Analysis of vanilla flavoured food products by HPLC-DAD and authenticity checking

Abstract

This study explores and characterizes the composition of ice cream, yoghurt, pudding and pudding powder flavoured with vanilla by analysing these vanilla compounds: 4-Hydroxybenzoic acid, vanillic acid, 4-Hydroxybenzaldehyde, coumarin, ethyl vanillin, vanillin. Also, trying to determine vanilla authenticity in the products.