Vanillyl ethyl ether

Vanilla flavour is not only determined and characterised by the vanillin molecule, but also by many more phenolic compounds and vanillin derivatives. Two examples of molecules that recently obtained FEMA-GRAS status are vanillyl ethyl ether and vanillin 2,3-butanediol acetal (Scheme 13.11). Vanillin can be hydrogenated to form vanillyl alcohol, which is also used in vanilla flavours. Vanillyl alcohol can be reacted with ethanol to form vanillyl ethyl ether. Vanillin can also form an acetal with 2,3-butanediol (obtained by fermentation of sugars) catalysed byp-toluene sulfonic acid in toluene. 

Preparation of Compounds. Methyl Ether of ck-Methyl-vanillyl Alcohol. This compound was prepared using a modified procedure for preparing vanillyl ethyl ether as described by Adler and Herne-stam 2). A 4% solution of dry hydrogen chloride in absolute methanol (210 ml.) was added dropwise in V/2 hours to a solution of a-methylvanillyl alcohol (9.5 grams) in methanol (200 ml.). During the addition, the solution was cooled at 0°C. and stirred continuously. After the mixture... 

Hydroxy-3-methoxy-benzoic acid ethyl ester (ethyl vanillate) 4-Hydroxy-3-methoxy-benzoic acid ethyl ether (vanillyl ethyl ether) 4-Hydroxy-3-methoxy-benzoic acid methyl ester (methyl vanillate) 4-Hydroxy-3-methoxy-benzoic acid methyl ether (vanillyl methyl ether) 4-Methyl-2-(2 -methyl-l-propenyl)-phenol 4-Methyl-2,6-dimethoxyphenol (methylsyringol)... 

Vanillyl ethyl ether Fatty acid binding protein Diabetes (19], obesity (451... 

Vanillyl ethyl ether attenuates the activity of PGE2 and NF-kB. It was previously shown that blocking fatty acid-binding protein (FABP) can decrease the activation of NF-kB [40]. Nevertheless, we could not find any study in the scientific hterature that reports the relationship between the inhibition of FABP and a diminution of PGE2 synthesis. 

Vanilla contains vanillin (1.3-3.0%) as the major flavor component, with over 150 other aroma chemicals also present, most of which are present in traces, including p-hydroxy-benzaldehyde, acetic acid, isobutyric acid, caproic acid, eugenol, furfural, p-hydroxy-benzyl methyl ether, vanillyl ethyl ether, anisyl ethyl ether, and acetaldehyde. The vanillin content differs in different varieties of vanilla, with Bourbon beans containing generally higher amounts than Mexican and Tahiti beans (martindale rosengarten stake). 

Spillman, P.J., Pollnitz, A.P., Eiacopoulos, D., Pardon, K.H., and Sefton, M.A. Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol and their ethyl ethers in barrel-aged wines, / Agric. Food CAe/n., 46 (2) 657-663, 1998. 

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