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vanillin — Ingredient · Foodgeist
Ingredient
vanillin
Molecular Profile
CID
1183
Formula
C8H8O3
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“Heating raspberries caused an increase in raspberry ketone and rated raspberry aroma. Likewise, β-damascenone, sotolon, vanillin, 1-nonen-3-one, and 1-octen-3-one showed at least 5-fold increases in charm upon heating.”
“The 11 effective compounds were d‐ and l‐carvone, diacetyl, ethyl vanillin, eugenol, maltol, menthol, phenylacetic acid, phenylacetal‐dehyde, 2,3‐pentanedione and vanillin; with diacetyl and eugenol being the most effective. All were more effective at pH 6 than at pH 8.”
“There were differences in the levels of vanillin, cis-whiskey lactone, furfural, trans-isoeugenol, and cis-isoeugenol in wines in accordance with the type of wood chips (French or American), and the last two compounds along with 5-methyl furfural presented differences that were directly related to the toast level.”
American wood chips→affect→levels of vanillin, cis-whiskey lactone, furfural, trans-isoeugenol, and cis-isoeugenol
