Determination of coumarin as an adulterant in vanilla flavoring products by high-performance liquid chromatography.
A high-performance liquid chromatographic procedure was developed for the isolation and quantitation of coumarin from vanilla-based liquid flavorings of Mexican origin. Forty products representing fourteen different Mexican brands were assayed for coumarin, vanillin, and ethyl vanillin by the proposed method. The procedure has been adapted to the analysis of other products including domestic vanilla extracts and imitation vanilla flavorings for vanillin, ethyl vanillin, 4-hydroxybenzaldehyde and piperonal. Chromatographic retention data for thirty-seven compounds associated with vanillin and vanilla products employing two mobile phase systems are presented.
Thompson
R D
RD
U.S. Food and Drug Administration, Department of Health and Human Services, Minneapolis, MN 55401.
Hoffmann
T J
TJ
D001547:Benzaldehydes / Q000032:analysis*; D002849:Chromatography, Gas; D003374:Coumarins / Q000032:analysis*; D000431:Ethanol / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D007202:Indicators and Reagents; D008800:Mexico; D010936:Plant Extracts / Q000032:analysis; D012015:Reference Standards
D001547:Benzaldehydes; D003374:Coumarins; D005421:Flavoring Agents; D007202:Indicators and Reagents; D010936:Plant Extracts; D000431:Ethanol; C100058:vanillin