obtained by potentiostatic reduction. The results of X-ray diffraction (XRD), energy dispersive X-ray spectroscopy (EDS), scanning electron microscopy (SEM), and transmission electron microscopy (TEM) showed that CeO2 nanocrystals were uniformly coated by gossamer like ERGO nanosheets. The electrochemical behavior of vanillin on the CeO2/ERGO/GCE was studied by cyclic voltammetry (CV). It was found that the CeO2/ERGO/GCE has high electrocatalytic activity and good electrochemical performance for vanillin oxidation. Using the second derivative linear sweep voltammetry (SDLSV), the CeO2/ERGO/GCE provides a wide range of 0.04–20 µM and 20 µM–100 µM for vanillin detection, and the detection limit is estimated to be 0.01 µM after 120 s accumulation. This method has been successfully applied to the vanillin detection in some commercial foods.

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Section: Introductionmentioning

confidence: 99%

Facile Fabrication of CeO2/Electrochemically Reduced Graphene Oxide Nanocomposites for Vanillin Detection in Commercial Food Products

et al. 2020

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“…Hitherto, a variety of chemical techniques has been proposed and described for accurate determination of natural vanillin from various food samples or vanilla extracts including high‐performance liquid chromatography (HPLC) , gas chromatography (GC) , thin layer chromatography (TLC) , capillary electrophoresis (CE) , UV spectrophotometry and micellar electrokinetic chromatography . However, these methods suffer from very high cost as well as difficult and time‐consuming sample pretreatment processes, leading them inherently unattractive for use in detection of vanillin, particularly outside of a laboratory environment.…”

Section: Introductionmentioning

confidence: 99%

Rapid Electrochemical Detection of Vanillin in Natural Vanilla

et al. 2019

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A commercially available and disposable multiwalled carbon nanotube screen‐printed electrode (CNT‐SPE) was employed to detect and determine vanillin compounds in natural vanilla. The voltammetric behaviour of vanillin at the CNT‐SPE is examined and shown to be a sensitive method for quantifying vanillin. Linear calibration for vanillin in the range of 2.5–750 μM was obtained with a detection limit of 1.03 μM and a quantification limit of 3.44 μM. The developed method comprises a simple sample preparation method and a sensitive electrochemical detection for the quantification of vanillin in vanilla pods and is an easy and simple procedure for manufacturers and consumers.

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“…Vanilla flavor is a very unique fragrance and one of the most popular flavors used in food industry, which is obtained from Vanilla planifolia and Vanilla tahitensis extracts. VAN is a basic fragrance compound of the vanilla aroma, whereas EVA does not exist in the nature [19]. The replacement of VAN with EVA inevitably results in the attribution of the flavoring to artificial products because of this compound is unambiguous proof of their non-natural origin.…”

Section: Introductionmentioning

confidence: 99%

Rapid sample screening method for authenticity controlling vanilla flavors using a CE microchip approach with electrochemical detection

Ávila¹,

González²,

Zougagh³

et al. 2007

Electrophoresis

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Five vanilla-related flavors of food significance, vanillic alcohol (VOH), ethyl maltol (EMA), maltol (MAL), ethyl vanillin (EVA) and vanillin (VAN), were separated using CE microchips with electrochemical detection (CE-ED microchips). A +2 kV driving voltage for both injection and separation operation steps, using a borate buffer (pH 9.5, 20 mM) and 1 M nitric acid in the detection reservoir allowed the selective and sensitive detection of the target analytes in less than 200 s with reproducible control of EOF (RSD(migration times)<3%). The analysis in selected real vanilla samples was focusing on VAN and EVA because VAN is a basic fragrance compound of the vanilla aroma, whereas EVA is an unequivocal proof of adulteration of vanilla flavors. Fast detection of all relevant flavors (200 s) with an acceptable resolution (R(s) >1.5) and a high accuracy (recoveries higher than 90%) were obtained with independence of the matrices and samples examined. These results showed the reliability of the method and the potential use of CE microchips in the food control field for fraudulent purposes.

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Cited by 23 publications

References 10 publications

Facile Fabrication of CeO2/Electrochemically Reduced Graphene Oxide Nanocomposites for Vanillin Detection in Commercial Food Products

Facile Fabrication of CeO2/Electrochemically Reduced Graphene Oxide Nanocomposites for Vanillin Detection in Commercial Food Products

Rapid Electrochemical Detection of Vanillin in Natural Vanilla

Rapid sample screening method for authenticity controlling vanilla flavors using a CE microchip approach with electrochemical detection

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