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Encyclopedia Britannica - Main :: VAN-VIR |
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VANILLA , a flavouring agent largely used in the manufacture of chocolate
great
Mexico
1 Span. manilla, dim. of vain, a pod. it. The leaves are alternate, oval-lanceolate and fleshy; the light greenish flowers
Vanilla Plant (Vanilla planifolia). A, shoot with ,flower, lea and aerial rootlets; B, pod or fruit. from 6 to ro in. long, and when mature about half an inch in diameter . The wild plant yields a smaller and less aromatic fruit, distinguished in Mexico
Vanilla was used by the Aztecs of Mexico as an ingredient in the manufacture of chocolate
Morgan
chief
Mr Hermann Mayer Senior, in the Chemist and Druggist, June 3o, 1906, gives, the following figures, which approximately represent the world's output of vanilla during the seasons 19051906: Bourbon, 7o tons; Seychelles, 45 tons; Mauritius, 5 tons; Comores, Mayotte, Madagascar, &c., 120 tons; Guadeloupe
The beat varieties. of vanilla pods are of a very dark chocolate brown or nearly black colour, and are covered with a crystalline efflorescence technically known as givre, the presence of which is taken as a criterion of quality. The peculiar fragrance of vanilla is due to vanillin, CsHsOs, which forms this efflorescence. Chemically speaking, it is the aldehyde of methyl-protocatechuic acid. It is not naturally present in the fleshy exterior of the pod, but is secreted by hair -like papillae lining its three internal angles, and ultimately becomes diffused through the viscid oily liquid surrounding the seeds. The amount of vanillin varies according to the kind: Mexican vanilla yields 1.69, Bourbon or Reunion I.9 to 2.48, and Java 2,75%. Besides vanillin, the pods contain vanillic acid (which is odourless), about 11% of fixed oil, 2.3% of soft resin, sugar, gum and oxalate of lime.Vanillin forms crystalline needles, fusible at 81 C., and soluble in alcohol, ether and oils, hardly soluble in cold, but more so in boiling water. Like other aldehydes, it forms a compound with the alkaline bisulphites, and can by this means be extracted from bodies containing it. Vanillin has been found in Siam benzoin and in raw sugar, and has been prepared artificially from coniferin, a glucoside found in the sapwood of fir-trees, from asafoetida, and from a constituent of oil of cloves named eugenol, It is from the last-named that vanillin is now prepared on a commercial scale, chiefly in Germany. Vanillin does not appear to have any physiological action on human beings when taken in small doses, as much as so to 15 grains having been administered without noxious results. On small animals, however, such as frogs, it appears to act ac a convulsive, It has been suggested as a stimulant of an excitomotor character in atonic dyspepsia. It is a constituent of Gifnzburg's reagent (phloro-vanillin-glucin) for the detection of free hydrochloric acid in the " gastric contents. The poisonous effects that have on several occasions followed from eating ices flavoured with vanilla are not to be attributed to the vanilla, but probably to the presence of tyrotoxicon (Phurm. founn. [3], xvii. p. 150), a poison found in milk which has undergone certain putrefactive changes, and producing choleraic effects, or perhaps to the presence of microscopic fungi in the vanilla, the plantations being liable to the attack of Bacterium putredinis. Workmen handling the beans in the Bordeaux factories are subject to itching of the hands and face; but this is caused by an Acarus which occupies the end of the pod. In some cases, however, symptoms of dizziness, weariness and malaise, with muscular pains, have been felt, due possibly to the absorption of the oily juice by the hands of the workmen. See also R. A. Rolfe, " Vanillas of Commerce," in Kew Bulletin (1895), p. 169, and " Revision of the Genus Vanilla," in Journal of The Linnean Society (Botany), xxxii. 439 (1896); also S. J. Galbraith, on " Cultivation in the Seychelles," U.S. Dept. of Agriculture, Division of Botany, Bulletin 21 (1898). End of Article: VANILLA If you wish, you can link directly to this article.
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