vanillin

American  

[vuh-nil-in, van-l-] / vəˈnɪl ɪn, ˈvæn l- /

Also vanilline

noun

Chemistry.

1. a white, crystalline, water-soluble, alcohol-soluble solid, C 8 H 8 O 3 , obtained by extraction from the vanilla bean or prepared synthetically: used chiefly as a flavoring agent and in perfumery.

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vanillin British  

/ ˈvænɪlɪn, vəˈnɪlɪn /

noun

1. a white crystalline aldehyde found in vanilla and many natural balsams and resins; 3-methoxy-4-hydroxybenzaldehyde. It is a by-product of paper manufacture and is used as a flavouring and in perfumes and pharmaceuticals. Formula: (CH 3 O)(OH)C 6 H 3 CHO

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Etymology

Origin of vanillin

First recorded in 1865–70; vanill(a) + -in ²

Example Sentences

Cranberries' flavor and aroma come from compounds in the fruit such as cinnamates that add cinnamon notes, vanillin for hints of vanilla, benzoates and benzaldehyde, which tastes like almonds.

From Salon

Other types of precision fermentation are already used in a variety of foods: Artificial flavors like vanillin, the vitamins added to cereal, and the rennet used in most dairy cheese are all precision-fermented.

From Salon

In its native state, it does not have the ability to convert ferulic acid into vanillin.

From Science Daily

But some artificial flavors are easier to make than others: Vanilla flavoring, she says, gets its characteristic flavor from a single compound, vanillin.

From Salon

For example, there are sensory neurons in our noses that bear receptors uniquely tuned to detect ethyl vanillin, the main odorant in vanilla, and other cells with receptors for limonene, lemon's signature odorant.

From Science Daily