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DETERMINING THE AUTHENTICITY OF VANILLA EXTRACTS
Author(s) -
MARTIN G. E.,
ETHRIDGE M. W.,
KAISER F. E.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08430.x
Subject(s) - coefficient of variation , amino acid , mean value , chemistry , standard deviation , potassium , vanillin , food science , chromatography , mathematics , biochemistry , organic chemistry , statistics
The total and free amino acids of authentic vanilla extracts of Madagascar, Tahiti, Comores, Mexican and Java beans were determined by GLC. Ten samples of single strength Madagascar vanilla extracts gave free amino acids with a mean value, standard deviation and coefficient of variation of 73.3 ppm, 19.88 ppm, and 27.12%, respectively; this compares to the total amino acids with a mean value, standard deviation, and coefficient of variation of 295.71 ppm, 31.10 ppm, and 10.52%, respectively. The ratio of free amino acids to total amino acids for Madagascar single strength vanilla extracts gave a mean, standard deviation, and a coefficient of variation of 0.25, 0.64 and 2.58%, respectively. In addition, the vanillin, nitrogen, phosphate, and potassium were determined by spectrophotometric procedures for the above mentioned beans.