Vanillin (artificial Flavor)
<p ><b>Vanillin</b> is a <a href="http://en.wikipedia.org/wiki/Phenolic_aldehyde" title="Phenolic aldehyde" >phenolic aldehyde</a>, an <a href="http://en.wikipedia.org/wiki/Organic_compound" title="Organic compound" >organic compound</a> with the molecular formula C<sub >8</sub>H<sub >8</sub>O<sub >3</sub>.</p>
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Its <a href="http://en.wikipedia.org/wiki/Functional_groups" title="Functional groups" class="mw-redirect" >functional groups</a> include <a href="http://en.wikipedia.org/wiki/Aldehyde" title="Aldehyde" >aldehyde</a>, <a href="http://en.wikipedia.org/wiki/Ether" title="Ether" >ether</a>, and <a href="http://en.wikipedia.org/wiki/Phenol" title="Phenol" >phenol</a>. </p>
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It is the primary component of the extract of the <a href="http://en.wikipedia.org/wiki/Vanilla" title="Vanilla" >vanilla</a> bean.</p>
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Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a <a href="http://en.wikipedia.org/wiki/Flavoring_agent" title="Flavoring agent" class="mw-redirect" >flavoring agent</a> in foods, beverages, and pharmaceuticals.</p>
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Vanillin as well as <a href="http://en.wikipedia.org/wiki/Ethylvanillin" title="Ethylvanillin" >ethylvanillin</a> is used by the food industry. The ethyl is more expensive but has a stronger note. It differs from vanillin by having an ethoxy group (–O–CH<sub >2</sub>CH<sub >3</sub>) instead of a methoxy group (–O–CH<sub >3</sub>).</p>
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Natural "<a href="http://en.wikipedia.org/wiki/Vanilla_extract" title="Vanilla extract" >vanilla extract</a>" is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. </p>
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Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. </p>
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The first commercial synthesis of vanillin began with the more readily available natural compound <a href="http://en.wikipedia.org/wiki/Eugenol" title="Eugenol" >eugenol</a>. </p>
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Today, artificial vanillin is made either from <a href="http://en.wikipedia.org/wiki/Guaiacol" title="Guaiacol" >guaiacol</a> or from <a href="http://en.wikipedia.org/wiki/Lignin" title="Lignin" >lignin</a>, a constituent of <a href="http://en.wikipedia.org/wiki/Wood" title="Wood" >wood</a>, which is a byproduct of the <a href="http://en.wikipedia.org/wiki/Pulp_industry" title="Pulp industry" class="mw-redirect" >pulp industry</a>.</p>
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Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring; the difference is due to the presence of <a href="http://en.wikipedia.org/wiki/Acetovanillone" title="Acetovanillone" class="mw-redirect" >acetovanillone</a> in the lignin-derived product, an impurity not found in vanillin synthesized from guaiacol.<sup id="cite_ref-2" class="reference" ><a href="http://en.wikipedia.org/wiki/Vanillin#cite_note-2" >[3]</a></sup></p>