Progress in the authenticity assessment of vanilla .1. Initiation of authenticity profiles

被引：34

作者：

Kaunzinger, A ^{[1
]}

Juchelka, D ^{[1
]}

Mosandl, A ^{[1
]}

机构：

[1] UNIV FRANKFURT,BIOZENTRUM,INST LEBENSMITTELCHEM,D-60439 FRANKFURT,GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 05期

关键词：

Genuine vanilla; authenticity assessment; authenticity profiles; isotope analysis; multicomponent cGC-IRMS analysis;

D O I：

10.1021/jf9606971

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The genuineness of vanilla is discussed by integral authenticity evaluation of vanillin and some characteristic minor compounds such as 4-hydroxybenzyl alcohol, vanillic acid, 4-hydroxybenzaldehyde, anisic alcohol, anisic acid, and 4-hydroxybenzoic acid, including isotopic data as well as gas chromatographic quantification of compounds analyzed. Such integral authenticity profiles are new and promising perspectives in the authenticity evaluation of genuine vanilla, Data-banks with two parameter series (isotopic data and quantification using internal standards) are suggested to be realized by interlaboratory ring tests.

引用

页码：1752 / 1757

页数：6

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