VanillaExtract
HPLC
UltraC8
VanillinandEthylVanillin
HPLC
UltraC8
FOODS, FLAVORS, & FRAGRANCES
18
Phone: 800-356-1688 or 814-353-1300
Flavors & Fragrances
Sample:
Inj.:
10mL
Solvent:
40% ethanol
Column:
Ultra C8
Cat.#:
9103565
Dimensions:
150 x 4.6mm
Particle size:
5µm
Pore size:
100Å
Conditions:
Mobile phase:
A: 1.2% acetic acid
B: methanol
Time (min.)
%B
0.0
20.0
5.0
20.0
15.0
40.0
20.0
40.0
25.0
20.0
Flow:
1.0mL/min.
Temp.:
28°C
Det.:
UV@254nm
0
2
4
6
8
10
12
14
16
18 min.
2
1
Peak List:
Conc. (mg/mL)
1. vanillin
0.12
2. ethyl vanillin
0.04
LC_0148
Flavors&Fragrances
Flavor consists of the taste, the aroma, and the
trigeminal response to a compound. The aroma of
acompoundcanbeexceedinglycomplex,with sev-
eral hundred volatiles playing a role. Because the
nose can be extremely sensitive to some odorants,
trace-level analyses may be necessary. Off-flavors
can result from chemical changes in foods,micro-
bial growth, or contamination. Chemical changes
include lipid oxidation, nonenzymatic browning,
and enzymatic action in the food.
VanillaExtractsandFlavorings
Oneexampleof flavoranalysis is thedetermination
of the compounds present in vanilla extracts and
flavorings. Vanilla extracts and flavorings are used
in a wide range of food products, including dairy
products, beverages, bakedgoods, and confections.
In AOAC Method 990.25, flavor compounds in
vanilla extract and artificial vanilla flavor are ana-
lyzedusingHPLC. The analytes are separatedon a
C8 column andquantifiedby comparing theirUV
absorbance at 254nm to an external standard. An
efficient separation can be performed using an
UltraC8
reversedphaseHPLC column and a gra-
dient
elution
program,
with
acidified
water:methanol as the mobile phase. By using a
gradient program and flow rate of 1mL/min., the
analysis time canbe reduced to25minutes.
Column:
Ultra C8
Cat.#:
9103565
Dimensions:
150x4.6mm
Particle size:
5µm
Pore size:
100Å
Conditions:
Mobile phase:
A: 1.2% acetic acid inwater
B: methanol
Time (min.)
%B
0.0
20.0
5.0
20.0
15.0
40.0
20.0
40.0
25.0
20.0
Flow:
1.0mL/min.
Temp.:
28°C
Det.:
UV@ 254nm
Peak List:
1. vanillin
Sample:
Inj.:
10mL
Conc.:
5% solution of
vanilla extract
Solvent:
40% ethanol
LC_0149
1
0
2
4
6
8
10
12
14 min.
for
more
info
Request ApplicationNote Analysis of Vanillin and Ethyl Vanillin in
Vanilla FlavorsUsingUltraC8Column (cat.# 59186).
