A Comprehensive Study of Composition and Evaluation of Vanilla Extracts in US Retail Stores

Daphna Havkin-Frenkel, Faith C. Belanger, Debra Y.J. Booth, Kathryn E. Galasso, Francis P. Tangel, Carlos Javier Hernández Gayosso

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations
Original languageEnglish (US)
Title of host publicationHandbook of Vanilla Science and Technology
Number of pages15
ISBN (Print)9781405193252
StatePublished - Nov 23 2010

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)


  • "Vanilla Extract"-"Artificial Vanilla Flavor" or "Imitation Vanilla Extract"
  • Flavor components-in retail vanilla extracts
  • Total phenol, non-specific assay-measuring total phenols in extract
  • Vanilla extract, composition and evaluation-in US retail stores
  • Vanilla products-defined by FDA standard of identity
  • Vanilla use in industry
  • Vanilla's use in chocolate-and vanilla in non-chocolate confections
  • Vanilla, or synthetic vanillin-as secondary aroma modifiers in everyday household products as cleansers, laundry detergent
  • Vanilla, or synthetic vanillin-ingredient in chocolate and chocolate products
  • Vanilla, popular and most widely used flavor

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