Editing Vanilla (section)

===Chemistry===
{{Main|Vanillin}}
[[File:vanillin.svg|thumb|upright|Chemical structure of [[vanillin]]]]

Vanilla essence occurs in two forms. Real seedpod [[vanilla extract|extract]] is a complex mixture of several hundred different compounds, including vanillin, [[acetaldehyde]], [[acetic acid]], [[furfural]], [[hexanoic acid]], [[4-hydroxybenzaldehyde]], [[eugenol]], [[methyl cinnamate]], and [[isobutyric acid]].<ref>{{Cite journal|url=https://www.chromatographyonline.com/view/comparison-compounds-bourbon-vanilla-extract-and-vanilla-flavour|title=Comparison of Compounds in Bourbon Vanilla Extract and Vanilla Flavour|journal=The Application Notebook|date=July 2015|last1=Margraf|first1=Marelke|series=The Application Notebook-07-01-2015 }}</ref> Synthetic essence consists of a solution of synthetic vanillin in [[ethanol]]. The chemical compound [[vanillin]] (4-hydroxy-3-methoxybenzaldehyde) is a major contributor to the characteristic flavor and aroma of real vanilla and is the main flavor component of [[Curing (vegetable preservation)|cured]] vanilla beans.<ref>{{cite journal | author = Bomgardner, M.M. | date = 2016 | url = http://cen.acs.org/articles/94/i36/problem-vanilla.html | title = The problem with vanilla | journal = Chemical and Engineering News | volume = 94 | issue = 36 | pages = 38–42 | url-status = live | archive-url = https://web.archive.org/web/20170910221238/http://cen.acs.org/articles/94/i36/problem-vanilla.html | archive-date = 10 September 2017 | doi=10.1021/cen-09436-cover| doi-access = free }}</ref> Vanillin was first isolated from vanilla pods by Gobley in 1858.<ref>{{cite journal | author = Gobley, N.-T. | date = 1858 | url = https://books.google.com/books?id=Yrs8AAAAcAAJ&pg=PA401 | title = Recherches sur le principe odorant de la vanilla | trans-title = Research on the fragrant substance of vanilla | journal = Journal de Pharmacie et de Chimie |series=Series 3 | volume = 34 | pages = 401–405 | url-status = live | archive-url = https://web.archive.org/web/20160603194057/https://books.google.com/books?id=Yrs8AAAAcAAJ&pg=PA401 | archive-date = 3 June 2016 }}</ref> By 1874, it had been obtained from glycosides of pine tree sap, temporarily causing a depression in the natural vanilla industry. Vanillin can be easily synthesized from various raw materials, but the majority of food-grade (> 99% pure) vanillin is made from [[guaiacol]].<ref>{{Cite web |title=Vanillin {{!}} Baking Ingredients |url=https://bakerpedia.com/ingredients/vanillin/ |access-date=2022-03-11 |website=BAKERpedia |date=17 November 2016 |language=en-US}}</ref>