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Vanillin
Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the ethanolic extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (−O−CH2CH3) instead of a methoxy group (−O−CH3). Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla Bean
Vanilla is a spice derived from orchids of the genus ''Vanilla'', primarily obtained from pods of the flat-leaved vanilla ('' V. planifolia''). ''Vanilla'' is not autogamous, so pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a 12-year-old slave who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant. Noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the true discoverer. Three major species of vanilla currently ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanillyl Alcohol
Vanillyl alcohol is derived from vanillin. It is used to flavor food. Chemistry Vanillyl alcohol can be produced by reducing vanillin with sodium borohydride under basic conditions, then quenching using a strong acid such as hydrochloric acid. See also * Anisyl alcohol * Guaiacol Guaiacol () is an organic compound with the formula C6H4(OH)(OCH3). It is a phenolic compound containing a methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish. It occurs wid ... References {{alcohol-stub Primary alcohols Phenols Phenol ethers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetovanillone
Apocynin, also known as acetovanillone, is a natural organic compound structurally related to vanillin. It has been isolated from a variety of plant sources and is being studied for its variety of pharmacological properties. History Apocynin was first described by Oswald Schmiedeberg, a German pharmacologist, in 1883 and was first isolated by Horace Finnemore, in 1908, from the root of Canadian hemp (''Apocynum cannabinum''). At the time, this plant was already used for its known effectiveness against edema and heart problems. In 1971, apocynin was also isolated from '' Picrorhiza kurroa'', a small plant that grows at high altitudes in the western Himalayas. ''P. kurroa'' was used for ages as a treatment for liver and heart problems, jaundice, and asthma. In 1990, Simons et al. isolated apocynin to a pharmacologically useful level using an actively guided isolation procedure. Apocynin's observed anti-inflammatory capabilities proved to be a result of its ability to selectively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apocynin
Apocynin, also known as acetovanillone, is a natural organic compound Some chemical authorities define an organic compound as a chemical compound that contains a carbon–hydrogen or carbon–carbon bond; others consider an organic compound to be any chemical compound that contains carbon. For example, carbon-co ... structurally related to vanillin. It has been isolated from a variety of plant sources and is being studied for its variety of pharmacological properties. History Apocynin was first described by Oswald Schmiedeberg, a German pharmacologist, in 1883 and was first isolated by Horace Finnemore, in 1908, from the root of Canadian hemp (''Apocynum cannabinum''). At the time, this plant was already used for its known effectiveness against edema and heart problems. In 1971, apocynin was also isolated from ''Picrorhiza kurroa'', a small plant that grows at high altitudes in the western Himalayas. ''P. kurroa'' was used for ages as a treatment for liver and heart probl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethylvanillin
Ethylvanillin is the organic compound with the chemical formula, formula (C2H5O)(HO)C6H3CHO. This colorless solid consists of a benzene ring with hydroxyl, ethoxy, and aldehyde, formyl groups on the 4, 3, and 1 positions, respectively. It is a Homologous series, homologue of vanillin, differing on the 3 position. Preparation Ethylvanillin is prepared from catechol, beginning with ethylation to give guaethol (1). This ether condenses with glyoxylic acid to give the corresponding mandelic acid derivative (2), which by oxidation (3) and decarboxylation, gives ethylvanillin (4).Karl-Georg Fahlbusch, Franz-Josef Hammerschmidt, Johannes Panten, Wilhelm Pickenhagen, Dietmar Schatkowski, Kurt Bauer, Dorothea Garbe, Horst Surburg "Flavors and Fragrances" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim: 2002. Published online: 15 January 2003; . : Application As a flavorant, ethylvanillin is about three times as potent as vanillin and is used in the production of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Aldehyde
Phenolic aldehydes are derivatives of phenol. Phenolic aldehydes can be found in wines and cognacs. Examples : * Hydroxybenzaldehydes * Dihydroxybenzaldehydes * Vanillin and isovanillin * 2,3,4-trihydroxybenzaldehyde can be isolated from ''Antigonon leptopus ''Antigonon leptopus'' is a species of perennial vine in the buckwheat family commonly known as coral vine or queen's wreath. This clambering vine is characterized by showy, usually pink flowers that can bloom throughout the year and large, hear ...''.Health-Beneficial Phenolic Aldehyde in Antigonon leptopus Tea. Vanisree Mulabagal, Ruby L. Alexander-Lindo, David L. DeWitt and Muraleedharan G. Nair, eCAM, 2009 References Aldehydes {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guaiacol
Guaiacol () is an organic compound with the formula C6H4(OH)(OCH3). It is a phenolic compound containing a methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish. It occurs widely in nature and is a common product of the pyrolysis of wood. Occurrence Guaiacol is usually derived from guaiacum or wood creosote. There also appears to be a petrochemical route to it with great commercial use. It is produced by a variety of plants. It is also found in essential oils from celery seeds, tobacco leaves, orange leaves, and lemon peels. The pure substance is colorless, but samples become yellow upon exposure to air and light. The compound is present in wood smoke, resulting from the pyrolysis of lignin. The compound contributes to the flavor of many substances such as whiskey and roasted coffee. Preparation The compound was first isolated by Otto Unverdorben in 1826. Guaiacol is produced by methylation of ''o''-cat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aldehyde
In organic chemistry, an aldehyde () (lat. ''al''cohol ''dehyd''rogenatum, dehydrogenated alcohol) is an organic compound containing a functional group with the structure . The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl group. Aldehydes are a common motif in many chemicals important in technology and biology. Structure and bonding Aldehyde molecules have a central carbon atom that is connected by a double bond to oxygen, a single bond to hydrogen and another single bond to a third substituent, which is carbon or, in the case of formaldehyde, hydrogen. The central carbon is often described as being sp2- hybridized. The aldehyde group is somewhat polar. The bond length is about 120–122 picometers. Physical properties and characterization Aldehydes have properties that are diverse and that depend on the remainder of the molecule. Smaller aldehydes such as formaldehyde and acetaldehyde are solubl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesoamerica
Mesoamerica is a historical region and cultural area that begins in the southern part of North America and extends to the Pacific coast of Central America, thus comprising the lands of central and southern Mexico, all of Belize, Guatemala, El Salvador, and parts of Honduras, Nicaragua and northwestern part of Costa Rica. As a cultural area, Mesoamerica is defined by a mosaic of cultural traits developed and shared by its indigenous cultures. In the pre-Columbian era, many Indigenous peoples of the Americas, indigenous societies flourished in Mesoamerica for more than 3,000 years before the Spanish colonization of the Americas began on Hispaniola in 1493. In world history, Mesoamerica was the site of two historical transformations: (i) primary urban generation, and (ii) the formation of New World cultures from the mixtures of the indigenous Mesoamerican peoples with the European, African, and Asian peoples who were introduced by the Spanish colonization of the Americas. Mesoameri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
CRC Handbook Of Chemistry And Physics
The ''CRC Handbook of Chemistry and Physics'' is a comprehensive one-volume reference resource for science research. First published in 1914, it is currently () in its 105th edition, published in 2024. It is known colloquially among chemists as the "Rubber Bible", as CRC originally stood for "Chemical Rubber Company". As late as the 1962–1963 edition (3604 pages), the ''Handbook'' contained myriad information for every branch of science and engineering. Sections in that edition include: Mathematics, Properties and Physical Constants, Chemical Tables, Properties of Matter, Heat, Hygrometric and Barometric Tables, Sound, Quantities and Units, and Miscellaneous. ''Mathematical Tables from Handbook of Chemistry and Physics'' was originally published as a supplement to the handbook up to the 9th edition (1952); afterwards, the 10th edition (1956) was published separately as '' CRC Standard Mathematical Tables''. Earlier editions included sections such as "Antidotes of Poisons", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
