Comment on Authenticity and Traceability of Vanilla Flavors by Analysis of Stable Isotopes of Carbon and Hydrogen-Reference-Cited by-同舟云学术

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Comment on Authenticity and Traceability of Vanilla Flavors by Analysis of Stable Isotopes of Carbon and Hydrogen

Published:2015-05-22 Issue:21 Volume:63 Page:5305-5306
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Greule Markus¹²,Mosandl Armin²,Hamilton John T. G.³,Keppler Frank¹²

Affiliation:

1. Institute of Earth Sciences, Ruprecht Karls University Heidelberg, Im Neuenheimer Feld 234-236, D-69120 Heidelberg, Germany

2. Max Planck Institute for Chemistry, Hahn-Meitner-Weg 1, D-55128 Mainz, Germany

3. School of Biological Sciences, Queen’s University Belfast, 97 Lisburn Road, Belfast BT9 7BL, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf506172q

Reference9 articles.

1. Authenticity and Traceability of Vanilla Flavors by Analysis of Stable Isotopes of Carbon and Hydrogen

2. Improved rapid authentication of vanillin using δ13C and δ2H values

3. Chemical Investigation and Authenticity of Indian Vanilla Beans

4. Authentication of the Origin of Vanillin Using Quantitative Natural Abundance 13C NMR

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Measurement of Carbon Isotope Ratio in Vanillin Using the CM-CRDS Method: Achieving an Expanded Uncertainty Below 0.1‰;Reference Materials in Measurement and Technology;2024

2. The CM–CRDS Method for Measuring the Carbon Isotope Ratio in Vanillin With an Expanded Uncertainty of Less Than 0.1 %;Measurement Standards. Reference Materials;2023-07-20

3. Grundlagenpapier der AG Aromastoffe und der AG Stabilisotopenanalytik;Lebensmittelchemie;2022-03

4. Identifying Exogenous DNA in Liquid Foods by Gold Nanoparticles: Potential Applications in Traceability;ACS Food Science & Technology;2021-04-13

5. Multivariate approach for the authentication of vanilla using infrared and Raman spectroscopy;Food Research International;2021-03

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