FlavoringA flavoringA flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is 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.
Vanilla extractVanilla extract is a solution made by macerating and percolatingvanilla 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.
VanillaSpice extracted from Vanilla orchidsVanilla planifolia, flowerDried vanilla beansVanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from the seed pods of the flat-leaved Mexican and Central American vanilla (V. planifolia). Vanilla is not autogamous, so pollination is required to produce the pods. In 1837, the Belgian botanist Charles François Antoine Morren discovered this and pioneered a method of artificially pollinating the plant.
Organic compoundOrganic compounds are a subclass of chemical compounds of carbon. Little consensus exists among chemists on the exact definition of organic compound; the only universally accepted definition is the quasi-tautological "organic compounds are the subject matter of organic chemistry". Generally, any large chemical compound containing a carbon–hydrogen or carbon–carbon bond is accepted as an organic compound.
EthylvanillinEthylvanillin 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. PreparationEthylvanillin is prepared from catechol, beginning with ethylation to give guaethol (1).
Phenolic aldehydePhenolic aldehydes are derivatives of phenol. Phenolic aldehydes can be found in wines and cognacs.
HydrogenChemical element with atomic number 1 (H)–↑H↓Li(none) ← hydrogen → helium
OxygenChemical element with atomic number 8 (O)–↑O↓Snitrogen ← oxygen → fluorine
CarbonChemical element with atomic number 6 (C)–↑C↓Siboron ← carbon → nitrogen
EtherIn organic chemistry, ethers are a class of compounds that contain an ether group, a single oxygen atom bonded to two separate carbon atoms, each part of an organyl group (e.g., alkyl or aryl). They have the general formula R−O−R′, where R and R′ represent the organyl groups.
AldehydeIn organic chemistry, an aldehyde () (lat. alcohol dehydrogenatum, dehydrogenatedalcohol) is an organic compound containing a functional group with the structure R−CH=O. 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 a common motif in many chemicals important in technology and biology.
Note (perfumery)Notes in perfumery are descriptors of scents that can be sensed upon the application of a perfume. Notes are separated into three classes: top/head notes, middle/heart notes, and base/soul notes; which denote groups of scents which can be sensed with respect to the time after the application of a perfume. These notes are created with knowledge of the evaporation process and intended use of the perfume.
Functional groupIn organic chemistry, a functional group is any substituent or moiety in a molecule that causes the molecule's characteristic chemical reactions. The same functional group will undergo the same or similar chemical reactions regardless of the rest of the molecule's composition. This enables systematic prediction of chemical reactions and behavior of chemical compounds and the design of chemical synthesis.*As an Amazon Associate I earn from qualifying purchases.