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https://www.ias.ac.in/article/fulltext/reso/025/07/0981-0986

Vanillin, vanilla, food, flavoring, preservative, drug, antimicrobial.

Chemically, `vanillin' belongs to the class of benzaldehydes, its structural formula being 4-hydroxy-3-methoxybenzaldehyde. It is one of the key constituents of vanilla pods, primarily from the species of $Vanilla planifolia$. However, since it is un-economical to grow vanilla on a large scale, it is prepared synthetically to meet the diverse demands of growing food and pharmaceutical industries. Recently, vanillin has warranted the attention of the scientific community because of its versatility and utility. From the medicine cabinet to your savory platter, its ubiquitous presence is what makes one wonder, “is this the next-gen supermolecule we had been waiting for?"

Oshin Gulsia¹

1. Research Scholar (Food Business Management) National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Plot No. 97, Sector-56 HSIIDC Industrial Estate Kundli, Distt. Sonepat Haryana, India 131 028

Published

10 July 2020