Comparison of headspace-SPME-GC–MS and LC–MS for the detection and quantification of coumarin, vanillin, and ethyl vanillin in vanilla extract products

Fast single run of vanilla fingerprint markers on microfluidic‐electrochemistry chip for confirmation of common frauds

“…The high levels of VAN (14.171.2 mg/g), as the prominent vanilla marker in the V. planifolia obtained in our work, was also consistent with literature values obtained using other extraction systems (13 mg/g, maceration method; 21 mg/g, Soxhlet method; 25 mg/g, ultrasound method), indicating the quality of the vanilla extract. In addition, the natural origin of the vanilla samples can also be checked by comparison with the ratios between the vanilla markers [17,18,22]. The ratio obtained for the prominent markers (VAN/PHB) was in agreement with the bibliographic values (10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20), as well as (VAN/VANA) (15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29), while on the contrary, (VAN/PHBA) ratio was not in agreement with the bibliographic values (53-110) [26].…”

“…However, the presence of VAN in vanilla-related samples is not unequivocal proof of their authenticity because adulteration of vanilla extracts with synthetic VAN (lignin-derived) is a major problem in commercial products [18][19][20][21]. As a consequence, the high demands and the high price of authentic vanilla extracts leads to numerous attempts to blend and adulterate samples and their authenticity must be verified by MS or by multianalyte detection in vanilla extract profiles using GC and HPLC [22][23][24][25]. According to the International Organization for the Flavor Industry (IOFI), three major analytical approaches are currently applied to assess the authenticity of natural VAN products from V. planifolia [18].…”

Simultaneous Electrochemical Determination of Caffeine and Vanillin by Using Poly(Alizarin Red S) Modified Glassy Carbon Electrode

“…Several modern analytical methods have been evolved for the determination of CAF (Zou and Li 2006;Verenitch et al 2006;Khorrami and Rashidpur 2012;Gardinali and Zhao 2007;Al-Othman et al 2012;Hadad et al 2012;Rostagno et al 2011;Injac et al 2008;Singh and Sahu 2006;Jin et al 2000) and VAN (Farthing et al 1999;Ainscough and Brodie 1990;De Jager et al 2008;Sostaric et al 2000;Sobolev 2001;Waliszewski et al 2006;Boyce et al 2003;Ohashi et al 2007;Sinha et al 2007;Sanchez et al 1990) such as spectrophotometry, chromatography (i.e., gas and liquid), and capillary electrophoresis (CE). These techniques are time-consuming, pricey, and also need qualified operators and sophisticated instrumentations.…”

Synthesis and evaluation of NA-PHEMAH polymer for use as a new stationary phase in high-temperature liquid chromatography

“…7-Methylcoumarin was systematically investigated for reversal of multidrug resistance of bacteria and cancer cells and it was able to significantly eliminate the E. coli plasmid [22]. Vanillin (4-hydroxy-3-methoxybenzalde hyde) and ethyl vanillin (3-ethoxy-4-hyroxybenzaldehyde) are widely used as food additives and flavor enhancer in pudding, ice-cream, custard, cookies, chocolate, and beverages [23]. Besides the flavor and fragrance applications, vanillin is also used as a chemical intermediate in the production of pharmaceuticals and fine chemicals, such as biocides, due to its phenolic character [24].…”