eCite Digital Repository

Determination of flavour components in natural vanilla extracts and synthetic flavourings by mixed micellar electrokinetic capillary chromatography

Citation

Boyce, MC and Haddad, PR and Sostaric, T, Determination of flavour components in natural vanilla extracts and synthetic flavourings by mixed micellar electrokinetic capillary chromatography, Analytica Chimica Acta, 485, (2) pp. 179-186. ISSN 0003-2670 (2003) [Refereed Article]


Preview
PDF
Restricted - Request a copy
198Kb
  

Copyright Statement

The definitive version is available at http://www.sciencedirect.com

Official URL: http://www.sciencedirect.com

DOI: doi:10.1016/S0003-2670(03)00413-6

Abstract

The development of a mixed micellar electrokinetic capillary chromatography (MECC) method for the qualitative and quantitative determination of key components, including vanillin, 4-hydroxybenzaldehyde, 4-hydroxybenzoic acid, vanillic acid and 3-methoxybenzaldehyde, that contribute to vanilla flavour was investigated. The micellar phase consisted of sodium dodecyl sulfate (SDS) and sodium cholate (SC). The percent relative standard deviation (R.S.D.%) for migration time was <1 over six runs. The R.S.D.% for peak areas ranged between 0.851.96% over six runs. Peak efficiencies were excellent with theoretical plate numbers typically in the range of 130,000200,000 per column (52 cm effective length). The limits of detection (LOD) were between 510 μg/ml. The quantitative data was verified by high performance liquid chromatography (HPLC) and gas chromatography (GC). The mixed MECC method was successfully applied to a number of natural vanilla extracts, nature identical extracts and synthetic flavourings.

Item Details

Item Type:Refereed Article
Keywords:Vanilla extracts; Flavourings; Mixed MECC; HPLC
Research Division:Chemical Sciences
Research Group:Analytical Chemistry
Research Field:Separation Science
Objective Division:Expanding Knowledge
Objective Group:Expanding Knowledge
Objective Field:Expanding Knowledge in the Chemical Sciences
Author:Haddad, PR (Professor Paul Haddad)
ID Code:27498
Year Published:2003
Web of Science® Times Cited:39
Deposited By:Chemistry
Deposited On:2003-08-01
Last Modified:2010-02-03
Downloads:1 View Download Statistics

Repository Staff Only: item control page