{"id":29230,"date":"2023-02-06T14:16:00","date_gmt":"2023-02-06T13:16:00","guid":{"rendered":"https:\/\/www.phytocontrol.com\/?p=29230"},"modified":"2026-03-13T14:39:32","modified_gmt":"2026-03-13T13:39:32","slug":"vanilla-authenticity-isotopic-control","status":"publish","type":"post","link":"https:\/\/stagingphytocontrol.shdesign.fr\/en\/news\/vanilla-authenticity-isotopic-control\/","title":{"rendered":"Vanilla authenticity: isotopic control"},"content":{"rendered":"\n
\"Vanille-sucre\"\/<\/figure>\n\n\n\n

Phytocontrol, specialist in food authenticity, assists you in controlling the naturalness and composition of vanilla using modern and reliable methods.<\/b><\/p>\n\n\n\n

Food industry professionals are increasingly exposed to risks related to fraud and adulteration in foodstuffs. Today, consumers want to be informed about the origin of their product, its traceability and authenticity, which are guarantees of product quality. For an effective control on the authenticity of vanilla flavouring ingredients and food products, it is necessary to determine the 13C\/12C isotopic ratio of vanillin.<\/p>\n\n\n\n

Vanilla, a highly coveted spice and subject to fraud<\/h3>\n\n\n\n

Vanilla is one of the most widely consumed spices in the world. As an aromatic plant, the composition of the vanilla bean sold in shops is very rich in flavour, and in particular in vanillin. It is very easy to synthesise vanillin, which is then known as synthetic vanillin.
This synthetic vanillin can replace natural vanillin, so that the finished product cannot be labelled as “natural vanilla flavour”. The unauthorised use of synthetic vanillin is called adulteration and is considered fraud. It is therefore essential to ensure regular controls on raw materials, but also on commercial products.<\/p>\n\n\n\n

The Phytocontrol solution<\/h3>\n\n\n\n

Controls can be carried out using different technologies:<\/p>\n\n\n\n