Web Results

en.wikipedia.org/wiki/Vanillin

Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula ... deduced its chemical structure, at the same time finding a synthesis for vanillin from coniferin, a glucoside of isoeugenol found in pine bark.

www.chemspider.com/Chemical-Structure.13860434.html

Structure, properties, spectra, suppliers and links for: Vanillin.

pubchem.ncbi.nlm.nih.gov/compound/vanillin

vanillin | C8H8O3 | CID 1183 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, ...

pubchem.ncbi.nlm.nih.gov/compound/71309238

Vanillin-13C6 | C8H8O3 | CID 71309238 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, ...

chemistry.about.com/od/factsstructures/ig/Chemical-Structures---V/Vanillin.htm

This is the chemical structure of vanillin. ... The molecular formula for vanillin is C 8H8O3. Molecular Mass: 152.15 Daltons. Systematic Name: 4-Hydroxy-3- ...

www.chm.bris.ac.uk/motm/vanillin/vanillinh.htm

Vanillin is a single molecule, 4-hydroxy-3-methoxybenzaldehyde (much easier to call it vanillin), whose structure is shown in the image on the right. It's a white ...

www.chemicalland21.com/lifescience/foco/VANILLIN.htm

VANILLIN. EINECS NO. 204-465-2. FORMULA, HOC6H3(OCH3)CHO ... (much easier to call it Vanillin), whose structure is shown in the image on the right.

pubs.acs.org/doi/pdf/10.1021/jf048575t

Feb 11, 2005 ... KEYWORDS: Aldehyde; molds; natural antimicrobials; structure-function; vanillin; yeasts. INTRODUCTION. In the food industry there is a ...

citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.430.5186&rep=rep1&type=pdf

Nov 11, 2009 ... SYNTHESIS AND STRUCTURE OF. VANILLIN AZOMETHINES*. Vanillin is most prominent as the principal flavor and aroma compound in va-.

helios.hampshire.edu/~nlNS/mompdfs/Vanilla.pdf

with alcohol to dissolve the vanillin, the compound that is the predominant constituent of ... To show how small changes in chemical structure can influence taste,.