Abstract: A spectrophotometric method for the determination of anisaldehyde in foods has been.developed.The procedure.was based on the rapid reaction between anisaldehyde and thiobarbituric acid in 0.04mol/L HCl.A colorful product was produced and exhibitd a maximum absorption wavelength at 415nm.Beer’s law is obeyed over the range 2×10-6～1×10-4mol/L anisaldehyde.The proposed method was sensitive,selective and simple.The method could be used to determine anisaldehyde in icecream and snowberry.

Key words: Anisaldehyde , Spectropyhotometry , Thiobarbituric acid