Beans then aged 1-2 yrs. Enzymatic reactions produced many compounds - vanillin is the principal flavour compound. Concentrated Extract Vacuum distillation takes place for a large part of the solvent. The desired concentration is specified as two fold, four fold, etc. Each multiple must be derived from an original 13.35 oz.
Vanilla can be and is produced synthetically to a large extent.
By-product of pulp and paper industry. Compound flavours are produced from combination of vanilla extract and vanillin. Vanillin maybe added at one ounce to the fold and labelled Vanilla-Vanillin Flavour. Number of folds plus number oz. However,more than 1 oz to the fold is deamed imitation.