Comparison of headspace-SPME-GC–MS and LC–MS for the detection and quantification of coumarin, vanillin, and ethyl vanillin in vanilla extract products

• Published in: Food chemistry Vol. 107; no. 4; pp. 1701 - 1709
• Main Authors: De Jager, Lowri S., Perfetti, Gracia A., Diachenko, Gregory W.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 15.04.2008; Elsevier
• Subjects: accuracy; analytical methods; Biological and medical sciences; Coumarin; ethyl vanillin; flavor compounds; food analysis; food composition; Food industries; Fundamental and applied biological sciences. Psychology; gas chromatography; GC–MS; General aspects; Headspace; headspace analysis; headspace-solid phase microextraction; HS-SPME; LC–MS; liquid chromatography; mass spectrometry; Methods of analysis, processing and quality control, regulation, standards; model validation; plant extracts; precision; solid phase extraction; Vanilla; vanilla beans; vanillin; Headspace; GC–MS; HS-SPME; Coumarin; Vanilla; LC–MS; Monocotyledones; Liquid chromatography; Extract; GC-MS; LC-MS; Analysis method; Orchidaceae; Angiospermae; Spermatophyta; Control method; Vanillin; Detection; Quantitative analysis

A headspace-solid phase micro-extraction (HS-SPME) GC–MS method has been developed for the determination of coumarin, vanillin and ethyl vanillin in vanilla products. Limits of detection ranged from 1.33 to 13.2 ng mL −1. Accuracy and precision data for the method were measured and compared to those...