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The Use of True and Imitation Vanilla Extracts in Ice Cream¹

The Pennsylvania State College, State College, Pennsylvania

ABSTRACT

1. Tasting extracts will not enable the average ice cream manufacturer to determine the difference between a true and an artificial extract.
   
2. Tasting samples of ice cream will not enable the average ice cream manufacturer to tell whether or not a true or an artificial extract has been used in ice cream.
   
3. The experiments tend to show that true flavors persist better than the artificial.
   
4. The data obtained by chemical analysis can tell little with regard to the flavoring ability of the two general types of extracts.
   
5. If the Wichmann method is used to determine the lead number, an index may be obtained as to the genuineness of the vanilla extract. It should be remembered, however, that high lead numbers result from reinforcing extracts with excess vanillin, especially in the case of diluted extracts. The excess vanillin may be removed easily, however, thus nullifying its effect.
   

¹ This paper is a preliminary report, published as Contribution No. 15 of the Department of Agricultural Chemistry, The Pennsylvania State College.