Extraction vanilla extract

Another group of natural flavoring ingredients comprises those obtained by extraction from certain plant products such as vanilla beans, Hcotice root, St. John s bread, orange and lemon peel, coffee, tea, kola nuts, catechu, cherry, elm bark, cocoa nibs, and gentian root. These products are used in the form of alcohohc infusions or tinctures, as concentrations in alcohol, or alcohol—water extractions termed fluid or soHd extracts. Official methods for their preparation and specifications for all products used in pharmaceuticals are described (54,55). There are many flavor extracts for food use for which no official standards exist the properties of these are solely based on suitabiUty for commercial appHcations (56). 

Fold. Strength of concentrated flavoring materials. The concentration is expressed as a multiple of a standard, eg, citms oil is compared to cold pressed oil. In the case of vanilla, folded flavors are compared to a standard extract with minimum bean content. 

Bot nic l nd Animal Extracts. Tinctures and fluid and soHd extracts of items such as vanilla, coffee, cocoa, and Hcorice are produced by treating the raw materials with a solvent. Vanilla is by far the most widely used extract and is often found in chocolate products, baked goods, beverages, and frozen desserts (49,52). 

Taste and Flavor. The taste effect is generally sweet, but depends strongly on the base of preparation. Eor tasting purposes, vanillin is often evaluated in ice-cold milk with about 12% sugar. A concentration of 50 ppm in this medium is clearly perceptible. Vanilla is undoubtedly one of the most popular flavors its consumption in the form of either vanilla extracts or vanillin is almost universal. 

The food flavor industry is the largest user of vanillin, an indispensable ingredient in chocolate, candy, bakery products, and ice cream. Commercial vanilla extracts are made by macerating one part of vanilla beans with ten parts of 40—50% alcohol. Although vanillin is the primary active ingredient of vanilla beans, the full flavor of vanilla extract is the result of the presence of not only vanillin but also other ingredients, especially Httle-known resinous materials which contribute greatly to the quaUty of the flavor. 

The work of several flavors always corresponds to an optimized work of assembling these four notes into a given direction, starting with a basis or a body note. Vanillin and etbylvanillin belong to the category of body notes. Vanilla extracts, owing to more than 200 minor components in addition to vanillin, are considered a queue note. 

In examining vanilla beans the determination of the vanillin is a matter of importance. Busse recommends the following process for the determination 20 grams of the pods, crushed with sand, are exhausted with ether in a Soxhlet tube, and the ethereal extract is shaken out with 20 per cent, sodium bisulphite solution. From the latter, vanillin is removed by treatment with dilute H SO, the SO2 generated removed by a current of CO, and the vanillin extracted by shaking out with ether, evaporating the solvent and weighing the residue. In East African vanilla the author found 2 16 per cent, of vanillin, in that from Ceylon 1 48 per cent., and in Tahiti vanilla from 1-55 to 2 02 per cent. Tiemann and Haarman found in the best Bourbon vanilla 1 94 to 2-90 per cent., in the best Java vanilla 2 75 per cent., and in Mexican vanilla from 1-7 to 1 9 per cent. Tahiti vanilla sometimes contains less than 1 per cent, of vanilla. 

Hanus has more recently recommended the following method for the determination of vanillin in vanilla beans and in preparations thereof. Three grams of the crushed pods are extracted for three hours in a Soxhlet tube with ether, the solvent distUled off cautiously, and the residue dissolved in a little ether, the solution filtered and the filtrate evaporated cautiously. The residue is treated with 50 c.c. of water at 60° on a water-bath 0 25 gram of weto-nitrobenzhydrazide is then added to the aqueous solution in a stoppered flask, which is kept for two to three hours... 

Essence of Vanilla.—The substance sold under this name is, properly, a spirituous extract of the vanilla bean. Many samples, however, are little more than alcoholic solutions of artificial vanillin, coloured with caramel. Some samples, which cannot be described as adulterated, contain a little coumarin or other odorous substance, added to varj- the characteristic vanillin odour and flavour somewhat. 

Tests for Caramel.—Valuable indications of the nature of an extract are obtained in the process of determination of vanillin and coumarin. Pure extracts of vanilla beans give, with lead acetate, a bulky, more or less glutinous, brown-grey precipitate, and a yellow or straw-coloured filtrate, whereas purely artificial extracts coloured with caramel give a slight dark brown precipitate and a dark brown filtrate. If both vanilla bean extract and caramel are present the precipitate is more or less bulky and dark coloured, and the filtrate is more or less brown. The soluticm remaining after extraction of the vanillin and coumarin with ether, if dark coloured, should be tested for caramel. 

The most satisfactory test for caramel is to shake with Fuller s earth, as recommended - by Crampton and Simons. If the colour is due to caramel and a grade of I uller s earth is used, which experience has proved suitable, the solution, after filtering, is yellow or colourless. This test does not positively identify the colour, as some other brown substances may give similar reactions, but no such substance is liable to be present in vanilla extract. 

Because it does not have quite the same taste as the much more complex mixture of compounds found in natural vanilla extract, it is most often used with stronger flavors and scents such as chocolate, cloves, nutmeg, or cinnamon. 

Vanilla beans vanilla sugar vanilla extract... 

Vanilla is sold in many forms, such as the vanilla bean, vanilla extract, and vanilla sugar. 

The long fermenting process converts several glucosides into glucose, vanillin, and other complex aromatic flavors. The vanilla beans can be further processed by extracting soluble compounds in ethanol and water mixtures, resulting in vanilla extract. 

Natural and artificial flavors are also added, usually in the form of vanilla extract or synthetic vanillin or ethyl vanillin. 

Aldehydes occur naturally in essential oils and contribute to the flavors of fruits and the odors of plants. Benzaldehyde, C6H5CHO (8), contributes to the characteristic aroma of cherries and almonds. Cinnamaldehvde (9) is found in cinnamon, and vanilla extract contains vanillin (10), which is present in oil of vanilla. Ketones can also be fragrant. For example, carvone (Section 18.1) is the essential oil of spearmint. 

These can be the natural material itself one example would be pieces of vanilla pod or an extract, e.g. vanilla extract. Extracts can be prepared in several ways. One is to distil or to steam distil the material of interest. Another is to extract the raw material with a solvent, e.g. ethyl alcohol. Alternatively, some materials are extracted by coating the leaves of a plant with cocoa butter and allowing the material of interest to migrate into the cocoa butter. These techniques are also used in preparing perfumery ingredients, indeed materials like orange oil are used in both flavours and perfumes. 

Chin-chin is crisp, slightly sweet, golden brown knots of pastry. These deep fat fried cakes are made in different shapes and styles. Chin-chin is often flavored with vanilla extract, nutmeg, caraway seed, orange or lemon rind. The African panel preferred the chin-chin with no substitution for all characteristics except appearance. The non-African panel preferred chin-chin without any substitutions for all characteristics. The soybean flour was the most desirable substitution at 30% of the all purpose flour. 

This laboratory investigation will help you conceptualize the size of an atom. You will experiment with a latex balloon containing a vanilla bean extract. Latex is a polymer, meaning that it is a large molecule (a group of atoms that act as a unit) that is made up of a repeating pattern of smaller molecules. The scent of the vanilla extract will allow you to trace the movement of its molecules through the walls of the solid latex balloon. 

How small are the atoms that make up the molecules of the balloon and the vanilla extract How can you conclude the vanilla molecules are in motion ... 

Using the dropper, add 25 to 30 drops of vanilla extract to the first balloon. 

Gradually add the sugar and vanilla extract and keep beatirig just until... 

Is vanillin in vanilla extract the same as vanillin in vanilla flavouring ... 

Figure 4.1. The 2-D (left) and 3-D (right) structures of synthetic or naturally occurring vanillin, the chemical that gives vanilla extract its characteristic flavour and smell. Neither representation of the structure provides a guide to the fact that humans like its flavour or smell, or indeed that the human nose can specifically detect the molecule.

Valanone B 69 (+)-Valencene 49, 69 Valerian oil 223 Vanilla extract 134, 223 Vanillin 134, 178, 213, 223 Vanoris 19 Veloutone 84 Velvione 88 Veramoss 141 Veratraldehyde 136 Verbenone 216 Verdantiol 125... 

---