Creation/Application Sponsored by
Techniques, regulations, source variations and flavor characteristics.
The inherent composition of a natural product such as vanilla may change over the years, and the growing sophistication of would-be adulterators may lead to novel attempts at "stretching" vanilla. The methods of analysis must therefore be periodically updated to reflect current conditions and to maintain their effectiveness.
Vanillin’s organoleptic impression is surprising in view of its chemical nature. It can be considered as a substituted benzaldehyde, yet it lacks an almond impression. When viewed as a substantial phenol, it displays none of the expected carbolic note. It is so unique that it may be safe to say it represents an individual odor class—vanilla!
As I look back—covering parts of seven decades—no flavor has been surrounded with more controversy than vanilla. Vanilla was once considered to be number one in popularity but I very much doubt if it is still the favorite.
The objective of the work described in this article is the aroma characterization of vanilla beans from different geographical locations with a view to developing a database of information to be used as an indication of geographical origin and bean quality.
Bell Flavors and Fragrances has launched lines of extender and replacer flavors as alternatives to ingredients the market is currently lacking.
Why is the American market the worlds largest? It cannot be attributed to population. There are currently about 300 million people living in the U.S. and Canada compared to about 500 million living in Europe. In fact, there are several answers to the question, none of them socio-economic
Solvay celebrated a quarter of a century anniversary of the ingredient, Rhovanil vanillin.
Why do people prefer the taste of sugars over sweeteners?
Authentication of botanic origins.