26Sep 2018 by Vincent Summers 1 Comment

Why Do Certain Artificial Flavors Taste Better Than Others?

Chemistry, Food
Whether it is candy, a cake, or ice cream, I've heard statements of preference given for one particular fruit flavor over another. What is it that turns some people on to certain fruits, while turning them off to others? How is it certain artificial flavors taste better than others? The People Factor Of course, there is personal preference. But if a large enough group of people who express their taste preferences is polled, and an overwhelming number of them agree they like or dislike a specific flavor, isn't it fair to suggest it is not just a matter of personal preference? Another Factor Then, too, what if those polled say they dislike a particular artificial flavor, but they enjoy its natural flavor counterpart? Why is that? The no-brainer answer must…
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11Apr 2016 by Vincent Summers 10 Comments

Vanilla and Vanillin: What’s the Difference?

Chemistry, Food
[caption id="attachment_14041" align="alignright" width="440"] Drying vanilla beans.[/caption] Probably the average grocery shopper is unaware there are two sources of the flavor of vanilla. They are vanilla and vanillin. Are they the same? Are they different? If they are different, what is that difference? Vanilla and Vanillin Historically, our favorite ice cream flavor has been vanilla. To draw special attention to the use of natural rather than synthetic ingredients, some have added descriptors to their ice cream. They use phrases like natural vanilla or natural vanilla bean. The vanilla bean comes from an orchid, and is completely natural. The flavor extract made from it is called vanilla. Yes, the word that ends in an “a,” and not an “n.” We still have vanilla and vanillin. So what is vanillin? [caption id="attachment_17377"…
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