Noun
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.
Source: Webster's dictionaryHowever, vanillin is only one of 171 identified aromatic components of real vanilla fruits. citation The orchid species Leptotes bicolor is used as a natural vanilla replacement in Paraguay and southern Brazil. Source: Internet
The agave plant contains many terpenes such as vanillin and syringaldehydes which presents a strong and fruity or herbal aroma. Source: Internet
The remaining ingredients in Nutella, such as cocoa, skimmed milk powder, soy lecithin, and vanillin also do not require refrigeration. Source: Internet
Chemistry Chemical structure of vanillin main Vanilla essence occurs in two forms. Source: Internet
Oak barrels, which may be charred before use, contribute to the colour, taste, and aroma of the contents, imparting a desirable oaky vanillin flavour to these drinks. Source: Internet
The chemical compound vanillin (4-hydroxy-3-methoxybenzaldehyde) is a major contributor to the characteristic flavor and aroma of real vanilla, but hundreds of compounds contribute to a complex flavor that vanillin can only approximate. Source: Internet