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

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Example Sentences

See Examples For:

vanillin

Because synthetic vanillin can be produced in large quantities, researchers believe it could be easier to incorporate into commercially manufactured medical products than some more expensive or difficult-to-source compounds.

From Science Daily ● Oct. 12, 2026

Researchers from the university's Biomedical Nanoengineering Laboratory found that vanillin has notable antioxidant, anti-inflammatory, and antibacterial properties.

From Science Daily ● Oct. 12, 2026

For example, vanillin can function as a dynamic crosslinker, helping connect different components within a material.

From Science Daily ● Oct. 12, 2026

Scientists at Flinders University have identified properties in vanillin that could make it a promising ingredient in treatments for chronic wounds, infections, and damaged tissue.

From Science Daily ● Oct. 12, 2026

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

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

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