4hidroxi3metoxibenzaldeído

4-hydroxy-3-methoxybenzaldehyde, commonly known as vanillin, is an organic compound with the molecular formula C8H8O3. It is the primary component of the extract of the vanilla bean. Pure vanillin is a crystalline solid, white to pale yellow in color. It possesses a characteristic sweet, pleasant aroma and flavor, making it widely used as a flavoring agent in food products, beverages, and perfumes.

Vanillin is produced commercially through two main methods: extraction from vanilla beans and synthesis. While natural vanillin is extracted from the cured seed pods of the vanilla orchid, synthetic vanillin is produced industrially from various precursors, most notably lignin, a byproduct of the paper and pulp industry, or from guaiacol. The synthetic route is significantly more cost-effective and accounts for the vast majority of vanillin used globally.

Beyond its culinary applications, vanillin has found use in pharmaceuticals as an intermediate in the synthesis of certain drugs. It has also been investigated for its antioxidant and antimicrobial properties, although these applications are less widespread than its use as a flavorant. The characteristic scent of vanilla is so popular that it has become a ubiquitous aroma in many consumer products, from candles to cleaning supplies. The perception and intensity of vanillin's flavor can be influenced by various factors, including concentration and the presence of other aromatic compounds.