Flavorings vanillin

Food flavoring -vanillin m [VANILLIN] (Vol 24) -vinegar [VINEGAR] (Vol 24)... 

The flavoring vanillin occurs naturally as glucovanillin (a glucoside) in the vanilla bean (Section 20-5). It is made commercially in several ways. One is from eugenol, itself a constituent of several essential oils ... 

Xenobiotic food additives, drugs, and biologically active endogenous compounds can interact and affect body biochemistry. For example, dopamine sulfotransferase activity is strongly inhibited by the colorant tartrazine and flavorant vanillin, and vanillin, erythrosine B, and octyl gallate inhibit the sulfation of 17 alpha-ethinylestradiol, a xenobiotic steroid J75l... 

Cha, A.S. and Ho, C.T., Studies of the interaction between aspartame and flavor vanillin by high-performance hquid chromatography, J. Food Sci., 53, 562, 1988. 

Frost and Draths (23) were unsuccessful in their attempt to continue their systematic accumulation of intermediates in the aromatic amino acid biosynthetic pathway when the three enzymes discussed above (DAHP synthase, transketolase, and DHQ synthase) were overexpressed in an E. coli strain lacking chorismate synthase activity. This led to the discovery that under the conditions of their assay, catechol was being produced, along with beta-ketoadipate. The Klebsiella pneumoniae enzymes involved in the conversion of DHS to catechol, DHS dehydratase and protocatechuate decarboxylase, were used since the corresponding E. coli enzymes have not yet been cloned. This discovery may have a significant industrial impact, as these two chemicals have important uses in the chemical industry. Catechol, for example, can be used to produce the flavoring vanillin, as well as L-dopa, epinephrine, and norepinephrine. Adipic acid is used in the production of nylon-6,6. 

When making vanillin from guaiacol the chemist can smell success because the product will have an intense vanilla odor. One can even flavor cookies with the stuff (true ). This Riemer-Tiemann method is also an excellent way to get salicylal-dehyde from phenol in yields of up to 50%. The chemist does everything the same except uses NaOH instead of KOH. 

Cha.ra.cter Impa.ct Items. The character impact item is a chemical or blend of chemicals that provide the principal portion of a flavor s sensory identity, ie, when tasted and/or smelled, the item is reminiscent of the named character, eg, vanillin is the character impact item for vanilla flavors (Table 6). A character item for one flavor can contribute to another flavor in a different way, for example, ethyl oenanthate is a character item for the grape flavor of the Vinus vinifera type and is a contributor to the flavor of the concord grape, ie, the labmska-type grape. 

Vanilla flavoring in bakery goods, confectionery, and many fro2en desserts need not be natural vanilla. The artificial and synthetic vanilla flavors that are used include vanillin [121-33-5] from lignin (wood pulp), ethyl vanillin [121 -32-4] and vanitrope [94-86-0], the latter two are synthetics. Over 90% of the U.S. market for vanilla flavor contains vanillin. These synthetics continue to dominate the market because of availabiUty, quahty, and relatively low and stable prices. 

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. 

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 aU. types of fmit flavors, root beer, cream soda, etc. It is widely acceptable at different concentrations 50—1000 ppm is quite normal in these types of finished products. Concentrations up to 20,000 ppm, ie, one part in fifty parts of finished goods, are also used for direct consumption such as toppings and icings. Ice cream and chocolate are among the largest outlets for vanillin in the food and confectionery industries, and their consumption is many times greater than that of the perfume and fragrance industry. 

Vanillin, being an aldehyde, is able to form acetals and hemiacetals. Therefore, in flavor formulations using high concentrations of vanillin in conjunction with carriers such as propylene glycol, a glc analysis often shows a reduced vanillin peak after storage of the compounded flavor, and the presence of new peaks indicating acetal formation. Addition of about 0.5% of water to the formula reverses the reaction, ie, there is a reduction of acetal, and the reappearance of vanillin peaks. 

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 fat-free recipes where this method caimot be practiced, it is possible to add and mix vanillin powder with eggs. An alternative to vanillin powder for highly mechanized processes is to use a vanillin solution or Hquid flavor the solvent used is either ethanol- or monopropylene glycol-based. 

Vanillin is used in flavored milk, desserts, yogurts, sorbets, and ice cream. Generally, vanillin is used in Hquid form either in ethanol solution with a vanillin concentration up to 400 g/L or in monopropylene glycol with a vanillin concentration to 300 g/L. Both concentrations are given for a temperature of 20°C to avoid recrystaUization problems. 

Beverilges. Vanillin confers a pleasant note to Hqueur flavoring and improves the flavor of fortified wines by giving them a greatly enhanced bouquet. For example, vanillin is used for flavoring grenadine as well as chocolate-flavored drinks. 

Perfumes and Cosmetics. Vanillin, a crystal, is the main constituent of the vanilla bean. Its importance can be illustrated by the fact that human preferences in fragrances and in flavors, as determined by various studies, comprise three main smells or tastes rose, vanilla, and strawberry. 

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. 

In the 1990s hplc has become widely used in the flavor and fragrance industry to measure vanillin and other phenoHc compounds. Routine methods have been developed that are particularly adapted to thermosensitive products, such as vanillin and its derivative products, with elution gradient and uv detection at given wavelengths. Certain critical impurities can thus routinely be traced to very low (10 ppm) concentrations. 

Sweet chocolate can contain milk or milk soHds (up to 12% max), nuts, coffee, honey, malt, salt, vanillin, and other spices and flavors as well as a number of specified emulsifiers. Many different kiads of chocolate can be produced by careful selection of bean blends, controlled roasting temperatures, and varying amounts of ingredients and flavors (20). 

Flavors, emulsifiers, or cocoa butter are often added during conching. The flavoring materials most commonly added in the United States are vanillin, a vanillalike artificial flavor, and natural vanilla (25) (see Flavors AND SPiCEs). Cocoa butter is added to adjust viscosity for subsequent processing. 

M. T. Belay and C. E. Poole, Determination of vanillin and related flavor compounds in natural vanilla exti acts and vanilla-flavored foods by thin layer chromatography and automated multiple development , Chromatographia 37 365-373(1993). 

Methyl vanillin is used in flavorings, fragrances, pharmaceuticals, and perfumes. It is closely related to ethyl vanillin, a slightly larger molecule. 

Ethyl vanillin is a synthetic compound that is three and a half times stronger in flavor than real vanilla, although the flavor is not quite the same. Because it is less expensive and keeps better during storage and transport, ethyl vanillin is used as a substitute for vanilla in foods and perfumes. 

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. 

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