![]() ![]() Tiemann and Haarmann founded a company Haarmann and Reimer (now part of Symrise) and started the first industrial production of vanillin using their process in Holzminden, Germany. In 1874, the German scientists Ferdinand Tiemann and Wilhelm Haarmann deduced its chemical structure, at the same time finding a synthesis for vanillin from coniferin, a glucoside of isoeugenol found in pine bark. Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley, who obtained it by evaporating a vanilla extract to dryness and recrystallizing the resulting solids from hot water. Vanilla was cultivated as a flavoring by pre-Columbian Mesoamerican people at the time of their conquest by Hernán Cortés, the Aztecs used it as a flavoring for chocolate. Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring the difference is due to the presence of acetovanillone, a minor component in the lignin-derived product that is not found in vanillin synthesized from guaiacol. Vanillin crystals extracted from vanilla extract Today, artificial vanillin is made either from guaiacol or lignin. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol (4-allyl-2-methoxyphenol). Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. It differs from vanillin by having an ethoxy group (−O−CH2CH3) instead of a methoxy group (−O−CH3). Vanillin and ethylvanillin are used by the food industry ethylvanillin is more expensive, but has a stronger note. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals. It is the primary component of the extract of the vanilla bean. Its functional groups include aldehyde, hydroxyl, and ether. Vanillin is an organic compound with the molecular formula C8H8O3. ![]()
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