For authentication of natural vanilla extract, KFL offers a service which includes the following analyses:

	Alcohol
	Carbon SIRA* of Vanillin (total)
	Isolation of Vanillin
	Lead Number
	P-hydroxybenzaldehyde
	P-hydroxybenzoic acid
	Potassium
	Vanillic acid
	Vanillin

Results of these analyses are interpreted in relation to our extensive database of authentic vanilla extract compositional data. Results of Vanilla Flavor Profile, Isolation of Vanillin and Carbon SIRA* of Vanillin are used to evaluate whether the product is actually made from vanilla beans or if it is largely from artificial sources. Mislabelling of artificial vanilla flavor as natural vanilla extract is a common problem.

Additional analyses for vanilla include:

	Alcohol (GC, Pycnometer)
	Carbon SIRA* of Vanillin (methyl)
	Carbon SIRA* (12C/13C) of Vanillin (carbonyl)
	Coumarin
	Ethyl Vanillin
	Hydrogen SIRA* (H/D) of Vanillin
	Moisture of Vanilla Beans
	Piperonal (heliotropin)
	Preparation of Authentic Vanilla Extract
	Radiocarbon Activity (14C) of Vanillin
	Solids (vacuum oven)
	Vanilla Acid Profile
	Vanilla Flavor Profile)
	Vanilla Resins)
	Vanillin (spectrophotometer).

Coumarin and piperonal, which are common adulterants, are not a permitted food additives under US food law.

*stable isotope ratio analysis