Drake eScholarShare
    • Login
    View Item 
    •   DSpace Home
    • Student Research, Projects and Publications
    • DUCURS
    • View Item
    •   DSpace Home
    • Student Research, Projects and Publications
    • DUCURS
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    The Determination of the Amount of Vanillin in Commercially Available Products

    Thumbnail
    View/Open
    PDF of research poster (2.0 Mb)

    Date
    2009-06-24
    Author
    Nguyen, Xuan-An T.
    Metadata
    Show full item record
    Subject
     Vanillin; Gas chromatography; Consumer goods 
    Abstract
    The purpose of this study was to determine whether there is a correlation between the amounts of vanillin and the taste of the commercially available products. Extraction of vanillin from such products 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 (us) whether the taste we enjoy from our favorite vanillin containing products is due to the amount of vanillin present or not.
    Description
    Advisor: John N. Gitua
    URI
    http://hdl.handle.net/2092/965
    Collections
    • DUCURS

    Browse

    All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

    My Account

    Login
    DSpace software Copyright © 2014  Duraspace
    Contact Us | Send Feedback