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Research Journal of Pharmacy and Technology
Year : 2019, Volume : 12, Issue : 6
First page : ( 3068) Last page : ( 3072)
Print ISSN : 0974-3618. Online ISSN : 0974-360X.
Article DOI : 10.5958/0974-360X.2019.00520.1

Vanilla-Natural Vs Artificial: A Review

Vijayalakshmi S., Disalva X., Srivastava Chittaranjan, Arun A.*

School of Hotel and Catering Management, Vels Institute of Science, Technology and Advanced Studies (VISTAS), Chennai, India

*Corresponding Author E-mail: arunarticle2016@gmail.com

Online published on 8 August, 2019.

Abstract

Natural and artificial flavours are identical. Natural flavours made by extracting chemicals from natural ingredients, artificial flavours are made by creating the same chemical compositions synthetically. The most popular flavouring compound-Vanilla, can find its application in food and beverage industry, perfume and pharmaceutical industries. This review features natural vanilla flavouring from the vanilla bean. The extraction process, chemical constituents and health benefits are emphasised. Culinary uses of vanilla flavouring are analysed. Production of artificial/synthetic vanillin and its health impact is also highlighted. Food and Drug Administration rules have been discussed. From this context consumer awareness and understanding are significant towards the difference between artificial and natural vanilla flavouring and their associated benefits, which help them to make the right decisions for their well being.

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Keywords

Flavour, Natural Vanilla, Artificial Vanillin, Culinary Uses, Health benefits and Impact, Food and Drug Administration.

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