Isotopic characterization of vanillin ex glucose by GC-IRMS - New challenge for natural vanilla flavour authentication?

Amelie Sina Wilde*, Henrik Lauritz Frandsen, Arvid Fromberg, Jørn Smedsgaard, Markus Greule

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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 δ13C ranges for synthetic vanillin from petroleum and C3 plants are depleted in comparison to the reported δ13C range for vanillin from vanilla orchids. However, with the invention of new biosynthetic pathways, vanillin overlapping with the characteristic δ13C 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 δ13C value for biovanillin that is higher compared to vanillin from vanilla pods is reported. The possibility to simulate the δ13C range of vanillin from vanilla pods by combining vanillin derived from inexpensive sources constitutes an increased risk for fraud being perpetrated while remaining unnoticed.
Original languageEnglish
Article number106735
JournalFood Control
Volume106
Number of pages7
ISSN0956-7135
DOIs
Publication statusPublished - 2019

Keywords

  • Biotechnology
  • Food Science
  • 13C/12C ratio
  • 2H/1H ratio
  • Authenticity
  • Biovanillin
  • Isotope ratio mass spectrometry
  • Natural vanilla flavor

Cite this

@article{282e92bedfca4aaf85f5a6fb80941351,
title = "Isotopic characterization of vanillin ex glucose by GC-IRMS - New challenge for natural vanilla flavour authentication?",
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 δ13C ranges for synthetic vanillin from petroleum and C3 plants are depleted in comparison to the reported δ13C range for vanillin from vanilla orchids. However, with the invention of new biosynthetic pathways, vanillin overlapping with the characteristic δ13C 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 δ13C value for biovanillin that is higher compared to vanillin from vanilla pods is reported. The possibility to simulate the δ13C range of vanillin from vanilla pods by combining vanillin derived from inexpensive sources constitutes an increased risk for fraud being perpetrated while remaining unnoticed.",
keywords = "Biotechnology, Food Science, 13C/12C ratio, 2H/1H ratio, Authenticity, Biovanillin, Isotope ratio mass spectrometry, Natural vanilla flavor",
author = "Wilde, {Amelie Sina} and Frandsen, {Henrik Lauritz} and Arvid Fromberg and J{\o}rn Smedsgaard and Markus Greule",
year = "2019",
doi = "10.1016/j.foodcont.2019.106735",
language = "English",
volume = "106",
journal = "Food Control",
issn = "0956-7135",
publisher = "Pergamon Press",

}

Isotopic characterization of vanillin ex glucose by GC-IRMS - New challenge for natural vanilla flavour authentication? / Wilde, Amelie Sina; Frandsen, Henrik Lauritz; Fromberg, Arvid; Smedsgaard, Jørn; Greule, Markus.

In: Food Control, Vol. 106, 106735, 2019.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Isotopic characterization of vanillin ex glucose by GC-IRMS - New challenge for natural vanilla flavour authentication?

AU - Wilde, Amelie Sina

AU - Frandsen, Henrik Lauritz

AU - Fromberg, Arvid

AU - Smedsgaard, Jørn

AU - Greule, Markus

PY - 2019

Y1 - 2019

N2 - 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 δ13C ranges for synthetic vanillin from petroleum and C3 plants are depleted in comparison to the reported δ13C range for vanillin from vanilla orchids. However, with the invention of new biosynthetic pathways, vanillin overlapping with the characteristic δ13C 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 δ13C value for biovanillin that is higher compared to vanillin from vanilla pods is reported. The possibility to simulate the δ13C range of vanillin from vanilla pods by combining vanillin derived from inexpensive sources constitutes an increased risk for fraud being perpetrated while remaining unnoticed.

AB - 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 δ13C ranges for synthetic vanillin from petroleum and C3 plants are depleted in comparison to the reported δ13C range for vanillin from vanilla orchids. However, with the invention of new biosynthetic pathways, vanillin overlapping with the characteristic δ13C 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 δ13C value for biovanillin that is higher compared to vanillin from vanilla pods is reported. The possibility to simulate the δ13C range of vanillin from vanilla pods by combining vanillin derived from inexpensive sources constitutes an increased risk for fraud being perpetrated while remaining unnoticed.

KW - Biotechnology

KW - Food Science

KW - 13C/12C ratio

KW - 2H/1H ratio

KW - Authenticity

KW - Biovanillin

KW - Isotope ratio mass spectrometry

KW - Natural vanilla flavor

U2 - 10.1016/j.foodcont.2019.106735

DO - 10.1016/j.foodcont.2019.106735

M3 - Journal article

VL - 106

JO - Food Control

JF - Food Control

SN - 0956-7135

M1 - 106735

ER -