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Is there any difference between vanillin made synthetically and vanillin extracted from vanilla beans?
Wiki User
∙ 15y ago
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Wiki User
∙ 15y ago
Wiki User
∙ 14y agoPossibly, for instance unwanted chemical impurities generated from synthesis within the lab that would not be found in a vanillin bean. But I see no reason why they would be different.
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Effect of vanillin in a human body.?
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What is the product of vanillin treated with CH3CH2MgBr?
When vanillin (4-hydroxy-3-methoxybenzaldehyde) is treated with CH3CH2MgBr (methylmagnesium bromide), a product known as methyl vanillate or methyl-4-hydroxy-3-methoxybenzoate is formed. This product is an important intermediate in the production of many flavors and fragrances. Methyl vanillate is a methyl ester, a type of compound where a hydrogen in an organic molecule is replaced by a methyl group (CH3). In this case, the methyl group is attached to the oxygen atom of the carbonyl group in the vanillin molecule. The reaction between vanillin and CH3CH2MgBr can be represented as follows: Vanillin + CH3CH2MgBr → Methyl vanillate + MgBr2 The reaction is known as a Grignard reaction and is used to form carbon-carbon bonds. In this reaction, the Grignard reagent (CH3CH2MgBr) acts as a nucleophile, attacking the oxygen atom in the carbonyl group of vanillin. The resulting intermediate is then treated with water to form methyl vanillate. Methyl vanillate is an important intermediate for the production of various flavors and fragrances. For example, it is used in the production of vanillin, ethyl vanillin (used in fragrances and flavors) and menthol (used in cosmetics, medicines and food). It is also used in the production of methyl salicylate (used as a flavoring agent and a fragrance).
Why silve iodideAgI a compound used in photography has much higher melting point than vanillin c8h8O3 a sweet smelling compound used in flavorings?
Silver iodide is an ionic compound, whereas vanillin is a covalent compound. The bonds between atoms are much stronger in ionic compounds, so the melting point is higher in AgI.
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What is the difference between soy protein and soybeans?
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What is the difference between maple sugar and white sugar?
White sugar is sugar extracted from the sugar cane. Maple sugar is sugar extracted from part of the maple tree.
Effect of vanillin in a human body.?
1. Vanillin helps to kill cervical cancer cells. 2. Diseases that damage the cells of nervous system or the brain, septic shock, inflammation (involve formation of reactive oxygen and nitrogen species that include peroxynitrite) can be stopped by Vanillin. → Vanillin stops the reactions between Peroxynitrite and Tyrosine (an amino acid needed to form dopamine).
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There is no quantitative difference. They can be substituted on a one-to-one basis. Imitation vanilla is manufactured either from clove oil (eugenol) or as a breakdown product of lignin from a conifer (e.g., spruce, Picea). Pure vanilla chemically has over 200 elemental chemicals that give it its taste and smell, and it is impossible to mimic this 100% today. The main compound that gives real vanilla its taste is called vanillin. Madagascan vanilla has 3 times as much vanillin concentration (and therefore taste) compared to its nearest competition the Mexican Bourbon variety, and this is why it has such a reputation.
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What is the product of vanillin treated with CH3CH2MgBr?
When vanillin (4-hydroxy-3-methoxybenzaldehyde) is treated with CH3CH2MgBr (methylmagnesium bromide), a product known as methyl vanillate or methyl-4-hydroxy-3-methoxybenzoate is formed. This product is an important intermediate in the production of many flavors and fragrances. Methyl vanillate is a methyl ester, a type of compound where a hydrogen in an organic molecule is replaced by a methyl group (CH3). In this case, the methyl group is attached to the oxygen atom of the carbonyl group in the vanillin molecule. The reaction between vanillin and CH3CH2MgBr can be represented as follows: Vanillin + CH3CH2MgBr → Methyl vanillate + MgBr2 The reaction is known as a Grignard reaction and is used to form carbon-carbon bonds. In this reaction, the Grignard reagent (CH3CH2MgBr) acts as a nucleophile, attacking the oxygen atom in the carbonyl group of vanillin. The resulting intermediate is then treated with water to form methyl vanillate. Methyl vanillate is an important intermediate for the production of various flavors and fragrances. For example, it is used in the production of vanillin, ethyl vanillin (used in fragrances and flavors) and menthol (used in cosmetics, medicines and food). It is also used in the production of methyl salicylate (used as a flavoring agent and a fragrance).
