Authentication of Flavoring Substance:
the Vanillin Case
Solvay Aroma Performance
Vanilla flavor is one of the most appreciated flavors in the world. The large and growing demand in vanilla flavors cannot be met by the limited amount of vanilla beans crops.
The vanilla bean market is a highly fluctuating market in terms of availability, price and quality due to climate fluctuations, plant diseases, and politico-economical reasons, as well as early picking and speculation. For example, in 2003, tropical storms led to a shortage of vanilla supply from Madagascar and drastic rise of the bean price. In the last two years, vanilla market price has been multiplied by three and is forecasted to remain at a high point in the coming two years.
In mature markets, we can see an increasing customer-led demand for natural flavors, consistent with a natural, healthy, bio trend. At the same time vanilla beans offered are limited in volume and quality, thus leading to a growing interest of the flavor industry to produce natural vanillin from others natural sources by biotransformation.
Several types of vanillins are available on the market, most of them being synthetic. Following the recent food scandals, traceability and food safety have become essential issues to the food and flavor industries. The market increasingly needs advanced analytical methods to authenticate and discriminate the various vanillins.
This presentation will show how isotopic deviation methods can provide a clear and unambiguous picture of the vanillin origins available on the market.
Natural Vanillin obtained by means of bioconversion, authentication of botanic origins. C. Cochennec - Perfumer & Flavorist, vol 38, p.20, 2013
Authors: C.Duffy, Aroma Ingredients – Natural Vanillin Product manager
Chemist engineer graduated from Marseilles ( France), Corinne Duffy also holds an Master of Science from UMIST, Manchester, UK in Fine Organic Chemistry. She began her career in Technical Service and joined Rhone-Poulenc UK Ltd.
After 5 years in the UK, Corinne Duffy moved to Lyon Research Center in the Rhodia group. In 2003, Corinne Duffy joined the Sales & marketing teams at the global headquarters of the fine chemicals division in Lyon. She successfully held several positions as Key Account manager for the agrochemicals and pharmaceuticals businesses.
Since 2008, Corinne manages Food multinationals and Flavours & Fragrances Key Accounts, developing sales and services for vanillin and other ingredients.
In addition to her sales responsibility, Corinne Duffy was appointed product manager and project leader for Rhovanil® Natural, a natural vanillin of fast growing demand.