Vanillin
Vanillin (pronounced /vəˈnɪlɪn/) is the primary component of the extract of the vanilla bean. It is also synthesized artificially and used as a flavoring agent in foods, beverages, and pharmaceuticals.
Etymology
The term "Vanillin" is derived from the word "Vanilla", which in turn comes from the Spanish word "vainilla", meaning "little pod".
Chemical Structure
Vanillin is an organic compound with the molecular formula C8H8O3. It is a phenolic aldehyde, which is an organic compound that consists of a phenol group attached to an aldehyde group.
Uses
Vanillin is most commonly used as a flavoring agent in a variety of foods and beverages, including ice cream, chocolate, and beverages. It is also used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines and livestock fodder.
Synthesis
Vanillin can be synthesized from guaiacol and glyoxylic acid. The process involves condensation of guaiacol and glyoxylic acid followed by oxidative decarboxylation to vanillin.
Related Terms
- Vanilla Bean: The plant from which vanillin is naturally derived.
- Guaiacol: A precursor to vanillin in its synthetic production.
- Glyoxylic Acid: Another precursor to vanillin in its synthetic production.
- Phenolic Aldehyde: The class of organic compounds to which vanillin belongs.
See Also
External links
- Medical encyclopedia article on Vanillin
- Wikipedia's article - Vanillin
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski