Real v. Natural v. Artificial Flavoring

A comparison as to what constitutes “real” flavors:

It seems straightforward, initially: Natural vanilla flavour must be extracted from chopped up vanilla beans, usually by sitting them in ethyl alcohol for a week or more (which results in “pure” vanilla extract), although glycerin or propylene glycol (which is used to deice aircraft) can also serve as a base. Artificial vanilla flavour consists of nature-identical vanillin (the chemical that gives vanilla its characteristic flavour) that is made from something other than vanilla beans — typically wood pulp, as a by-product of the paper industry, although it can sometimes be derived from coal tar.


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