Determination of Coumarin in Vanilla Flavorings by Quantitative High Performance Thin Layer Chromatography

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Abstract
High performance silica gel TLC was used to qualitatively and quantitatively determine coumarin in real and artificial vanilla flavorings. Coumarin was detected as a fluorescent or colored zone and quantified by scanning with a densitometer. Recoveries and reproducibility values are reported for fortified samples. The method was applied to a qualitative survey of domestic vanilla samples and quantification of coumarin in an adulterated foreign sample. The result of this determination was verified by standard addition analysis. The method was also applied to the determination of coumarin in a spiked wine sample.

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