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<blockquote data-quote="kingcobradude" data-source="post: 544682" data-attributes="member: 2169"><p>Which isn't making much sense to me. Using vanilla as an example, where the primary flavor chemical is vanillin, the vanillin is the Same whether from a vanilla bean or a lab. The only difference chemistry wise is the natural stuff has some other flavor compounds that the artificial stuff doesn't. </p><p></p><p>Geoff, your ideas of casing are pretty much exactly what I had in mind.</p></blockquote><p></p>
[QUOTE="kingcobradude, post: 544682, member: 2169"] Which isn't making much sense to me. Using vanilla as an example, where the primary flavor chemical is vanillin, the vanillin is the Same whether from a vanilla bean or a lab. The only difference chemistry wise is the natural stuff has some other flavor compounds that the artificial stuff doesn't. Geoff, your ideas of casing are pretty much exactly what I had in mind. [/QUOTE]
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