Fon Bunluesak 1102 ID: 5861179

VANILLIN
VANILLIN
Vanillin is a phenolic aldehyde, an organic compound which has C8H8O3 as a
molecular formula. 4-Hydroxy-3-methoxybenzaldehyde is known for its chemical name.
It is an organic molecule that has molecular weight at 152.15 g/mol. Vanillin has
monoclinic as a crystal structure [1]. It structure contains benzene ring with 3 main
functional groups attached to it which was included aldehyde, ether and phenol which
belongs to alcohol species, alcohol that attach to aromatic ring or benzene ring was called
phenol[2].

Aldehyde

Aromatic ring

Ether

Alcohol

Physical and Chemical properties

Vanillin is a white to yellowish crystalline powder with vanilla odour. Its physical state is
solid at room temperature. The melting point is Vanillin is 80-83.5oC or 178-181F. The boiling
point is at 284oC or 545.0 F. Its specific gravity is 1.056 at 68.0 F. It is a soluble substance with
water solubility of 1 g/100 ml. Its density is 1.056 g/mL. The properties of vapor pressure is 2.2 x
10-3 mm Hg[3]. Moreover, the acidity(pKa) of vanillin is 7.781. Furthermore, the pH of a 5%
solution of vanillin in water is 4.3. Also, its basicity(pKb) is 6.216. In addition, the properties of
flammability and explosive are not found [1].
 Applications of Vanillin Vanillin has a characteristic pleasant smell and
taste which is reason for its widespread use.
Vanillin is extracted of vanilla bean which Vanillin is used as a flavouring ingredient for
is its primary chemical component. The most lots of various foods such as beverage,
common form of vanilla that we used today is the confectionery, chocolates, baking, and variety
vanilla extract which comes from 2 forms, other types of food, as well as cosmetics,
natural & artificial [4]. For natural vanilla extract, perfumes, fragrance, room and car fragrance
it is added to vanillin which is a mixture from such as an aromatic additive for candles,incense,
several hundred compounds. For flavouring and potpourri. Also, it is essential for personal
agents in foods, beverages, and pharmaceuticals, care products, toiletries and detergency.
synthetic vanillin is sometimes being used instead Moreover, it is used in agrochemical
of natural vanilla extract. It is the same as ethyl intermediates and tobacco industries[3].
vanillin which is being used in food industry.
Ethyl vanillin is also a artificial products. The
differences between ethyl vanillin and synthetic
vanillin are that ethyl vanillin is more expensive
also has a three times stronger flavor.
Nevertheless, ethyl vanillin has an ethoxy group
(-O-CH2CH3), which added one more carbon to
the structure instead of a methoxy group (-O-
CH3). Artificial vanilla flavour is always include
vanillin which is synthesized from guaiacol,
ugenol or lignin(polymer found in wood) or ethyl
vanillin that was added[1].

References :
[1]Kumar et al. (2012). International Journal of PharmTech Research. A Review on the Vanillin derivatives showing various Biological
activities. 4(1), 266-279. http://sphinxsai.com/2012/pharm/PHARM/PT=39(266-279)JM12.pdf
[2]Kochlar, S.K. et. al. J. Org. Chem., 48, 1765 1767 (1983). https://www.utdallas.edu/~scortes/ochem/OChem_Lab2/recit_notes/
exp65_vanillin.pdf
[3]Vanillin GPS Safety Summary. (2 December, 2011). Retrieved May 14, 2017 from http://www.solvay.com/en/binaries/
GPS_2011_12_v2_Vanillin_gb-139567.pdf
[4]Dalmia et al. (n.d.). Retrieved May 14, 2017 from https://www.perkinelmer.com/lab-solutions/resources/docs/
APP_Vanilla_Food_Fraud.pdf