Vanilla isolated from the bean of the vanilla orchid is a complex mixture of many compounds some of which are synergistically most responsible for vanilla’s organoleptic value.
Cured vanilla beans contain vanilla secondary aromatic compounds, small amounts of heliotropin, volatile oil, resins, tannin, wax, cellulose and water.
Although vanilla extract contains more than 300 compounds, the most studied and commonly associated with vanilla extract quality are vanillin, vanillic acid, p-hydroxybenzaldehyde and p-hydroxybenzoic acid.
However, their value is not determined by the vanillin content but more by their fragrance.
Vanilla extract has been sold commercially in the United States for over a century. Many companies have been producing vanilla extract since the introduction of vanilla to the United States.
It is the most popular flavor in the baking and chocolate industries in North America. Vanilla is also used as a flavoring of beverages, ice cream, confections, cakes, custards, yoghurt, compotes, puddings and candy.
Vanilla flavor
