Vanillin is a phenolic aldehyde with the molecular formula of C8H8O3 and consists of functional groups of aldehyde, hydroxyl, and ether. Vanillin is used in the food industry as a cheap flavoring agent for foods. Vanillin is naturally found in species of plants such as Leptotes bicolor and the Chinese red pine. Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley, by evaporating a vanilla extract to dryness and recrystallizing the resulting solids from hot water.
The first commercial synthesis of natural Vanillin is synthesized from natural compound called Eugenol which is found in Clove oil and waste Lignin material. Commercial artificial Vanillin is prepared from either Guaiacol or from lignin. It is also prepared naturally from the seed pods of Vanilla planifolia. Vanillin is chemically synthesized by which Guaiacol reacts with glyoxylic acid by electrophilic aromatic substitution. The resulting vanillylmandelic acid is then converted via 4-Hydroxy-3-methoxyphenylglyoxylic acid to vanillin by oxidative decarboxylation.
In the food industry, Vanillin is majorly used as a food flavoring agent in the food and beverages. It is also widely used as a fragrance ingredient. Vanillin is mainly used in ice creams, chocolates, confectionery, baking, and beverages, dairy fresh products.
Vanillin is used in the formulation of home care products, toiletries, and detergent products. In cosmetics industry, Vanillin is used in perfumes and in the formulation of personal care products. Vanillin is used as a feed application in pharmaceuticals, fine chemicals and Agrochemicals intermediates. Vanillin is used in visualizing components of a reaction mixture.