A white crystalline aldehyde having a burning taste and characteristic odor of vanilla. It is extracted from vanilla pods, and is also obtained by the decomposition of coniferin, and by the oxidation of eugenol.
3-methoxy-4-hydroxybenzaldehyde, a naturally occurring chemical in vanilla beans and the major component of vanillin flavoring widely used in foods.
A phenolic compound in vanilla beans and cloves.
a crystalline compound found in vanilla beans and some balsam resins; used in perfumes and flavorings
A substitute for natural vanilla produced synthetically as a byproduct of the paper industry and treated with chemicals. Vanillin is used to flavor some chocolate and candies. Synthetic vanillin is easily detected because it tastes artificial.
Tasting term, derived from vanilla, usually associated with an oaky flavor
An extract from exposure to oak, smells like vanilla.
va-nil-lin (v-nilin, van-lin)n. A white or yellowish crystalline compound, C8H8O3, found in vanilla beans and certain balsams and resins and used in perfumes, flavorings, and pharmaceuticals.
Can be produced naturally from the vanilla pod, as well as certain balsams and benzoins. It can also be made synthetically. Its sweet, strong odor is similar to vanilla, but lacks the depth of vanilla. Vanillin blends well with vanilla to produce a round, full-bodied vanilla aroma.
Chemical component contributed by oak. Considered to add an element of sweetness to red wine.
Vanillin, methyl vanillin, or 4-hydroxy-3-methoxybenzaldehyde, is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, ether, and alcohol. It is the primary component of the extract of the vanilla bean.