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Full-Text Articles in Food Chemistry
Development Of A Solid Phase Micro-Extraction-Gas Chromatographic Method For The Analysis Of Volatile Components In Vanilla Extracts And Flavourings, Tomislav Sostaric
Development Of A Solid Phase Micro-Extraction-Gas Chromatographic Method For The Analysis Of Volatile Components In Vanilla Extracts And Flavourings, Tomislav Sostaric
Theses: Doctorates and Masters
Vanilla is a very important flavouring agent, it is used as a major ingredient in a number of food products. The taste and aroma results from a specific blend of components present in the extract. There are over 170 volatile components, which all contribute to the flavour of the extract. These volatile components can be present in trace amounts or in relatively high concentrations. The range and concentration of volatile components is somewhat characteristic of the vanilla extract and its origin. Due to the high cost and low availability of natural extract, nature-identical and synthetic flavourings are often used to …