Spices and Condiments (1+1)

Extraction of vanillin

 
• For the first time in 1858, Gobley isolated the crystalline substance vanillin (C₈H₈0₃) from the vanilla beans. The vanillin extract is taken from the cured beans by hydro-alcoholic entraction. The finely-chopped beans are put in large stainless steel baskets and are immersed in a warm alcohol-water solvent in glass-lined or stainless steel percolators. The solvent, which has been piped in from the top of the vat, percolates down through the beans and on reaching the bottom is recirculated to the top to continue the percolation, until the maximum vanilla flavour is extracted. The freshly-percolated extract is drawn off, filtered, aged for about three weeks and bottled.