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In this paper the stability of vanillin in dairy products was investigated by means of high performance liquid chromatography (HPLC). While vanillin was oxidized to vanillic acid in fresh and pasteurized milk it was stable in all other milk products investigated ultraheat treated (UHT) milk, pasteurized and UHT cream, yoghurt, curd and butter). 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 the 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. Both were proven to be stable in dairy product for subvention such as butter and cream.

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Authors: ANKLAM E, JRC Ispra (IT);GAGLIONE S, JRC Ispra (IT);MÜLLER A, JRC Ispra (IT)
Bibliographic Reference: Article: Food Chemistry (1996)
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