Reddit reviews The Dorito Effect: The Surprising New Truth About Food and Flavor
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Actually, it's not.
> More than 170 volatile aromatic compounds have been identified in Madagascar beans.
Taste is a sense that mostly works in the back of your nasal cavity -- your olfactory (smelling) senses actually play a bigger role in how you perceive taste than your tongue does. Therefore, the number of volatile aromatic compounds is directly linked to how complex the taste profile is.
If you're interested in vanilla's complexity and history, check out The Dorito Effect by Mark Schatzker. One of the chapters discusses how artificial vanilla was invented, and how it doesn't rival the real stuff.
This is a common problem with modern food. I highly recommend reading The Dorito Effect (http://www.amazon.com/gp/product/1476724210) for more information - easy/fast read, and quite entertaining.