Vanillin: The King of Food Flavors
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Vanillin: The King of Food Flavors

Views: 0     Author: Site Editor     Publish Time: 2022-10-17      Origin: Site

The chemical name of vanillin is 4-hydroxy-3-methoxybenzaldehyde, also known as methyl protocatechualdehyde. It has sweet bean fragrance and powder fragrance. It can be used as fixative, coordinating agent and flavoring agent. It is widely used in food, beverage, cosmetics, daily chemicals and medicine and other industries. The proportions used in downstream industries are about 50% for food additives, 20% for pharmaceutical intermediates, 20% for feed additives, and about 10% for other uses.

Vanillin is currently one of the most used food flavoring agents in the world, and it has the reputation of "the king of food flavors". It is mainly used as a flavor enhancer in the food industry and is used in cakes, ice cream, soft drinks, chocolate, baked candy And alcohol, the dosage is 0.01%-0.04% in cakes and biscuits, 0.02%-0.08% in candy, 220mg·kg-1 in baked goods, and 970mg·kg-1 in chocolate. It can also be used as a food preservative additive in various foods and seasonings; in the cosmetics industry, it can be used as a flavoring agent in perfumes and creams; in the daily chemical industry, it can be used in daily chemical products Modified aroma; in the chemical industry, as a defoamer, vulcanizing agent and chemical precursor; it can also be used in analysis and detection, such as for testing amino compounds and certain acids; in the pharmaceutical industry, as a odor shielding agent. Because vanillin itself has bacteriostatic effect, it can be used as a pharmaceutical intermediate in the pharmaceutical industry, including in the treatment of skin diseases. Vanillin has certain antioxidant and cancer prevention effects, and it can participate in the signal transmission between bacterial cells. In the future, these potential application areas will promote the rapid growth of the market demand for vanillin. By 2019, the global market for vanillin will be The annual consumption is about 20,000 tons.Vanillin buy-herb-key

Main source of vanillin

There are three main methods for the preparation of vanillin:

1. It is directly extracted from natural plants such as vanilla beans, but this method is expensive and the yield is low.

2. It is synthesized by chemical methods, using industrial pulp waste liquid and petrochemicals as raw materials, but the chemically synthesized vanillin has a single fragrance, which is easy to cause environmental pollution, and it does not conform to the consumption trend of natural raw materials in the downstream application market.

3. Using renewable resources eugenol and ferulic acid as natural raw materials to prepare vanillin.

Vanillin production process

Vanillin can be divided into natural vanillin and synthetic vanillin according to the production method. Natural vanillin mainly comes from vanilla beans and is synthesized by biotechnology using natural materials. Compared with synthetic vanillin, the price of natural vanillin is 50-200 times that of synthetic vanillin. Therefore, natural vanillin is only used in a small number of occasions with special needs. The actual vanillin used is mainly synthetic vanillin.

Application in food storage and preservation

Food preservatives are divided into two categories: natural preservatives and chemical preservatives, which are used in food production, circulation, storage and other processes to maintain food sensory properties, improve edible value, and prolong storage time. Compared with chemical preservatives, natural preservatives have the advantages of being harmless to the environment, low production cost, good biocompatibility, and good preservation effect. Vanillin in food can be accurately detected by conventional methods such as UV-Vis spectrophotometry, chromatography, electrophoresis, etc. It is a kind of food preservative with high safety. The application of vanillin in food storage and preservation can be divided into bacteriostasis, anti-oxidation, stabilization of other components in food and inhibition of respiration rate.


Vanillin is a natural bacteriostatic agent, which often acts together with other bacteriostatic methods in the food field, and the bacteriostatic effect of vanillin on different strains is different. The bacteriostatic effect of vanillin is related to its concentration and pH value. Higher concentration of vanillin and lower pH value are conducive to improving the bacteriostatic effect of vanillin. The bacteriostatic effect of vanillin on different strains is different. Compared with other strains, the bacteriostatic effect of vanillin on Escherichia coli is better. Vanillin can inhibit a variety of yeasts. High concentration of vanillin is conducive to improving its bacteriostatic effect, but high concentration of vanillin cannot kill yeasts immediately. Composite fresh-keeping realizes the synergistic effect between fresh-keeping agents (or fresh-keeping methods), which is a widely accepted method for fruit and vegetable fresh-keeping. The antibacterial effect of spices often has synergistic effect and the dosage is smaller than that of single use. For example, for the prevention of aspergillus niger pollution, the effective bactericidal dosage of vanillin alone is 0.5%, while the mixture of 0.05% vanillin and 0.0025% cinnamaldehyde can play a bactericidal role.

Vanillin also plays an important role in auxiliary bacteriostasis and sterilization. In the current production process, thermal sterilization is still the most common sterilization method in fruit juice processing, and its treatment methods are generally pasteurization and high-temperature instantaneous sterilization. Traditional sterilization methods often lead to the destruction of nutrients in fruit juice and browning of products.


The mechanism of action of antioxidants with similar structures is different. Vanillin mainly accelerates the elimination of free radicals by oxidizing the product vanillic acid. Vanillin's antioxidant effect can significantly extend the shelf life of oil-bearing food and mask its rancidity. The isomer of vanillin, o-vanillin (3-methoxy-2-hydroxybenzaldehyde), has been proved to have the effect of scavenging peroxynitrite anions, but it is not a good free radical scavenger.

Other ingredients in stable food

It has been proved that the reaction products of vanillin can help to stabilize other ingredients in food: resveratrol is a natural functional ingredient. In order to improve its stability and give full play to its functional role, resveratrol is coated with reticular chitosan microspheres formed after the reaction of vanillin and chitosan, which helps to control the release of resveratrol; The condensation product of vanillin and amino group has a good ability of complexing with metal ions, which can effectively improve the stability of the inclusion material.