Articoli
Volume 157 • (2023-2024) Rendiconti - Classe di Scienze Matematiche e Naturali
https://doi.org/10.4081/scienze.2024.866
C’È UN PROBLEMA CON LA VANILLINA
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Ricevuto: 11 febbraio 2025
Pubblicato: 12 febbraio 2025
Pubblicato: 12 febbraio 2025
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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.
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Come citare
C’È UN PROBLEMA CON LA VANILLINA. (2025). Istituto Lombardo - Accademia di Scienze e Lettere - Rendiconti di Scienze. https://doi.org/10.4081/scienze.2024.866