This review (purchase required) covers vanillin quality control approaches including conventional, hyphenated, and sensory analyses. Markers to differentiate between authentic, synthetic, and adulterated vanilla are highlighted using hyphenated techniques. It includes discussion of carbon isotope ratio range to identify vanillin originating from biosynthetic (C3 plant), synthetic (petroleum) sources, or vanilla pods. Novel extraction methods typically provide greater selectivity, higher purity, shorter extraction times, and ecofriendly attributes compared to conventional methods. The authors report that the best methods include supercritical fluids (SCF) or natural deep eutectic solvents (NADES) that promoted higher yield of vanillin.
The review also highlights the promising avenue of biotransformation, the safest technique for the production of vanilla flavour components, tackling current challenges and emphasizing its potential to meet the market needs for authenticated and high-quality yields of vanillin.
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