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This is an accepted version of this page This is the latest accepted revision, reviewed on 29 January 2025. Spice extracted from orchids of the genus Vanilla This article is about the flavoring. For other uses, see Vanilla (disambiguation). "Vanilla bean" redirects here. For the Washington, D.C. milliner, see Vanilla Beane. For the Japanese band, see Vanilla Beans (band). Vanilla planifolia ...
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Vanillin is an organic compound with the molecular formula C 8 H 8 O 3.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.
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In fact, this vanilla paste is recommended by cooks and pastry chefs the world over. It's more flavorful than your run-of-the-mill vanilla extract, and it's much easier to use than fresh vanilla ...
Glucovanillin, also known as vanilloside, is a chemical compound found in vanilla beans.Chemically, it is a glucoside composed of glucose and vanillin.Glucovanillin is particularly prevalent in green vanilla beans [2] and upon ripening it is hydrolyzed by the action of the enzyme β-glucosidase which releases vanillin, [3] [4] the major contributor to the aroma and flavor of vanilla.
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Vanilla plantations require trees for the orchids to climb and anchor by its roots. [9] The fruit is termed "vanilla bean", though true beans are fabaceous eudicots not at all closely related to orchids. Rather, the vanilla fruit is technically an elongate, fleshy and later dehiscent capsule 10–20 cm long. It ripens gradually for 8 to 9 ...