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 Home > Journal of Chemical Education > Issues > 1997 > September >
September 1997 Featured on the Cover
issue cover
September 1997
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The background photograph shows Vanilla planifolia under cultivation in Costa Rica. The narrow green attachments are the immature vanilla beans. After harvesting they mature to a dark brown color, occasionally with visible white crystals of vanillin showing on the surface. See Vanillin: Synthetic Flavoring from Spent Sulfite Liquor, by Hocking to learn more about this extremely popular flavoring agent. Did you know, for example, that vanillin (the chief constituent of natural vanilla flavor) can be obtained from spent sulfite liquor, a waste product of paper mills? Or that the structure of vanillin is related to the structures of zingerone (ginger flavor) or capsaicin (hot pepper flavor)? Even if you are already familiar with flavor chemistry, Hocking's paper collects a lot of useful, interesting applications of chemistry into one concentrated extract that is bound to add spice to your classes.

The foreground shows a botanical print drawn by Gordon Winston Dillon. Photograph courtesy of Simply Organic, Inc. Purveyors of Organic Herbs and Spices.

The cover was designed by Betsy True.
 Home > Journal of Chemical Education > Issues > 1997 > September > Featured on the Cover


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