Handbook of Vanilla Science and Technology

Vanilla extract has been sold commercially in the United States for over a century. Many companies have been producing vanilla extract since the introduction of vanilla to the United States, and are still major producers of vanilla extract today. The oldest company on record is Watkins Natural Gourmet, founded in 1868. Vanilla was added to the company’s inventory in 1895. McCormick was started in 1889 and natural flavorings were some of their first products. David Michael & Company was established in 1896 and started producing vanilla sugar in the late 1890s. Nielsen-Massey Vanillas Inc. and Virginia Dare have been producing vanilla products since 1907 and 1923, respectively. Rodelle Laboratories was established in 1936.

Today, the major companies that produce vanilla extract are David Michael & Company, Elan Vanilla Company, Firmenich, Givaudan, International Flavors & Fragrances, McCormick, Nielsen-Massey Vanillas Inc., Symrise GmbH & Co., and Virginia Dare.

In addition, there are numerous small- to medium-sized companies that sell vanilla extract in the retail markets. These companies either produce their own products or buy vanilla products from the larger companies and repackage the products using their own label.

12.4 INTRODUCTION TO THE STUDY

The purpose of this study was to evaluate the composition of products sold in retail stores as “vanilla extract”. Labeling of vanilla extract is regulated by the FDA Standard of Identity Title 21 Part 169 (http://www.access.gpo.gov/nara/cfr/waisidx_00/21cfr169_00.html). Accordingly, a package that carries the name “vanilla extract” has to be at least one-fold vanilla extract (see Chapter 9 by Ranadive). The ingredients have to be listed from the highest to the lowest amount. The ingredients for a basic vanilla extract should appear in the following order: water, alcohol, vanilla bean extractives. If other permitted optional ingredients (sugar, glycerin, propylene glycol, corn syrup, dextrose) are added, they should follow the same consistent order. Vanilla flavor is exactly like vanilla extract but with less than 35% alcohol.

We collected, from all over the United States, bottles that carry the label “Vanilla Extract”, sold in various retail stores, including supermarkets, specialty gourmet stores, craft stores, and department stores. We analyzed a large sample of retail vanilla extracts for the four major components commonly associated with vanilla extract. From these analyses it is clear that many of the companies selling vanilla extract in retail stores do not adhere to the standard of identity or to their own labeling specifications (the label does not accurately describe the contents). The study also revealed that large companies that produce and assign their own name to the label do adhere to the standard of identity and provide consistent products. Private labels, supermarket brands, home-made products, and club stores do not have consistent products and do not always adhere to the standard of identity.

12.5 MATERIALS AND METHODS

We collected, from retail stores all over the country, bottles labeled as “Vanilla Extract”. Two samples labeled as “Artificial Vanilla Flavor” or “Imitation Vanilla Extract” were also included. A total of 65 samples were used in this study. Each sample received a code number, to protect the manufacturer’s name. We assumed that all the vanilla extracts we purchased were one-fold, unless otherwise noted.

For HPLC analysis of the vanillin, vanillic acid, p-hydroxybenzaldehyde, and p-hydroxy-benzoic acid contents, the extracts were diluted with 50% ethanol to ratios of 1:10 and 1:100. The diluted samples were analyzed as previously described (Havkin-Frenkel et al. 1996). The flavor components were identified and quantified using standard chemicals from Sigma (St Louis). The quantification was based on a standard curve.

For analysis of total phenols, the samples were diluted 1:10 and 1:20 with 50% ethanol, and 20 mL of the diluted samples was used for the assay of total phenols as described by Booth et al. (2008). The amount of total phenols was expressed as mg chlorogenic acid equivalents mL^-1 vanilla extract.

12.6 RESULTS AND DISCUSSION

12.6.1 Labeling of retail vanilla extracts

The retail vanilla extracts analyzed were packaged in sizes from 1 to 32 oz, in plastic, glass, or metal containers. The bottles were clear, opaque, or dark. Some of the bottles were sold in boxes. Table 12.1 describes the information stated on the bottles or boxes. The information includes product name, amount of extract, type of package, list of ingredients, and certification.