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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. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and ...
It is one of the primary sources for vanilla flavouring, due to its high vanillin content. Common names include flat-leaved vanilla, [5] and West Indian vanilla (also used for the Pompona vanilla, V. pompona). Often, it is simply referred to as vanilla. [6] It was first scientifically named in 1808.
Vanilla is a common ingredient in Western sweet baked goods, such as cookies and cakes. [77] [15] Despite the expense, vanilla is highly valued for its flavor. [79] The food industry uses methyl and ethyl vanillin as less-expensive substitutes for real vanilla. Ethyl vanillin is more expensive, but has a stronger note.
By contrast, artificial vanilla flavor is typically made up of only artificially derived vanillin, which is frequently made from a by-product of the wood pulp industry. [3] Vanilla extract is the most common form of vanilla used today. Malagasy, Mexican, Tahitian, Indonesian, and Ugandan vanilla beans are the main varieties used today.
Regarded as the world's most popular aroma and flavor, [12] vanilla contains the phenolic aldehyde, vanillin, as well as anisaldehyde, together accounting for its predominant sensory characteristics. [5] Vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, [4] [12] as indicated by its popularity as an ice cream ...
o-Vanillin This page was last edited on 19 February 2024, at 09:44 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional ...
yellow pigments . Canthaxanthin paprika, mushrooms, crustaceans, fish and eggs.; β-Cryptoxanthin to vitamin A mango, tangerine, orange, papaya, peaches, avocado, pea ...
ortho-Vanillin, a compound of the formula C 8 H 8 O 3, is distinctly different from its more prevalent isomer, meta-vanillin. The "ortho-" prefix refers to the position of the compound’s hydroxyl moiety, which is found in the para-position in vanillin. ortho-Vanillin is a fibrous, light-yellow, crystalline solid.
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