Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography-Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods

Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review

Currently, there is fierce competition in the cocoa industry to develop products that possess distinctive sensory characteristics and flavours. This is because cocoa and its derivatives provide numerous health and functional advantages, which is essential to their economics. The fatty acid and triglyceride composition of cocoa determines its quality. This review emphasises the necessity of developing precise, adaptable analytical techniques to identify and quantify cocoa butter in cocoa and its derived products, from cocoa beans to chocolate bars. Key chromatographic and spectroscopic techniques play crucial roles in understanding the fundamental principles underlying the production of cocoa with desirable flavours. This significantly impacts the sustainability, traceability, and authenticity of cocoa products while also supporting the battle against adulteration.

A Ratio Fluorescence Method Based on Dual Emissive Copper Nanoclusters for the Detection of Vanillin

In this study, a novel double-emission fluorescence probe at 340 and 400 nm was synthesized by one-pot method using phenylalanine (Phe) and ascorbic acid (AA) as stabilizing and reducing agents. It was found that the fluorescence intensity of the probe at 400 nm could be controlled by controlling the temperature within a certain range, and the ratio of double-emission fluorescence probe could be further regulated. Under the optimal conditions, the fluorescence intensity at 340 nm decreased significantly, while it only showed a slight decrease at 400 nm, which constituted the ratio fluorescence probe. The synthesized fluorescence probe showed good linearity in the range of 0.2-32 μM, and its detection limit was 63.4 nM. Moreover, the method was successfully employed to determine VA in vanilla drink and perfumes, and corresponding results were consistent with those of HPLC.

Enhanced ultrasonic spray ionization for direct mass spectrometry analysis of aqueous solution and complex samples using a single-orifice piezoelectric atomizer

An efficient and superior soft ionization approach for direct mass spectrometry analysis of a variety of samples such as aqueous solution, raw biological sample and proteins, was developed based on commercially available piezoelectric atomizers. A single conical orifice (5 μm in diameter) was created on the atomizer, which resulted in generation of uniform fine droplets and long-duration of MS signal. The two electrodes of piezoelectric atomizer were connected to the two sides of ceramic ring which was insulated from the metallic substrate. The unique design allowed an additional high voltage input towards the spray reagents, which facilitated direct analysis of more complex samples without sample pre-treatment, such as biological samples (tomato tissue). The ionization was driven by an extremely low electrical power (3.5 V rechargeable battery) yet providing an efficient and superior soft ionization. The method displayed a better thermal and pH stability than nano electrospray ionization (nanoESI) and electrospray ionization (ESI) on direct analysis of Vitamin B and protein aqueous solutions. Quantitative analysis of Vitamin B and Rhodamine B aqueous solutions was also investigated, showing a good linearity (R² > 0.99). In addition, our results suggested that compared with ESI and nanoESI, the method not only could be used for direct analysis of intact protein, but also provide more information concerning the association between intact protein and the subunits.

Botanical Ingredient Forensics: Detection of Attempts to Deceive Commonly Used Analytical Methods for Authenticating Herbal Dietary and Food Ingredients and Supplements

Botanical ingredients are used widely in phytomedicines, dietary/food supplements, functional foods, and cosmetics. Products containing botanical ingredients are popular among many consumers and, in the case of herbal medicines, health professionals worldwide. Government regulatory agencies have set standards (collectively referred to as current Good Manufacturing Practices, cGMPs) with which suppliers and manufacturers must comply. One of the basic requirements is the need to establish the proper identity of crude botanicals in whole, cut, or powdered form, as well as botanical extracts and essential oils. Despite the legal obligation to ensure their authenticity, published reports show that a portion of these botanical ingredients and products are adulterated. Most often, such adulteration is carried out for financial gain, where ingredients are intentionally substituted, diluted, or "fortified" with undisclosed lower-cost ingredients. While some of the adulteration is easily detected with simple laboratory assays, the adulterators frequently use sophisticated schemes to mimic the visual aspects and chemical composition of the labeled botanical ingredient in order to deceive the analytical methods that are used for authentication. This review surveys the commonly used approaches for botanical ingredient adulteration and discusses appropriate test methods for the detection of fraud based on publications by the ABC-AHP-NCNPR Botanical Adulterants Prevention Program, a large-scale international program to inform various stakeholders about ingredient and product adulteration. Botanical ingredients at risk of adulteration include, but are not limited to, the essential oils of lavender (Lavandula angustifolia, Lamiaceae), rose (Rosa damascena, Rosaceae), sandalwood (Santalum album, Santalaceae), and tea tree (Melaleuca alternifolia, Myrtaceae), plus the extracts of bilberry (Vaccinium myrtillus, Ericaceae) fruit, cranberry (Vaccinium macrocarpon, Ericaceae) fruit, elder (Sambucus nigra, Viburnaceae) berry, eleuthero (Eleutherococcus senticosus, Araliaceae) root, ginkgo (Ginkgo biloba, Ginkgoaceae) leaf, grape (Vitis vinifera, Vitaceae) seed, saw palmetto (Serenoa repens, Arecaceae) fruit, St. John's wort (Hypericum perforatum, Hypericaceae) herb, and turmeric (Curcuma longa, Zingiberaceae) root/rhizome, among numerous others.

Chemometrics-assisted isotope ratio fingerprinting based on gas chromatography/combustion/isotope ratio mass spectrometry for saffron authentication

In the present contribution, the capability of isotopic ratio mass spectrometry (IRMS) for saffron authentication and detection of four common plant-derived adulterants (marigold flower, safflower, rubia, and saffron style) was investigated. For this purpose, 62 authentic saffron samples were analyzed by elemental analyzer-IRMS (EA-IRMS) and gas chromatography-combustion-IRMS (GC-C-IRMS). In this regard, EA-IRMS and GC-C-IRMS isotope fingerprints of carbon-13 and nitrogen-15 isotopes of saffron components were provided and then analyzed by chemometric methods. Principal component analysis (PCA) showed two different behaviors regarding two main regions. Then, a representative saffron sample was provided to study adulteration. On this matter, binary mixtures of saffron and adulterants were prepared at five different weight percentages (5%, 10%, 15%, 25%, and 35%) and analyzed by EA-IRMS and GC-C-IRMS. Data-driven soft independent modeling of class analogy (DD-SIMCA) was used to model authentic saffron samples and find a boundary between authentic and adulterated samples with a sensitivity of 100% by GC-C-IRMS. After that, discriminant models of linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), and partial least squares-discriminant analysis (PLS-DA) were tested to find the best discrimination line and also detection of the lowest level of adulterants. Among different models, the QDA model outperformed other methods and showed the ability to predict adulterants at 5% w/w level with 100% accuracy and precision. Finally, the developed QDA model was successfully used to discriminate a set of mixed samples of saffron and four adulterants as well as some commercial samples.

Application of 13C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source

The carbon stable isotope ratio (δ¹³C) is a valuable chemical parameter in the investigation of the geographic origin, quality, and authenticity of foods. The aim of this study is the evaluation of the feasibility of ¹³C-NMR (Nuclear Magnetic Resonance) spectroscopy to determine the carbon stable isotope ratio, at natural abundance, of small organic molecules, such as vanillin, without the use of IRMS (Isotope Ratio Mass Spectrometry). The determination of vanillin origin is an active task of research, and differentiating between its natural and artificial forms is important to guarantee the quality of food products. To reach our goal, nine vanillin samples were analyzed using both ¹³C quantitative NMR spectroscopy (under optimized experimental conditions) and IRMS, and the obtained δ¹³C values were compared using statistical analysis (linear regression, Bland–Altman plot, and ANOVA (analysis of variance)). The results of our study show that ¹³C-NMR spectroscopy can be used as a valuable alternative methodology to determine the bulk carbon isotope ratio and to identify the origin of vanillin. This makes it attractive for the analysis in the same experiment of site-specific and total isotope effects for testing authenticity, quality, and typicality of food samples. Moreover, the improvement of NMR spectroscopy makes it possible to avoid the influence of additives on carbon stable isotope ratio analysis and to clearly identify fraud and falsification in commercial samples.

Carbon isotope ratio of organic acids in sake and wine by solid-phase extraction combined with LC/IRMS

We developed an analytical procedure for determining the δ¹³C values of organic acids in sake and wine using solid-phase extraction combined with liquid chromatography/isotope ratio mass spectrometry (LC/IRMS). First, the solid-phase extraction (SPE) procedure was performed and various tests were conducted to extract organic acids from alcoholic beverages using the simulated sake sample. Under the optimal SPE procedure, high recovery rates (96-118%) and good accuracies (≤ 0.7‰) were thus achieved for the simulated sake and wine samples. Next, we determined the δ¹³C of organic acid (tartaric acid, malic acid, lactic acid, succinic acid) in 9 sake and 11 wine samples. Finally, the δ¹³C values of lactic acid in nine sake samples suggested that lactic acid had been added during the brewing process. The high correlation between the δ¹³C values of tartaric acid and malic acid in 11 wine samples was consistent with their common source, grapes. This analytical method may help to identify when organic acids have been added to sake and wine and to elucidate the process of organic acid production therein. Graphical abstract.

Simultaneous Analysis of Vanillin and Coumarin in Mangrove Plants and Commercial Food Products Using UPLC-ESI-MS/MS

Background:

Vanillin is a key constituent of natural vanilla. Usage of natural vanilla is affected due to its high price and limited supply, which leads to the use of artificial vanilla flavoring substances. Coumarin is a commonly encountered adulterant in beverage, food, and cosmetics as a flavoring and fragrance enhancer. However, coumarin has been banned for use as a food additive due to its toxic effects. To comply with the quality of vanillin in food and food products needs to be ensured.

Methods:

A rapid, simple and selective analytical method has been developed and validated using ultra-high performance liquid chromatography-tandem mass spectrometry for quantitative analysis of vanillin and coumarin. We also optimized fragmentation pattern of these metabolites while increasing collision energy to elucidate its structural information. The suitability and robustness of the method was checked by Zorbax Eclipse XDB C8 column (4.6 × 150 mm, 5 μm) using mobile phase comprising of methanol (A) and water with 0.1% formic acid (B) (90:10) with a flow rate 200 μL/min. The separation was achieved within 4.2 min with total run time of 5.0 min. The analysis was done by multiple reaction monitoring using 153/93 and 147/91 pair transition in positive electrospray ionization for vanillin and coumarin respectively.

Results:

The lower limit of quantification of vanillin and coumarin was 0.39 ng/mL and 3.9 ng/mL respectively. The intra and inter-day precisions for vanillin and coumarin were lower than 8.87 and 8.62 whereas, accuracy was within ± 2.13 and ± 1.53 respectively. The vanillin and coumarin was found to be stable under the examined conditions. This method was successfully applied for quantification of vanillin and coumarin in mangrove species and commercial food products.

Conclusion:

The described method and fragmentation pattern could be useful to direct confirmation and quality monitoring of a commercial food products assimilated with vanillin.

One-Pot Efficient Catalytic Oxidation for Bio-Vanillin Preparation and Carbon Isotope Analysis

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the most widely used food spices. Aimed at bio-vanillin green production, the natural materials were directly catalytically oxidized efficiently in one pot under low O₂ pressure (0.035 MPa) in the presence of a non-noble metal oxidation combined catalyst (NiCo₂O₄/SiO₂ nanoparticles), which showed remarkable advantages of a short synthetic route and less industrial waste. The catalytic system showed good universality to many natural substrates with nearly 100% conversion and 86.3% bio-vanillin yield. More importantly, carbon isotope ratio investigations were employed to verify the origin of the organic matter. One hundred percent ¹⁴C content of the obtained vanillin was detected, which indicated that it was an efficient method to distinguish the vanillin from biomass or fossil materials. Furthermore, the ¹³C isotope examination showed effective distinguishing ability for the vanillin from a particular biomass source. The C isotope detection provides an effective method for commercial vanillin identification.

Synthesis of N-doped carbon dots and application in vanillin detection based on collisional quenching

N-doped carbon dots (NCDs) exhibit bright blue emissions and have been used as viable fluorescent probes in the turn-off fluorometric assay for vanillin detection. NCDs were prepared from glucose and tyrosine using a facile and green synthesis process. The one-pot hydrothermal treatment was used without any strong acid or oxidant. The fluorescence of NCDs (with excitation/emission peaks at 323/416 nm, respectively) can be quenched by vanillin. The quenching mechanism belongs to the dynamic quenching mode due to the molecular collisions of the ground state of vanillin and the excited state of NCDs. This turn-off system could be utilized to quantify vanillin within a linear range of 0.43-264 μM. The limit of detection was 0.10 μM. Moreover, this approach was successfully applied toward the determination of vanillin in food samples.

Compound Specific Carbon Isotope Analysis in Sake by LC/IRMS and Brewers' Alcohol Proportion

Sake is a traditional Japanese alcohol. Nowadays, the consumption for Sake is increasing in worldwide and its popularity is growing. However, there are act of fraudulence by additional brewers’ alcohol and sugar. Therefore, a method is needed to find illegal fraud on label. In this work, we analyzed the δ¹³C values of the ethanol (δ¹³C_eth) and glucose (δ¹³C_glu) in Sake by liquid chromatography combined with isotope ratio mass spectrometry for the first time. Further, we developed the criteria using δ¹³C_eth and δ¹³C_glu to check brewers’ alcohol and sugar. In addition, there are some sake categories (Ginjyo and Futsu-shu) allowed to additional brewers’ alcohol up to legally determined percentage. The experimental additions of brewers’ alcohol from a C4 plant were conducted to Junmai, as sake by C3 plants. There was a strong correlation (R = 0.98, P < 0.05) between the percentage of added brewers’ alcohol and the δ¹³C values. We developed the method using the relationship for calculating percentage of brewers’ alcohol for the first time and estimated the percentage for commercial sake. Further, the price of sake was found to be inversely related to the percentage of brewers’ alcohol in the sake.

Heart-cutting two-dimensional liquid chromatography combined with isotope ratio mass spectrometry for the determination of stable carbon isotope ratios of gluconic acid in honey

Liquid chromatography/isotope ratio mass spectrometry (LC/IRMS) is used to analyze various types of samples, including foodstuffs, to determine their authenticity and trace their origin on the basis of their stable carbon isotope ratios (δ¹³C). However, multicomponent samples are difficult to analyze. For example, determining the δ¹³C values of the organic acids in honey is complicated by the presence of large amounts of carbohydrates. Herein, we present a heart-cutting two-dimensional LC/IRMS method for analysis of honey samples. In this method, the organic acids in the samples were first separated from the carbohydrates by a size-exclusion column, and then the organic acids were separated from each other by a reverse-phase column connected to the first column via a switching valve. By means of this method, the δ¹³C values for three organic acids in high-carbohydrate-content simulated honey samples could be determined with high accuracy and precision (≤0.3‰ and ≤0.1‰, respectively). In addition, the gluconic acid δ¹³C values for 25 honey samples were determined with high precision and found to range from -31.7 to -28.5‰ (mean: -30.0 ± 0.7‰). These values shed some light on the mechanism of gluconic acid production. Taken together, our results suggest that this two-dimensional LC method has the potential to be more effective than one-dimensional LC for use in isotopic research.

Improved performance of lateral flow immunoassays for alpha-fetoprotein and vanillin by using silica shell-stabilized gold nanoparticles

The sensitivity of lateral flow assays (LFA) was increased 30-fold by making use of spherical core-shell gold-silica nanoparticles (AuNP@SiO₂ NPs). They can be prepared by silylation of surfactant stabilized AuNPs. The AuNP@SiO₂ NPs are highly stable and can be used to label antibodies at virtually any concentration. The detection limit of an LFA for alpha-fetoprotein (AFP) can be decreased from 10 ng·mL^-1 to 300 pg·mL^-1 which makes it comparable to an enzyme-linked immunosorbent assay. To demonstrate the applicability to an immunoassay, a sandwich assay was developed for vanillin by covalent modification of the AuNP@SiO₂ NPs with antibody. By using the method, vanillin can be detected visually in milk powder samples in concentrations as low as 100 ng·g^-1. With unique optical property and great stability, this AuNP@SiO₂ endows great potential in biosensing applications. Graphical abstract Controlled growth of AuNP@SiO₂. The newly prepared AuNP has a negative hydration layer. This layer is further surrounded by a bilayer of CTAB through electrostatic attraction. The hydrophobic inner layer enables the access and assembling of APTES and MTTS. After the hydrolysis of siloxane, a thin layer of silica shell is formed around AuNP.

Determination of carbon isotope ratios for honey samples by means of a liquid chromatography/isotope ratio mass spectrometry system coupled with a post-column pump

RATIONALE

Liquid chromatography/isotope ratio mass spectrometry (LC/IRMS) has been used to authenticate and trace products such as honey, wine, and lemon juice, and compounds such as caffeine and pesticides. However, LC/IRMS has several disadvantages, including the high cost of the CO₂ membrane and blocking by solidified sodium persulfate. Here, we developed an improved system for determining carbon isotope ratios using LC/IRMS.

METHODS

The main improvement was the use of a post-column pump. Using the improved system, we determined δ¹³ C values for glucose with high accuracy and precision (0.1‰ and 0.1‰, respectively; n = 3). The glucose, fructose, disaccharide, trisaccharide, and organic acid constituents of honey samples were analyzed using LC/IRMS.

RESULTS

The δ¹³ C values for glucose, fructose, disaccharides, trisaccharides, and organic acids ranged from -27.0 to -24.2‰, -26.8 to -24.0‰, -28.8 to -24.0‰, -27.8 to -22.8‰, and - 30.6 to -27.4‰, respectively. The analysis time was a third to a half of that required for analysis by previously reported methods.

CONCLUSIONS

The column flow rate could be arbitrarily adjusted with the post-column pump. We applied the improved method to 26 commercial honey samples. Our results can be expected to be useful for other researchers who use LC/IRMS.

A colorimetric assay for vanillin detection by determination of the luminescence of o-toluidine condensates

Vanillin (4-hydroxy-3-methoxybenzaldehyde), a food additive with rich milk flavor, is commonly used in the food, beverage and cosmetic industries. However, excessive consumption of vanillin may cause liver and kidney damage. Therefore, methods for detecting and controlling the level of vanillin in food, especially in infant powder, have important practical significance. In this study, we established a colorimetric assay for vanillin detection. The detection was performed under high-temperature and acidic conditions, which can induce the reaction of the aldehyde group of vanillin with the amino group of o-toluidine. The resulting product had a maximum absorption at 363 nm, which was quantified by a UV spectrophotometer. This assay had a limit of detection (LOD) of 1 pg mL⁻¹ and a linear range between 1 μg mL⁻¹ and 100 μg mL⁻¹. The average recoveries at three spiked levels were in the range from 91.1% to 101.6% with a relative standard deviation (RSD) of 4.62% ~ 7.27%.

Origin of Xylitol in Chewing Gum: A Compound-Specific Isotope Technique for the Differentiation of Corn- and Wood-Based Xylitol by LC-IRMS

The sugar replacement compound xylitol has gained increasing attention because of its use in many commercial food products, dental-hygiene articles, and pharmaceuticals. It can be classified by the origin of the raw material used for its production. The traditional "birch xylitol" is considered a premium product, in contrast to xylitol produced from agriculture byproducts such as corn husks or sugar-cane straw. Bulk stable-isotope analysis (BSIA) and compound-specific stable-isotope analysis (CSIA) by liquid-chromatography isotope-ratio mass spectrometry (LC-IRMS) of chewing-gum extracts were used to determine the δ¹³C isotope signatures for xylitol. These were applied to elucidate the original plant type the xylitol was produced from on the basis of differences in isotope-fractionation processes of photosynthetic CO₂ fixation. For the LC-IRMS analysis, an organic-solvent-free extraction protocol and HPLC method for the separation of xylitol from different artificial sweeteners and sugar-replacement compounds was successfully developed and applied to the analysis of 21 samples of chewing gum, from which 18 could be clearly related to the raw-material plant class.

Differentiation of wood-derived vanillin from synthetic vanillin in distillates using gas chromatography/combustion/isotope ratio mass spectrometry for δ13 C analysis

RATIONALE

Typical storage in oak barrels releases in distillates different degradation products such as vanillin, which play an important role in flavour and aroma. The addition of vanillin, as well as other aroma compounds, of different origin is prohibited by European laws. As vanillin samples from different sources have different δ¹³ C values, the δ¹³ C value could be used to determine whether the vanillin is authentic (lignin-derived), or if it has been added from another source (e.g. synthetic).

METHODS

The δ¹³ C values for vanillin derived from different sources, including natural, synthetic and tannins, were measured by gas chromatography/combustion/isotope ratio mass spectrometry (GC/C/IRMS), after diethyl ether addition and/or ethanol dilution. A method for analysing vanillin in distillates after dichloromethane extraction was developed. Tests were undertaken to prove the reliability, reproducibility and accuracy of the method with standards and samples. Distillate samples were run to measure the δ¹³ C values of vanillin and to compare them with values for other sources of vanillin.

RESULTS

δ¹³ C values were determined for: natural vanillin extracts (-21.0 to -19.3‰, 16 samples); vanillin ex-lignin (-28.2‰, 1 sample); and synthetic vanillin (-32.6 to -29.3‰, 7 samples). Seventeen tannin samples were found to have δ¹³ C values of -29.5 to -26.7‰, which were significantly different (p < 0.05) from those of the natural and synthetic vanillins. The vanillin δ¹³ C values measured in distillates (-28.9 to -25.7‰) were mainly in the tannin range, although one spirit (-32.5‰) was found to contain synthetic vanillin.

CONCLUSIONS

The results show that synthetic vanillin added to a distillate could be differentiated from vanillin derived from oak barrels by their respective δ¹³ C values. The GC/C/IRMS method could be a useful tool in the determination of adulteration of distillates.