De Jager LS, Perfetti GA, Diachenko GW (2007) Determination of coumarin, vanillin, and ethyl vanillin in vanilla extract products. J Chromatogr A 1145:83–88. https://doi.org/10.1016/j.chroma.2007.01.039

CAS  Article  PubMed  Google Scholar 

Sinha AK, Sharma UK, Sharma N (2008) A comprehensive review on vanilla flavor: extraction, isolation and quantification of vanillin and others constituents. Int J Food Sci Nutr 59:299–326. https://doi.org/10.1080/09687630701539350

CAS  Article  PubMed  Google Scholar 

De Guzman CC, Zara, RR (2021) Vanilla. UKDR. Journal Article 2245. https://www.ukdr.uplb.edu.ph/journal-articles/2245

Abraham K, Wohrlin F, Lindtner O, Heinemeyer G, Lampen A (2010) Toxicology and risk assessment of coumarin: focus on human data. Mol Nutr Food Res 54:228–239. https://doi.org/10.1002/mnfr.200900281

CAS  Article  PubMed  Google Scholar 

Sproll C, Ruge W, Andlauer C, Godelmann R, Lachenmeier DW (2008) HPLC analysis and safety assessment of coumarin in foods. Food Chem 109:462–469. https://doi.org/10.1016/j.foodchem.2007.12.068

CAS  Article  PubMed  Google Scholar 

Perez-Silva A, Odoux E, Brat P, Ribeyre F, Rodriguez-Jimenes G, Robles-Olvera V, García-Alvarado MA, Günata Z (2006) GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans. Food Chem 99:728–735. https://doi.org/10.1016/j.foodchem.2005.08.050

CAS  Article  Google Scholar 

Santos IC, Smuts J, Schug KA (2017) Rapid profiling and authentication of vanilla extracts using gas chromatography–vacuum ultraviolet spectroscopy. Food Anal Methods 10:4068–4078. https://doi.org/10.1007/s12161-017-0976-1

Article  Google Scholar 

Ali L, Perfetti G, Diachenko G (2008) Rapid method for the determination of coumarin, vanillin, and ethyl vanillin in vanilla extract by reversed-phase liquid chromatography with ultraviolet detection. J AOAC Int 91:383–386. https://doi.org/10.1093/jaoac/91.2.383

CAS  Article  PubMed  Google Scholar 

Bensaid FF, Wietzerbin K, Martin GJ (2002) Authentication of natural vanilla flavorings: isotopiccharacterization using degradation of vanillin into guaiacol. J Agric Food Chem 50:6271–6275. https://doi.org/10.1021/jf020316l

CAS  Article  PubMed  Google Scholar 

Hoffman PG, Zapf CM (2019) Flavor, quality, and authentication. In: Havkin-Frenkel D, Belanger FC (eds) Handbook of vanilla science and technology, 2nd edn. Wiley, New York, NY, pp 261–284

Google Scholar 

Butehorn U, Pyell U (1996) Micellar electrokinetic chromatography as a screening method for the analysis of vanilla flavourings and vanilla extracts. J Chromatogr A 736:321–332. https://doi.org/10.1016/0021-9673(95)01335-0

Article  Google Scholar 

Belay MT, Poole CF (1993) Determination of vanillin and related flavor compounds in natural vanilla extracts and vanilla-flavored foods by thin layer chromatography and automated multiple development. Chromatographia 37:365–373. https://doi.org/10.1007/BF02272250

CAS  Article  Google Scholar 

Sharma UK, Sharma N, Gupta AP, Kumar V, Sinha AK (2007) RP-HPTLC densitometric determination and validation of vanillin and related phenolic compounds in accelerated solvent extract of Vanilla planifolia. J Sep Sci 30:3174–3180. https://doi.org/10.1002/jssc.200700229

CAS  Article  PubMed  Google Scholar 

Paillat L, Perichet C, Lavoine S, Meierhenrich U, Fernandez X (2012) Validated high-performance thin-layer chromatography (HPTLC) method for quantification of vanillin-β-d-glucosid and four major phenolic compounds in vanilla (Vanilla planifolia) fruits, beans, and extracts. J Planar Chromatogr Mod TLC 25:295–300. https://doi.org/10.1556/JPC.25.2012.4.3

CAS  Article  Google Scholar 

Morlock GE, Busso M, Tomeba S, Sighicelli A (2021) Effect-directed profiling of 32 vanilla products, characterization of multi-potent compounds and quantification of vanillin and ethylvanillin. J Chromatogr A 1652:462377. https://doi.org/10.1016/j.chroma.2021.462377

CAS  Article  PubMed  Google Scholar 

Ni Y, Zhang G, Kokot S (2005) Simultaneous spectrophotometric determination of maltol, ethyl maltol, vanillin and ethyl vanillin in foods by multivariate calibration and artificial neural networks. Food Chem 89:465–473. https://doi.org/10.1016/j.foodchem.2004.05.037

CAS  Article  Google Scholar