General vanilla

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. 

Vanilla extract (vanilla oleoresin) is produced by extraction of the pods of Vanilla planifolia G. Jacks, or V. tahitensis Moore (Orchidaceae) with a polar solvent (e.g., methanol, ethanol, or acetone, which may also contain water). The composition of the extract depends on the type and amount of solvent used. Generally, the percentage of vanillin in the extract (yield 25-30%) is 3-4 times higher than that in the pods [807c, 807d]. 

Hotness scale in the scale devised to relate the hotness of spices, a value on the arbitrary scale ranging from 0 to 10, vanilla scores 1. Generally, most spices fall in the middle, with only the hottest of Mexican chillies scoring 9 or 10. 

The general characteristics desired for vanilla pods are that they are whole, sound, supple and full, of typical flavour, of uniform chocolate brown to dark brown colour and without any other stain for the non-split and split pods. The pods must have been cured suitably to develop their flavour and contain optimal moisture content. The pods may be rimy, with a mark at the bottom one-third of their length. 

Vanilla in bulk is obtained from either the pods or cut vanilla it must be sound and of good specific flavour, chocolate brown to dark brown in colour, generally wooded and have several large stains. 

In the USA a standard of identity exists for ice-cream vanilla flavours. This standard of identity contains three categories. Category 1 vanilla-flavoured ice-cream can contain only all natural vanilla flavour. Category 2 can contain a blend of natural vanilla flavour plus an equal fold of artificial vanillin per gallon. A fold of vanillin is equal to 1 oz of vanillin per gallon of natural vanilla flavour. Category 3 is the general realm of artificial vanilla flavours. 

The goal of this paper was to determine which of three hypotheses, redirected behavior, general arousal, or olfactory communication, best explained the response of meadow voles to the odors of conspecifics and heterospecifics. Briefly, voles self-groomed more in response to odors of opposite-sex conspecifics as compared to those of same-sex conspecifics odors, to those of heterospecifics, vanilla extract, and clean cotton. The data were not consistent with the predictions of the redirected behavior hypothesis (Fentress 1968 Delius 1979 van Erp et al. 1994). If self-grooming was a redirected... 

Our standard control in these studies is vanilla extract in water. The control generally elicits a low level of interest, mainly sniffs and checks. We interpret this as interest in an odor source but not one with a meaningful signal (i.e., with evolutionarily evolved meaning). Female Asian elephants often show about the same interest in luteal urine as our control. However, luteal urine does evoke place and flehmen response on occasion, whereas, the control does not (Slade et al., 2003). Luteal urine probably contains cues on sender identity, but chemicals either specific to or more abundant in follicular urine reveal reproductive readiness. 

Duration increases as coupon and yield decrease. The lower the coupon, the greater the relative weight of the cash flows received on the maturity date, and this causes duration to rise. T ong the non—plain vanilla types of bonds are some whose coupon rate varies according to an index, usually the consumer price index. Index-linked bonds generally have much lower coupons than vanilla bonds with similar maturities. This is true because they are inflation-protected, causing the real yield required to be lower than the nominal yield, but their durations tend to be higher. 

Credit-linked notes are hybrid securities, generally issued by an investment-grade entity, that combine a credit derivative with a vanilla bond. Like a vanilla bond, a standard CLN has a fixed maturity structure and pays regular coupons. Unlike bonds, all CLNs, standard or not, link then-returns to an underlying asset s credit-related performance, as well as to the performance of the issuing entity. The issuer, for instance, is usually permitted to decrease the principal amount if a credit event occurs. Say a credit card issuer wants to fond its credit card loan portfolio by issuing debt. To reduce its credit risk, it floats a 2-year credit-linked note. The note has a face value of 100 and pays a coupon of 7.50 percent, which is 200 basis points above the 2-year benchmark. If more than 10 percent of its cardholders are delinquent in making payments, however, the note s redemption payment will be reduced to 85 for every 100 of face value. The credit card issuer has in effect purchased a credit option that lowers its liability should it suffer a specified credit event—in this case, an above-expected incidence of bad debts. 

It is cultivated in Guadeloupe, Martinique, and Dominica, the products being sold under the name vanillons. These are thicker and more fleshy than genuine vanilla beans and are generally considered to be of poor quality for use in flavorings. 

With that said, the remainder of this chapter will present a discussion of the sensory characters of numerous aroma compounds. In some cases, the sensory descriptors are fairly constant across the population. This is generally the case for character impact compounds that singly define commonly known foods or food ingredients. For example, most people know eugenol as dove-like or vanillin as vanilla-like. The disagreanent comes when the aroma chemical is not clearly defined... 

Vanilla contains vanillin (1.3-3.0%) as the major flavor component, with over 150 other aroma chemicals also present, most of which are present in traces, including p-hydroxy-benzaldehyde, acetic acid, isobutyric acid, caproic acid, eugenol, furfural, p-hydroxy-benzyl methyl ether, vanillyl ethyl ether, anisyl ethyl ether, and acetaldehyde. The vanillin content differs in different varieties of vanilla, with Bourbon beans containing generally higher amounts than Mexican and Tahiti beans (martindale rosengarten stake). 

Vanillin is obtained from the vanilla pod, in which it occurs to the extent of from 2 to 3 per cent, or more generally it is prepared synthetically. 

The option element in a convertible cannot be stripped out of the bond element, and so is termed an embedded option. The valuation of the bond takes into account this embedded optionality. Note also that unlike a straight equity option, there is no additional payment to make on conversion the holder simply exchanges the bond for the specified number of shares. One could view the price paid for exercising the option as being the loss of the bond element, which is the regular coupon and redemption proceeds on maturity, but this should be viewed as more of an opportunity cost rather than a payment. This bond element is often referred to as the bond floor, which is the straight debt element of the convertible. The bond floor can be viewed as the level at which a vanilla bond issued by the same company would trade, that is, its yield and price. It generally accounts for between 50 percent and 80 percent of the total value. 

Different methods exist for valuing convertibles. Generally, the most accurate are those employing an embedded option approach, which views the value of each component as being interdependent on the others. Unlike a plain vanilla equity option, the act of exercising the option does not require additional payment. This is why it is not really accurate to call the conversion share price the strike or exercise price. The investor forgoes part or all expected coupon income as the price for holding this option. 

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