Vanilla flavoring

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. 

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. 

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). 

Catechol is also obtained from coal coking and from certain wood residues. Vanillin (synthetic vanilla flavoring) is a catechol derivative. Resorcinol and hydroquinone are currently made by the same type of chemistry used... 

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 ... 

Remaud GS, Martin YK, Giles G, Martin GJ (1997) Detection of natural vanilla flavors and extracts Application of the SNIF-NMR to vanillin and p-hydroxybenzaldehyde. J Agric Food Chem 45 859-866... 

Tipparaju S, Ravishankar S, Slade PJ. (2004) Sirrvival of Listeria monocytogenes in vanilla-flavored soy and dairy products stored at 8 degrees C. J Food Prot 67 378-382... 

Many aldehydes are particularly fragrant. A number of flowers, for example, owe their pleasant odor to the presence of simple aldehydes. The smells of lemons, cinnamon, and almonds are due to the aldehydes citral, cinnamalde-hyde, and benzaldehyde, respectively. The structures of these three aldehydes are shown in Figure 12.21. The aldehyde vanillin, introduced at the beginning of this chapter, is the key flavoring molecule derived from the vanilla orchid. You may have noticed that vanilla seed pods and vanilla extract are fairly expensive. Imitation vanilla flavoring is less expensive because it is merely a solution of the compound vanillin, which is economically synthesized from the waste chemicals of the wood pulp industry. Imitation vanilla does not taste the same as natural vanilla extract, however, because in addition to vanillin many other flavorful molecules contribute to the complex taste of natural vanilla. Many books made in the days before acid-free paper smell of vanilla because of the vanillin formed and released as the paper ages, a process that is accelerated by the acids the paper contains. 

The high demand for authentic vanilla extract as a flavoring agent has resulted in frequent attempts at adulteration. An HPLC method for the quantitation of coumarins as an adulterant in a variety of vanilla flavorings, using a 10-yu.m /xBondapak Cl8 column with MeOH-HzO (40 60, v/v) as the mobile phase, was proposed (156). Phenolic analysis could be used further for the detection of mixtures of fruits in jams (157). The phenolics present in different commercial jams of apricot, plum, peach, strawberry, sour orange, apple, and pear have been compared and the characteristic compounds for each different jam identified for potential use as marker compounds. 

RD Thompson, TJ Hoffmann. Determination of coumarin as an adulterant in vanilla flavoring products by high-performance liquid chromatography. J Chromatogr 438 369-382, 1988. 

Aldehydes aid ketones often have pleasant odors. They are found as components of many perfumes and flavorings, both natural and artificial. For example, citral has a strong lemon odor and is found in lemon and orange oils, cinnamaldehyde has a strong cinnamon odor and is found in cinnamon oil, and vanillin is a major component of vanilla flavoring. Camphor, isolated from the camphor tree, is used in liniments and inhalants, and muscone, which has a musky aroma, is used in many perfumes. 

Remaud, C.S., Martin, Y.-L., Martin, C.C. and Martin, C.J. (1997) Detection of sophisticated adulterations of natural vanilla flavors and extracts application of the SNIF-NMR method to vanillin and p-hydroxyben-zaldehyde. Journal of Agricultural and Food Chemistry 45, 859-866. 

Tripathi, U., Rao, S.R. and Ravishankar, G.A. (2002) Biotransformation of phenylpropanoid compounds to vanilla flavor metabolites in cultures of FJaematococcus pluvialis. Process Biochemistry 38(3), 419 426. 

Vanilla is one of the most important food flavors (37). Sahai et al. (38) suggested that ferulic acid is an immediate precursor to vanillin and vanillic acid, two key components of vanilla flavor (38). Applying a 1 mM ferulic acid solution to Vanilla planifolia callus increased vanillin concentration, as compared to the untreated samples (Table VI). Concentration of key vanilla flavor components... 

It became fashionable among theoreticians to refer to the basic model in any field as vanilla flavored, the version with no fancy flavorings. Looked at in this light, we might be tempted to label the diffuse scattering in Chapter 8 as vanilla ripples, as they gave us a first basic picture of the ion and solvent distribution around a colloidal particle in solution. In that case, the ripples we are now about to discuss are definitely of the raspberry variety. 

Ethyl vanillin possesses a flavor and odor approximately three times as intense as vanillin, hence the quantity of material necessary to produce an equivalent vanilla flavor may be reduced, causing less discoloration to a formulation and potential savings in material costs. However, exceeding certain concentration limits may impart an unpleasant, slightly bitter taste to a product due to the intensity of the ethyl vanillin flavor. See Table I. 

Fortified soy milk rather than dairy milk. I choose fortified soy products because they have higher contents of micronutrients, heart-healthy omega fats, sterols, and a polyphenol class called isoflavones, which also may be beneficial. These features are not present comparatively in dairy milk. Protein and carbohydrate levels are about the same between soy and dairy milks, but adequate content of these macronutrients is supplied by the superfruits you choose. Also, if you are fond of vanilla, as I am, most brands of soy milk include a vanilla-flavored product that goes well with fruits. 

Low-fat or nonfat yogurt. I also prefer vanilla-flavored yogurt for a neutral taste with a little extra vanilla flavor, which suits most smoothies. You can also use frozen low-fat yogurt in place of ice cream. 

It occurred to me that she expected a response. The sweet vanilla flavor was still on my tongue and her reading was a wonder in my ears. I had to speak. 

Artificial vanilla flavoring is a solution of pure synthesized vanillin, 4-hydroxy-3-methoxybenzaldehyde. Mixtures of vanillin with other toxicants enhance mutagenic effects 31 and produce synergistic inhibition of lignocellulose degradation when mixed with catechol. 32 Vanillin potentiates the hepatotoxicity of carbon tetrachloride. 331 Mixtures of vanillin and cigarette smoke condensates induce sister-chromatid exchanges. 34 ... 

Properties White crystals with vanilla flavor. Exists as a and (3 forms, mp (a) 90C, ((3) 82C, both forms are soluble in alcohol. Combustible. 

In one example the ground material was extracted with CO2 at 160 atm and 25 C a 98.5% yield of aromatics was obtained. The CO2 extract and an alcohol exffact of another sample of ground vanilla beans were used in comparative tests to flavor ice cream mixtures. In an evaluation test by a panel of 14 persons, the ice cream flavored with CO2 extract was preferred unanimously. Gas chromatographic analyses of the CO2 and alcohol extracted materials showed that the CO2 extract contained 20 to 30% more of the components responsible for vanilla flavor, and additionally, the CO2 extract was found to contain some high volatile flavor components which were not detected in the alcohol extract. 

Many aldehydes and ketones are produced industrially as food and fragrance chemicals, medicinals, and agricultural chemicals. They are particularly important to the food industry, in which they are used as artificial and/or natural additives to food. Vanillin, a principal component of natural vanilla, is shown in Figure 14.3. Artificial vanilla flavoring is a dilute solution of synthetic vanillin dissolved in ethanol. Figure 14.3 also shows other examples of important aldehydes and ketones. 

---