Natural, Organic & Sustainable Agriculture

Vanilla powder vanillin analysis 2023

An analysis of our vanilla bean powder from the 2023 harvest performed independently by the Pesticide Control Laboratory in Antananarivo.

Analysis report N°618/23

Received at the laboratory on 25/04/2023 Origin Madagascar Spices Company
Analysis valid 28/04/2023 Email
Published on 28/04/2023 Phone 032 04 059 05

Name and description: Sample of vanilla powder

Scientific name: Vanilla planifolia / Vernacular name: Vanilla powder
Lot: Powder

N° Service request Analysis method
01 Vanillin extraction by Soxhlet Ethanol extraction
02 Determination of the level of vanillin Gas chromotagraphy / Internal standardisation in relation to Euganol

Operating conditions (1):

  • Collone megaborate, BP5 (25 m x 0.53 mm x 1 μm)
  • Oven: 70°C-4.5 mn at 230 °C (3°C/mn)
  • Detector temperature (FID): 260°C - Injector temperature: 240 °C
  • Carrier gas: Nitrogen U - Flow rate: 3ml/mn
  • Volume injected: 1 μl

    • Analysis result

    N° Parameters Sample analysis (%) (p/p) Indicative value (*) (%) (p/p)
    01 Vanillin 0.90 0.2 to 2

    (*) Values generally analysed in the laboratory for vanilla beans

    Conclusion:

    The analysed vanilla powder sample has a vanillin level of (0.90%).
    Gourmet bean vanillin analysis | Gourmet bean humidity analysis
    Vanilla powder vanillin analysis | Vanilla powder humidity analysis