Determination of vanillin and related flavor compounds in cocoa drink by capillary electrophoresis.
A simple, rapid, and reliable capillary electrophoresis (CE) method using a photodiode array detector determined four flavor components (vanillin, ethylvanillin, 2-methoxyphenol, and 2-ethoxyphenol) in cocoa drink. Simple and rapid sample preparation required only dilution. Separation used 50 mM phosphate buffer and 2 mM cetyltrimethylammonium hydroxide (CTAH) at pH 10 with 10% acetonitrile. Sorbic acid was the internal standard (I.S.). Vanillin and related compounds were determined in 7 min, with the limits of detection at 1.6 microg/ml with S/N > 3 and a quantitation range of 5-500 microg/ml. Recoveries were investigated in cocoa drink samples with four flavor components. Mean recoveries were 96.3-103.8%. Using this method, the four flavor components were determined from cocoa drink, in which vanillin and ethylvanillin were originally contained as a flavoring and into which Bacillus firmus was added.
Ohashi
Masataka
M
Nara Prefectural Institute for Hygiene and Environment, 57-6, Ohmori-cho, Nara 630-8131, Japan. m.ohashi@ihe.pref.nara.jp
Omae
Hisako
H
Hashida
Misao
M
Sowa
Yoshinori
Y
Imai
Shunsuke
S
D001547:Benzaldehydes / Q000032:analysis* / Q000737:chemistry; D001628:Beverages / Q000032:analysis*; D002099:Cacao; D019075:Electrophoresis, Capillary / Q000379:methods*; D005421:Flavoring Agents / Q000032:analysis* / Q000737:chemistry; D015203:Reproducibility of Results
D001547:Benzaldehydes; D005421:Flavoring Agents; C100058:vanillin