being the metabolism product of special microbes; the synthetic nature, identical vanillin, produced by different processes mainly ex-lignin and ex-guajacol; and last but not least the artificial flavour composition a blend that also includes substitutes such as ethyl vanillin which cannot be found in nature. All these products exhibit large differences in aroma profile and quality, as well as in price level and application.
The following discussion refers to vanilla extracts only, with their