vanillin

• Shalimar had created gourmands in 1925 with the molecule ethyl vanillin (which smells like thousands of calories of rich vanilla).
• Guerlain fundamentally altered that by the simple act of putting two synthetic molecules into his formula: coumarin, the common name for the molecule benzopyrone, and ethyl vanillin, which is a synthetic version of methyl vanillin, the natural molecule found in vanilla beans; the synthetic was not just five times stronger, it smelled richer, creamier and more gourmand.
• Thick, bouncy, juicy qualities on the palate; the aggressive fruitiness wrapped in vanillin and dill-like oak, plumped out by slightly chewy, wham-bam tannin. —  MyLinkVault Newest Links
• Extracts, including vanillin extract, which often use grain alcohol in preparation of the extract and contain wheat protein residues. —  The World's Healthiest Foods
• For example, vanillin is produced from an aqueous solution of rice and enzymes. —  NutraIngredients RSS

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