August 27, 2025 | UR Gate
Vanillin (C8H8O3) Structure, Properties and Nomenclature
Discover Vanillin (C8H8O3), the primary component of vanilla bean extract. Learn its structure, key properties, IUPAC name, synonyms, and its use as a flavoring agent in foods, perfumes, and pharmaceuticals.
What is Vanillin (C8H8O3)?
Vanillin is an organic compound with the molecular formula C₈H₈O₃. It is the primary component responsible for the characteristic scent and flavor of vanilla beans. While naturally occurring vanillin is extracted from vanilla pods, the vast majority used commercially is synthesized industrially due to the high cost and limited supply of natural vanilla. Its chemical structure is an aromatic aldehyde with a hydroxyl group and a methoxy group attached to a benzene ring. Vanillin is widely used as a flavoring agent in the food industry, in perfumes for its pleasant aroma, and in pharmaceuticals as an intermediate in the synthesis of certain drugs.
Properties of Vanillin (C8H8O3)
| Property | Value |
|---|---|
| Molecular Formula | C₈H₈O₃ |
| Molecular Weight | 152.15 g/mol |
| Density | 1.06 g/cm³ |
| Boiling Point | 285 °C (decomposes) |
| Melting Point | 81–83 °C |
| Hybridization | Carbons in the benzene ring are sp² hybridized. The carbonyl carbon is sp² hybridized, and the methyl carbon is sp³ hybridized. |
| Appearance | White to pale yellow crystalline solid |
| Solubility | Slightly soluble in water; soluble in ethanol, ether, chloroform, and alkaline solutions. |
Nomenclature of Vanillin
- Common name: Vanillin
- IUPAC name: 4-hydroxy-3-methoxybenzaldehyde
Synonyms
- 3-Methoxy-4-hydroxybenzaldehyde
- 4-Hydroxy-3-methoxybenzaldehyde
- Vanillaldehyde
- Bourbonal
- 3-Methoxy-4-hydroxybenzaldehyde
