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From ice cream to lattes, vanilla is one of the most popular spices in the world. It’s also one of the most labor-intensive to produce, and shortcuts lead to a less tasty product. Today, scientists report a profile of 20 key chemicals found in vanilla bean extracts, including several previously unknown ones, that together create vanilla’s complex and enjoyable flavor. The work could help manufacturers and farmers develop better-tasting vanilla and improve quick-curing methods. Diana Paola Forero-Arcila, Ph.D. The Ohio State University Devin Peterson, Ph.D. The Ohio State University Please check out more research from the ACS Fall 2022 Meeting which will be posted on August 22-24 at: http://www.acs.org/acsfall2022briefings For press releases on these topics, please visit: http://www.acs.org/acsfall2022releases . You might also like: ACS Spring 2022 Media Briefings: http://www.acs.org/acsspring2022brief... Connect with us on: Facebook! / americanchem. . Twitter! / acspressroom ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals and scientific conferences. Join the American Chemical Society! https://bit.ly/Join_ACS. Journalists can ask questions by emailing [email protected].