Title: Oxidation behaviour pf Venillin in Dairy Products.
Citation: Food Chemistry vol. 60 p. 43-51
Publication Year: 1997
JRC N°: JRC13889
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC13889
Type: Articles in periodicals and books
Abstract: The stability of vanillin in dairy products was investigated by means of high performance liquid chromatography (HPLC). While vanillin was oxidised to vanillic acid in fresh and pasteurised milk it was stable in all other milk products investigated (UHT milk, pasteurised and UHT cream, yoghurt, curd and butter0. the oxidation of vanillin to vanillic acid was shown to be pH dependent. The relatively thermolabile enzyme xanthin-oxidase was shown to be partly responsible for the formation of vanillic acid. However, peroxidase, being also present in dairy products did not lead to vanillic acid. It has been shown that oxidation to t he dimeric product divanillin occurred in presence of peroxidase and hydrogen peroxide. The oxidation rate of synthetic vanillin to vanillic acid was very similar to that of vanillin from natural vanilla extracts or vanilla capsules. Bothe were proven to be stable in dairy product for subvention such as butter and cream.
JRC Directorate:Joint Research Centre Historical Collection

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