While researching a topic, a student has taken the following notes:
Vanillin is the primary flavor component of vanilla extract.
It is naturally found in the vanilla bean.
Vanillin can also be produced synthetically.
Most synthetic vanillin comes from the oxidation of wood-tar chemicals like guaiacol.
The synthetic form of vanillin is around ten times cheaper to produce than natural vanillin.
Today, around 99% of the vanillin used in food products is synthetic.
The student wants to explain why synthetic vanillin is so widely used. Which choice most effectively uses relevant information from the notes to accomplish this goal?
A. Vanilla extract gets its flavor from vanillin, a compound that is found naturally in vanilla beans.
B. Since synthetic vanillin is around ten times cheaper to produce than natural vanillin, around 99% of vanillin used in food products is synthetic.
C. Nearly all of the vanillin used in food products today is produced synthetically through the oxidation of wood-tar chemicals.
D. Vanillin, the primary flavor component of vanilla extract, can be extracted from vanilla beans or produced synthetically by oxidizing certain wood-tar chemicals like guaiacol.
