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Food‐Related Applications of High‐Resolution NMR. PART II . Differentiation between natural and synthetic vanillin samples using 2 H‐NMR
Author(s) -
Toulemonde Bernard,
Horman Ian,
Egli Huldrych,
Derbesy Michel
Publication year - 1983
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19830660745
Subject(s) - chemistry , vanillin , high resolution , deuterium , deuterium nmr , proton nmr , carbon 13 nmr , analytical chemistry (journal) , stereochemistry , organic chemistry , nuclear physics , physics , remote sensing , geology
Abstract Differences in the distribution of deuterium at individual atomic sites in vanillin samples are revealed by 2 H‐NMR measurements, and can be used to determine whether the sample is of natural or synthetic origin.