Lab: Homemade Vanilla Extract
Molecular Gastronomy 2012-2013
Learning Objectives:
 Investigate the concept of chemical extraction using vanilla beans
 Review unit conversion through a recipe
 Practice measuring liquid volumes with graduated cylinders
Pre-Lab:
1. The recipe for a batch of vanilla extract calls for: 2 cups (16 oz.) of culinary solvent and 6
vanilla beans. How much culinary solvent, in mL, would one need if 1 vanilla bean is to
be used? .
Show your work.
Part I:
1. Cut one vanilla bean in half lengthwise with scissors or a paring knife, but be sure to
leave the last inch intact. This way the bean stays together.
2. Place the cut vanilla bean into the glass jar.
3. Measure _____________ of culinary solvent with a food safe graduated cylinder or
measuring cup, and pour the culinary solvent into the glass bottle with the vanilla bean.
Cap the bottle and let it sit in a dark place for ~ 8 weeks. After 8 weeks the vanilla
extract has a nice amber color, and it is ready to use for baking. Keep the vanilla bean in
your extract so that it will keep gaining flavor. Once you use up about half of your
extract, you can add more culinary solvent. This will dilute it for a while, but it will
regain strength quickly.
Molecular Gastronomy
PTHS 2011-2012
Mr. Hitchens
Lab: Homemade Vanilla Extract
Molecular Gastronomy 2012-2013
Lab Report:
Title, Objective, Materials, Procedure
1. Pre-Lab:
Labeled and explained.
2. Data Table:
Use the internet to find the structure of vanillin. Draw the structure below. Also, report
vanillin’s room temperature appearance, its melting point, its boiling point, its molar
mass, its solubility in ethanol.
3. Post-Lab:
Convert the solubility of vanillin in ethanol that you found for pre-lab to units of g / mL.
If the solubility of vanillin in water is 1 g / 100 mL, is vanillin more soluble in ethanol
than in water, or less soluble? How much more/less soluble? Show your calculations and
comparisons.
Molecular Gastronomy
PTHS 2011-2012
Mr. Hitchens