Vanilla, aroma substance

Occurrence In essential oils, often together with anethole, e. g., in star anise oil, fennel oil, and Tahiti vanilla, as well as in scents of acacia and wallflower blossoms. Aroma substance of Russula laum-cerasi (Basidiomycetes). 

In the capsular fruit of vanilla, incorrectly called vanilla bean, 170 volatile compounds have been identified. However, the only fact that is certain is that apart from the main aroma substance vanillin, which is released from the glucoside on fermentation of the fruits, and (R)(+)-trans-a-ionone, the p-hydroxybenzyl-methylether (XVII) contributes to the aroma since its concentration (115-187 mg/kg) greatly exceeds the odor threshold (0.1 mg/kg, water). A mixture of 99% of sugar and 1% of ground vanilla is sold as vanilla sugar and a mixture of 98% of sugar and 2% of vanillin is sold as vanillin sugar. 

The resinoids described above should be distinguished from prepared oleoresins (e.g., pepper, ginger, and vanilla oleoresins), which are concentrates prepared from spices by solvent extraction. The solvent that is used depends on the spice currently, these products are often obtained by extraction with supercritical carbon dioxide [223a]. Pepper and ginger oleoresins contain not only volatile aroma compounds, but also substances responsible for pungency. 

The main aroma compound in vanilla is vanillin. Several other volatile constituents are responsible for its characteristic aroma with sweet, balsamic, creamy, woody, spicy, fruity, herbaceous, phenolic and cinnamonlike notes. A compilation of volatile substances identified has been reported by Maarse et al. (1994) and Ranadive (1994). 

Vanillin (used to flavor vanilla ice cream and other foods) is the substance whose aroma the human nose detects in the smallest amount. The threshold limit is 2.0 X 10 " g per liter of air. If the current price of 50 g of vanillin is 112, determine the cost to supply enough vanillin so that the aroma could be detected in a large aircraft hangar with a volume of 5.0 X 10 ft. ... 

Vanillin is a white crystalline solid with a pleasant, sweet aroma, and a characteristic vanilla-like flavor. Chemically, it is the methyl ether of 4-hydroxyhenzoic acid, a ring compound that contains the carhoxyl (-COOH) group and the hydroxyl (-0H) group. Vanillin is the substance responsible for the familiar taste of vanilla, which has been used as a food additive and spice for hundreds of years. Vanilla was probably first used as a flavoring by the inhabitants of South and Central America before the arrival of Europeans in the sixteenth century. Spanish explorers brought the spice hack to Europe, where it soon became very popular as a food additive and for the flavoring of foods. Since that time, vanilla has become one of the world s most popular spices. 

Natural and natural-identical F. c. are used in the commercial production of aromas. The latter are F. c. that have been identified as components of foods and then produced synthetically. For the biotechnical production of natural F. c., see Lit.. The world m et of aroma and flavor substances in 1994 amounted to 9.7 billion US, the most important individual compounds being (consumption in t per year) 2-phenylethanol and its esters (7000), musk aromas (62()0), linalool or its esters (6()00), ester of lower fatty acids (5800) and vanilla (see 3,4-dihydroxybenzaldehydes) (5500) . Using tools of molecular biology, scientists are beginning to figure out how the olfactory sense works and how flavor impression is formed. ... 

Vanillin (used to flavor vanilla ice cream and other foods) is the substance whose aroma the human nose detects in the smallest amount. The threshold limit is... 

Among the many volatile substances released by wood in wine, volatile phenols, /S-methyl-y-octalactones and phenol aldehydes are the principal compounds responsible for the wood aroma of barrel-aged wines. Volatile phenols, in particular eugenol, give wine smoky and spicy aromas. Cis-and fran.y-methyl-y-octalactones are responsible for the coconut aroma. Volatile phenols, essentially vanillin, produce vanilla notes. Furanic aldehydes have grilled aromas but their perception threshold is much higher than concentrations found in wine. Their olfactory impact is thus negligible. 

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