The Determination of The Product of Vanillin in Commercially Available Products

dc.contributor.author	Nguyen, Xuan-An T.
dc.contributor.author	McGrannahan, Melissa M.
dc.date.accessioned	2010-05-10T15:59:29Z
dc.date.available	2010-05-10T15:59:29Z
dc.date.issued	2010-05-10T15:59:29Z
dc.identifier.uri	http://hdl.handle.net/2092/1374
dc.description	Advisor: John N. Gitua	en_US
dc.description.abstract	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.	en_US
dc.description.sponsorship	Drake University, Department of Chemistry	en_US
dc.language.iso	en_US	en_US
dc.relation.ispartofseries	DUCURS 2010;33
dc.subject	Vanillin--Prices	en_US
dc.subject	Vanillin--Analysis	en_US
dc.subject	Organic solvents	en_US
dc.subject	Gas chromatography	en_US
dc.title	The Determination of The Product of Vanillin in Commercially Available Products	en_US
dc.type	Presentation	en_US

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DUCURS [190]
Poster sessions and presentation from the Drake University Conference on Undergraduate Research in the Sciences held each April at Olmsted Center on the Drake campus.