Vanillin

Vanillin, an organic compound that is primarily recognized as the main constituent of vanilla bean extract, stands out as a white crystalline solid. This compound is celebrated for its unique and sweet aromatic scent as well as its delightful flavor, making it a highly sought-after ingredient in the culinary and fragrance industries. Its presence is ubiquitous in a wide array of food products, ranging from baked goods to dairy items, where it imparts a rich vanilla essence. Additionally, vanillin plays a crucial role in the fragrance industry, where it is utilized to create the familiar and beloved vanilla scent in perfumes, candles, and other aromatic products. Its versatility and the pleasant associations people have with its aroma and taste have solidified vanillin's status as an essential component in both the food and fragrance sectors.

1. N, N-dimethyl aniline with hydrochloric acid to salt, with nitrite nitrated to the nitroso-N, N-dimethylaniline hydrochloride. It is condensed with guaiacol and formaldehyde at 41-43 ° C. Then extracted with benzene. The first distillation, crystallization with benzene, and then the second distillation, recrystallization with water. 50 ℃ dry finished products. Sulfite pulp waste liquid containing lignin sulfonate structural units of lignin sulfonate, oxidized under alkaline conditions, and then hydrolysis can be vanillin. Raw material consumption (kg / t) guaiacol (98%) 1460 sodium nitrite 640N, N-dimethylaniline (98%) 974 hydrochloric acid (30%) 6000 formaldehyde (99%) 32
2. N, N-dimethyl aniline in 30% hydrochloric acid, sodium nitrite in the presence of nitrosation reaction, the resulting nitroso compounds and o-methoxyphenol, formaldehyde condensation reaction, re-hydrolysis of vanilla Aldehyde crude: containing amino N, N-dimethyl aniline hydrochloride crude vanillin by extraction, secondary distillation, recrystallization with petroleum ether, drying to be purified.
3. 2-Methoxyphenol, sodium glyoxylate, sodium hydroxide was added to the water under stirring to maintain the reaction at 25 ° C for 24 h [2-Methoxyphenol: sodium glyoxylate: sodium hydroxide: water = 40 : 24: 1 3: 950 (mass ratio)]. After completion of the reaction, the pH of the mixture was adjusted to 5 with sulfuric acid, and unreacted 2-methoxyphenol was extracted with benzene. And then in the autoclave with water, sodium hydroxide, copper oxide mixed with 175 ℃, the control pressure of 303.9kPa, while stirring at 2L / min speed into the air 90min for oxidation. After completion of the reaction, copper oxide was removed by filtration. The reaction product was extracted with sulfuric acid ph value of 1.5, extracted with methyl isobutyl ketone 5 times, and then the aqueous layer was separated, then the pH value was 7.0 with sulfuric acid and re-extracted with methyl isobutyl ketone at 20 ° C Times, points to the water layer. The methyl isobutyl ketone layer was heated to distill out the methyl isobutyl ketone, and then distilled at 666 Pa to collect the product of vanillin from the product of 149 to 151 ° C.
4. With clove oil as the basic raw material, with phenol sodium salt alone from eugenol after the following reaction to produce vanillin. Eugenol Isomerization Isobutanol: Isobutloolysis Acetylation Formation Acetyl Isobutanol: Acetyl Isobutene Oxidation Reaction Formation Acetyl Vanillin: Acetyl Vanillin Hydrolysis to produce vanillin Potassium salt: incense Lan Su potassium hydrochloric acidification vanillin: ② to camphor as raw material preparation. Asparagus isomerization formation of isosafrole phenol ether: isosafrole phenol ether methylation, hydrolysis and oxidation reaction to produce vanillin ③ lignin as raw material preparation. In recent years, many countries use the paper industry in the sulfuric acid pulp waste liquid lignin to produce vanillin, due to the rich source of raw materials, is very promising synthetic method. The reaction process is as follows: ④ to guaiacol as raw material preparation.

1. The primary component of Vanilla bean extract.
2. Labelled Vanillin. Occurs naturally in a wide variety of foods and plants such as orchids; major commercial source of natural vanillin is from vanilla bean extract. Synthetically produced in-bulk from lignin-based byproduct of paper processes or from guaicol.
3. An intermediate and analytical reagent.

Molecular Weight:152.15
XLogP3:1.2
Hydrogen Bond Donor Count:1
Hydrogen Bond Acceptor Count:3
Rotatable Bond Count:2
Exact Mass:152.047344113
Monoisotopic Mass:152.047344113
Topological Polar Surface Area:46.5
Heavy Atom Count:11
Complexity:135
Covalently-Bonded Unit Count:1
Compound Is Canonicalized:Yes