IEH & Brooks Applied Labs Use Carbon Isotope Analysis to Uncover Vanillin Authenticity Patterns

Together with IEH, Brooks Applied Labs conducted a study evaluating the authenticity of commercial vanilla products using bulk carbon isotope analysis (EA-IRMS) and compound-specific isotope analysis (GC-C-IRMS). Natural vanillin derived from vanilla beans is one of the most valuable flavor compounds globally and is often subject to adulteration with synthetic or non–bean-derived vanillin. Fifteen products labeled as containing natural vanillin were analyzed in this study. Several samples showed isotopic values inconsistent with vanilla-bean origin. These results highlight the role of isotope ratio mass spectrometry in detecting economically motivated adulteration and verifying authenticity within the food and flavor industries.