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Vanillyl alcohol, also known as vanillin, 4-hydroxy-3-methoxybenzyl alcohol, or 4-hydroxy-3-methoxybenzyl alcohol, is a phenolic alcohol derived from vanillin. It typically appears as a colorless or white crystalline solid, slightly soluble in water and soluble in oil. It has sweet, creamy, phenolic, vanilla, and coconut aromas. In terms of taste, it has sweet, creamy, and milky flavors, with a slight powdery sensation. This substance is commonly used as a flavoring agent in the food and beverage industry due to its unique aroma, enhancing the aromas of vanilla, coconut, cream, and milk. It is widely used in baked goods, frozen dairy products, gummies, jellies, puddings, soft drinks, and other products.
Additional information of chemical compound:
|
Chemical Formula |
C8H10O3 |
|
Exact Mass |
154.06 |
|
Molecular Weight |
154.17 |
|
m/z |
154.06 (100.0%), 155.07 (8.7%) |
|
Elemental Analysis |
C, 62.33; H, 6.54; O, 31.13 |
|
Melting point |
110-117℃(lit.) |
|
Boiling point |
237.52℃(rough estimate) |
|
Density |
1.1690 (rough estimate) |
|
|
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As an important raw material for organic synthesis, it can be used to synthesize various spices and fine chemicals. In the field of medicine, it is also used as an intermediate in the synthesis of certain drugs. This compound is also used in scientific research activities such as content determination, identification, and pharmacological experiments.
Vanillyl Alcohol, The chemical name is 4-hydroxy-3-methoxybenzyl alcohol, also known as vanillin or vanillol, which is an important phenolic compound. Its CAS number is 498-00-0, molecular formula is C8H10O3, and molecular weight is 154.16 g/mol. Vanilla alcohol has unique aroma characteristics such as sweet, creamy, phenolic, vanilla, and coconut, which make it widely used in various fields. The following is a detailed discussion on its use:
Food and beverage seasonings
Vanilla alcohol is mainly used as a flavoring agent in the food and beverage industry, adding fragrances such as vanilla, coconut, cream, and milk to products. This compound can enhance the sensory quality of food, making it more tempting. Vanillin alcohol is a common additive in baked goods, frozen dairy products, gummies, jellies, puddings, and soft drinks. The addition of vanilla alcohol can make baked goods such as bread and cakes emit a charming aroma, enhancing consumers' appetite. The usual dosage is 6 to 12 milligrams per kilogram of product.
Adding vanilla alcohol to frozen dairy products such as ice cream and ice cream can give the product a rich creamy and vanilla aroma, increasing the flavor level of the product. The addition amount is also 6 to 12 milligrams per kilogram of product. The sweet and creamy aroma of vanilla alcohol perfectly complements candies and gummies, enhancing the overall taste of the product. The usual dosage is 6 to 12 milligrams per kilogram of product. After adding vanilla alcohol to these desserts, the aroma becomes more intense and the taste becomes richer. The usual dosage is 4.75 to 12 milligrams per kilogram of product. Vanilla alcohol is also one of the commonly used seasonings in soft drinks, which can bring unique aroma and taste to the beverage. The usual dosage is 6 to 12 milligrams per kilogram of product.
Organic synthesis and pharmaceutical intermediates
Vanillin alcohol, as an important organic synthesis intermediate, has a wide range of applications in the chemical and pharmaceutical fields. It can synthesize various compounds with specific functions through a series of chemical reactions, providing important raw materials for the development of new drugs and chemical products. Its structure contains active functional groups such as phenolic hydroxyl and methoxy.
Which can participate in various chemical reactions such as esterification, etherification, condensation, etc., thus synthesizing organic compounds with specific structures and functions. These compounds have a wide range of applications in materials science, pesticides, dyes, and other fields. Vanillin is also an important intermediate in the synthesis of many drugs. By modifying and altering its structure, drug molecules with specific pharmacological activities can be synthesized. These drugs play an important role in treating cardiovascular diseases, neurological disorders, tumors, and other conditions.
Laboratory research and development
Vanillin alcohol also plays an important role in the laboratory research and development process. It can not only be used as a raw material for organic synthesis and drug synthesis, but also for various biological activity experiments and pharmacological experiments. Vanillin alcohol has various biological activities, such as anti angiogenesis, anticonvulsant, anti-inflammatory, antioxidant, neuroprotective, and anti injury effects. These activities make it widely applicable in biological activity experiments.
For example, in cell experiments, vanillin can be used to study its effects on biological behaviors such as cell proliferation, apoptosis, and migration; In animal experiments, vanillin can be used to evaluate its pharmacological activity and toxicity. Vanillin alcohol can also be used in pharmacological experiments to evaluate its potential as a drug. In pharmacological experiments, researchers can modify and modify the structure of vanillin to optimize its pharmacological activity and pharmacokinetic properties, thereby developing new drugs with better efficacy and lower toxicity.
Personal care and essential oil products&other applications
Vanillin alcohol can be used as one of the additives in essential oil products, adding unique aroma and therapeutic effects to the products. For example, adding vanillin to lavender essential oil, tea tree essential oil and other products can not only enhance the aroma quality of the products, but also enhance their anti-inflammatory, antioxidant and other biological activities. Vanilla alcohol can also be used in personal care products such as shampoo, shower gel, and skincare products.
Meanwhile, the antioxidant and anti-inflammatory activities of vanilla alcohol also help protect the skin and hair from external environmental damage. Vanillin alcohol is one of the important raw materials in the spice industry. It can be used to mix various essence and spices to provide unique aroma for food, beverage, cosmetics and other products. Adding vanilla alcohol to tobacco products can enhance their aroma quality and provide smokers with a better experience. However, it should be noted that smoking is harmful to health and smoking behavior should be minimized as much as possible.
Synthesis and Properties of Vanillyl Alcohol based High Performance Dielectric Materials
With the rapid development of fields such as 5G communication, artificial intelligence, and new energy vehicles, the demand for high-performance dielectric materials is becoming increasingly urgent. Traditional dielectric materials such as barium titanate (BaTiO3) and polyvinylidene fluoride (PVDF) have high dielectric constants, but they have problems such as high dielectric loss, difficult processing, or insufficient flexibility.
Therefore, the development of new dielectric materials that combine high dielectric constant, low dielectric loss, excellent thermal stability, and mechanical flexibility has become a research hotspot. Vanillin alcohol (4-hydroxy-3-methoxybenzyl alcohol, CAS number 498-00-0) is a natural phenolic compound formed by the reduction of vanillin. Its molecular structure contains phenolic hydroxyl (- OH) and methoxy (- OCH3) groups, endowing it with unique chemical activity and physical properties.
Research has shown that the phenolic hydroxyl group of the compound can participate in hydrogen bonding and chemical cross-linking reactions, while the methoxy group can regulate molecular polarity, thereby affecting the dielectric properties of the material. In addition, it has biocompatibility, low toxicity, and degradability, which is in line with the development trend of green chemistry.
It generally exists in the tubers of the orchid plant Gastrodia elata B1. and is an effective ingredient in Gastrodia elata. It has a significant sedative effect in terms of efficacy, can reduce spontaneous activity in mice, prolong the sleep time of cyclohexene barbiturate sodium, and promote bile secretion. The chemical synthesis of vanillin requires a long reaction time, a large amount of solvent, low conversion rate, and high cost. Therefore, there is an urgent need to develop new technological methods for producing vanillin.
A method for preparing vanillin by reducing vanillin with bacteria, comprising:
(1) Take a ring of Acetobacter from the agar slant culture medium used to preserve the bacterial strain and transfer it to liquid seed culture medium. Incubate at 20-30 ℃ for 12-24 hours to activate the bacterial strain;
(2) Transfer the seed liquid to the liquid fermentation medium at a volume percentage of 6-10%, and incubate on a shaker at 20-30 ℃ or let it stand for 12-48 hours;
(3) When a large amount of flocculent substances are generated in the liquid fermentation medium, a filtered and sterilized vanillin solution is added to the medium to achieve a final concentration of 0.1-3.0 mmol/L. After shaking or standing at 20-35 ℃ for 0.5-7 days, vanillin alcohol is obtained.
The conversion rate of the present invention is relatively high, reaching 50-98%. The reaction conditions are mild, environmentally friendly, and have good application prospects.
Among them, the components of the liquid seed culture medium and liquid fermentation culture medium in steps (I) and (2) are: mannitol, glucose, sucrose, glycerol or fructose 25g, peptone or tryptone 3g, yeast extract 5g, water IL, pH 3.5-7.5121 ° C sterilization for 20 minutes; Alternatively, it can be: 20-100g of mannitol, glucose, deer sugar, glycerol or fructose, 5g of yeast extract, 5g of peptone or tryptone, 15g of citric acid, 2.7g of Na2HPO4, water IL, pH 3.5-7.5121 ° C sterilization for 20 minutes.
FAQ
What is vanillyl alcohol used for?
It is used to flavor food and scent fragrances, and is described to have a mild, sweet, balsamic vanilla-like scent. Recent studies have shown that vanillyl alcohol has some neuro-protective effects by suppressing the oxidative stress and anti-apoptotic activity in toxin-induced dopaminergic MN9D cells.
Is vanillyl alcohol more polar than vanillin?
Vanillyl alcohol is more polar than vanillin due to the presence of two -OH groups in its structure. This means vanillyl alcohol has stronger hydrogen bonding forces than vanillin, thus it moves slower and not as far due to the stronger intermolecular forces.
What is vanillyl alcohol from vanillin?
Vanillyl alcohol is defined as the product formed from the reduction of vanillin, resulting in a compound characterized by the presence of a hydroxyl (-OH) group on the aromatic ring. Its synthesis involves a reaction using sodium borohydride (NaBH4) in a basic aqueous solution.
Is vanillin an alcohol?
Vanillin, as its name implies, is the major flavor component of vanilla. The three oxygen atoms in this small aromatic compound are in different functional groups: alcohol, aldehyde, and ether. It is a white crystalline solid with a melting point of 81–83 ºC.
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