Abstract
Abstract A technique for the simultaneous determination of vanillin and syringaldehyde using HPLC was developed and applied to the analysis of commercial brandies, aged either along the traditional static system or along the soleras system, in an attempt to establish the influence the aging system might have on the quality of the brandies. The separation and quantification of these aldehydes were carried out by direct injection of the samples into the chromatograph. The precision obtained under this method was expressed as a percentage of recovery, vanillin presenting 99.803% and syringaldehyde 99. 009%
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