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Among the following compounds, which one is used as a Flavoring agent in ice cream, chocolate and candies ?
A. Vanillin
B. Valine
C. Salicin
D. Veronal

Last updated date: 17th Jun 2024
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Hint: Flavoring agents are the substances which are added in a food or other substances in order to give them the specific required flavor. Flavoring agents which are used in food should be non-toxic and edible, also suitable for human use.

Complete step by step answer:
Flavor is the perceptual impression of food or the other substance.
Valine is an alpha amino acid that is used in the biosynthesis of protein. Salicin is produced in willow bark and acts as an anti-inflammatory agent in the human body.
There are many examples of natural flavor all natural occurring food have their own specific flavor and there are also some examples in which artificial flavor is added to make the food more attractive taste wise for example chocolate, ice cream have an artificial flavor added into them.
There is one term called flavorant. It may be given as the substance added into the food which provides flavor into it may be sweet, sour etc. favour is the quality of substance which affects the sense of teste. All natural flavors come from plants, microorganisms and animals. When some editing is done in natural flavor they termed semi natural flavoring substances or natural identical flavoring substances.
The artificial flavoring compound added in chocolate, ice cream and candies is vanillin.
Vanillin is a artificial organic flavoring compound with molecular formula ${{C}_{8}}{{H}_{8}}{{O}_{3}}$ , the structure of vanillin is represented as –

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Vanillin having phenolic aldehyde, its functional group include aldehyde, hydroxyl, and ether. This is a type of sweetening agent which is added into ice cream, chocolate and candies.

So, the correct answer is Option A.

Note: The synthetic vanillin extract as a flavoring agent in food, ice cream, chocolate, candies, beverages and pharmaceuticals. The presence of an aromatic group in the chemical structure of vanillin extract, along with the ether as one of the functional groups gives it a sweet smell, hence the agent has a sweetening effect on the food in which it is added.