According to Hocking 1997, synthetic vanillin was sold commercially in 1874, the same year Tiemann and Haarmann's original synthesis was published. Haarmann and Reimer, one of the corporate ancestors of the modern flavor and aroma manufacturer Symrise, was in fact established in 1874. However, Esposito 1997 claims that synthetic vanillin first became available in 1894 when Rhône-Poulenc (since 1998, Rhodia) entered the vanillin business. If the former claim is correct, the authors of the latter article, being employees of Rhône-Poulenc, may have been unaware of any previous vanillin manufacture. Hocking, Martin B. (September 1997). "Vanillin: Synthetic Flavoring from Spent Sulfite Liquor"(PDF). Journal of Chemical Education. 74 (9): 1055–1059. Bibcode:1997JChEd..74.1055H. doi:10.1021/ed074p1055. Retrieved 2006-09-09. Esposito, Lawrence J.; K. Formanek; G. Kientz; F. Mauger; V. Maureaux; G. Robert; F. Truchet (1997). "Vanillin". Kirk-Othmer Encyclopedia of Chemical Technology, 4th edition. Vol. 24. New York: John Wiley & Sons. pp. 812–825. ISBN978-0-471-52693-3.
Fache et al 2015 Fache, Maxence; Boutevin, Bernard; Caillol, Sylvain (2015). "Vanillin Production from Lignin and Its Use as a Renewable Chemical". ACS Sustain. Chem. Eng. 4 (1): 35–46. doi:10.1021/acssuschemeng.5b01344.
Brenes 1999. Brenes, Manuel; Aranzazu García; Pedro García; José J. Rios; Antonio Garrido (1999). "Phenolic Compounds in Spanish Olive Oils". Journal of Agricultural and Food Chemistry. 47 (9): 3535–3540. doi:10.1021/jf990009o. PMID10552681.
Adahchour 1999. Vreuls, René J. J.; van der Heijden, Arnold; Brinkman, Udo A. Th.; Adahchour, Mohamed (1999). "Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography–mass spectrometry". Journal of Chromatography A. 844 (1–2): 295–305. doi:10.1016/S0021-9673(99)00351-9. PMID10399332.
Roberts 1996. Roberts, Deborah D.; Terry E. Acree (1996). "Effects of Heating and Cream Addition on Fresh Raspberry Aroma Using a Retronasal Aroma Simulator and Gas Chromatography Olfactometry". Journal of Agricultural and Food Chemistry. 44 (12): 3919–3925. doi:10.1021/jf950701t.
Ong 1998. Ong, Peter K. C.; Terry E. Acree (1998). "Gas Chromatography/Olfactory Analysis of Lychee (Litchi chinesis Sonn.)". Journal of Agricultural and Food Chemistry. 46 (6): 2282–2286. doi:10.1021/jf9801318.
Carrero Gálvez, Miguel (1994). "Analysis of polyphenolic compounds of different vinegar samples". Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 199: 29–31. doi:10.1007/BF01192948. S2CID91784893..
Viriot 1993. Viriot, Carole; Augustin Scalbert; Catherine Lapierre; Michel Moutounet (1993). "Ellagitannins and lignins in aging of spirits in oak barrels". Journal of Agricultural and Food Chemistry. 41 (11): 1872–1879. doi:10.1021/jf00035a013.
Semmelroch, P.; Laskawy, G.; Blank, I.; Grosch, W. (1995). "Determination of potent odourants in roasted coffee by stable isotope dilution assays". Flavour and Fragrance Journal. 10: 1–7. doi:10.1002/ffj.2730100102.
Kermasha 1995. Kermasha, S.; M. Goetghebeur; J. Dumont (1995). "Determination of Phenolic Compound Profiles in Maple Products by High-Performance Liquid Chromatography". Journal of Agricultural and Food Chemistry. 43 (3): 708–716. doi:10.1021/jf00051a028.
Buttery 1995. Buttery, Ron G.; Louisa C. Ling (1995). "Volatile Flavor Components of Corn Tortillas and Related Products". Journal of Agricultural and Food Chemistry. 43 (7): 1878–1882. doi:10.1021/jf00055a023.
Guth 1993. Guth, Helmut; Werner Grosch (1995). "Odorants of extrusion products of oat meal: Changes during storage". Zeitschrift für Lebensmittel-Untersuchung und -Forschung A. 196 (1): 22–28. doi:10.1007/BF01192979. S2CID82716730.
Arana, Francisca E. (1943). "ACTION OF a β-GLUCOSIDASE IX THE CURING OF VANILLA". Journal of Food Science. 8 (4): 343–351. doi:10.1111/j.1365-2621.1943.tb18011.x.
Voisine, Richard; Carmichael, Lucie; Chalier, Pascale; Cormier, Francois; Morin, Andre (1995). "Determination of Glucovanillin and Vanillin in Cured Vanilla Pods". Journal of Agricultural and Food Chemistry. 43 (10): 2658–2661. Bibcode:1995JAFC...43.2658V. doi:10.1021/jf00058a019.
Dignum 2001 reviews several such proposed innovations in vanilla processing, including processes in which the seed pods are chopped, frozen, warmed by a heat source other than the sun, or crushed and treated by various enzymes. Whether or not these procedures produce a product whose taste is comparable to traditionally prepared natural vanilla, many of them are incompatible with the customs of the natural vanilla market, in which the vanilla beans are sold whole, and graded by, among other factors, their length. Dignum, Mark J. W.; Josef Kerlera; Rob Verpoorte (2001). "Vanilla Production: Technological, Chemical, and Biosynthetic Aspects". Food Reviews International. 17 (2): 119–120. doi:10.1081/FRI-100000269. S2CID84296900. Retrieved 2006-09-09.
Bjørsvik and Minisci 1999 Bjørsvik, Hans-René; Minisci, Franscesco (1999). "Fine Chemicals from Lignosulfonates. 1. Synthesis of Vanillin by Oxidation of Lignosulfonates". Org. Process Res. Dev. 3 (5): 330–340. doi:10.1021/op9900028.
Sinha, A. K.; Sharma, U. K.; Sharma, N. (2008). "A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents". International Journal of Food Sciences and Nutrition. 59 (4): 299–326. doi:10.1080/09687630701539350. PMID17886091. S2CID37559260.
Meyer, H.J.; Norris, D.M. (17 July 1967). "Vanillin and Syringaldehyde as Attractants for Scolytus multistriatus (Coleoptera: Scolytidae)". Annals of the Entomological Society of America. 60 (4): 858–859. doi:10.1093/aesa/60.4.858.
According to Hocking 1997, synthetic vanillin was sold commercially in 1874, the same year Tiemann and Haarmann's original synthesis was published. Haarmann and Reimer, one of the corporate ancestors of the modern flavor and aroma manufacturer Symrise, was in fact established in 1874. However, Esposito 1997 claims that synthetic vanillin first became available in 1894 when Rhône-Poulenc (since 1998, Rhodia) entered the vanillin business. If the former claim is correct, the authors of the latter article, being employees of Rhône-Poulenc, may have been unaware of any previous vanillin manufacture. Hocking, Martin B. (September 1997). "Vanillin: Synthetic Flavoring from Spent Sulfite Liquor"(PDF). Journal of Chemical Education. 74 (9): 1055–1059. Bibcode:1997JChEd..74.1055H. doi:10.1021/ed074p1055. Retrieved 2006-09-09. Esposito, Lawrence J.; K. Formanek; G. Kientz; F. Mauger; V. Maureaux; G. Robert; F. Truchet (1997). "Vanillin". Kirk-Othmer Encyclopedia of Chemical Technology, 4th edition. Vol. 24. New York: John Wiley & Sons. pp. 812–825. ISBN978-0-471-52693-3.
Dignum 2001 reviews several such proposed innovations in vanilla processing, including processes in which the seed pods are chopped, frozen, warmed by a heat source other than the sun, or crushed and treated by various enzymes. Whether or not these procedures produce a product whose taste is comparable to traditionally prepared natural vanilla, many of them are incompatible with the customs of the natural vanilla market, in which the vanilla beans are sold whole, and graded by, among other factors, their length. Dignum, Mark J. W.; Josef Kerlera; Rob Verpoorte (2001). "Vanilla Production: Technological, Chemical, and Biosynthetic Aspects". Food Reviews International. 17 (2): 119–120. doi:10.1081/FRI-100000269. S2CID84296900. Retrieved 2006-09-09.
Brenes 1999. Brenes, Manuel; Aranzazu García; Pedro García; José J. Rios; Antonio Garrido (1999). "Phenolic Compounds in Spanish Olive Oils". Journal of Agricultural and Food Chemistry. 47 (9): 3535–3540. doi:10.1021/jf990009o. PMID10552681.
Adahchour 1999. Vreuls, René J. J.; van der Heijden, Arnold; Brinkman, Udo A. Th.; Adahchour, Mohamed (1999). "Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography–mass spectrometry". Journal of Chromatography A. 844 (1–2): 295–305. doi:10.1016/S0021-9673(99)00351-9. PMID10399332.
Bezzera, Camila (1 December 2017). "Vanillin selectively modulates the action of antibiotics against resistant bacteria". Microbial Pathogenesis. 113: 265–268. doi:10.1016/j.micpath.2017.10.052. PMID29107747.
Sinha, A. K.; Sharma, U. K.; Sharma, N. (2008). "A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents". International Journal of Food Sciences and Nutrition. 59 (4): 299–326. doi:10.1080/09687630701539350. PMID17886091. S2CID37559260.
Saint Denis, M.; Coughtrie, M. W.; Guilland, J. C.; Verges, B.; Lemesle, M.; Giroud, M. (Dec 1996). "Migraine induced by vanillin". Presse Méd. 25 (40): 2043. PMID9082382.
Carrero Gálvez, Miguel (1994). "Analysis of polyphenolic compounds of different vinegar samples". Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 199: 29–31. doi:10.1007/BF01192948. S2CID91784893..
Guth 1993. Guth, Helmut; Werner Grosch (1995). "Odorants of extrusion products of oat meal: Changes during storage". Zeitschrift für Lebensmittel-Untersuchung und -Forschung A. 196 (1): 22–28. doi:10.1007/BF01192979. S2CID82716730.
Dignum 2001 reviews several such proposed innovations in vanilla processing, including processes in which the seed pods are chopped, frozen, warmed by a heat source other than the sun, or crushed and treated by various enzymes. Whether or not these procedures produce a product whose taste is comparable to traditionally prepared natural vanilla, many of them are incompatible with the customs of the natural vanilla market, in which the vanilla beans are sold whole, and graded by, among other factors, their length. Dignum, Mark J. W.; Josef Kerlera; Rob Verpoorte (2001). "Vanilla Production: Technological, Chemical, and Biosynthetic Aspects". Food Reviews International. 17 (2): 119–120. doi:10.1081/FRI-100000269. S2CID84296900. Retrieved 2006-09-09.
Sinha, A. K.; Sharma, U. K.; Sharma, N. (2008). "A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents". International Journal of Food Sciences and Nutrition. 59 (4): 299–326. doi:10.1080/09687630701539350. PMID17886091. S2CID37559260.
According to Hocking 1997, synthetic vanillin was sold commercially in 1874, the same year Tiemann and Haarmann's original synthesis was published. Haarmann and Reimer, one of the corporate ancestors of the modern flavor and aroma manufacturer Symrise, was in fact established in 1874. However, Esposito 1997 claims that synthetic vanillin first became available in 1894 when Rhône-Poulenc (since 1998, Rhodia) entered the vanillin business. If the former claim is correct, the authors of the latter article, being employees of Rhône-Poulenc, may have been unaware of any previous vanillin manufacture. Hocking, Martin B. (September 1997). "Vanillin: Synthetic Flavoring from Spent Sulfite Liquor"(PDF). Journal of Chemical Education. 74 (9): 1055–1059. Bibcode:1997JChEd..74.1055H. doi:10.1021/ed074p1055. Retrieved 2006-09-09. Esposito, Lawrence J.; K. Formanek; G. Kientz; F. Mauger; V. Maureaux; G. Robert; F. Truchet (1997). "Vanillin". Kirk-Othmer Encyclopedia of Chemical Technology, 4th edition. Vol. 24. New York: John Wiley & Sons. pp. 812–825. ISBN978-0-471-52693-3.
