Vanilla Beans, Vanilla Extract, and Ethyl Vanillin

If you want your food to have a vanilla flavor, you have several options. You can use vanilla with vanillin or ethyl vanillin. Synthetic or natural vanilla flavoring. Or, choose between vanilla extract, paste or beans. We will look at the differences and how they have evolved.

For centuries, we humans have enjoyed vanilla flavors. This vanilla is not a mixture, nor is it a special recipe; instead, vanilla comes from the plant. Natural vanilla is expensive. One of the major reasons for this is that vanilla orchids can only be grown in specific regions of the world. They also require a lot of physical work and attention to thrive.

Vanilla beans

A freshly harvested vanilla pod is green and does not yet have a strong vanilla flavor. It does, however, contain many precursors. These molecules can be transformed into delicious ingredients under the right conditions. By processing the pods, these flavors come out. Similar to how coffee beans, tea and cocoa need to be processed to shine properly. Processing also causes vanilla pods to darken and wilt.

But there's more. Vanilla beans contain sugars, amino acids, fats and more. All of these contribute to creating a rich, complex vanilla flavor.

Vanilla extract

To capture the flavor without adding debris, you also have the option of using extracts from these beans. You will still get a complex flavor profile.

In vanilla extract, the flavor of the bean is "extracted" into whatever liquid you use. This is usually a liquid with a high alcohol content, which helps to extract those flavor molecules. Extraction takes time, but can happen almost on its own. By placing the vanilla bean into the liquid, the flavor molecules slowly leach out and remain in the liquid.

Making a good vanilla extract often takes time. Some extracts need to sit for months or even years to develop their full flavor.

Vanillin

The discovery of vanillin originated in the mid to late 19th century. Although vanilla beans contain hundreds of delicious ingredients, chemists discovered that one molecule in this mixture was absolutely essential to making vanilla taste like vanilla. They aptly named this molecule: vanillin.

They also quickly determined its chemical formula and structure. It is a very simple, small molecule with the chemical formula C 8 H 8 O 3. The structure of this molecule is similar to that of flavor molecules found in other spices. For example, it has many similarities with eugenol and cinnamaldehyde. These two molecules are key factors in the flavor of cinnamon, clove and nutmeg.

Ethyl vanillin

There is another vanilla flavoring molecule which is always man-made. This molecule cannot be found in nature and can only be made by humans. It has also been found in the search for cheaper vanilla alternatives. Again, it is just one molecule: ethyl vanillin.

Ethyl vanillin has a stronger vanilla flavor than vanillin, about 2-4 times stronger than vanillin. Many artificial vanilla flavorings are made with ethyl vanillin.

Which is the best

There is no right answer here. It all depends on personal preference and what you are doing.

To give your product a vanilla flavor, you have many options. You can use vanilla beans, extracts or pastes. Or, you can choose pure vanillin or the stronger ethyl vanillin. The last two are often referred to as (artificial) vanilla flavorings, not just vanilla.

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