Isotopic characterization of vanillin ex glucose by GC-IRMS - New challenge for natural vanilla flavour authentication?. (December 2019)

• Record Type: Journal Article
• Authors: Wilde, Amelie S.; Frandsen, Henrik Lauritz; Fromberg, Arvid; Smedsgaard, Jørn; Greule, Markus
• Is Part Of: Food control. Volume 106(2019)
• Publication Date: 2019-12
• Subjects: Authenticity -- Natural vanilla flavor -- Biovanillin -- 13C/12C ratio -- 2H/1H ratio -- Isotope ratio mass spectrometry; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2019.106735
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Vanilla flavour is highly vulnerable to economically motivated adulteration as the main component vanillin can be derived by much cheaper production methods than by the extraction from vanilla pods. The δ 13 C ranges for synthetic vanillin from petroleum and C3 plants are depleted in comparison to the reported δ 13 C range for vanillin from vanilla orchids. However, with the invention of new biosynthetic pathways, vanillin overlapping with the characteristic δ 13 C range reported for vanillin from vanilla pods can be produced. Here, we present bulk and site-specific analysis by GC-IRMS of stable carbon and hydrogen isotope ratios of vanillin derived from glucose. This is the first time a δ 13 C value for biovanillin that is higher compared to vanillin from vanilla pods is reported. The possibility to simulate the δ 13 C range of vanillin from vanilla pods by combining vanillin derived from inexpensive sources constitutes an increased risk for fraud being perpetrated while remaining unnoticed. Highlights: Carbon and hydrogen isotopic ratio characterisation of vanillin ex glucose. Database extension of vanilla pods originating from 16 different countries. Carbon and hydrogen isotopic ratio characterisation of a vanilla hybrid.