Research on the Glucoside Fraction of the Vanilla Bean
- 1 January 1989
- journal article
- research article
- Published by Taylor & Francis in Journal of Essential Oil Research
- Vol. 1 (1) , 33-41
- https://doi.org/10.1080/10412905.1989.9699442
Abstract
Using TLC and HPLC, the glucoside fraction of freshly harvested vanilla beans was examined. In addition to confirming that glucovanillin was the most abundant glucoside present, the glucosides of p-hydroxybenzaldehyde, p-hydroxybenzoic acid and vanillic acid also were identified. Using a combination of IR, MS, 1H-NMR and 13C-NMR, the structure of glucovanillin was proven to be 4-(beta-D-glucopyranosyloxy)-3-methoxybenzaldehyde.Keywords
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