Question

Find the structure of vanillin and suggest how one could extract this compound from vanilla beans. Give a brief procedure specifying key points and solvent to be used.

Answer 1

Structure of vanillin

Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C₈H₈O₃. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals.

Vanilla can be extracted using several different methods such as percolation, carbon dioxide and heating. Ndali's vanilla extract is cold processed in small artisanal batches following the traditional method by steeping (macerating) vanilla beans in pure alcohol in stainless steel drums over a lengthy period. Then it is filtered and bottled and will continue to mellow with the years. Maceration at ambient temperature, though time consuming, extracts the true flavour of the vanilla bean, allowing the more volatile top notes to come through. Because much care is taken in selecting and blending ripe full-bodied beans for depth and smoothness with exceptionally high-vanillin beans for intense aroma, Ndali extracts do away with the sugar and glycerine included in other extracts as a means to stabilise and fortify. This gives the extract an honesty which is clean and fresh on the tongue, with notes of butterscotch, honey and dates.