Soós, ÁronLlanaj, Xhensila2020-05-052020-05-052020-05-03http://hdl.handle.net/2437/285724This 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.42enVanillaVanilla flavoured productsHPLC-DADFood ScienceDEENK Témalista::Mezőgazdaságtudomány