Rapid characterization of vanilla with Molecular Ionization Desorption Analysis Source (MIDAS) for mass spectrometry

Abstract

The popularity of vanilla extract as a flavoring and its high cost has prompted the need for analytical methods to rapidly determine authenticity. Here, the Molecular Ionization Desorption Analysis Source (MIDAS), which is based on Desorption Atmospheric Pressure Chemical Ionization (DAPCI) principles, with Time-of-Flight Mass Spectrometry (TOF-MS) is used to rapidly characterize vanilla products. This approach is applicable to vanilla extracts and solid forms of the beans. Pure extracts produced mass spectra with no additives detected (ethyl vanillin, piperonal, and coumarin). Vanillin, which is the main component of vanilla flavoring, produced a linear curve over the tested range of 10–150 ppm. Limits of detection for coumarin, a compound restricted in some countries, was 0.01%(v/v) or 0.1 ppb. Vanilla beans from different countries of origin were analyzed directly and produced spectra that varied in overall appearance.