Flavoring agents vanillin

Whereas natural vanilla flavor from beans (recognized by the black dots ), is used in premium ice creams, soft drinks are flavored with synthetic vanillin. Natural vanilla contains other flavoring agents as well. Thus, F F is the only segment of the chemical industry where impurities add to the quality—and the price—of a product ... 

Amines containing APIs have also been known to react with other formulation components such as flavoring agents and even enteric coating constituents. An example of the reaction of a primary amine with a flavoring agent is illustrated in Figure 48 (83). In this example, the API was formulated in a ready-to-use liquid, oil-based formulation, and vanillin was one of the... 

Flavoring agents may be classified as natural, artificial, or natural and artificial (N A) by combining the allnatural and synthetic fiavors. Pharmaceutical flavors are available as liquids (e.g., essential oils, fluid extracts, tinctures, and distillates), solids (e.g., spray-dried, crystalline vanillin, freeze-dried cinnamon powders, and dried lemon fluid extract), and pastes (e.g., soft extracts, resins, and so-called concretes, which are brittle on the outside and soft on the inside). Liquid flavors are by far the most widely used because they diffuse readily into the substrate. They are available both as oily (e.g., essential oils) or non-oily liquids. Their texture is generally dependent on the solvent within which they are prepared. Fluid extracts may contain a single ingredient or a variety of compounded ingredients. Tinctures are obtained by maceration or percolation of specific herbs and spices in alcohol. 

Unlike natural flavoring agents, synthetic flavors are usually stable. The development of synthetic flavors paralleled the development of instrumental analysis, in which active ingredients in natural flavors are identified and reconstructed synthetically with reasonable accuracy. Exact duplication of a natural flavor is, however, difficult because often minor components are the most important contributors to the overall flavor profile. These minor components are not easily identified. For example, the major components of vanilla are vanillin and ethyl vanillin. However, the flavor nuances of the vanilla bean have never been successfully matched in artificial (synthetic) vanilla. 

Ethyl vanillin is used as an alternative to vanillin, i.e., as a flavoring agent in foods, beverages, confectionery, and pharmaceuticals. It is also used in perfumery. 

Vanillin is a compound that is used as a flavoring agent in many food products. Vanillin is 63.2 percent C, 5.3 percent H, and 31.5 percent... 

USE Pharmaceutic aid (flavor). As a flavoring agent in confectionery, beverages, foods in perfumery. One part vanillin equals 400 pans vanilla pods in manuf liqueurs, 2.5-3 parts vanillin replace 500 parts tincture vanilla. Also as reagent in analytical chemistry. 

All forms of vanillin are used as a flavoring agent and sweetener in many types of foods, including candies, dessert products, ice creams, puddings, yogurts, diet shakes, and soft drinks. It is also added to some wines, alcoholic liquors,... 

Ethyl valerate Ethyl vanillin Eucalyptol flavoring agent, synthetic food Eugenol Eugenyl acetate Eugenyl benzoate Eugenyl formate Farnesol... 

Undecanal 2-Undecanone 9-Undecenal 10-Undecenal Undecenyl acetate Undecyl alcohol Undecylenic acid n-Valeraldehyde n-Valeric acid y-Valerolactone Vanillin Vanillin acetate Vanillin isobutyrate Vanillyl alcohol Veratraldehyde Verbenol Zingerone flavoring agent, synthetic puddings Allyl caproate... 

Vanillin is a phenolic aldehyde used in the food industry as a flavoring agent, mainly applied in ice cream and chocolate industries, with smaller amounts being used in confectionary and baked goods. Vanillin and related phenols can also be produced by microbial degradation of lignin. 

Vanillin (right) is a naturally occurring flavoring agent used in many... 

Vanillin is a flavoring agent used in syrups, ice cream, and other edible products. Xuebao Fine Chemicals Co. Ltd. (China) used to manufacture vanillin from o-nitro chlorobenzene. The process produced toxic chemicals, three to five different tars, high CODs, high VOCs, high health and safety risks, and unacceptable standards for a flavoring product. The plant dumped untreated effluents into a nearby river, and toxic tars were stockpiled in unmonitored landfills. Rhodia Chemicals purchased Xuebao in 2000. The process was modified so that it is now based on the catechol route (see Fig. 9.29). This process does not produce any waste and uses several heterogeneous catalysts. 

A laboratory analysis of vanillin, the flavoring agent in vanilla, determined the mass percent composition C, 63.15% H, 5.30% O, 31.55%. Determine the empirical formula of vanillin. 

Vanillin, C8Hg03, occurs naturally in vanilla extract and is used as a flavoring agent. A 39.1-mg sample of vanillin was dissolved in 168.5 mg of diphenyl ether, (CgH5)20. What is the molality of vanillin in the solution ... 

Ethyl vanillin is a closely related compound, 3-ethoxy-4-hydroxy-benzaldehyde, which is not found in nature but is prepared synthetically from safrole. It has an intense vanilla-like odor and is about three to four times more powerful than vanillin as a flavoring agent. Like vanillin, it is widely used in the preparation of imitation vanilla flavorings but can give a somewhat harsh chemical character in higher dosage levels. In practice, a maximum of 10% of vanillin may be replaced by ethyl vanillin without this objectionable note being obvious. 

Another example of the direct use of a renewable chemical is the biocatalytic conversion of D-glucose into vanillin used as a flavoring agent in food and beverages [12]. The use of a recombinant Escherichia coli biocatalyst in fermentation offers many advantages over the synthetic vanillin manufactme based on the use of... 

Aldehydes and ketones often have characteristic and recognizable odors. For example, 2-heptanone is a liquid with a dove-like odor that accounts for the odors of many fruits and dairy products. Some aldehydes and ketones find use as flavoring agents. For example, vanillin, the compound responsible for vanilla flavor, is an aldehyde. Alpha-demascone and 2-octanone are ketones responsible for berry and mushroom flavors, respectively. Butanedione, shown in the margin, is a yellow liquid with a cheese-like smell that gives butter its flavor. 

Flavor-Masking Deodorant. In addition to its use as a constituent of perfume compositions, vanillin is also useful as a deodorant to mask the unpleasant odor of many manufactured goods. As a masking agent for numerous types of ill-smelling mass-produced industrial products, particularly those of synthetic mbber, plastics, fiber glass, inks, etc, vanillin finds extensive use. It is often the most inexpensive material for the amount of masking effect it provides. Only traces are required for this purpose as the odor of vanillin is perceptible in dilutions of 2 x 10 mg/m of air. Cmde vanillin is acceptable for such purposes. 

Several SM have been used by mankind for thousands of years22,27 as dyes (e.g., indigo, shikonine), flavors (e.g., vanillin, capsaicin, mustard oils), fragrances (e.g., rose oil, lavender oil and other essential oils), stimulants (e.g., caffeine, nicotine, ephedrine), hallucinogens (e.g., morphine, cocaine, mescaline, hyoscyamine, scopolamine, tetrahydrocannabinol), insecticides (e.g., nicotine, piperine, pyrethrin), vertebrate and human poisons (e.g., coniine, strychnine, aconitine) and even therapeutic agents (e.g., atropine, quinine, cardenolides, codeine, etc.). 

Vanillin is widely used as a flavor in pharmaceuticals, foods, beverages, and confectionery products, to which it imparts a characteristic taste and odor of natural vanilla. It is also used in perfumes, as an analytical reagent and as an intermediate in the synthesis of a number of pharmaceuticals, particularly methyl-dopa. Additionally, it has been investigated as a potential therapeutic agent in sickle cell anemia and is claimed to have some antifungal properties. 

The flavors and scents of nature include many examples of alcohols and ethers. Menthol, found in peppermint oil, is an alcohol used both for flavoring and for medicinal purposes. Vanillin, isolated from vanilla beans, contains an ether functional group, as does anethole, the licorice flavor associated with fennel. Ethanol, the alcohol produced by fermentation, is, of course, another flavor of nature. Borneol, which can be isolated from artemesia, is an alcohol with a fascinating molecular architecture. And eucalyptol, which shares the ending of its name with other alcohols but is actually an ether, comes from eucalyptus leaves (shown in the left photo above) and is used as a flavoring, scent, and medicinal agent Nature is an abundant source of alcohols and ethers, and we study the chemistry of these important functional groups in this chapter. 

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the most important flavor ingredient available on the market. Natural vanillin is extracted from the beans, or pods, of the orchid Vanilla planifolia, V. tahitiensis, and V fragrans, mainly cultivated in Madagascar, Mexico, Tahiti, and Indonesia. Natural vanilla flavor supplies cover 1% of the demand the remainder is synthesized cheaply by chemical routes. Vanillin is employed not only in the F F industry, but it is also a key intermediate in the production of chemicals and pharmaceuticals (e.g., drugs, herbicides, antimicrobial agents, antifoaming agents) [31]. 

---