vanillin (CHEBI:18346) (2024)

FAQs

Is vanillin fake vanilla? ›

Vanillin is actually the molecule that gives vanilla its distinct smell and taste. Vanillin is only one of 200-250 other chemicals inside of vanilla extracted from the plant.

No safety concern at current levels of intake when used as a flavouring agent.

The two extracts can be used interchangeably. Natural vanilla has many different flavor compounds in addition to vanillin, so it does provide a much richer and more complex taste than synthetic vanillin which is derived from wood pulp or other waste products.

While vanilla sugar is made of sucrose (household sugar) and crushed vanilla beans and/or vanilla extract, vanillin sugar is a mixture of sucrose and vanillin [3]. The latter is considerably more favorably priced and can be found as a standard baking ingredient in almost every supermarket.

Natural and synthetic vanillin is chemically identical, but an isotopic signature is left by the raw material and the production process. Consequently, the “isotopic fingerprint” can be used for differentiation.

Vanillin is a specialized metabolite and the main ingredient of vanilla extract that occurs in concertation of 1.0–2.0% w/w in cured vanilla beans (Zhang and Mueller 2012). Vanillin has different functional groups, like aldehyde, hydroxyl and ether attached to an aromatic ring.

Besides its industrial applications, vanillin possesses several beneficial effects for human health, such as antioxidant activity in addition to anti-inflammatory, anti-mutagenic, anti-metastatic, and anti-depressant properties.

May cause eye, skin, and respiratory tract irritation. May be harmful if swallowed. Light sensitive. Moisture sensitive.

When taken by mouth: Vanilla is LIKELY SAFE when taken by mouth in amounts commonly found in foods. However, some people are allergic to vanilla. It might also cause headache and sleep problems (insomnia), especially for people who manufacture vanilla extract.

Vanillin is formed from oats, acetyl eugenol (clove molecule), and acetyl isoeugenol. A derivative of vanillin, ethylvanillin, was synthesised in 1894. This molecule gives off a powerful, gourmet vanilla scent.

Do vanilla beans contain vanillin? ›

As established, the chemical compound vanillin is the main flavour component of cured vanilla beans. Vanillin can also be manufactured from other plants, with wood, rice, and cloves being the most significant.

It is a white crystalline solid with a melting point of 81–83 ºC. The Aztecs used vanilla to flavor chocolate as early as the 16th century, but vanillin was not isolated until 1858, when French biochemist Nicolas-Theodore Gobley crystallized it from vanilla extract.

Vanillin is generally regarded as safe for use in food and cosmetics. However, this does not suggest it is safe when inhaled from smoking cigarettes. Vanillin is known to release several substances when burnt.

Nowadays, the global and increasing vanillin demand (around 20,000 tons)⁷ is almost entirely (>85 %) met by synthetic vanillin produced from petroleum‐derived phenol (converted into guaiacol) and glyoxylic acid.

4-Hydroxy-3-methoxybenzaldehyde. Other names. Vanillin. Methyl vanillin. Vanillic aldehyde.

Vanilla absolute: vanilla absolute is obtained by extraction of the beans using volatile solvents. Synthetic products: vanillin and ethylvanillin are synthetic raw materials. These two vanilla notes are much sweeter.

The bacteria were shown to convert terephthalic acid (a molecule derived from a type of plastic called PET) into the high value compound vanillin.

Vanillin is an organic compound with the molecular formula C ₈H ₈O ₃. It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean.

Genetically Modified Organisms: Vanillin is not produced from ingredients or processing aids derived by genetic modification. Vanillin does not contain any genetically modified organisms. BSE/TSE: No animal derived ingredients whatsoever are used in the production of Vanillin.