Determination of vanillin in commercial food product by adsorptive stripping voltammetry using a boron-doped diamond electrode

A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric response in phosphate buffer, pH 2.5 at +1.14 V (vs. Ag/AgCl) (a pre-concentration step being carried out at open-circuit condition for 60 s). A linear calibration graph was obtained in the concentration range of 0.5–15.0 μg mL−1 (3.3 × 10−6–9.8 × 10−5 mol L−1) with a detection limit of 0.024 μg mL−1 (1.6 × 10−7 mol L−1). As an example, the practical applicability of the proposed method was tested for the determination of this flavouring agent in commercial pudding powder of Keshkule (Turkish milk pudding with almond flour).