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Vanilla: Anything but Plain
By: Jeb Gleason-Allured
Posted: October 21, 2011, from the November 2011 issue of P&F magazine.
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- From P&F Magazine
- November 2011 issue, pg 36
- 2 pages
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"Vanillin, on its own, is one-dimensional, but vanilla flavor is highly complex," said Mike Fasano (David Michael & Co.) during a presentation at the recent joint meeting of the Chemical Sources Association and Society of Flavor Chemists. The complexity of vanilla is derived from the ~400 components identified in the extract to date, including sulfur compounds. While advanced analytical work continues to decode the components of vanilla, its standard of identity in the United States remains unchanged.
This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.