Vanillin
Simon Cotton takes a look at those compounds that find themselves in the news or relate to our everyday lives
Is it true that you can make vanilla from cow dung?
Vanilla, no; vanillin, yes. Vanillin (4-hydroxy-3-methyoxybenzaldehyde) (1) is a single molecule, which is the most important flavour compound of vanilla essence, which itself is a mixture of lots of different molecules. Vanilla essence is used in soft drinks such as Coca Cola, many desserts, and particularly in chocolate.
The vanilla orchid, Vanilla planifolia, is native to Mexico. Hundreds of years ago, the Mayans and Aztecs used the extract obtained from vanilla beans to improve the flavour of their chocolate drinks. By the early 16th century, the conquistadors brought the vanilla plant to Europe. Vanillin is also an important ingredient for the perfume industry ever since it was used by Aimé Guerlain to create Jicky (1889), the first 'modern' perfume made from synthetic ingredients.
So why do we need to make vanillin? And where does the cow dung come in?
Simon Cotton explains.
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