Marelke Margraf | Authors


Comparison of Compounds in Bourbon Vanilla Extract and Vanilla Flavour

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 flavours. The aim is to compare the ingredients to achieve proof of the authenticity of Bourbon vanilla. By applying the Knauer AZURA Analytical system, a very short analysis time and low eluent consumption could be achieved. The high speed and reliability of the method makes it well-suited for routine analyses in food control.