Authentication of natural vanilla flavorings: Isotopic characterization using degradation of vanillin into guaiacol

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 22, 2002, Pages 6271-6275

  Bensaid, Fabienne F ^a   Wietzerbin, Karine ^a   Martin, Gérard J ^a  

^a Eurofins Medinet Inc   (Germany)

Author keywords

Authentication; Carbon 13; Guaiacol; Isotopic fractionation; Oxygen 18; Vanillin

Indexed keywords

BENZALDEHYDE DERIVATIVE; CARBON; CARBON 13; FERULIC ACID; FLAVORING AGENT; GUAIACOL; OXYGEN; OXYGEN 18; VANILLIN;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CHEMISTRY; DEGRADATION; DIAGNOSTIC ACCURACY; FRACTIONATION; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION; REACTION ANALYSIS; SENSITIVITY AND SPECIFICITY; TEMPERATURE DEPENDENCE;

BENZALDEHYDES; CARBON ISOTOPES; CHEMICAL FRACTIONATION; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GUAIACOL; OXYGEN ISOTOPES;

EID: 0037164036     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020316l     Document Type: Article

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