Vanillic acid

Chemical properties

white odourless crystals or powder

Chemical properties

4-Hydroxy-3-methoxybenzoic acid has a vanilla-like odor and taste.

Occurrence

Reported found in guava, grape, brandy, rum, whiskey, sherry, red and white wines, Scotch and Canadian whiskey, pork (fried), cocoa, peanuts (raw), mushrooms, guava fruit, mangos (fresh), wort, vanilla and black chokeberries.

The Uses of Vanillic acid

Vanillic acid is used as a flavoring agent in food. It acts as an intermediate in the production of vanillin from ferulic acid. Further, it is used in wine and vinegar.

The Uses of Vanillic acid

Vanillin, a compound widely used in foods, beverages, cosmetics and drugs, has been reported to exhibit multifunctional effects such as antimutagenic, antiangiogenetic, anti-colitis, anti-sickling, an d antianalgesic effects. However, results of studies on the antioxidant activity of vanillin are not consistent.

The Uses of Vanillic acid

A flavoring agent.

What are the applications of Application

Vanillic acid is a flavoring agent

Definition

ChEBI: A monohydroxybenzoic acid that is 4-hydroxybenzoic acid substituted by a methoxy group at position 3.

Preparation

Prepared by bioconversion of ferulic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BS13. Also prepared by whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus

Aroma threshold values

Aroma at 5.0%: weak vanilla, creamy, milky.

Taste threshold values

Taste characteristics at 100 ppm: weak sweet resinous vanilla, creamy with a smooth sweetness and body, slightly chocolate-like with a spicy vanitrop nuance

Synthesis Reference(s)

Journal of the American Chemical Society, 68, p. 429, 1946 DOI: 10.1021/ja01207a025
Organic Syntheses, Coll. Vol. 4, p. 972, 1963

General Description

Vanillic acid is one of the key aromatic volatile compounds of vanilla beans.

Biochem/physiol Actions

Taste at 100 ppm