4904 Vanillin 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). 121-33-5 1183 C8H8O3 White powder. 81.5 °C 285°C (545°F) 11 mg/mL at 25 °C No indication of carcinogenicity to humans (not listed by IARC). 2014-09-11T05:19:08Z 2014-12-24T20:26:58Z http://en.wikipedia.org/wiki/Vanillin C00755 18346 VANILLIN V55 true COC1=C(O)C=CC(C=O)=C1 C8H8O3 InChI=1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3 InChIKey=MWOOGOJBHIARFG-UHFFFAOYSA-N 152.1473 152.047344122 Exogenous Solid 1.21 HMDB12308 CHEMBL13883 13860434