Vanilin

Molecular Formula: C8H8O3 Molar Mass: 152.15 g/mol Density: 1.056 g/cm^3 Boiling Point: 285 degrees C Melting Point: 83 degrees C

Vanilin is an organic compound, which is the primary component in vanilla extract. Because of this, it is often used in foods(especially chocolate and ice cream), beverages, and pharmaceuticals as a flavoring agent. It has a floral smell, as well, and is sometimes used in products because of this.

History: In the 1500's in England England, as well as in Aztec and other ancient South American civilizations, vanilin was used as flavoring in chocolate, as well as vanilla. Not until 1858, however, did Nicolas-Theodore Gobley isolate vanilin as molecule. In 1874, the actual chemical formula was discovered by scientists Haarmann and Tiemann. Starting in the late 19th century, synthesized vanilin became available and is now used in much of what we eat today.