General description

4-Hydroxybenzaldehyde is a polar aromatic compound, reported to be one of the principal flavor components, contributing to the vanilla flavor, in the food and beverage industry. It is reported to be found in pea protein and identified in plant materials, such as vanilla beans as a product of the enzymatic reaction pathway.

Application

4-Hydroxybenzaldehyde may be used as an analytical reference standard for the quantification of the analyte in the following:

Natural vanilla extracts and synthetic flavoring using micellar electrokinetic capillary chromatography (MECC).
Natural vanilla extracts and vanilla-flavored foods using thin layer chromatography (TLC) on silica gel and automated multiple development.
Pea protein UHT beverages using gas chromatography/mass spectrometry/olfactometry (GC/MS/O), further quantified by dynamic headspace and tandem gas chromatography/mass spectrometry (DHS-GC/MS-QQQ).

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.