C’È UN PROBLEMA CON LA VANILLINA

Abstract

This report illustrates the history of vanilla and vanillin as well as the crucial role this natural substance has played in the field of flavor chemistry. In particular, I will describe how international legislation differentiates natural vanillin from synthetic vanillin and how this regulation has led to the development of new synthetic methods. The very long history of this important flavour has been characterized by an unsolved problem: the inadequate availability of the natural product to meet its increasing market demand.