Abstract
Vanillin (4-hydroxy-3-methoxybenzaldehyde) and p-hydroxybenzaldehyde were determined by spectrophotometric derivative measurements in vanilla bean extracts. The method tolerates p-hydroxybenzaldehyde to vanillin ratios of 3:l (w/w) with relative error below 5% in the determination of vanillin. This method compares favorably with the official AOAC spectrophotometric procedure. Relative errors of 0.70% and RSD's of 1.0% are obtained. The importance of vanillin for the flavor industry and, consequently, its economic implications justify the numerous analytical criteria proposed for the determination of this and other compounds present in it. Moreover, the amount of vanillin found in vanilla extracts is an index as much of the product quality as of its origin. One author showed a correlation between the vanillin and phydroxybenzaldehyde ratio contained in vanilla beans in relation to their geographical origin (Juergens, 1981a).
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