Vanillin is one of the major aromatic markers of vanilla. It contributes to intensity, to the immediate recognition of the pod and, in certain conditions, to the appearance of frost.
A reference for concentration
The vanillin content gives an indication of the concentration of a pod. On some long-matured vanillas, vanillin crystallises on the surface and forms frost. At ANTOKALY, these pods are called marokintana.
This reference fits within a complete assessment of the lot: suppleness, richness in oils, aroma, length and persistence in infusion.
The role of maturation
Maturation accompanies the pod through time. The oils blend, the notes round out, the signature becomes clear. The aromatic concentration then expresses itself fully.
Frost can appear on pods from a vanillin content of 2.3%. Its presence signals a mature, concentrated pod.
The ANTOKALY assessment
Vanillin gives a signal. Quality is read in the accord between concentration, suppleness, oils and use.
In recipe
A pod rich in vanillin can give a clear aromatic presence in a cream, a ganache, an ice cream or an infusion. Dosage takes shape with the concentration of the lot and the recipe base.
An intense signature benefits from precise use, so that the vanilla carries the preparation with elegance.
From the data to the tasting
The analytical data guides the assessment, then tasting confirms the destination. A pod is chosen for what it carries into a preparation: diffusion, length, roundness, relief, persistence.
To go further on this topic, see our article on frosted vanilla.
Vanillin builds with time. Discover the art of maturation.
Professional reference
Connect the reference to the actual material: touch, scent, infusion and intended use together form a complete reading.
Frequently asked questions
What does vanillin measure in a pod?
The vanillin content indicates the aromatic concentration of a pod. It is one of the major markers of vanilla, to be read alongside suppleness, richness in oils, fragrance, length and hold in infusion. The figure guides the reading, tasting confirms the destination.
How to read a pod rich in vanillin?
A pod rich in vanillin gives a clear aromatic presence in a cream, a ganache, an ice cream or an infusion. From 2.3% vanillin content, frost crystals can appear on the surface. Dosage is built with the concentration of the lot and the recipe base.