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.

---

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

---

Etymology

Origin of vanillin

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

Example Sentences

See Examples For:

vanillin

Therefore, the enzyme developed in the current study shows considerable potential for enabling the commercial and economically viable production of natural vanillin.

From Science Daily ● May 16, 2024

But that doesn’t mean vanillin alone will capture the bean’s entire essence: “A vanilla bean has over 200 flavor compounds, of which vanillin is one.”

From Salon ● May 8, 2024

And some of its molecules are structurally similar to vanillin, the compound in vanilla orchids that’s responsible for the trademark vanilla taste.

From National Geographic ● Nov. 15, 2023

The blue-green background of this image is formed by a layer of sulfamic acid crystals, and the starbursts on top are crystallized synthetic vanillin, an artificial vanilla flavoring.

From Scientific American ● Mar. 23, 2022

The real vanilla flavor, vanillin, was made by Tiemann in 1874.

From Creative Chemistry Descriptive of Recent Achievements in the Chemical Industries by Slosson, Edwin E.