| 11. | The key constituent imparting its popular characteristics is the phenolic aldehyde, vanillin.
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| 12. | It is also an intermediate in the production of vanillin from ferulic acid.
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| 13. | For example, vanilla's taste and smell is primarily from vanillin.
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| 14. | Or is alcohol used in the process of making synthetic vanillin / vanilla?
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| 15. | The molecule is structurally related to other aromatic aldehydes such as benzaldehyde and vanillin.
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| 16. | Does synthetic Vanillin or synthetic Vanilla contain alcohol?
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| 17. | Before version 1.4, vanillin was included as an ingredient for flavoring.
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| 18. | Imitation vanilla is based on vanillin, with a flavor only faintly reminiscent of vanilla.
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| 19. | Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin.
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| 20. | The first commercial synthesis of vanillin began with the more readily available natural compound eugenol.
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