The title compound (ethyl vanillin), C(9)H(10)O(3), an important food additive and flavouring agent approved by FAO/WHO, has a vanilla odor four times that of vanillin and shows anti--mutagenic activity. There are two mol-ecules in the asymmetric unit, each having a planar conformation and an intramolecular O-H⋯O bond. Mol-ecules are connected side-by-side, building infinite ribbons along cvia ...

The control of biofouling is required to improve membranes performances for water filtration. In this context, developing bioinspired approaches modify and give them antifouling properties an interesting alternative. study, we elaborated new anti-biofouling by coating with vanillin, a natural bioactive molecule acting as Quorum Sensing Inhibitor (QSI). First, the adsorption vanillin filtration ...

The conversions of vanillic acid and O-benzylvanillic acid to vanillin were examined by using whole cells and enzyme preparations of Nocardia sp. strain NRRL 5646. With growing cultures, vanillic acid was decarboxylated (69% yield) to guaiacol and reduced (11% yield) to vanillyl alcohol. In resting Nocardia cells in buffer, 4-O-benzylvanillic acid was converted to the corresponding alcohol prod...

Vanillin is an interesting corrosion inhibitor because of its safe use and high solubility inwater. The effect of vanillin on the corrosion inhibition of carbon steel in 1.0 Mhydrochloric acid solution has been studied using potentiodynamic polarization,electrochemical impedance spectroscopy (EIS) and electrochemical noise (EN) techniques.The effect of temperature on the rate of corrosion in th...

Pyrolysis-gas chromatography-mass spectrometry was performed on milled wood lignins (MWLs) and wood samples. Among the major pyrolysis products identified from loblolly pine lignin were guaiacol, 4-methylguaiacol, 4-vinylguaiacol, vanillin, coniferal­ dehyde, and coniferyl alcohol. White oak lignin pyrolysis products also included guaiacol, 4-methylguaiacol, and vanillin and addi­ tionally 2,6-...

The effect of vanillin and essential oil of mint on the growth of different strains of food spoilage yeasts in laboratory media and fruit purées was studied. Growth of Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Debaryomyces hansenii and Z. bailii was inhibited in culture media and apple purée containing 2000 ppm of vanillin for 40 days storage at 27 degrees C and a(w) 0.99 or 0.95. But...

Vanilla is the world’s most popular flavour extracted from pods of planifolia orchid. It a mixture ~ 200 compounds but its characteristic and fragrance primarily come vanillin. While importance wide usage in well established, there have been limited investigations to evaluate bioactive potential. However, few studies reported promising array bioactivities that could be exploited for multiple th...