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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.
The binomial name often reflects limited knowledge or hearsay about a species at the time it was named. For instance Pan troglodytes, the chimpanzee, and Troglodytes troglodytes, the wren, are not necessarily cave-dwellers. Sometimes a genus name or specific descriptor is simply the Latin or Greek name for the animal (e.g. Canis is Latin for ...
A common name will successfully identify a chemical compound, given context. Without context, the name should indicate at least the chemical composition. To be more specific, the name may need to represent the three-dimensional arrangement of the atoms.
IUPAC states that, "As one of its major activities, IUPAC develops Recommendations to establish unambiguous, uniform, and consistent nomenclature and terminology for specific scientific fields, usually presented as: glossaries of terms for specific chemical disciplines; definitions of terms relating to a group of properties; nomenclature of chemical compounds and their classes; terminology ...
Vanilla is a common ingredient in Western sweet baked goods, such as cookies and cakes. [79] [17] Despite the expense, vanilla is highly valued for its flavor. [82] 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.
Vanilla extract in a clear glass vial. Vanilla extract is a solution made by macerating and percolating vanilla 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. [1]
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 ...