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vanillin

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vanillin [və′nil·ən]
(organic chemistry)
C8H8O3A combustible solid, soluble in water, alcohol, ether, and chloroform; melts at 82°C; used in pharmaceuticals, perfumes, and flavors, and as an analytical reagent. Also known as vanillic aldehyde.


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The fact is that imitation vanilla only attempts to duplicate one chemical sequence, ethyl vanillin, but the vanilla bean has between 250 and 300 flavor components.
99) - toasty aromas and varying degrees of tropical fruit intensity; Cabernet Franc - ruby/magenta hued with oaky, vanillin palate and rich stone fruit flavors ($15.
Sadly, the chocolate contains vanillin, but milk was out anyway, so I walked on by.
 
 
 
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