A comprehensive review on vanilla flavor: extraction, isolation and quantification of vanillin and others constituents.

摘要

Vanilla is one of the world's most popular flavoring materials and is extensively used in foods, beverages, perfumes and pharmaceuticals. Due to high demand for and limited supplies of vanilla pods and continuing price increases, numerous attempts have been made to blend and adulterate natural vanilla extracts. Thus, to ensure the quality of vanilla extracts and vanilla-containing products, it is important to develop techniques to verify their authenticity. Quantitatively, vanillin is the major compound present in the vanilla pods and the determination of vanillin is a vital consideration in natural vanilla extracts. This review provides a comprehensive account of different extraction processes and chromatographic and other techniques applied for the separation, identification, quantification and authentication of the chemical constituents of vanilla extract, and the physicochemical and bioactive properties of vanillin.