#115

Well we've all had vanilla. And if you have a tongue then you probably like it. But the question we've all wondered each time we're baking something is probably something like, "what is imitation vanilla?" and "how do they make it?" and "how is it so much cheaper?" and "do you think anyone would notice if I use it instead?" Let's look into it.

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References from this episode

1. https://cen.acs.org/articles/94/i36/problem-vanilla.html
2. https://www.acs.org/content/acs/en/molecule-of-the-week/archive/v/vanillin.html
3. https://pubs.acs.org/doi/abs/10.1021/ja02025a019
4. https://pubs.acs.org/doi/pdf/10.1021/ja02025a019
5. https://pubs.acs.org/doi/10.1021/acssuschemeng.5b01344
6. https://youtu.be/9Cw6FEaQz4o

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