You can always make some by oxidizing some lignin, too. It's actually one of the flavor components in 'charred oak' barrels used for aging spirits. The only problem is that there's a bunch of oxidation products - but I do know the vanillin resolves well on HPLC, so you ought to be able to purify it if you ever need to (or just want to have fun?).
haha lignin!!!
I guess there will be lots of low molecular weigh molecules? Probably GC would be better? XDD
I only recall the bad smell of the burning wood and leafs
You can always make some by oxidizing some lignin, too. It's actually one of the flavor components in 'charred oak' barrels used for aging spirits. The only problem is that there's a bunch of oxidation products - but I do know the vanillin resolves well on HPLC, so you ought to be able to purify it if you ever need to (or just want to have fun?).
haha lignin!!!
I guess there will be lots of low molecular weigh molecules? Probably GC would be better? XDD
I only recall the bad smell of the burning wood and leafs
There's a bunch!
The ratios and stuff also depend on the wood source and oxidation method.
會不會忍不住想吃呀？
哈哈其實味道有點濃烈, 只是嗅就覺得膩的感覺 XDDD
刚看到“雲尼拿”的时候一脸懵逼完全不知道这是什么，Google了下发现原来就是“香草”啊🌿哈哈哈，我可是香草冰淇淋的忠实粉丝来的(*≧ω≦)
噢哈哈XDD
我原本都想用"香草"的，只是我們一般做香料的植物都叫香草所以我就用回雲尼拿而已XDD
哈哈哈，那如果是我这种香草爱好者（好险，差点儿达成“香菜”😂），在实验室闻到雲尼拿可能会控制不住自己的口水(*≧ω≦)
呃...... 惡心的香菜啊......
最近好像大家都在挑戰喝這個.....
emmmm，最近HK都流行重口味嘛(´▽｀)那我Christmas的时候去，也要在超市里面找找有没有这款先😂