title: Authenticity and traceability of vanilla flavors by analysis of stable isotopes of carbon and hydrogen.
abstract: Authenticity and traceability of vanilla flavors were investigated using gas chromatography-isotope ratio mass spectrometry (GC-IRMS). Vanilla flavors produced by chemical synthesis (n = 2), fermentation (n = 1), and extracted from two different species of the vanilla orchid (n = 79) were analyzed. The authenticity of the flavor compound vanillin was evaluated on the basis of measurements of ratios of carbon stable isotopes (δ(13)C). It was found that results of δ(13)C for vanillin extracted from Vanilla planifolia and Vanilla tahitensis were significantly different (t test) and that it was possible to differentiate these two groups of natural vanillin from vanillin produced otherwise. Vanilla flavors were also analyzed for ratios of hydrogen stable isotopes (δ(2)H). A graphic representation of δ(13)C versus δ(2)H revealed that vanillin extracted from pods grown in adjacent geographic origins grouped together. Accordingly, values of δ(13)C and δ(2)H can be used for studies of authenticity and traceability of vanilla flavors.
authors.affiliation: Division of Food Chemistry, National Food Institute, Technical University of Denmark , Mørkhøj Bygade 19, DK-2860 Søborg, Denmark.
authors.forename: Anne-Mette Sølvbjerg
authors.initials: AM
authors.lastname: Hansen
authors.forename: Arvid
authors.initials: A
authors.lastname: Fromberg
authors.forename: Henrik Lauritz
authors.initials: HL
authors.lastname: Frandsen
mesh_terms: D001547:Benzaldehydes; D002247:Carbon Isotopes / Q000032:analysis; D003903:Deuterium / Q000032:analysis; D005421:Flavoring Agents / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D011786:Quality Control; D031669:Vanilla / Q000737:chemistry* / Q000145:classification
chemical_list: D001547:Benzaldehydes; D002247:Carbon Isotopes; D005421:Flavoring Agents; D010936:Plant Extracts; D003903:Deuterium; C100058:vanillin
keywords: GC−IRMS; adulteration; geographic origin; isotope ratio mass spectrometry; stable isotope ratios; vanillin