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Lexicon

The largest wine encyclopedia in the world with 26,295 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Vanillin

The phenolic compound belongs to the phenol aldehyde group and is a fragrant flavouring with a characteristic vanilla scent. Chemically, it is an aromatic aldehyde. Vanillin occurs naturally in many plants such as spruce, oak, guaiac tree, maize, sugar beet, black salsify, potatoes, cloves, milk and especially in the capsule fruits of the vanilla plant. Vanillin is also one of the typical flavour components in roasted coffee. It can also be produced synthetically by oxidising eugenol and is widely used in the food and perfume industry as an aromatic flavour and fragrance.

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The world's largest Lexicon of wine terms.

26,295 Keywords · 46,494 Synonyms · 259,223 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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