where does the smell of vanilla come from
as it dries phenolic compounds crystallize
title: Vanilla text: is highly valued for its flavor. As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Residues of vanillin and 4-hydroxybenzaldehyde – the main aroma and flavor components of vanilla – were found by archeologists in burial jugs of a Bronze Age tomb in Megiddo, Israel, indicating that vanilla was likely obtained by sea trade from India or Africa some 3,600 years ago in what is now the Middle East, and was used to flavor olive oil. According to other popular belief, the Totonac Aztec-age people, who inhabit the east coast of Mexico title: Vanilla text: Vanilla Vanilla is a flavoring derived from orchids of the genus "Vanilla", primarily from the Mexican species, flat-leaved vanilla ("V. planifolia"). The word "vanilla", derived from , the diminutive of the Spanish word ( itself meaning a sheath or a pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called "tlilxochitl" by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Pollination is required to set the vanilla fruit from which the flavoring is derived. In 1837, Belgian botanist Charles François Antoine title: Vanilla (genus) text: Vanilla (genus) Vanilla, the vanilla orchids, forms a flowering plant genus of about 110 species in the orchid family (Orchidaceae). The most widely known member is the flat-leaved vanilla ("V. planifolia"), native to Mexico, from which commercial vanilla flavoring is derived. It is the only orchid widely used for industrial purposes in flavoring such products as foods, beverages and cosmetics, and is recognized as the most popular aroma and flavor. The key constituent imparting its popular characteristics is the phenolic aldehyde, vanillin. This evergreen genus occurs worldwide in tropical and subtropical regions, from tropical America to tropical Asia, New Guinea title: Vanilla text: 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 cured vanilla beans. Vanillin was first isolated from vanilla pods by Gobley in 1858. 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. In general, quality vanilla only comes from good vines and through careful production methods. Commercial vanilla production can be performed under title: Vanilla extract text: Vanilla extract Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. By contrast, artificial vanilla flavor is solely made up of artificially-derived vanillin, which is frequently made from a by-product of the wood pulp industry. Because of the way