Discrimination between natural and synthetic vanillin using δ13C , δ2H and δ18O isotope ratio analysis
Vanillin is one of the most used aromas in the world. The cost of production and quality of real vanillin is clearly much higher compared to the synthetic product, therefore products containing natural vanillin should be higher priced. Consumers cannot distinguish between synthetic and genuine vanilla flavors in most cases and therefore there is potential to defraud consumers by declaring synthetic vanillin as authentic vanilla.
This Application Note shows how isotopic fingerprinting of vanillin through δ13C , δ2H and δ18O isotope ratio analysis with the AromavisION can be used to discriminate between natural and synthetic vanillin.