Wednesday, August 24, 2016

Flavor of vanillin

Vanilla is the most popular and widely used flavor in both a dollar and tonnage basis. Vanilla extract is obtained by aqueous ethanolic extraction of cured vanilla beans, the pod-like fruit of vanilla, a tropical climbing orchid.

Vanillin is the main component in vanilla. Vanillin (3-methoxy-4-hydroxybenzaldehyde) has a soothing, pleasant aroma. Its molecular weight is relatively low, and it is fairly volatile. Cooking with vanilla vaporizes some of the vanillin molecules and fills the room with its aroma.

Vanillin is a compound that possesses both a phenolic and an aldehydic group. It is capable of undergoing a number of different types of chemical reactions. Addition reactions are possible owing to the reactivity of the aromatic nucleus.

Vanilla pod
The oxygen-containing groups attached to the ring in vanillin can form strong hydrogen bonds with water, making it water soluble (about a gram of vanillin can be dissolved in 100 mL of cold water).

Natural vanillin has odor and taste characteristics that are closer to vanilla than synthetic vanillin.

In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate and all types of fruit flavors, root beer, cream soda etc.

Vanillin is valued also for other properties, including antioxidant, antimicrobial and anti-inflammatory properties.
Flavor of vanillin

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