The Determination of the Amount of Vanillin in Commercially Available Products
Subject
Vanillin; Gas chromatography; Consumer goodsAbstract
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