Synthesis, identification and determination of glucosides present in green vanilla beans (Vanilla fragrans Andrews)

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Abstract
A preliminary study showed the presence of gluocovanillin and other glucosides in green vanilla beans (Vanilla fragrans Andrews). The glucosides of vanillin, vanillic acid, ρ‐hydroxybenzaldehyde and ρ‐hydroxybenzoic acid have now been synthesized and their structures confirmed by mass spectrometry and 13C‐NMR spectroscopy. A reversed phase (C‐18) HPLC method, using a photodiode array detector, enabled separation and characterization of the authentic substances and this method was applied to the determination of these glucosides in green vanilla bean extracts of various origin.