Vanillin

Vanillin, also known as Vanillinum saccharatum, a benzaldehyde with the molecular formula C8H8O3, is the monomethyl ether of protocatecualdehyde.

The aromatic vanilla-scented substance is soluble in hot water and very easily soluble in ethanol and ether. Vanillin used to be obtained from the fruit of real vanilla (Vanilla planiflora), then semi-synthetically from coniferin and currently synthetically from eugenol or guaiacol (Gallage NJ et al. 2015; Kundu A 2017).

Vanillin is used as a flavoring and spice. Vanilla sugar should contain at least 1% vanillin. Both vanillin and vanillic acid have antimicrobial properties. The substance is said to have antioxidant and anticarcinogenic effects (Bezerra DP et al. 2016). Vanillin and vanillic acid also inhibit the growth of Proteus mirabilis.

1. Bezerra DP et al (2016) Overview of the Role of Vanillin on Redox Status and Cancer Development. Oxide Med Cell Longev 9734816.
2. Gallage NJ et al (2015) Vanillin bioconversion and bioengineering of the most popular plant flavor and its de novo biosynthesis in the vanilla orchid. Mol Plant 8:40-57.
3. Kundu A (2017) Vanillin biosynthetic pathways in plants. Planta 245:1069-1078.