Study On The Aroma Effect And Quality Control Between Synthetic Vanillin And By-product

As the most commonly used spice,synthetic vanillin is widely used in the fields of food and beverage,flavor and fragrance,and pharmaceutical industry.With the continuous increase in the amount of application,the quality requirements for synthetic vanillin are getting higher and higher.In view of this,this study analyzed the aroma difference between vanillin of different purity,analyzed the types and content of by-products produced in the production of vanillin,and explored the effect of by-products on the aroma of vanillin;using sensory experiments to explore the perceptual interaction between the by-products and vanillin was analyzed,and the optimal concentration range of the by-products that can improve the aroma quality of vanillin was determined by adding experiments.The Shewhart control chart controls the aroma quality of vanillin products and provides a theoretical basis for improving and controlling the aroma quality of vanillin.The main results are as follows:(1)Use quantitative description analysis(QDA)and check-all-that-apply(CATA)to explore the aroma quality of synthetic vanillin with purity of 97%,99.7%,and 99.9%.Sensory analysis results showed the appearance score of vanillin with 99.9% purity was higher than the other vanillins,but the aroma index scores of sweet,milk,and vanilla were not as good as the relatively low purity vanillin,and there were unpleasant odors such as smoke and leather in the vanillin purity of 97% and 99.7%.From the above data results,it can be judged that the purity of vanillin is not directly proportional to the aroma quality,and the presence of by-products will improve the main aroma characteristics of vanillin,sweet,milk and vanilla aroma.The byproducts in vanillin were analyzed qualitatively and quantitatively by gas chromatography tandem mass spectrometry(GC-MS)and gas chromatography(GC-FID),and it was determined that the by-products in vanillin were mainly guaiacol and ortho-vanillin,5-methyl-vanillin and5-formyl-vanillin.Among them,in vanillin with purity of 97% and 99.7%,guaiacol,ortho vanillin and 5-formyl-vanillin,the content was significantly higher than the purity of 99.9%.(2)The Feller model was used to determine the thresholds of vanillin,guaiacol,orthovanillin,5-methyl-vanillin and 5-formyl-vanillin in solid glucose as 0.395,1.86,0.457,22.4and 51.2 mg/kg respectively.The perceptual interaction between the four by-products and vanillin was explored by using the S curve combined with the ?-? plot method.It was found that guaiacol and 5-methyl-vanillin had synergistic effect with vanillin,while ortho-vanillin and5-aldehyde vanillin had compromise effect with vanillin.When the concentrations of guaiacol,ortho-vanillin,5-methyl-vanillin and 5-formyl-vanillin were within 50,10,300 and 1000 mg/kg respectively,the milk,sweet and vanilla aroma of vanillin could be improved without bringing negative aroma.(3)The vanillin samples produced by Zhonghua Chemical Plant in Jiaxing were tested,and the quality control was carried out by using the Shewhart control chart.The concentrations of guaiacol and 5-formyl-vanillin in 20 samples were found to be within the optimal concentration range,and were analyzed by using the Shewhart R control chart and t (?) control chart.Ortho-vanillin and 5-methyl-vanillin exist beyond the situation of the optimal concentration range,then tested 100 samples of ortho-vanillin and the content of 5-methylvanillin and unqualified number statistics,and used the Shewhart Pn control chart analysis of samples,the results show that all the testing samples guaiacol with 5-formyl-vanillin content in a controllable state,ortho vanillin with 5-methyl-vanillin fraction defective is in steady state.