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Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC

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Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC

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Pérez-Esteve, É.; Lerma García, MJ.; Fuentes López, A.; Palomares Cano, C.; Barat Baviera, JM. (2016). Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC. Food Control. 67:171-176. https://doi.org/10.1016/j.foodcont.2016.02.048

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Title: Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC
Author: Pérez-Esteve, Édgar Lerma García, María Jesús Fuentes López, Ana Palomares Cano, C Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] A simple protocol for the extraction of vanillin and ethyl vanillin in cocoa powders, followed by analyte quantification using HPLC, has been proposed in this work. After optimizing both, extraction and separation ...[+]
Subjects: Artificial flavoring , Cocoa quality control , Flavor enhancer addition
Copyrigths: Reserva de todos los derechos
Source:
Food Control. (issn: 0956-7135 )
DOI: 10.1016/j.foodcont.2016.02.048
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodcont.2016.02.048
Project ID:
info:eu-repo/grantAgreement/UPV//PAID-10-14/
Thanks:
M.J. Lerma-Garcia thanks the Polytechnic University of Valencia for a postdoctoral contract (PAID-10-14).
Type: Artículo

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