Vanillin

Vanillin is an organic compound naturally occurring in vanilla. It is white to pale yellow needle crystal with milky and vanilla aroma. The so-called natural vanillin is prepared by isomerization and oxidation of eugenol. The synthetic vanillin is prepared by nitroso process.

Recently, researchers have discovered a new method to synthesize vanillin using lignin, a complex organic polymer found in the cell walls of many plants. This process could potentially make the production of vanillin more sustainable and cost-effective.

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Synthetic vanillin is usually classified into methyl vanillin and ethyl vanillin. Methyl vanillin is white or yellowish crystal with vanilla and rich milky odor. It is the main ingredient of creamy vanilla essence. Ethyl vanillin is a white to yellowish needle crystal or crystalline powder with vanilla bean odor. Vanillin is widely used in the flavor and fragrance formulation.

An interesting development in the field is the exploration of vanillin's potential antioxidant properties, which could add a new dimension to its application in the food and beverage industry.

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