1902.] FLAVORING EXTRACTS. I75 



The chief flavoring principle of the vanilla bean is a white 

 crystalline substance known as vanillin, of which the beans 

 of commerce contain from 1.5 to 2.5 per cent. Vanillin, iden- 

 tical in chemical composition with that from the beans, is now 

 prepared by a highly scientific process from oil of cloves and 

 is quoted at from 70 cents to $1 per ounce. This artificial 

 vanillin is extensively used in extracts in place of the beans. 



The Tonka or Tonquin bean is the seed of a large tree 

 grown in Guiana. As the tree belongs to the legume family, 

 the seeds are well named " beans." They are dark colored, 

 almond shaped, more or less wrinkled on the surface, and 

 from one to one and a half inches long. The flavor some- 

 what resembles vanilla, but is much ranker. Tonka beans 

 are quoted at from thirty to eighty-five cents per pound. 



Coumarin, the flavoring principle of the Tonka bean, a 

 white crystalline substance, is, like vanillin, prepared by arti- 

 ficial means and sells from thirty to thirty-five cents per 

 ounce. 



The vanilla extract of the United States Pharmacopoea 

 is prepared from vanilla beans, sugar, and sixty per cent, 

 alcohol, without addition of coloring or any other ingredient. 

 One pound of beans makes about five quarts of extract. The 

 liquid is of a deep brown, almost black, color, and has a de- 

 lightful perfume and flavor. 



Sixty-five brands of vanilla extract bought during the past 

 year in various parts of Connecticut have been examined at 

 the Station. Of this number, twenty were probably made 

 from vanilla beans without addition of any other flavoring 

 substance or any coloring. The remaining forty-five brands, 

 or over two-thirds of the whole number, were various mix- 

 tures flavored with artificial vanillin, extract of Tonka bean 

 or coumarin, and colored usually with caramel. 



The cost of the vanilla beans for a quart of extract pre- 

 pared according to the United States Pharmacopoea varies 

 from 40 cents to $4, whereas the cost of artificial vanillin for 

 a quart of extract of approximately the same strength is only 

 four or five cents. 



You will ask why such an extract made from artificial 

 vanillin is not just as good as one made from the vanilla bean, 

 if it is true, as I have stated, that the vanillin of both is the 

 same substance. My answer is that, while it is true that 



