|
Vanillin
Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (−O−CH2CH3) instead of a methoxy group (−O−CH3). Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily availa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanillin Crystals
Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (−O−CH2CH3) instead of a methoxy group (−O−CH3). Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily available n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla Bean
Vanilla is a spice derived from orchids of the genus ''Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla ('' V. planifolia''). Pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a 12-year-old enslaved child who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant. Noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the true discoverer. Three major species of vanilla currently are gro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethylvanillin
Ethylvanillin is the organic compound with the formula (C2H5O)(HO)C6H3CHO. This colorless solid consists of a benzene ring with hydroxyl, ethoxy, and formyl groups on the 4, 3, and 1 positions, respectively. It is a homologue of vanillin, differing on the 3 position. Preparation Ethylvanillin is prepared from catechol, beginning with ethylation to give guaethol (1). This ether condenses with glyoxylic acid to give the corresponding mandelic acid derivative (2), which by oxidation (3) and decarboxylation, gives ethylvanillin (4).Karl-Georg Fahlbusch, Franz-Josef Hammerschmidt, Johannes Panten, Wilhelm Pickenhagen, Dietmar Schatkowski, Kurt Bauer, Dorothea Garbe, Horst Surburg "Flavors and Fragrances" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim: 2002. Published online: 15 January 2003; . : Application As a flavorant, ethylvanillin is about three times as potent as vanillin and is used in the production of chocolate. The molecule revolutionized both ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guaiacol
Guaiacol () is an organic compound with the formula C6H4(OH)(OCH3). It is a phenolic compound containing an methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish. It occurs widely in nature and is a common product of the pyrolysis of wood. Occurrence Guaiacol is usually derived from guaiacum or wood creosote. It is produced by a variety of plants. It is also found in essential oils from celery seeds, tobacco leaves, orange leaves, and lemon peels. The pure substance is colorless, but samples become yellow upon exposure to air and light. The compound is present in wood smoke, resulting from the pyrolysis of lignin. The compound contributes to the flavor of many substances such as whiskey and roasted coffee. Preparation The compound was first isolated by Otto Unverdorben in 1826. Guaiacol is produced by methylation of ''o''-catechol, for example using potash and dimethyl sulfate: :C6H4(OH)2 + (CH3O)2SO ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural flavors, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla (genus)
''Vanilla'', the vanilla orchids, forms a flowering plant genus of about 110 species in the orchid family (Orchidaceae). The most widely known member is the flat-leaved vanilla ('' V. planifolia''), native to Mexico and Belize, from which commercial vanilla flavoring is derived. It is the only orchid widely used for industrial purposes in flavoring such products as foods, beverages and cosmetics, and is recognized as the most popular aroma and flavor. The key constituent imparting its flavour is the phenolic aldehyde, vanillin. This evergreen genus occurs worldwide in tropical and subtropical regions, from tropical America to tropical Asia, New Guinea and West Africa. Five species are known from the contiguous United States, all limited to southern Florida. The genus was established in 1754 by Plumier, based on J. Miller. The word vanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), simply translates as little pod. Descrip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla Extract
Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. By contrast, artificial vanilla flavor is solely made up of artificially-derived vanillin, which is frequently made from a by-product of the wood pulp industry. Because of the way that vanilla extract is made (i.e. by macerating naturally brown vanilla beans in alcohol), there is no possible way for it to be colorless or clear. Therefore, any clear vanilla flavoring is artificial. Vanilla extract is the most common form of vanilla used today. Madagascar, Mexican, Tahitian, Indonesian, and Ugandan vanilla beans are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanillyl Alcohol
Vanillyl alcohol is derived from vanillin. It is used to flavor food. See also * Anisyl alcohol * Guaiacol Guaiacol () is an organic compound with the formula C6H4(OH)(OCH3). It is a phenolic compound containing an methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish. It occurs wid ... References Primary alcohols Phenols Phenol ethers {{alcohol-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetovanillone
Apocynin, also known as acetovanillone, is a natural organic compound structurally related to vanillin. It has been isolated from a variety of plant sources and is being studied for its variety of pharmacological properties. History Apocynin was first described by Oswald Schmiedeberg, a German pharmacologist, in 1883 and was first isolated by Horace Finnemore, in 1908, from the root of Canadian hemp (''Apocynum cannabinum''). At the time, this plant was already used for its known effectiveness against edema and heart problems. In 1971, apocynin was also isolated from ''Picrorhiza kurroa'', a small plant that grows at high altitudes in the western Himalayas. ''P. kurroa'' was used for ages as a treatment for liver and heart problems, jaundice, and asthma. In 1990, Simons et al. isolated apocynin to a pharmacologically useful level using an actively guided isolation procedure. Apocynin's observed anti-inflammatory capabilities proved to be a result of its ability to selectively pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aldehyde
In organic chemistry, an aldehyde () is an organic compound containing a functional group with the structure . The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl group. Aldehydes are common and play important roles in the technology and biological spheres. Structure and bonding Aldehydes feature a carbon center that is connected by a double bond to oxygen and a single bond to hydrogen and single bond to a third substituent, which is carbon or, in the case of formaldehyde, hydrogen. The central carbon is often described as being sp2- hybridized. The aldehyde group is somewhat polar. The C=O bond length is about 120-122 picometers. Physical properties and characterization Aldehydes have properties that are diverse and that depend on the remainder of the molecule. Smaller aldehydes are more soluble in water, formaldehyde and acetaldehyde completely so. The volatile aldehydes have pungent odors. Al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Aldehyde
Phenolic aldehydes are derivatives of phenol. Phenolic aldehydes can be found in wines and cognacs. Examples : * Hydroxybenzaldehydes * Protocatechuic aldehyde * Vanillin and isovanillin Isovanillin is a phenolic aldehyde, an organic compound and isomer of vanillin. It is a selective inhibitor of aldehyde oxidase. It is not a substrate of that enzyme, and is metabolized by aldehyde dehydrogenase into isovanillic acid, which cou ... * 2,3,4-trihydroxybenzaldehyde can be isolated from '' Antigonon leptopus''.Health-Beneficial Phenolic Aldehyde in Antigonon leptopus Tea. Vanisree Mulabagal, Ruby L. Alexander-Lindo, David L. DeWitt and Muraleedharan G. Nair, eCAM, 2009 References Aldehydes {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apocynin
Apocynin, also known as acetovanillone, is a natural organic compound structurally related to vanillin. It has been isolated from a variety of plant sources and is being studied for its variety of pharmacological properties. History Apocynin was first described by Oswald Schmiedeberg, a German pharmacologist, in 1883 and was first isolated by Horace Finnemore, in 1908, from the root of Canadian hemp ('' Apocynum cannabinum''). At the time, this plant was already used for its known effectiveness against edema and heart problems. In 1971, apocynin was also isolated from ''Picrorhiza kurroa'', a small plant that grows at high altitudes in the western Himalayas. ''P. kurroa'' was used for ages as a treatment for liver and heart problems, jaundice, and asthma. In 1990, Simons et al. isolated apocynin to a pharmacologically useful level using an actively guided isolation procedure. Apocynin's observed anti-inflammatory capabilities proved to be a result of its ability to selectively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Vanilla Bean")
