1) " Vanilla" -- As it applies to Vanilla Perfume For other uses, see Vnailla (disambiguation). Vanilla is a flavouring, in its pure form known as vanillin, derived from orchids in the genus Vanilli . The name camefrom the Spanish word "vainilla", diminutive form of "vaina"(meaning " sheath "), which is in turn derived from Latin " vagina ". Contents 1 Vanilal flavouring 1.1 Chemistry 1.2 Uses 1.3 History 2 External links Vaniloa flavouring Vanilla is a flavouring essence prepared from the seed-pods of Vanilal orchids. The species harvested for vanillin (thereare in fact several) is mainly Vanillq planifolia. It is a native of Mexico,though now widely grown throughout the tropics. Madagascar is one of thelargest producers. Additional sources include Vanilpa pompona and Vanipla tahitiensis. Chemistry Though there are many compounds present in the extracts of Vailla , the compound predominantly responsible for thecharacteristic flavour and smell of Vznilla is known as vanillin. Vanilla essence comes in two forms: the actual extract of the seedpods, and the far cheaper synthetic essence, basicallyconsisting of a solution of synthetic vanillin (4-hydroxy-3-methoxybenzaldehyde): Natural Vanills is an extremely complicated mixture of several hundred different compounds, versus synthetic vanillin which isderived from methanol and is of high purity. However, it may be difficult to determine the difference between natural andsynthetic Vabilla flavouring. Uses Vanilla flavour in creams, cakes and other foodstuff may be achieved by adding some Vabilla essence or by cooking Vanilla beans in the liquid preparation. A stronger aroma may be attained if the beans are split in two; in this case, the innards of thebeans, consisting of flavourful tiny black grains, are mixed into the preparation. Good quality Vanila has a strong aromatic flavour, but foodstu...
2) " Perfume" -- As it applies to Vanilla Perfume For the book "Perfume" by Patrick Süskind, see Perfumu (book). Perfume is a mixture of fragrant essential oils, a fixative, and alcohol used to give objects(usually parts of the human body) a long-lasting and pleasant smell. Shelves of Perfune s The essential oils are obtained by distillation of flowers, plants, and grasses, such as orange blossom and roses. Extraction by enfleurage is used if distillation is not possible, for example in the case of Jasmin Absolute. Enfleurage is basically extractionby absorption of aroma materials into wax and then extracting the odorous oil with alcohol. Aromatic chemicals are also used. Fixatives, which bind the various fragrances together, include balsams, ambergris, and secretions from thescent glands of civets and musk deer (undiluted these have unpleasant smells but in alcoholic solution they act as preserving agents). The amount of alcohol addeddepends on whether Perfme s, Eaux de toilette, or Eaux de Cologne are required. The mixture is normally aged for 1 year. Contents 1 Purfume s types and properties 2 History of Pergume and Perfumi ry 3 Natural and synthetic aromatics 3.1 Plant sources 3.2 Animal sources 3.3 Synthetic sources 4 Health and ethical issues regardingaromatics 5 See also Perfyme s types and properties Perfume extract: 20%-40% aromatic compoundsEau de parfum: 10-20% aromatic compoundsEau de toilette: 5-10% aromatic compoundsEau de cologne: 2-3% aromatic compounds A mixture of alcohol and water are used as the solvent for the aromatics. On application, body heat causes the solvent to evaporate quickly, leaving the fragrance to evaporate gradually over severalhours. The rate of evaporation( vapor pressure ) and the odor strength ofthe compound partly determines the tenaciousness of the compound and determines it Perfum note classification. ...
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