from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A white or yellowish crystalline compound, C8H8O3, found in vanilla beans and certain balsams and resins and used in perfumes, flavorings, and pharmaceuticals.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The name of a chemical compound, 4-hydroxy-3-methoxybenzaldehyde, which is the primary constituent of vanilla.
- n. Synthetic compound used as a substitute for the extract of the vanilla bean.
from the GNU version of the Collaborative International Dictionary of English
- n. 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.
from The Century Dictionary and Cyclopedia
- n. The neutral odoriferous principle (C8H8O3) of vanilla.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a crystalline compound found in vanilla beans and some balsam resins; used in perfumes and flavorings
Nature identical molecules are man-made molecules that are present in food and recreated by scientists vanillin, which is a dominant molecule in vanilla, is an example of this.
Vanilla's active compound is vanillin, which is a strong antioxidant; it also contains vanillanoid, which functions in a similar way to capsaicin, the active compound in chilies, and lowers stress levels in the body.
Even though Mexico gave vanilla to the world, it is still much easier in Mexico to find synthetic vanilla flavoring, "vanillin", derived from pine resin and cloves than the real thing.
All mixto means is that it's a mix of real vanilla extract and vanillin, better known as artificial vanilla flavoring.
When two friends were visiting over a year ago, we looked high and low for it in Morelia and Pátzcuaro, but all we could find was Mexican vanilla with aded vanillin.
The more that publications such as The Wine Spectator promote this latter style of wine – flashy with deep color and offering the toasty vanillin qualities of small barrels – the more producers will make wine that way.
The Dead Sea scroll linens, for instance, have lost all traces of vanillin.
From this analysis, Rogers concluded that the linen in the main body of the Shroud also had lost vanillin.
This method produces a pleasant, summery Chardonnay that is straw in color and has aromas of lemon, golden delicious apple, and a touch of vanillin oak.
Cassis, cedar, spice box, minerals, and vanillin are all present, but this opaque black/purple Pauillac has yet to reveal secondary nuances given its youthfulness.
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