The Determination of The Product of Vanillin in Commercially Available Products
Nguyen, Xuan-An T.
McGrannahan, Melissa M.
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Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals. The purpose of this study was to determine whether there is a correlation between the amounts of vanillin and the price of such available products. Extraction of vanillin from samples obtained from the local restaurants was achieved by using a combination of organic solvents and the amounts of vanillin determined using the gas chromatographic (GC) technique. We anticipate that this study may be able to inform the consumer whether the price for his/her favorite vanillin containing products is influenced by the amount of vanillin in the product.
Advisor: John N. Gitua
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