Liquid Chromatographic Determination of Vanillin and Related Flavor Compounds in Vanilla Extract: Cooperative Study

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.