Vanillin (4-hydroxy-3-methoxybenzaldehyde), is a phenolic aldehyde, one of the most used aromas in the confectionery field and is often used in cosmetics and as a masking agent in many pharmaceutical ...

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Vanillin (4-hydroxy-3-methoxybenzaldehyde), is a phenolic aldehyde, one of the most used aromas in the confectionery field and is often used in cosmetics and as a masking agent in many pharmaceutical formulations.

It is the main component of the bean and the pod of Vanilla planifolia, Vanilla tahitensis and Vanilla pompona.

Due to the scarcity and higher cost of the natural vanilla extract, it is industrially derived from the oxidation of lignin (a wood derivative) (1), then distilled and crystallized or directly from the ferulic acid present in wheat bran ( 2) and rice bran.

The estimated annual consumption worldwide is over 2000 tons (3).

Vanillin is the most essential component of the 200 and more components found in vanilla seeds. Vanillin as such has not shown antioxidant properties, but together with other compounds it has nutraceutical properties and hence its wide use (4).

Vanillin studies

Molecular Formula: C₈H₈O₃

Linear Formula 4-(HO)C₆H₃-₃-(OCH₃)CHO

Molecular Weight: 152.149 g/mol

CAS: 121-33-5  52447-63-9  8014-42-4

UNII: CHI530446X

EC Number: 204-465-2

FEMA Number: 3107

PubChem Substance ID 57654724

MDL number MFCD00006942

Beilstein Registry Number 472792

• 4-Hydroxy-3-methoxybenzaldehyde
• 4-Hydroxy-m-anisaldehyde
• 3-Methoxy-4-hydroxybenzaldehyde
• Vanillaldehyde
• Vanillic aldehyde
• p-Vanillin
• Vanilla
• Lioxin
• 2-Methoxy-4-formylphenol
• 4-Hydroxy-5-methoxybenzaldehyde
• m-Anisaldehyde, 4-hydroxy-
• Protocatechualdehyde, methyl-
• Protocatechualdehyde 3-methyl ether
• vaniline
• Vanillinum
• Oleoresin vanilla
• Vanilla oleoresin
• Zimco
• Benzaldehyde, 4-hydroxy-3-methoxy-
• 4-Hydroxy-3-methoxy-benzaldehyde
• p-Hydroxy-m-methoxybenzaldehyde
• Vanilin
• 4-Formyl-2-methoxyphenol
• Methylprotocatechuic aldehyde

References_______________________________

(1) Highly selective generation of vanillin by anodic degradation of lignin: a combined approach of electrochemistry and product isolation by adsorption.
Schmitt D, Regenbrecht C, Hartmer M, Stecker F, Waldvogel SR.
Beilstein J Org Chem. 2015 Apr 13;11:473-80. doi: 10.3762/bjoc.11.53. eCollection 2015.

(2) Faulds CB, Bartolomé B, Williamson G. Novel biotransformations of agro-industrial cereal waste by ferulic acid esterases. Industrial Crops and Products. 1997;6(3-4):367–374.

(3) Rao S. R., Ravishankar G. A. Vanilla flavour: production by conventional and biotechnological routes. Journal of the Science of Food and Agriculture. 2000;80(3):289–304. doi: 10.1002/1097-0010(200002)80:360;289::aid-jsfa54362;3.0.co;2-2.

(4) Vanilla--its science of cultivation, curing, chemistry, and nutraceutical properties.
Anuradha K, Shyamala BN, Naidu MM.
Crit Rev Food Sci Nutr. 2013;53(12):1250-76. doi: 10.1080/10408398.2011.563879. Review.

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