Vanillin

Vanillin, also known as vanillin, chemically named 3-methoxy-4-hydroxybenzaldehyde, is an aldehyde compound derived from vanilla and lemon. Its molecular formula is C8H8O3, and its relative molecular weight is 152.15. It appears as white to slightly yellow crystals or crystalline powder, with an aroma similar to vanilla beans and a slightly sweet taste. Its melting point is 81-83℃, and its boiling point is 284-285℃. Vanillin is readily soluble in ethanol, ether, chloroform, glacial acetic acid, and hot volatile oils; it is soluble in water and glycerol. It is unstable to light, gradually oxidizes in air, and easily changes color when exposed to alkalis. The molecular structure of vanillin contains aldehyde, ether, and phenolic groups, thus enabling it to undergo aldehyde reactions, phenolic hydroxyl reactions, and reactions on the aromatic ring.