Determination of Vanillin and Ethylvanillin in Vanilla Flavorings by Planar (Thin-Layer) Chromatography

Results of a determination of vanillin and its homologue, ethylvanillin (vanillal), in food flavorings by thin-layer chromatography are presented. A mixture of hexane and ethyl acetate with a volume ratio 9 : 1–8 : 2 is preferable as an eluent for the separation of the flavorings. A mixture of heptanone, ethanol, and sulfuric acid (a volume ratio 4 : 5 : 1) was proposed as a developing agent. Different eluents and developing agents used for the separation of vanillin and ethylvanillin were compared; the results are presented. Solutions of vanillin and ethylvanillin and commercially produced vanilla flavorings were analyzed. The results can be used in the monitoring of the composition of vanilla flavorings, as well as for the authentication of artificial or identical-to-natural flavorings.