Natural & Organic Flavours

Grade-B vanilla bean analysis 2020

An analysis of our Grade-B extract 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°1878/20

Received at the laboratory on 15/10/2020 Origin Madagascar Spices Company
Analysis valid 03/11/2020 Email
Published on 04/11/2020 Phone 034 11 415 07

Name and description: Sample of vanilla beans

Scientific name: Vanilla planifolia / Vernacular name: Vanilla
Lot: REMS / File: A9484

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 1.79 0.2 to 2
    02 Humidity 25.48 30.2 to 50.5

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

    Conclusion:

    The sample analysis presents:
  • a vanilla content of (1.79%), comparable to the velours usually encountered for vanilla pods
  • a humidity level (25.48%), comparable to the values usually encountered for vanilla beans

    The 2020 analysis of our Grade-A vanilla is available at madagascarspices.com/gourmet_vanilla_analysis_2020 and our Grade-C at madagascarspices.com/grade_c_vanilla_cuts_analysis_2020.