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Because of its aromatic properties, vanillin is the most widely used flavoring material in foods and beverages. Vanillin is the main aromatic compound in natural vanilla; it can also be synthesized from low-cost materials such as 2-methoxyphenol, eugenol, and lignin. On the other hand, ethylvanillin, which is commonly used as another synthetic compound, has much more flavoring strength than vanillin and is used in formulation of imitation products. This service provides a simple, rapid, and reliable capillary electrophoresis (CE) method using a photodiode array detector to determine four flavor components (vanillin, ethylvanillin, 2-methoxyphenol, and 2-ethoxyphenol) in cocoa drink.