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^ J/^' 
 
 O. H. IVf ■ H. 
 
 \/ Demiiy if in 
 
 Deputy Minister. 
 
 LABORATORY 
 
 OF TH'' 
 
 INLAND REVENUE DEPARTMENT 
 
 OTTAWA, CAISTAD^ 
 
 BULLETIN^ :N'o. 201 
 
 Flavonriiie: Extract of Vanilla. 
 
 13886—1 
 
 vJ'JIm.^. 
 
T.ABORATORY 
 
 OK TllK 
 
 1N1.AXI) REVKNTK DKPAin'MENT 
 
 OTTAWA, CANAT^A. 
 
 BULI^ETIN "N^o. 201 
 
 Flavotiriuji Extract of ViiuillM. 
 
 Ottawa, Marc* , 1910. 
 
 \V. J. (Jebald, E8(i., 
 
 ne]>utv Minister of Inlaiul Uoveiiuo. 
 
 S.H -I have tl... honour to han.l you a rop.,.t jleali,^ "'"'^J;,:::"'''"' ^""'""^ 
 
 That re^on showXin 21 san,ples. the following variat.o.s of character .- 
 Vanillin, vrio, in amount from 0; 012 to 2 <j_8 
 
 ^rTi"' •' '• 5-470 " 50 470 
 
 ■^'''°'"'' .. .. 0-600 " 25- 000 
 
 t>ugar 
 
 The i-resent inspection ^77 sa-upios) indu-ates still greater variation :- 
 Vanillin varies in amount from O-OOO to 1-419 
 Coumann •' _ .. -ggOO 
 
 Alcohol J T. i . 
 
 The question, • What is wanted, or expected, when a purchaser demands Extract 
 
 "^ "S drir^^rizr Va - , -'- r Stir ^I't ;l.^TVS;t 
 
 West Indian Islands, Mex.co, an.i --« ^t^ 'Thy naoe .i. n in aU-„hol, with or 
 
 of vaniUin. Thus Tie'nann and Harman.i ( 1 ) found as follows :- 
 
 ... 1 69 p.c. Vanillin 
 
 Mexican beans 2 - 48 " " 
 
 Bourbon " ^ . ^- ., .< 
 
 Java " 
 
 V nillin manufactured fron. EuKenol (and other sources) is an article of commerce, 
 
 (1) Le»ch-Ko.>d Analy»i», Ac'-, !'■ .^0, 
 
 ()0'i4S70*i 
 
chI with the flavouring extract, as al><)ve (]etine<i. The flitferencc is oiu of ftavour due 
 to thi; presence of specific I'csins (ami prohiilily small aiiiouiit.s of undetermined inatteni) 
 peculiar to the bean, ami as essential to the pnMluction of a true vanilla flavour as the 
 vanillin itself. 
 
 In order Ui ascertain what amounts of vanillin may ix- present in the genuine 
 extract, Wintoii and Silvermann ("J) prepared live extracts, aeconling to the formula 
 given in the U. S. Pharmacopoeia, and obtainetl as follows : — 
 
 Grade uf Ileaii. 
 
 M<xicaii (whole)... 
 
 (cut).... 
 
 South Aiiierican {t 
 
 li4>urtion (wh(ilt-).. 
 
 'holf') . 
 
 .SpeariHe 
 Gravity, 
 
 1 0159 
 1 OIW 
 I (UOy 
 1 01«> 
 
 Vanillin. 
 
 Alcohol I 
 
 (wgt) ; 
 
 Taliiti (whole) I lOlOt 
 
 125 
 (MV^ 
 O 215 
 0.138 
 108 
 
 37 96 
 39.92 
 
 3» 32 
 
 38 84 
 
 Toul 
 
 Cane 
 
 Non-ragaT 
 
 Residue. 
 
 Sugar. 
 
 .^lidii 
 
 22.60 
 
 19 90 
 
 2 70 
 
 2:mo 
 
 1920 
 
 3 90 
 
 22 (« 
 
 190«t 
 
 300 
 
 23 13 
 
 20 40 
 
 2 73 
 
 21 73 
 
 20 00 
 
 1-75 
 
 From this it appears that the vanillin ia genuine extracts may xary from about 
 00t)5 to QlX't. Itseems fair to conclude that where the vanillin much exceeds 0'2C)0 
 per cent in an extract artificial or synthetic vanillin has been used. 
 
 Coumarin is a substance which somewhat resembles vanillin in its flavour, but is 
 <|uite distinct chemically'. It is found in the Tonka bean, and is also prepared syntheti- 
 lally. On account of its cheapness it is much used to adulterate vanilla extract, and it 
 will be seen that in the collection now reported it is present in 61 out of 77 samples 
 examined. In one case it entirely replaces vanillin. The flavour of Coumarin is not 
 i<lentical with that of vanillin. Leach (3) .says of it: — 'The odour of Coumarin is 
 more pungent and penetrating than that of vanillin, and in mixtures is apt to pre- 
 <lominate over the milder and more delicate odour of vanillin.' 
 
 Thei-e can l)e no doubt that extracts containing coumarin should be required to 
 announce the fact, either by explicit statement, or by being sold as compounds. 
 
 The use of alcohol is necessary in preparing the genuine extract of vanilla, not so 
 •iiuch to dissolve the vanillin which is rendered more soluble by the presence of sugar, 
 as in order to get the characteristic resins into .solution. Hence, an extract cannot 
 meet the requirements of a true vanilla bean extract, unless it contains from 30 to 40 
 per cent, of alcoho;. 
 
 In the absence of any legal standard for Flavouring Extract of Vanilla, it is 
 impossible for p'f *> exf 'ess an opinion ujxm the samples now reported. In a general 
 ■ ') that those containing notably more than 200 percent, 
 -■pared from synthetic vanillin. There are some 31 samples 
 - 'vhich fall in this class. (2) That those which contain less tlian 
 ■ >i, re either not made from the l)ean, or are necessarily lacking in 
 tlicwe odorifer.,-'3 rwins which are characteristic of the vanilla bean. Some 36 .samples 
 tall into this class. (3) Those s)\mples which contain more than traces of Coumarin, 
 are not, in the truest sense, extracts of vanilla, and should l»e sold as compounds. 
 Some .'is samples must be thus classified. 
 
 The report now submitte<l, together with that |>uhliHhed in Bulletin 89, will enable 
 the public to judge of the character of Commercial Vanilla Extracts, and will also 
 furnish material for the ileHning of this article, under section 26 of the Adulteration 
 Art. 
 
 I beg to recommend the publication of this repoit as Bulletin No. 201. 
 
 I have the honour to be, sir. 
 
 Your obedient servant, 
 
 way it may b' 
 of vanillin an 
 of the pi-esen. 
 •to per cent of 
 
 (2) Ri-iHjrt Conn. Agr. Station —1901, 150. 
 
 (3) I'oodB, Ac, -p. 734. 
 
 A. McOILL, 
 
 (JhieJ Analyst. 
 
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