Gourmet-quality vanilla bean analysis 2020

An analysis of our gourmet-quality vanilla beans from the 2020 harvest reveals well-balanced vanillin and humidity levels. This test was performed independently by the Pesticide Control Laboratory (PED) in Antananarivo.

Analysis report N°1876/20

Received at the laboratory on 10/15/2020 Origin Madagascar Spices Company
Analysis valid 23/10/2020 Email
Published on 10/23/2020 Phone 034 11 415 07

Name and description: Sample of vanilla beans

Scientific name: Vanilla planifolia / Vernacular name: Vanilla
Lot: Gourmet / File: A9426

Service request Analysis method
01 Vanillin extraction by Soxhlet Ethanol extraction
02 Determination of the level of vanillin Gas chromotagraphy / Internal standardization in relation to Euganol
03 Determination of humidity level Drying in an oven at 90 ° C for 10 h

Operating conditions (1):

  • Collone megaborate, BP5 (25 m x 0.53 mm x 1 μm)
  • Oven: 70 ° C-4.5 mn at 180 ° (3C / mn)
  • Detector temperature (FID): 260 ° C - Injector temperature: 240 °C
  • Carrier gas: Nitrogen U - Flow rate: 3ml / min
  • Volume injected: 1 μl
  • Analysis result

    N ° Parameters Analyzed value (%) (w / w) Indicative value (*) (%) (p / p)
    01 Vanillin 1.62 0.2 to 2
    02 Humidity 35.00 30.2 to 50.5

    (*) Values generally analyzed in the laboratory for vanilla beans

    Conclusion:

    The sample analysis presents:
  • a vanilla content of (1.62%), comparable to the velours usually encountered for vanilla pods
  • a humidity level (35.00%), comparable to the values usually encountered for vanilla beans