Characterization of natural vanilla flavour in foodstuff by HS‐SPME and GC‐C‐IRMS
Sign Up to like & getrecommendations! Published in 2017 at "Flavour and Fragrance Journal"
DOI: 10.1002/ffj.3364
Abstract: Vanillin can be obtained by extraction from the pods of Vanilla (organic vanillin), by synthetic pathways using different precursors (mainly lignin and guaiacol), and by enzymatic bioconversion (biovanillin) from natural precursors, (mainly ferulic acid, eugenol… read more here.
Keywords: characterization natural; natural vanilla; vanillin; vanilla flavour ... See more keywords
Safety of 27 flavouring compounds providing a milky‐vanilla flavour and belonging to different chemical groups for use as feed additives in all animal species (FEFANA asbl)
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DOI: 10.2903/j.efsa.2023.7713
Abstract: Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety of 27 compounds to provide a milky‐vanilla flavour belonging to different chemical groups, when used as… read more here.
Keywords: animal species; safety; vanilla flavour; milky vanilla ... See more keywords