Vanilla Flavourings

The delicious flavour of cured vanilla beans is appreciated since its discovery in Mexico. Its combination with cocoa and milk started the success of chocolate. Its use in soft drinks (Cola) and ice cream and in many other applications makes it one of the most important flavour types. The rich flavour shows many aspects the basic creamy, sweet odour is surrounded by warm, woody, slight phenolic, smoked notes (the vanilla bean character). Rum notes, combined with dried fruit, slight floral notes round off the whole picture. 

CIC Vanillin, the main component in vanilla flavour is the basic key ingredient for the creamy, sweet character. All other volatile flavouring compounds have been identified only in small traces. Among them 2-methoxy phenol and 2-methoxy-4-vinyl phenol are responsible for the phenolic, smoky odour. 4-Methoxy benzalde-hyde, 3,4-methylene-dioxy-benzaldehyde, methyl benzoate and methyl ciimamate impart the warm, powdery, aromatic floral character. Vitispirane adds a fruity, floral topnote. Natural vanilla extract blends very well with other flavourings and it has been modified in different directions ethyl vanillin is used to increase the sweet, creamy vanillin aspect. Tonka beans and coumarin add a full, dried hay, slightly caramel-like custard aspect, supported by the butter notes of diacetyl and 4-hydroxy-decanolide. 

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These are materials that are synthetic but are the same compound as is present in a natural flavouring material. From time to time it emerges that one substance produces a given flavour. Most chemists know that benzaldehyde has a smell of almonds. Some chemists know that hydrogen cyanide smells of bitter almonds. If a natural flavouring can be represented by a single substance and that substance can be synthesised then the flavour is likely to be available as a nature identical flavour. Vanilla flavour is a good example. Vanilla flavour can be all natural and derived from vanilla pods or nature identical or artificial. The nature identical product would be based on vanillin, which is in vanilla pods and has a flavour of vanilla. An artificial vanilla flavour would be ethyl vanillin, which is not present in vanilla pods but has a flavour two and a... 

Piperonal Used in perfumery used in cherry and vanilla flavours used in organic s3mthesis and as a component for mosquito repellent. 

Is vanillin in vanilla extract the same as vanillin in vanilla flavouring ... 

Ranjoanisafy X (1998) Purification et etude de quelques proprietes de la jS-glucosidase de la vanilla. Implications dans la preparation de la vanilla. Master s thesis, Ensia-Siarc, Montpellier Rao SR and Ravishankar GA (2000) Vanilla flavour Production by conventional and biotechnological routes. J Sci Food Agric 80 289-304... 

Vanilla flavour is not only determined and characterised by the vanillin molecule, but also by many more phenolic compounds and vanillin derivatives. Two examples of molecules that recently obtained FEMA-GRAS status are vanillyl ethyl ether and vanillin 2,3-butanediol acetal (Scheme 13.11). Vanillin can be hydrogenated to form vanillyl alcohol, which is also used in vanilla flavours. Vanillyl alcohol can be reacted with ethanol to form vanillyl ethyl ether. Vanillin can also form an acetal with 2,3-butanediol (obtained by fermentation of sugars) catalysed byp-toluene sulfonic acid in toluene. 

Safrole is used for the preparation of heliotropine, which is mainly used in vanilla flavours. Safrole has to be converted into isosafrole by alkali treatment or ruthenium or rhodium catalysis analogous to the eugenol to isoeugenol conversion before it can be oxidised to heliotropine using chromic acid as a catalyst [13] (Scheme 13.12). 

Tripathi et al. (2002) studied the biotransformation of phenylpropa-noid intermediates — ferulic acid, con-iferyl aldehyde and p-coumaric acid in free and immobilized cell cultures of Haematococcus pluvialis, which accumulated vanilla flavour metabolites - vanillin, vanillic acid, vanillyl alcohol, protocate-chuic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde and p-coumaric acid when treated with these precursors, to a range corresponding to vanilla flavour metabolites. 

CFR 169.175 Sec. 169.175 Vanilla extract a) Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles extractable from vanilla beans. In vanilla extract, the content of ethyl alcohol is not less than 3 5 % by volume and the content of vanilla constituent, as defined in Sec. 169.3 (c), is not less than one unit per gallon. The vanilla constituent may be extracted directly from vanilla beans or it may be added in the form of concentrated extract or concentrated vanilla flavouring or vanilla flavouring concentrated to the... 

Biltehorn, U. and Pyell, U. (1996) Micellar electrokinetic chromatography as a screening method for the analysis of vanilla flavourings and vanilla extracts. Journal of Chromatography A 736(1-2), 321-332. 

Rao, S.R. and Ravishankar, G.A. (1999) Biotransformation of isoeugenol to vanilla flavour metabolites and capsaicin in suspended and immobilized cell cultures of Capsicum frutescens study of the influence of / -cyclodextrin and fungal elicitor. Process Biochemistry 35(3-4), 341-348. 

Some flavouring compounds are also perfumes and may also be used as an intermediate in making other compounds. Two such large-scale flavouring compounds are vanillin (vanilla flavour as in ice cream) and menthol (mint flavour) both manufactured on a large scale and with many uses. 

The first aldehyde is vanillin which comes from the vanilla pod and gives the characteristic vanilla flavour in, for example, icecream. Vanilla is the seed pod of a South American orchid. Vanilla essence1 is made with synthetic vanillin and tastes slightly different because the vanilla pod contains other flavour components in small quantities. The second aldehyde is retinal. As you look at this structure your eyes use the light reaching them to interconvert cis and Hans retinal in your retina to create nervous impulses. (See also Chapter 31.)... 

The compound to be synthesized may have a small carbon framework such as vanillin (1.5) (vanilla flavouring) or have more complex carbon frameworksuch as penicillin G (1.6) (an antibiotic) and taxol (1.7) (used for the treatment of certain types of cancer). However, three challenges must be met in devising a synthesis for a specific compound (1) the carbon atom framework or skeleton that is found in the desired compound must be assembled ... 

The flavour profile of a composition can be calculated or described as a linear combination of the vectors of the individual components using the flavour quality as the direction of the vector and the intensity as its length. Components with a similar quality harmonize well and strengthen each other. Components with different quality add a new dimension to the flavouring a trace of lemon oil in a vanilla flavouring turns it into a fresh cake flavouring. 

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. 

Recently published results obtained by very detailed studies of vanillin by H-NMR and C-GC-C-IRMS including the application of minor components as intrinsic standards (e.g. p-hydroxybenzaldehyde) together with compositional analyses should enable analysts to even detect sophisticated adulterations of vanilla flavour [276-278[. 

When one of the other than chemical synthetic flavourings of the list of 577 substances is used, its name together with the word flavour is declared e.g. Orange Flavour, Vanilla Flavour. In cases where mixtures of several ingredients are used, the declaration is only Flavour . 

SFE of Vanilla Flavour Constituents from Baked Cookies... 

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