Capillary electrophoresis method for the discrimination between natural and artificial vanilla flavor for controlling food frauds.

A capillary electrophoresis method was developed for the determination of coumarin (COUM), ethyl vanillin (EVA), p-hydroxybenzaldehyde (PHB), p-hydroxybenzoic acid (PHBA), vanillin (VAN), vanillic acid (VANA) and vanillic alcohol (VOH) in vanilla products. The measured concentrations are compared to values obtained by liquid chromatography (LC) method. Analytical results, method precision, and accuracy data are presented and limits of detection for the method ranged from 2 to 5 μg/mL. The results obtained are used in monitoring the composition of vanilla flavorings, as well as for confirmation of natural or non-natural origin of vanilla in samples using four selected food samples containing this flavor.