Vanilla flavor
Vanilla flavor is a commonly used flavor . It is used in food , perfumes and personal care products .
The most important aroma-active substance in vanilla and synthetic aroma is vanillin . In vanilla pods, vanillin is largely formed after harvesting during drying and fermentation processes. Occur as impurities especially p -Hydroxybenzaldehyd , p -hydroxybenzoic acid , vanillic , vanillyl alcohol and p -Hydroxybenzylalkohol on. Their occurrence is an indication of natural extracts and can be detected in food analysis using HPLC or GC . Alternatively, the stable isotope analysis can be used as proof of origin.
For end consumers, the origin and composition are marked on the label :
- Ground vanilla pods appear directly as an ingredient in the list of ingredients .
- Extracts can be enumerated as vanilla extract or natural vanilla flavor . According to the Flavor Regulation EC No. 1334/2008, natural vanilla flavors may only be made from vanilla pods. Other flavoring ingredients to round off and standardize must be natural and at least 95% come from vanilla. Otherwise, the ingredients must be labeled as a natural vanilla flavor with other natural flavors .
- If the aroma comes from other origins, e.g. from biotechnological production, it must be declared as a natural aroma .
- As vanilla flavor or aroma , synthetic compounds, such as ethyl vanillin , ethyl vanillin-β-D-glucopyranoside , o -Methylvanillin , Vanillinbutan-2,3-diolacetal , Vanillinbutylenglykolacetal , Vanillinethylether , vanillin , Vanillinpropylenglykolacetal and Vanillinacetat marked.
Individual evidence
- ↑ "Origin and authenticity of vanilla flavors" . In: Food Chemistry . tape 64 , no. 2 , March 1, 2010, ISSN 1521-3811 , p. 43–48 , doi : 10.1002 / lemi.201290001 ( gdch.de [PDF; accessed on March 11, 2017]).
- ↑ Position paper on the "Vanilla" labeling of milk products . In: Food Chemistry . tape 65 , no. 3 , May 1, 2011, ISSN 1521-3811 , p. 77–79 , doi : 10.1002 / lemi.201290045 ( gdch.de [PDF; accessed on March 11, 2017]).