FoodBanter.com - View Single Post

Hank Rogers[_2_]

Bruce wrote:
> On Tue, 8 May 2018 00:23:49 +0100, Janet > wrote:
>
>> In article >, says...
>>>
>>> "Dave Smith" > wrote in message
>>> ...
>>>> On 2018-05-07 11:04 AM, wrote:
>>>>> On Mon, 7 May 2018 08:44:29 -0600, gloria p >
>>>>> wrote:
>>>>>
>>>>>> On 5/7/2018 1:30 AM, Ophelia wrote:
>>>>>>> I just heard that the place we all get our vanilla from has had big
>>>>>>> problems with it's crops and now vanilla is the same price as silver!
>>>>>>>
>>>>>>>
>>>>>>> --
>>>>>>> http//www.helpforheroes.org.uk
>>>>>>
>>>>>>
>>>>>>
>>>>>> There have been crop problems with vanilla growers all over the world,
>>>>>> causing the price to skyrocket. I wonder whether it's true or growers
>>>>>> have just agreed to raise prices. Vanilla is grown in so many places
>>>>>> it's unlikely all crops would fail at once.
>>>>>> gloria p
>>>>>
>>>>> For most uses modern chemistry has produced vanilla flavoring that
>>>>> can't be distinguished from real vanilla... nowadays it's silly to use
>>>>> real vanilla in dishes that will be heated, save your real vanilla for
>>>>> icecream, whipped cream, and other cold usage.
>>>>
>>>> Slight correction there. You can't taste the difference. Other people can.
>>>
>>> I have actually read in countless places that what he says is true. In fact
>>> they say that the vanilla flavor is more pronounced in baked goods with the
>>> imitation vanilla.
>>
>> You mean, the fake vanilla flavour is unmissable in baked goods made
>> with fake vanilla.
>
> Lol. And who knows what fake vanilla's made of. A side product of the
> petrochemical industry perhaps.
>

Perhaps, but *IF* it has exactly the same molecular structure as
vanillin, who cares, even if it was made from a turd dipped in crude oil?

Of course, there are other flavinoids in vanilla, which give it a taste
some can distinguish, but vanillin is the main contributor.

Petroleum is used to synthesize many, many things, because it is a
hydrocarbon and an ideal starting point.