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

Analytica Chimica Acta

Volumn 485, Issue 2, 2003, Pages 179-186

  Boyce, Mary C ^a   Haddad, Paul R ^b   Sostaric, Tomislav ^a  

^a EDITH COWAN UNIVERSITY   (Australia)

^b UNIVERSITY OF TASMANIA   (Australia)

Author keywords

Flavourings; HPLC; Mixed MECC; Vanilla extracts

Indexed keywords

ALDEHYDES; CARBOXYLIC ACIDS; ESTERS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICELLES;

MICELLER ELECTROKINETIC CAPILLARY CHROMATOGRAPHY (MECC);

FLAVORS;

3 METHOXYBENZALDEHYDE; 4 HYDROXYBENZALDEHYDE; 4 HYDROXYBENZOIC ACID; ALDEHYDE DERIVATIVE; CHOLIC ACID; DODECYL SULFATE SODIUM; FLAVORING AGENT; PLANT EXTRACT; UNCLASSIFIED DRUG; VANILLIC ACID; VANILLIN;

ARTICLE; CHEMICAL ANALYSIS; FLAVOR; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; PLANT; PRIORITY JOURNAL; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS;

EID: 0038360801     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0003-2670(03)00413-6     Document Type: Article

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