Method 990.25

Vanillin, Vanillic Acid, p-Hydroxybenzaldehyde, and p-Hydroxybenzoic Acid and Ethyl Vanillin in Vanilla Extract and Artificial Vanilla Flavor


This method is for the determination of vanillin, vanillic acid, p-hydroxybenzaldehyde, p-hydroxybenzoic acid and ethyl vanillin in vanilla extract and artificial vanilla flavor.  The sample is analyzed using HPLC with UV detection.


(AOAC)

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Method Data

Hold Times, Preservatives, Preps, Collection, Analytical & Documentation
Holding Time:   None specified in the method.
Preservatives:   None specified in the method.
Required Preps:   10g Glass or plastic bottle with Teflon-lined lid
Collection Method:   Grab sampling
Analytical Methodology:   HPLC/UV
Documentation:  

Analyte List*

Analyte Formula CAS Number Detection Limit
Ethyl vanillin
C9H10O3
121-32-4
5
 ppm
Vanillin
C8H8O3
121-33-5
5
 ppm
Vanillic acid
C8H8O4
121-34-6
5
 ppm
p-Hydroxybenzaldehyde
C7H6O2
123-08-0
5
 ppm
p-Hydroxybenzoic acid
C7H6O3
99-96-7
5
 ppm

* The analytes and detection limits listed for each method represent the typical detection limits and analytes reported for that particular method. Keep in mind that analyte lists may vary from laboratory to laboratory. Detection limits may also vary from lab to lab and are dependent upon the sample size, matrix, and any interferences that may be present in the sample.