File:Vanillin_v3.svg · Wikimedia Commons · See Wikimedia Commons
vanillin
Sign in to saveAlso known as vanilla, p-hydroxy-m-methoxybenzaldehyde, p-vanillin, 4-hydroxy-m-anisaldehyde, 3-methoxy-4-hydroxybenzaldehyde, Benzaldehyde, 4-hydroxy-3-methoxy-, 2-Methoxy-4-formylphenol, m-Anisaldehyde, 4-hydroxy-
Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the ethanolic extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals.
Chemical data
- Formula
- C8H8O3
- Molecular weight
- 152.15 g/mol
- IUPAC name
- 4-hydroxy-3-methoxybenzaldehyde
- SMILES
- COC1=C(C=CC(=C1)C=O)O
- InChIKey
- MWOOGOJBHIARFG-UHFFFAOYSA-N
- XLogP
- 1.2
- Polar surface area
- 46.5 Ų
- H-bond donors
- 1
- H-bond acceptors
- 3
- Formal charge
- 0
via PubChem
Wikidata facts
- Subclass of
- vanilloids
- Has part
- carbon
- Mass
- 152.047
- Image
- Vanillin by Danny S. - 001.JPG
Show 11 more facts
- Commons category
- Vanillin
- chemical formula
- C₈H₈O₃
- found in taxon
- Dendrobium nobile
- canonical SMILES
- COC1=C(C=CC(=C1)C=O)O
- density
- 1.056
- melting point
- 82
- boiling point
- 285
- flash point
- 147
- subject has role
- flavor enhancer
- MCN code
- 2912.41.00
- active ingredient in
- vanilla
Sources (7)
via Wikidata · CC0
~17 min read
Encyclopedic overview
17 sectionsContents
- Natural history
- Synthetic history
- Occurrence
- Production
- Natural production
- Biosynthesis
- Chemical synthesis
- Wood-based vanillin
- Fermentation
- Uses
- Biochemistry
- Manufacturing
- Adverse effects
- Ecology
- See also
- References
- Notes
Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the ethanolic extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals.
Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (−O−CH2CH3) instead of a methoxy group (−O−CH3).
Excerpted from Wikipedia’s “vanillin” article, available under the CC BY-SA 4.0 licence.