Vanillic

Vanillic acid is a phenolic acid derivative used as a flavoring agent and as a precursor in the synthesis of various pharmaceuticals and other compounds. It is structurally related to vanillin, the primary flavor component of vanilla beans, differing by the presence of a carboxyl group (-COOH) instead of a formyl group (-CHO).

Properties: Vanillic acid is a white to off-white crystalline solid. It is sparingly soluble in water but soluble in ethanol and ether. It has a melting point in the range of 207-214 °C.

Occurrence: Vanillic acid can be found naturally in various plants, including vanilla beans (though present in much lower amounts than vanillin), and is also produced during the microbial degradation of lignin.

Synthesis: Vanillic acid can be synthesized through various chemical routes, often starting from vanillin. Oxidation of vanillin is a common synthetic approach.

Uses:

• Flavoring Agent: Vanillic acid contributes to the overall flavor profile of vanilla extracts and related products, though its effect is more subtle compared to vanillin.
• Pharmaceutical Intermediate: It serves as a building block in the synthesis of pharmaceuticals, including drugs with potential anti-inflammatory and antioxidant properties.
• Analytical Reagent: It can be used as a reagent in chemical analysis.
• Precursor in chemical synthesis: Vanillic acid can be used to produce other chemical compounds.

Safety: Vanillic acid is generally considered safe for use in food and pharmaceuticals in appropriate amounts. However, as with any chemical compound, it is important to handle it with care and follow appropriate safety guidelines.