Evaluation method of products with vanilla or vanilla flavourings by using a modified ratio equation.

摘要

A method for the analysis of foods containing vanilla or vanilla flavourings is presented. The method determines the main components of natural vanilla flavouring (vanillin and p-hydroxybenzaldehyde) in foods such as pudding, ice cream, custard, aroma powder and aroma paste. Results of spiking experiments on milk showed that the characterization of vanilla components in dairy products needed the inclusion of vanilla oxidation products such as vanillic acid and p-hydroxybenzoic acid. The ratio of vanillin and vanillic acid to p-hydroxybenzaldehyde and p-hydroxybenzoic acid has proven as an appropriate parameter.