Comparison of compounds in Bourbon vanilla extract and vanilla flavor

contributed by Knauer | 09/16/2015

This application note presents a gradient method using a core shell column for the determination of various substances in Bourbon vanilla extracts as well as in natural and artificial vanilla flavors. The aim is to compare the ingredients to get a prove of the authenticity of Bourbon vanilla. Applying the KNAUER AZURA Analytical system, a very short analysis time and therewith low eluent consumption could be reached. The high speed and reliability of the method make it well-suited for routine analyses in food control.

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