4-hydroxy-3-methoxybenzaldehyde vanilla

The molecular structures of vanillin (4-hydroxy-3-methoxybenzaldehyde), isovanillin (3-hydroxy-4-methoxybenzaldehyde) and ethylvanillin(3-ethoxy-4-hydroxybenzaldehyde) were determined by Egawa et al. (2006) by means of gas electron diffraction. Among them, vanillin and ethylvanillin have a vanilla odour but isovanillin smells different. Vanillin and isovanillin have two stable con-formers and ethylvanillin has four. 

Vanillin. Vanillin (4-hydroxy-3-methoxybenzaldehyde) is a well-known, naturally occurring compound present in small quantities in many plants, particularly the pod of the vanilla orchid. It is also found in potato parings, in sugar beets, in balsams, and in other natural oils and resins. Vanillin can be synthesized, and it is expected that field tests with this material will be started in the foreseeable future. 

Synonyms m-Anisaldehyde Vanillic aldehyde Lioxin 3-Methoxy-4-hydroxybenzaldehyde p-Hydroxy-m-methoxybenzaldehyde Lioxin Vanillaldehyde Vanillic aldehyde 2-Methoxy-4-formylphenol 3-Methoxy-4-hydroxybenzalde-hyde Vanilla Protocatechualdehyde, methyl- Zimco p-Vanillin Methylprotcatechuic aldehyde Methylprotocatechuic aldehyde Chemical/Pharmaceutical/Other Class Essential oil... 

Artificial vanilla flavoring is a solution of pure synthesized vanillin, 4-hydroxy-3-methoxybenzaldehyde. Mixtures of vanillin with other toxicants enhance mutagenic effects 31 and produce synergistic inhibition of lignocellulose degradation when mixed with catechol. 32 Vanillin potentiates the hepatotoxicity of carbon tetrachloride. 331 Mixtures of vanillin and cigarette smoke condensates induce sister-chromatid exchanges. 34 ... 

Vanilla flavouring compounds belong to the most widely used additives in food, drinks and cosmetics. Natural vanilla extract is used in perfumes, soaps, medicines, soft drinks, and sweets. The basic flavouring compound in natural vanilla is vanillin (4-hydroxy-3-methoxybenzaldehyde). However, natural vanilla contains only 1-3% vanillin." " There are over 130 more compounds which contribute to the unique flavour and aroma of natural vanilla, among them are vanillic acid, 4-hydroxybenzaldehyde and 4-hydroxybenzoic acid.""... 

Vanillin (4-hydroxy-3-methoxybenzaldehyde), the principal component of vanilla, occurs in vanilla beans and other natural sources as a /3-D-glucopyranoside. Draw a structural formula for this glycoside, showing the D-glucose unit as a chair conformation. 

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the most important flavor ingredient available on the market. Natural vanillin is extracted from the beans, or pods, of the orchid Vanilla planifolia, V. tahitiensis, and V fragrans, mainly cultivated in Madagascar, Mexico, Tahiti, and Indonesia. Natural vanilla flavor supplies cover 1% of the demand the remainder is synthesized cheaply by chemical routes. Vanillin is employed not only in the F F industry, but it is also a key intermediate in the production of chemicals and pharmaceuticals (e.g., drugs, herbicides, antimicrobial agents, antifoaming agents) [31]. 

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