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The Determination of Vanillin in a Vanilla Extract: An Analytical Undergraduate Experiment

Journal of Chemical Education, 2005
Vanillin is an interesting compound, often used in educational chemistry. It can be synthesized from the plant extract eugenol and can be used for the preparation of diverse products. Less attention is paid, however, to the determination of vanillin, although it can be analyzed in a rather simple way.
Beckers, J.L.
openaire   +2 more sources

Producing natural vanilla extract from green vanilla beans using a β-glucosidase from Alicyclobacillus acidiphilus [PDF]

Journal of Biotechnology, 2021
Current methods for the production of natural vanilla extract are long and tedious, and the efficiency of the vanillin extraction is usually conditioned by different factors during the traditional curing process (temperatures and weather conditions).
Christian M Heckmann, Stefano De Benedetti, Marco Nardini   +2 more
exaly   +2 more sources

Impact of the odors of vanilla extract and breast milk on the frequency of apnea in preterm neonates

Japan Journal of Nursing Science, 2020
Aim We developed this study using an experimental design to determine the impact of the odors of vanilla extract and breast milk on apnea frequency in preterm neonates. Materials and methods We obtained the study data from 42 preterm neonates (16 vanilla,
Bahar Nur Kanbur, Serap Balcı
exaly   +3 more sources

GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans

Food Chemistry, 2006
Volatile compounds from cured vanilla beans were extracted using organic solvents. Sensory analysis showed that the aromatic extract obtained with a pentane/ether (1/1 v/v) solvent mixture provided the extract most representative of vanilla bean flavour.
Fabienne Ribeyre, VÍCTOR Robles-Olvera, M A Garcia-Alvarado   +2 more
exaly   +2 more sources

Effect of vanilla extract on radical scavenging activity in biscuits

Flavour and Fragrance Journal, 2010
There is an increasing trend worldwide towards using natural flavours.Vanilla being an important food flavouring agent, the demand for natural vanilla is increasing. Hence, the present study was an attempt to evaluate the utilization of vanilla extract
Madeneni Madhava Naidu
exaly   +1 more source

Studies on the Antioxidant Activities of Natural Vanilla Extract and Its Constituent Compounds throughin VitroModels

Journal of Agricultural and Food Chemistry, 2007
Vanilla extract was prepared by extraction of cured vanilla beans with aqueous ethyl alcohol (60%). The extract was profiled by HPLC, wherein major compounds, viz., vanillic acid, 4-hydroxybenzyl alcohol, 4-hydroxy-3-methoxybenzyl alcohol, 4 ...
Madeneni Madhava Naidu
exaly   +1 more source

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DETERMINING THE AUTHENTICITY OF VANILLA EXTRACTS

Journal of Food Science, 1977
ABSTRACT The total and free amino acids of authentic vanilla extracts of Madagascar, Tahiti, Comores, Mexican and Java beans were determined by GLC. Ten samples of single strength Madagascar vanilla extracts gave free amino acids with a mean value, standard deviation and coefficient of variation of 73.3 ppm, 19.88 ppm, and 27.12 ...
G. E. MARTIN, M. W. ETHRIDGE, F. E. KAISER   +2 more
openaire   +1 more source