coniferin

American  

[koh-nif-er-in, kuh-] / koʊˈnɪf ər ɪn, kə- /

noun

Chemistry.

1. a grayish-white, water-soluble powder, C 16 H 22 O 8 ⋅2H 2 O, obtained from the cambium of coniferous trees and from asparagus: used chiefly in the manufacture of vanillin.

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Etymology

Origin of coniferin

First recorded in 1865–70; conifer + -in ²

Example Sentences

By acting with these enzymes on the natural glucosides, it is found that the majority are of the β-form; e.g. emulsin hydrolyses salicin, helicin, aesculin, coniferin, syringin, &c.

From Project Gutenberg

Coniferin, C16H22O8, occurs in the cambium of coniferous woods.

From Project Gutenberg

The coniferyl alcohol obtained from coniferin by hydrolysis can be easily oxidized to vanillin, and is, therefore, the source for the artificial flavoring extract used as a substitute for the true extract of the vanilla bean.

From Project Gutenberg

Glucosides Amygdalin, coniferin, salicin, helicin, phlorrhizin.

From Project Gutenberg

Vanillin, the odoriferous principle of the vanilla bean, is an aldehyde which was first artificially prepared by Tiemann and Haarmann in 1874 by oxidizing coniferin, a glucoside contained in the sap of various coniferæ, but it now appears to be usually manufactured from eugenol, a phenol contained in oil of cloves.

From Project Gutenberg