By 1981, a single pulp and paper mill in Ontario supplied 60% of the world market for synthetic vanillin. Synthetic vanillin became significantly more available in the 1930s, when production from clove oil was supplanted by production from the lignin-containing waste produced by the Kraft process for preparing wood pulp for the paper industry. By the late 19th century, semisynthetic vanillin derived from the eugenol found in clove oil was commercially available. In 1874, the German scientists Ferdinand Tiemann and Wilhelm Haarmann deduced its chemical structure, at the same time finding a synthesis for vanillin from coniferin, a glycoside of isoeugenol found in pine bark, and in 1876, Karl Reimer synthesized vanillin from guaiacol. Vanillin was first isolated as a relatively pure substance in 1858 by Nicolas-Theodore Gobley, who obtained it by evaporating a vanilla extract to dryness, and recrystallizing the resulting solids from hot water. Europeans became aware of both chocolate and vanilla around the year 1520. Vanilla was cultivated as a flavoring by pre-Columbian Mesoamerican peoples at the time of their conquest by Hernándo Cortés, the Aztecs used it as a flavoring for chocolate. Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring the difference is due to the presence of acetovanillone in the lignin-derived product, an impurity not found in vanillin synthesized from guaiacol. Today, artificial vanillin is made from either the petrochemical guaiacol, or from lignin, a natural constituent of wood which is a byproduct of the paper industry. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. The ethyl is more expensive but has a stronger note, and differs by having an ethoxy group (-O-CH 2CH 3) instead of a methoxy group (-O-CH 3). Methyl vanillin is used by the food industry as well as ethyl vanillin. Synthetic vanillin is used as a flavoring agent in foods, beverages, and pharmaceuticals. It is the primary component of the extract of the vanilla bean. Its functional groups include aldehyde, ether, and phenol. Vanillin, methyl vanillin, or 4-hydroxy-3-methoxybenzaldehyde, is an organic compound with the molecular formula C 8H 8O 3.
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