Saaya Minematsu, Xing-Zheng Wu
Mar 8, 2017
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Abstract
Vanillin (4‐hydroxy‐3‐methoxybenzaldehyde) is an important flavor and aroma molecule, which has been widely used in not only foods and beverages such as chocolate and dairy products, but also masking unpleasant tastes in medicines or livestock fodder. Its chemi - cal properties, manufacturing methods, novel applications, and developments in fast detections in air are discussed in detail.