Page 125 - phytochemistry I - PharmD Clinical

β-D-glucoside of vanillin
Is an aldehydic glucoside, known as Vanilloside or Vanillin-Glucoside, and
is obtained from vanilla pods where it is hydrolysed and extracted in the
form of vanillin through a special curing procedure.

Natural production of vanillin:

• As harvested, the green seed pods contain both glucovanillin and
β‐d‐glucosidase in the bean without hydrolysis taking place, and so
these beans do not possess the characteristic vanilla flavor.

• After being harvested, their flavor is developed by a months-long
curing process.

Uses:

1. The largest use of vanillin is as a flavoring agent in flavor
industries, usually in confectionary. The ice cream and chocolate
industries together comprise 75% of the market for vanillin as a
flavoring.

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