Vanillin

Vanillin is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals.

History

Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley who obtained it by evaporating a vanilla extract to dryness, and recrystallizing the resulting solids from hot water. In 1874, the German scientists Ferdinand Tiemann and Wilhelm Haarmann deduced its chemical structure, at the same time finding a synthesis for vanillin from coniferin, a glucoside of isoeugenol found in pine bark.

Production

Vanillin is most commonly produced from the phenols guaiacol and eugenol. It can also be produced from lignin, a complex polymer of aromatic alcohols, or monomers, which is derived from wood and is a byproduct of the paper industry.

Uses

Vanillin is used in the food and beverage industry as a flavoring, typically for sweet or creamy products. It is also used in the fragrance industry to make perfumes, and in the pharmaceutical industry for its antimicrobial and antioxidant properties.

Health effects

While vanillin is not considered harmful in small amounts, large amounts can cause headache, nausea, and allergic reactions. It may also have a negative impact on the environment, as its production can lead to deforestation and loss of biodiversity.

See also

• Vanilla (disambiguation)
• Vanilla extract
• Ethylvanillin

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