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Journal of Analytical Chemistry

, Volume 58, Issue 7, pp 677–684 | Cite as

Determination of Vanillin and Ethylvanillin in Vanilla Flavorings by Planar (Thin-Layer) Chromatography

  • A. V. Gerasimov
  • N. V. Gornova
  • N. V. Rudometova
Article

Abstract

Results of a determination of vanillin and its homologue, ethylvanillin (vanillal), in food flavorings by thin-layer chromatography are presented. A mixture of hexane and ethyl acetate with a volume ratio 9 : 1–8 : 2 is preferable as an eluent for the separation of the flavorings. A mixture of heptanone, ethanol, and sulfuric acid (a volume ratio 4 : 5 : 1) was proposed as a developing agent. Different eluents and developing agents used for the separation of vanillin and ethylvanillin were compared; the results are presented. Solutions of vanillin and ethylvanillin and commercially produced vanilla flavorings were analyzed. The results can be used in the monitoring of the composition of vanilla flavorings, as well as for the authentication of artificial or identical-to-natural flavorings.

Keywords

Acetate Chromatography Analytical Chemistry Ethyl Hexane 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© MAIK “Nauka/Interperiodica” 2003

Authors and Affiliations

  • A. V. Gerasimov
    • 1
  • N. V. Gornova
    • 1
  • N. V. Rudometova
    • 1
  1. 1.The State Enterprise All-Russia Research Institute of Food Flavorings, Acids, and DyesSt. PetersburgRussia

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