Obtaining and characterization of vanilla essence from Madagascar's bourbon pods
The paper presents the steps of extracting vanillin from pods of the Bourbon vanilla species in Madagascar. Subsequently, the obtained vanilla extract containing vanillin was characterized in terms of chemical and spectrophotometric properties. The methods of analysis used were UV-VIS spectrophotome...
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| Dokumentumtípus: | Könyv része |
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2017
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
23 |
| Kulcsszavak: | Kémia, Vanília |
| Online Access: | http://acta.bibl.u-szeged.hu/56177 |
| Tartalmi kivonat: | The paper presents the steps of extracting vanillin from pods of the Bourbon vanilla species in Madagascar. Subsequently, the obtained vanilla extract containing vanillin was characterized in terms of chemical and spectrophotometric properties. The methods of analysis used were UV-VIS spectrophotometry, FT-IR spectrophotometry, mass spectrometry and nuclear magnetic resonance by 13C-NMR and 1H-NMR techniques. In the last part of the paper some applications of the obtained vanilla essence are presented. |
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| Terjedelem/Fizikai jellemzők: | 144-149 |
| ISBN: | 978-963-306-563-1 |