Which of the following compounds is used as a flavouring agent in ice-creams, chocolates and candies?

Vanillin

The correct answer is option 1. Vanillin.

The compound used as a flavoring agent in ice-creams, chocolates, and candies is: Vanillin.

Vanillin as a Flavoring Agent:

Vanillin is a synthetic compound that replicates the flavor of natural vanilla extract. It provides a sweet, creamy, and slightly floral aroma reminiscent of vanilla. Vanillin is widely used as a flavoring agent in various food products due to its similarity to natural vanilla and its cost-effectiveness compared to natural vanilla extract. It is commonly used in ice creams, chocolates, candies, baked goods, beverages, and other confectionery items to enhance their flavor and aroma. Vanillin is stable under a wide range of temperatures and pH conditions, making it suitable for use in various food processing and storage conditions. The use of vanillin ensures consistency in flavor across different batches of food products, as its flavor profile remains constant.

Comparison with Other Compounds:

Valine: Valine is one of the twenty standard amino acids found in proteins. While it is essential for human nutrition, it is not used as a flavoring agent in food products.

Salicin: Salicin is a natural compound found in the bark of willow trees and is known for its bitter taste. It is not commonly used as a flavoring agent but has medicinal properties and is used for its anti-inflammatory and analgesic effects.

Veronal: Veronal is a barbiturate compound historically used as a sedative-hypnotic drug. It has no flavoring properties and is not used in food products.

Vanillin is a synthetic compound widely used as a flavoring agent in various food products, including ice creams, chocolates, candies, and baked goods. Its sweet, creamy, and floral aroma mimics that of natural vanilla extract, providing a cost-effective alternative with consistent flavor profiles. Compared to other compounds listed, vanillin is specifically chosen for its flavor-enhancing properties in food applications.