{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T07:03:30Z","timestamp":1792047810199,"version":"4.4.0"},"reference-count":47,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2018,1,24]],"date-time":"2018-01-24T00:00:00Z","timestamp":1516752000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Rapid Comm Mass Spectrometry"],"published-print":{"date-parts":[[2018,2,28]]},"abstract":"<jats:sec>\n                    <jats:title>Rationale<\/jats:title>\n                    <jats:p>\n                      Typical storage in oak barrels releases in distillates different degradation products such as vanillin, which play an important role in flavour and aroma. The addition of vanillin, as well as other aroma compounds, of different origin is prohibited by European laws. As vanillin samples from different sources have different \u03b4\n                      <jats:sup>13<\/jats:sup>\n                      C values, the \u03b4\n                      <jats:sup>13<\/jats:sup>\n                      C value could be used to determine whether the vanillin is authentic (lignin\u2010derived), or if it has been added from another source (e.g. synthetic).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      The \u03b4\n                      <jats:sup>13<\/jats:sup>\n                      C values for vanillin derived from different sources, including natural, synthetic and tannins, were measured by gas chromatography\/combustion\/isotope ratio mass spectrometry (GC\/C\/IRMS), after diethyl ether addition and\/or ethanol dilution. A method for analysing vanillin in distillates after dichloromethane extraction was developed. Tests were undertaken to prove the reliability, reproducibility and accuracy of the method with standards and samples. Distillate samples were run to measure the \u03b4\n                      <jats:sup>13<\/jats:sup>\n                      C values of vanillin and to compare them with values for other sources of vanillin.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      \u03b4\n                      <jats:sup>13<\/jats:sup>\n                      C values were determined for: natural vanillin extracts (\u221221.0 to \u221219.3\u2030, 16 samples); vanillin ex\u2010lignin (\u221228.2\u2030, 1 sample); and synthetic vanillin (\u221232.6 to \u221229.3\u2030, 7 samples). Seventeen tannin samples were found to have \u03b4\n                      <jats:sup>13<\/jats:sup>\n                      C values of \u221229.5 to \u221226.7\u2030, which were significantly different (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05) from those of the natural and synthetic vanillins. The vanillin \u03b4\n                      <jats:sup>13<\/jats:sup>\n                      C values measured in distillates (\u221228.9 to \u221225.7\u2030) were mainly in the tannin range, although one spirit (\u221232.5\u2030) was found to contain synthetic vanillin.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>\n                      The results show that synthetic vanillin added to a distillate could be differentiated from vanillin derived from oak barrels by their respective \u03b4\n                      <jats:sup>13<\/jats:sup>\n                      C values. The GC\/C\/IRMS method could be a useful tool in the determination of adulteration of distillates.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/rcm.8031","type":"journal-article","created":{"date-parts":[[2017,11,18]],"date-time":"2017-11-18T16:06:40Z","timestamp":1511021200000},"page":"311-318","source":"Crossref","is-referenced-by-count":25,"title":["Differentiation of wood\u2010derived vanillin from synthetic vanillin in distillates using gas chromatography\/combustion\/isotope ratio mass spectrometry for \u03b4\n                    <sup>13<\/sup>\n                    C analysis"],"prefix":"10.1002","volume":"32","author":[{"given":"Katryna A.","family":"van Leeuwen","sequence":"first","affiliation":[{"name":"Department of Food Quality and Nutrition, Research and Innovation Centre Fondazione Edmund Mach  Via E. Mach 1, 38010 San Michele all'Adige Trento Italy"},{"name":"School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation Charles Sturt University  Wagga Wagga NSW 2678 Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paul D.","family":"Prenzler","sequence":"additional","affiliation":[{"name":"School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation Charles Sturt University  Wagga Wagga NSW 2678 Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Danielle","family":"Ryan","sequence":"additional","affiliation":[{"name":"School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation Charles Sturt University  Wagga Wagga NSW 2678 Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mauro","family":"Paolini","sequence":"additional","affiliation":[{"name":"Department of Food Quality and Nutrition, Research and Innovation Centre Fondazione Edmund Mach  Via E. Mach 1, 38010 San Michele all'Adige Trento Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0509-6745","authenticated-orcid":false,"given":"Federica","family":"Camin","sequence":"additional","affiliation":[{"name":"Department of Food Quality and Nutrition, Research and Innovation Centre Fondazione Edmund Mach  Via E. Mach 1, 38010 San Michele all'Adige Trento Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2018,1,24]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0924-2244(98)00024-7"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00226-008-0211-8"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1755-0238.2004.tb00025.x"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf990884"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.07.111"},{"key":"e_1_2_6_7_1","first-page":"185","volume-title":"Advanced Gas Chromatography: Progress in Agricultural, Biomedical and Industrial Applications","author":"Cabrita MJB","year":"2012"},{"issue":"4","key":"e_1_2_6_8_1","first-page":"223","article-title":"Effect on heat on oak wood and its chemical composition. Part 2. Variations of certain compounds in relation to toasting intensity","volume":"23","author":"Chatonnet P","year":"1989","journal-title":"Connaissance de la Vigne et du Vin"},{"issue":"4","key":"e_1_2_6_9_1","doi-asserted-by":"crossref","first-page":"495","DOI":"10.5344\/ajev.1999.50.4.495","article-title":"The influence of oak seasoning and toasting parameters on the composition and quality of wine","volume":"50","author":"Hale MD","year":"1999","journal-title":"J Enol Vitic."},{"issue":"4","key":"e_1_2_6_10_1","doi-asserted-by":"crossref","first-page":"283","DOI":"10.5344\/ajev.1981.32.4.283","article-title":"Chemical mechanisms of whiskey maturation","volume":"32","author":"Reazin GH","year":"1981","journal-title":"J Enol Vitic."},{"issue":"2","key":"e_1_2_6_11_1","doi-asserted-by":"crossref","first-page":"111","DOI":"10.5344\/ajev.1981.32.2.111","article-title":"Extraction and evolution of lignin products in Armagnac matured in oak","volume":"32","year":"1981","journal-title":"J Enol Vitic."},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/jib.165"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1515\/hfsg.1990.44.6.461"},{"issue":"1","key":"e_1_2_6_14_1","doi-asserted-by":"crossref","first-page":"98","DOI":"10.5344\/ajev.1995.46.1.98","article-title":"Maturation of wines and spirits: Comparisons, facts, and hypotheses","volume":"46","author":"Singleton VL","year":"1995","journal-title":"J Enol Vitic."},{"issue":"3","key":"e_1_2_6_15_1","doi-asserted-by":"crossref","first-page":"114","DOI":"10.5344\/ajev.1972.23.3.114","article-title":"GC\u2010separated brandy components derived from French and American oaks","volume":"23","author":"Guymon JF","year":"1972","journal-title":"J Enol Vitic"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-540-49339-6_10"},{"issue":"4","key":"e_1_2_6_17_1","first-page":"275","article-title":"Influence du bois sur certaines substances odorantes des vins","volume":"22","author":"Boidron J\u2010N","year":"1988","journal-title":"Connaissance Vigne Vin"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00035a013"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2009.10.059"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b05426"},{"issue":"2","key":"e_1_2_6_21_1","first-page":"97","article-title":"A sensory and chemical approach to the aroma of wooden aged Lourinh\u00e3 wine brandy","volume":"23","author":"Caldeira I","year":"2008","journal-title":"Cienc Tec Vitivinic"},{"key":"e_1_2_6_22_1","first-page":"409","volume-title":"Progress in Flavour Research: Proceedings of the 4th Weurman Flavour Research Symposium","author":"Maga JA","year":"1985"},{"issue":"9","key":"e_1_2_6_23_1","first-page":"451","article-title":"Isotopic analysis by GC\u2010IRMS of carbon 13 of vanillin in ice creams","volume":"23","author":"Fayet B","year":"1995","journal-title":"Analusis."},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.1002\/ffj.3364"},{"key":"e_1_2_6_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.10.071"},{"key":"e_1_2_6_26_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b02136"},{"key":"e_1_2_6_27_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00063a001"},{"issue":"5","key":"e_1_2_6_28_1","first-page":"268","article-title":"13C analysis of aromas and perfumes by a coupled GC\u2010IRMS technique. The case of vanillin and leaf alcohol extracts","volume":"22","author":"Breas O","year":"1994","journal-title":"Analusis"},{"key":"e_1_2_6_29_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-010-1346-z"},{"key":"e_1_2_6_30_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf503055k"},{"key":"e_1_2_6_31_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf60222a036"},{"key":"e_1_2_6_32_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf049461k"},{"key":"e_1_2_6_33_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00120a030"},{"key":"e_1_2_6_34_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf020316l"},{"key":"e_1_2_6_35_1","doi-asserted-by":"publisher","DOI":"10.1007\/s002170050249"},{"key":"e_1_2_6_36_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00044a027"},{"issue":"4","key":"e_1_2_6_37_1","first-page":"117","article-title":"Progress in the authenticity assessment of vanilla. 2. d13CV\u2010PDB correlations and methodical optimisations","volume":"98","author":"Scharrer A","year":"2002","journal-title":"Dtsch Lebensmitt Rundsch"},{"key":"e_1_2_6_38_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf048847s"},{"key":"e_1_2_6_39_1","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.200800650"},{"key":"e_1_2_6_40_1","doi-asserted-by":"publisher","DOI":"10.17221\/1610-CJFS"},{"key":"e_1_2_6_41_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-003-0782-4"},{"key":"e_1_2_6_42_1","doi-asserted-by":"publisher","DOI":"10.1007\/s002170050111"},{"key":"e_1_2_6_43_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf3028073"},{"key":"e_1_2_6_44_1","doi-asserted-by":"publisher","DOI":"10.1080\/10256016.2012.666977"},{"key":"e_1_2_6_45_1","doi-asserted-by":"publisher","DOI":"10.1002\/ffj.2006"},{"key":"e_1_2_6_46_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF00468387"},{"key":"e_1_2_6_47_1","first-page":"173","volume-title":"Chromatography and Mass Spectrometry in Nutrition Science and Food Safety","author":"Winkler FJ","year":"1984"},{"key":"e_1_2_6_48_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.7169"}],"container-title":["Rapid Communications in Mass Spectrometry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Frcm.8031","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/analyticalsciencejournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/rcm.8031","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,26]],"date-time":"2025-10-26T16:31:07Z","timestamp":1761496267000},"score":1,"resource":{"primary":{"URL":"https:\/\/analyticalsciencejournals.onlinelibrary.wiley.com\/doi\/10.1002\/rcm.8031"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,1,24]]},"references-count":47,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2018,2,28]]}},"alternative-id":["10.1002\/rcm.8031"],"URL":"https:\/\/doi.org\/10.1002\/rcm.8031","archive":["Portico"],"relation":{},"ISSN":["0951-4198","1097-0231"],"issn-type":[{"value":"0951-4198","type":"print"},{"value":"1097-0231","type":"electronic"}],"subject":[],"published":{"date-parts":[[2018,1,24]]}}}