Definitions for vanillinvəˈnɪl ɪn, ˈvæn l-
This page provides all possible meanings and translations of the word vanillin
Random House Webster's College Dictionary
va•nil•linvəˈnɪl ɪn, ˈvæn l-(n.)
a white, crystalline solid, C8H8O3, obtained from the vanilla bean or prepared synthetically, used chiefly as a flavoring agent and in perfumery.
Origin of vanillin:
a crystalline compound found in vanilla beans and some balsam resins; used in perfumes and flavorings
The name of a chemical compound, 4-hydroxy-3-methoxybenzaldehyde, which is the primary constituent of vanilla.
Synthetic compound used as a substitute for the extract of the vanilla bean.
a white crystalline aldehyde having a burning taste and characteristic odor of vanilla. It is extracted from vanilla pods, and is also obtained by the decomposition of coniferin, and by the oxidation of eugenol
Vanillin is a phenolic aldehyde, an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, ether, and phenol. It 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. Vanillin as well as ethylvanillin is used by the food industry. The ethyl is more expensive but has a stronger note. It differs from vanillin by having an ethoxy group instead of a methoxy group. Natural "vanilla extract" is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol. Today, artificial vanillin is made either from guaiacol or from lignin, a constituent of wood, which is a byproduct of the pulp industry. Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring; the difference is due to the presence of acetovanillone in the lignin-derived product, an impurity not found in vanillin synthesized from guaiacol.
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