IngentaConnect High-performance liquid chromatography procedure for the determin...

Authors: Risner, Charles H; Kiser, Melissa J

Source: Journal of the Science of Food and Agriculture, Volume 88, Number 8, June 2008 , pp. 1423-1430(8)

Abstract:

BACKGROUND: A number of individual high-performance liquid chromatography (HPLC) procedures exist for the analysis of maltol, theobromine, ethyl maltol, catechin, vanillic acid, caffeine, vanillin, epicatechin, and ethyl vanillin. A single procedure utilizing simple sample preparation and less sophisticated equipment would be advantageous for the analysis of different sample types containing these compounds.

RESULTS: An HPLC procedure has been developed using water as the extract for consumer products and artificial flavors. A methanol-water gradient was used to elute the compounds of interest using a reverse-phase column. Absorbance detection using a wavelength of 273 nm was used to monitor the eluent. Recoveries for these compounds ranged from 88% to 104%.

CONCLUSIONS: Results obtained for theobromine, catechin, caffeine, and epicatechin in Standard Reference Material 2380 Baking Chocolate compare well with those found in its certificate of analysis verifying that the procedure is valid. Vanillic acid and ethyl vanillic acid were found as oxidation products of vanillin and ethyl vanillin in both standards and some consumer products. Copyright © 2008 Society of Chemical Industry

Keywords: artificial flavors; consumer products; flavor enhancers; HPLC

Document Type: Research article

DOI: 10.1002/jsfa.3234

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High-performance liquid chromatography procedure for the determination of flavor enhancers in consumer chocolate products and artificial flavors