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

Characterization of natural vanilla flavour in foodstuff by HS-SPME and GC-C-IRMS

(2016) Luisa Schipilliti et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach

(2016) Laura Franitza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2015) Monica Bononi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Compound-specific stable carbon isotopic signature of carbohydrate pyrolysis products from C3 and C4 plants

(2015) José A González-Pérez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Authenticity and Traceability of Vanilla Flavors by Analysis of Stable Isotopes of Carbon and Hydrogen

(2014) Anne-Mette Sølvbjerg Hansen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stable isotope deltas: tiny, yet robust signatures in nature

(2012) Willi A. Brand et al.   ISOTOPES IN ENVIRONMENTAL AND HEALTH STUDIES

Evaluation of Gas Chromatography–Combustion–Isotope Ratio Mass Spectrometry (GC-C-IRMS) for the Quality Assessment of Citrus Liqueurs

(2012) Luisa Schipilliti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aromatic potential of Castanea sativa Mill. compared to Quercus species to be used in cooperage

(2011) M.E. Alañón et al.   FOOD CHEMISTRY

The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines

(2010) PHILIP J. SPILLMAN et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Improved rapid authentication of vanillin using δ13C and δ2H values

(2010) Markus Greule et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Procedure for the isolation of vanillin from vanilla extracts prior to isotopic authentication by quantitative 13C-NMR

(2010) Esmeralda Cicchetti et al.   FLAVOUR AND FRAGRANCE JOURNAL

Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels

(2009) Ilda Caldeira et al.   ANALYTICA CHIMICA ACTA

Comparison of extraction techniques and modeling of accelerated solvent extraction for the authentication of natural vanilla flavors

(2009) Esmeralda Cicchetti et al.   JOURNAL OF SEPARATION SCIENCE

Protocol for isolation of vanillin from ice cream and yoghurt to confirm the vanilla beans origin by 13C-EA-IRMS

(2008) Guenther Lamprecht et al.   FOOD CHEMISTRY

Chemical compounds released from five different woods used to make barrels for aging wines and spirits: volatile compounds and polyphenols

(2008) Mirko De Rosso et al.   WOOD SCIENCE AND TECHNOLOGY