Soft flavour compounds

Vanilla flavouring compounds belong to the most widely used additives in food, drinks and cosmetics. Natural vanilla extract is used in perfumes, soaps, medicines, soft drinks, and sweets. The basic flavouring compound in natural vanilla is vanillin (4-hydroxy-3-methoxybenzaldehyde). However, natural vanilla contains only 1-3% vanillin." " There are over 130 more compounds which contribute to the unique flavour and aroma of natural vanilla, among them are vanillic acid, 4-hydroxybenzaldehyde and 4-hydroxybenzoic acid.""... 

A Hansson, J Andersson, A Leufven, K Pehrson. Effect of changes in pH on the release of flavour compounds from a soft drink-related model system. Food Chem 74 429-435, 2001. 

Though still a popular soft drink, ginger beer is now produced from compounds manufactured by the flavour industry, most of which are made by direct extraction rather than fermentation. As such it is no longer really within this category. 

Deuterated fatty acids can be separated from non-deuterated in part at least on WCOT columns coated with polar stationary phases [693,695], t-Butyldimethylsilyl ester derivatives (see Chapters 4 and 7) are useful for GC-mass spectrometric estimation of these compounds [692,709,1004], Long-chain dicarboxylic acids have been separated by GC and identified by GC-MS in the semm of patients suffering from Reye s syndrome [663] and in the lipids of royal Jelly [542,543], Brominated vegetable oils are added to soft drinks to disperse flavouring agents after acid-catalysed methanolysis, the methyl ester derivatives of fatty acids containing two, four and six bromine atoms have been separated on packed [538] or fused silica [151] columns with non-polar silicone stationary phases. 

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