Authentication of Natural Vanilla Flavorings: Isotopic Characterization Using Degradation of Vanillin into Guaiacol-Reference-Cited by-同舟云学术

Authentication of Natural Vanilla Flavorings: Isotopic Characterization Using Degradation of Vanillin into Guaiacol

Published:2002-09-25 Issue:22 Volume:50 Page:6271-6275
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bensaid Fabienne F.¹,Wietzerbin Karine¹,Martin Gérard J.¹

Affiliation:

1. Eurofins Scientific Laboratories, rue Pierre Adolphe Bobierre, BP 42301, 44323 Nantes Cedex 03, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020316l

Reference22 articles.

1. Schmidt, H. L.; Kexel, H.; Butzenlechner, M.; Schwarz, S.; Gleixner, G.; Thimet, S.; Gensler, M. InStable Isotopes in Biosphere; Wada, E., Yoneyama, T., Minagawa, M., Ando, T., Fry, B. D., Eds.; Kyoto University Press: Kyoto, Japan, 1995; pp 17−35.

2. Simultaneous on-line analysis of 18 O/ 16 O and 13 C/ 12 C ratios of organic compounds using GC-pyrolysis-IRMS

3. Isotope Ratio Mass Spectrometric Method for the On-line Determination of Oxygen-18 in Organic Matter

4. The use of pyrolytic techniques to estimate site specific isotope data of vanillin

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