Tiemann 1874Tiemann, Ferd.; Wilh. Haarmann. «Ueber das Coniferin und seine Umwandlung in das aromatische Princip der Vanille». Berichte der Deutschen Chemischen Gesellschaft7 (1): 608-623. doi:10.1002/cber.187400701193.La referencia utiliza el parámetro obsoleto |coautores= (ayuda)
Reimer 1876Reimer, K. (1876). «Ueber eine neue Bildungsweise aromatischer Aldehyde». Berichte der deutschen chemischen Gesellschaft9 (1): 423-424. doi:10.1002/cber.187600901134.
Adahchour 1999Adahchour, Mohamed; René J. J. Vreuls, Arnold van der Heijden and Udo A. Th. Brinkman (1999). «Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography–mass spectrometry». Journal of Chromatography A844 (1–2): 295-305. doi:10.1016/S0021-9673(99)00351-9.La referencia utiliza el parámetro obsoleto |coautores= (ayuda)
Roberts 1996Roberts, 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 Chemistry44 (12): 3919-3925. doi:10.1021/jf950701t.La referencia utiliza el parámetro obsoleto |coautores= (ayuda)
Ong 1998Ong, Peter K. C.; Terry E. Acree (1998). «Gas Chromatography/Olfactory Analysis of Lychee (Litchi chinesis Sonn.)». Journal of Agricultural and Food Chemistry46 (6): 2282-2286. doi:10.1021/jf9801318.La referencia utiliza el parámetro obsoleto |coautores= (ayuda)
Viriot 1993Viriot, Carole; Augustin Scalbert, Catherine Lapierre, and Michel Moutounet (1993). «Ellagitannins and lignins in aging of spirits in oak barrels». Journal of Agricultural and Food Chemistry41 (11): 1872-1879. doi:10.1021/jf00035a013.La referencia utiliza el parámetro obsoleto |coautores= (ayuda)
Blank 1992Blank, Imre; Alina Sen, and Werner Grosch (1992). «Potent odorants of the roasted powder and brew of Arabica coffee». Zeitschrift für Lebensmittel-Untersuchung und -Forschung A195 (3): 239-245. doi:10.1007/BF01202802.La referencia utiliza el parámetro obsoleto |coautores= (ayuda)
Kermasha 1995Kermasha, S.; M. Goetghebeur, and J. Dumont (1995). «Determination of Phenolic Compound Profiles in Maple Products by High-Performance Liquid Chromatography». Journal of Agricultural and Food Chemistry43 (3): 708-716. doi:10.1021/jf00051a028.La referencia utiliza el parámetro obsoleto |coautores= (ayuda)
Buttery 1995Buttery, Ron G.; Louisa C. Ling (1995). «Volatile Flavor Components of Corn Tortillas and Related Products». Journal of Agricultural and Food Chemistry43 (7): 1878-1882. doi:10.1021/jf00055a023.La referencia utiliza el parámetro obsoleto |coautores= (ayuda)
Guth 1993Guth, Helmut; and Werner Grosch (1995). «Odorants of extrusión products of oat meal: Changes during storage». Zeitschrift für Lebensmittel-Untersuchung und -Forschung A196 (1): 22-28. doi:10.1007/BF01192979.
According to Hocking 1997, synthetic vanillin was sold commercially in 1874, the same year Tiemann and Haarmann's original synthesis was published. Haarmann & 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. (septiembre de 1997). «Vanillin: Synthetic Flavoring from Spent Sulfite Liquor»(PDF). Journal of Chemical Education74 (9): 1055. Consultado el 9 de septiembre de 2006.Esposito, Lawrence J.; K. Formanek, G. Kientz, F. Mauger, V. Maureaux, G. Robert, and F. Truchet (1997). «Vanillin». Kirk-Othmer Encyclopedia of Chemical Technology, 4th edition24. New York: John Wiley & Sons. pp. 812-825.La referencia utiliza el parámetro obsoleto |coauthors= (ayuda)
