VANILLIN

PAKCHAPORN LERTPHIPAK

Physical Properties

Molecular Formula: C8H8O3

Molecular Weight: 152.149 g/mol
Boiling Point: 285 C
Melting Point: 81 - 83 C
Solubility in water
Solubility in solvent

Functional Group Chemical Properties

Carboxylic Acid Vapor Density

Alcohol Flash point
Ether Stability
Vapor Pressure
 PURPOSE & APPLICATION

Vanillin (4-hydroxy-3-methoxybenzaldehyde) the

world's most popular flavor in food that used to

create Vanilla flavor and it also a weak

antimicrobial agent that for killing the

microorganism , gather in the pods of the vanilla

orchid and planifolia, which made them become a

4-O-glucoside, glucovanillin.

WHAT KIND OF FOOD THAT

CONTAIN VANILLIN ?

Cake
Ice Cream
Chocolate
Bread
Wine
Biscuit
 REFERENCE

Vanillin. (2013). Retrieved from

http://www.chemicalland21.com/lifescience/foco/

VANILLIN.htm

Y, Hailian. (2010). A re-evaluation of the final step

of vanillin biosynthesis in the orchid Vanilla

planifolia. Retrieved from

http://www.sciencedirect.com/science/article/pii/S

0031942217301528