PLANAR CHROMATOGRAPHIC METHODS FOR DETERMINATION OF THE QUALITY OF SPICES AND FLAVORS AS EXEMPLIFIED BY CINNAMON AND VANILLA

Thin layer chromatography is a useful method for screening solvent ext racts of cinnamon and vanilla to establish their authenticity and bota nical origin. High sample throughput and the capacity to handle crude samples without clean-up distinguish TLC methods from other chromatogr aphic approaches. The characteristic polar aromatic flavor compounds o f cinnamon and vanilla are quantified by scanning densitometry and the ir ratios used for botanical identification and quality assessment. Pr ocedures for identification of adulterated and counterfeit samples are described.