FRCD

Vanillin is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavouring agent in foods, beverages, and pharmaceuticals. It is used by the food industry as well as ethylvanillin.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 from either guaiacol or from lignin, a constituent of wood which is a byproduct of the paper industry. (Wiki).

4-hydroxy-3-methoxybenzaldehyde

MWOOGOJBHIARFG-UHFFFAOYSA-N

InChI=1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3

COC1=C(C=CC(=C1)C=O)O

COC1=C(C=CC(=C1)C=O)O

        
            4-Hydroxy-3-methoxybenzaldehyde
        
            vanillin
        
            121-33-5
        
            Vanillaldehyde
        
            Vanillic aldehyde
        
            Vanilla
        
            p-Vanillin
        
            2-Methoxy-4-formylphenol
        
            Vanilline
        
            Lioxin
        

                

                  
                    Predicted: Veterinary Drug
                  

                
        

• Hydrocarbon derivatives
• Organic oxides
• Methoxybenzenes
• 1-hydroxy-2-unsubstituted benzenoids
• Phenoxy compounds
• Alkyl aryl ethers
• Anisoles
• Benzoyl derivatives
• Hydroxybenzaldehydes