Amr Khadiga, Rasheed Dalia M, Khachila Mariam, Farag Mohamed A
Department of Pharmacognosy, Faculty of Pharmacy, Ain-Shams University, Organization of African Unity Street 1, 11566 Cairo, Egypt.
Pharmacognosy Department, Faculty of Pharmacy, October 6 University, 6(th) of October City, Giza, Egypt.
Food Chem. 2025 Feb 28;466:142249. doi: 10.1016/j.foodchem.2024.142249. Epub 2024 Nov 26.
Vanillin is a chief flavoring agent owing to its immense popularity in food, beverage, and pharmaceutical industries. This study holistically dissects vanillin quality control approaches that include conventional, hyphenated, and sensory analyses. Markers to differentiate between authentic, synthetic, and adulterated vanilla are highlighted using hyphenated techniques. Carbon isotope ratio range appears of potential 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. 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 flavor components, tackling current challenges and emphasizing its potential to meet the market needs for authenticated and high-quality yields of vanillin.
香草醛是一种主要的调味剂，因其在食品、饮料和制药行业广受欢迎。本研究全面剖析了香草醛的质量控制方法，包括传统分析、联用分析和感官分析。使用联用技术突出了区分正宗、合成和掺假香草的标志物。碳同位素比值范围似乎有潜力识别源自生物合成（C3植物）、合成（石油）来源或香草荚的香草醛。与传统方法相比，新型提取方法通常具有更高的选择性、更高的纯度、更短的提取时间和环保特性。最佳方法包括超临界流体（SCF）或天然低共熔溶剂（NADES），它们能提高香草醛的产量。该综述还强调了生物转化这一有前景的途径，这是生产香草风味成分最安全的技术，应对当前挑战并强调其满足市场对经认证的高质量香草醛产量需求的潜力。
