| FEMA | 3988 |
| CAS | 121-34-6 |
| EINECS | 204-466-8 |
| JECFA Food Flavoring | 959 |
| CoE Number | 697 |
| Organoleptic Notes |
|
| Odor | creamy dairy, milky, custard, creamy, powdery, vanilla, sweet, phenolic, brown, beany |
| Flavor | creamy creamy, milky, custard, vanilla, powdery, sweet |
| Material Notes | a flavoring agent. it is the intermediate product in the two-step bioconversion of ferulic acid to vanillin. (j biotechnol 1996;50(2-3):107-13). Vanillic acid is a phenolic acid found in some forms of vanilla and many other plant extracts. It is a flavoring and scent agent that produces a pleasant, creamy odor. It is the intermediate product in the two-step bioconversion of ferulic acid to vanillin. (J Biotechnol 1996;50(2-3):107-13). Vanillic acid, which is a chlorogenic acid, is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid. Vanillic acid is a metabolic byproduct of caffeic acid and is often found in the urine of humans who have consumed coffee, chocolate, tea and vanilla-flavored confectionary. Vanillic acid selectively and specifically inhibits 5'nucleotidase activity. (PMID: 16899266) |