Easy extraction method to evaluate δ13C vanillin by liquid chromatography-isotopic ratio mass spectrometry in chocolate bars and chocolate snack foods
Articolo
Data di Pubblicazione:
2015
Citazione:
Easy extraction method to evaluate δ13C vanillin by liquid chromatography-isotopic ratio mass spectrometry in chocolate bars and chocolate snack foods / M. Bononi, G. Quaglia, F. Tateo. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 63:19(2015 May 20), pp. 4777-4781.
Abstract:
An easy extraction method that permits the use of a liquid chromatography−isotopic ratio mass spectrometry
(LC−IRMS) system to evaluate δ13C of vanillin in chocolate products and industrial flavorings is presented. The method applies
the determination of stable isotopes of carbon to discriminate between natural vanillin from vanilla beans and vanillin from other
sources (mixtures from beans, synthesis, or biotechnology). A series of 13 chocolate bars and chocolate snack foods available on
the Italian market and 8 vanilla flavorings derived from industrial quality control processes were analyzed. Only 30% of products
considered in this work that declared “vanilla” on the label showed data that permitted the declaration “vanilla” according to
European Union (EU) Regulation 1334/2008. All samples not citing “vanilla” or “natural flavoring” on the label gave the correct
declaration. The extraction method is presented with data useful for statistical evaluation.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
chocolate; LC-IRMS; snack foods; vanillin; δ13 C
Elenco autori:
M. Bononi, G. Quaglia, F. Tateo
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