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. 2018 Aug 27;18(9):2817. doi: 10.3390/s18092817

Table 2.

Determination of vanillin in real samples (n = 4).

Sample Added (μM) Expected (μM) Founded (μM) Recovery %
Coffee milk --- --- 4.12 ± 0.44 ---
10.00 14.12 14.43 ± 0.65 102.19
Chocolate --- --- 1.95 ± 0.24 ---
10.00 11.95 11.75 ± 0.59 98.32
Biscuit --- --- 4.56 ± 0.67 ---
10.00 14.56 14.98 ± 0.87 102.88