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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. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Based on comparing the amount of vanillin in the fibres of cloth of known medieval origin with older cloth, Rogers concluded that the material used in the C-14 study of 1989 "was thus not part of the original cloth, and is invalid for determining the age of the Shroud. The pumpkins taste like candy coating (no orange flavor) and are a mixture of sugar, palm kernel oil, nonfat milk, milk, partially hydrogenated palm oil, milkfat, coloring, soy lecithin and vanillin. But vanillin, which began to be widely used in the 1920s, also is a byproduct of papermaking. |
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