![]() In 1876, Karl Reimer and Ferdinand Tiemann discovered another way of synthesising vanillin, starting from guaiacol. This extraction process, although expensive, made it possible to found a company in Holzminden, in the German coniferous forests, Haarman's Vanillinfabrik. This substance comes from the resin of conifers. They also discovered two reactions by which this precious molecule could be synthesised: the hydrolysis and oxidation of coniferin. The German chemists Ferdinand Tiemann and Wilhelm Haarmann found the exact formula for vanillin: C8H8O3. Who enabled the synthesis of the molecule? ![]() The price per kilogram of natural vanillin is between $1200 and $1400, while the price of a synthetic molecule is $15. 500 kg of natural vanilla are needed to extract 1 kg of vanillin. Vanillin is a molecule naturally present in the vanilla bean, representing 0.75% to 2% of the mass of the bean. It is the most manufactured flavour in the world, far ahead of coffee and chocolate. It is a very powerful aroma and fully characterises vanilla.Ģ5,000 tonnes of vanillin are produced per year. Reunion Island is still the best producer of vanilla, from which the aroma, vanillin, is extracted. Vanillin will therefore allow the composition of essential perfumes and revolutionise the taste of ice creams and chocolates. In addition to being a rare product, this complicated process makes the use of natural vanilla very expensive in perfumery. Indeed, the extraction of natural vanilla is a long and meticulous process. Since the beginning of the 19th century, the synthesis of vanillin has been the subject of avid research. However, it is the vanillin and ethylvanillin molecules that give the gourmand note. It will reveal its aphrodisiac power with sensual and gourmand notes. These two vanilla notes are much sweeter.īy mixing vanilla tincture with vanillin or ethylvanillin, the gourmand nectar will bring to the perfume an extreme sensuality in contact with the skin. Synthetic products: vanillin and ethylvanillin are synthetic raw materials.Vanilla absolute: vanilla absolute is obtained by extraction of the beans using volatile solvents.This technique is hardly ever used today. Vanilla tincture: to obtain a vanilla tincture, beans cut into small pieces should be macerated in alcohol for at least one month.After drying in the sun, then in the shade for three months, grading and finally maturing for two to four months, the vanilla is ready. The vanillas are then sorted by hand, one by one, to ensure that they are dry. They become black, dry and free of bacteria. Only after being exposed to the sun from morning to early afternoon, on both sides, for a few hours a day during two weeks, they take on their familiar appearance. Once harvested, vanilla bean is boiled for three minutes and then put in a blanket for twenty-four hours. Fifteen to eighteen months pass between pollination and commercialization. The fine green vanilla pods only give off their fragrance after a long, traditional process. ![]() Vanilla is one of the essential raw materials of the amber or oriental facet. I discovered it thanks to tasting of vanilla from different origins at Pierre Hermé (Uganda, Mexico, Tahiti, Reunion, Madagascar). It is not sweet, much more floral and powdery, more "heliotrope". In Guerlain's Instant Magic, I used Tahitensis vanilla in the development of the fragrance. It now comes mainly from Madagascar but also from Mayotte and India. It takes about eighteen months to obtain its fruit, the black pod that we know. Since Edmond Albius found the secret of fertilising the vanilla, the orchid flower has been pollinated by hand with a small stick in all countries. Vanilla Planifolia appeared in Mexico thanks to a small bee, the melipone. Its three different botanical forms, Pompona vanilla, Tahitensis vanilla (more floral) and Planifolia vanilla, differ in their scents. Originally from Mexico, it is now cultivated on the islands of Reunion, Madagascar, Mayotte and Java. In its wild state, it is a climbing liana that can reach around thirty metres in height. It is said to contain benefits for fighting fears and anxieties, it provides health and strength. The Aztecs used vanilla to flavour chocolate-based nectar. ![]()
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