Significado de "vanillin" en el diccionario de inglés

PRONUNCIACIÓN DE VANILLIN EN INGLÉS

vanillin  [ˈvænɪlɪn]

CATEGORIA GRAMATICAL DE VANILLIN

Vanillin es un sustantivo.

El nombre o sustantivo es aquel tipo de palabras cuyo significado determina la realidad. Los sustantivos nombran todas las cosas: personas, objetos, sensaciones, sentimientos, etc.

QUÉ SIGNIFICA VANILLIN EN INGLÉS

Vanilina

Vanillin

Methyl vanillin Vanillic aldehyde Identificadores Número CAS 121-33-5 Y PubChem 1183 ChemSpider 13860434 Y UNII CHI530446X Y Número CE 204-465-2 KEGG D00091 Y MeSH vanillina CHEBI CHEBI: 18346 Y CHEMBL CHEMBL13883 Y Número RTECS YW5775000 Referencia de Beilstein 472792 Referencia de Gmelin 3596 3DMet B00167 Imágenes Jmol-3D Imagen 1 SMILES c1 (C = O) cc (OC) c (O) cc1 InChI InChI = 1S / C8H8O3 / c1-11-8-4-6 (5-9) 2-3-7 (8) 10 / h2-5,8H, 1H3N Clave: DPRSTFFEDAVZJW-UHFFFAOYSA-N N InChI = 1 / C8H8O3 / c1-11-8-4-6 (5-9) 2-3-7 (8) 10 / H2-5,10H, 1H3 Clave: MWOOGOJBHIARFG-UHFFFAOYAS Propiedades Fórmula molecular C8H8O3 Masa molar 152,15 g mol-1 Aspecto Cristales blancos Olor Vainilla, Dulce, Balsámico, Agradable Densidad 1,056 g cm-3 Punto de fusión 81 a 83 ° C; 178 a 181 ° F; 354 a 356 K Punto de ebullición 285 ° C Solubilidad en agua 10 g dm-3 log P 1.208 Presión de vapor 1 Pa Acidez (pKa) 7.781 Basicidad (pKb) 6.216 Estructura Estructura cristalina Monoclinic Thermoquímica Std Entalpía de combustión ΔcHo298 -3.828-3.

Methyl vanillin Vanillic aldehyde Identifiers CAS number 121-33-5 Y PubChem 1183 ChemSpider 13860434 Y UNII CHI530446X Y EC number 204-465-2 KEGG D00091 Y MeSH vanillin ChEBI CHEBI:18346 Y ChEMBL CHEMBL13883 Y RTECS number YW5775000 Beilstein Reference 472792 Gmelin Reference 3596 3DMet B00167 Jmol-3D images Image 1 SMILES c1(C=O)cc(OC)c(O)cc1 InChI InChI=1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,8H,1H3 N Key: DPRSTFFEDAVZJW-UHFFFAOYSA-N N InChI=1/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3 Key: MWOOGOJBHIARFG-UHFFFAOYAS Properties Molecular formula C8H8O3 Molar mass 152.15 g mol−1 Appearance White crystals Odor Vanilla, Sweet, Balsamic, Pleasant Density 1.056 g cm−3 Melting point 81 to 83 °C; 178 to 181 °F; 354 to 356 K Boiling point 285 °C (545 °F; 558 K) Solubility in water 10 g dm−3 log P 1.208 Vapor pressure >1 Pa Acidity (pKa) 7.781 Basicity (pKb) 6.216 Structure Crystal structure Monoclinic Thermochemistry Std enthalpy of combustion ΔcHo298 −3.828–3.

definición de vanillin en el diccionario inglés

La definición de vainillina en el diccionario es un aldehído cristalino blanco que se encuentra en la vainilla y en muchos bálsamos y resinas naturales; 3-metoxi-4-hidroxibenzaldehído. Es un subproducto de la fabricación de papel y se utiliza como aromatizante y en perfumes y productos farmacéuticos. Fórmula: C6H3CHO.

TRADUCCIÓN DE VANILLIN

Conoce la traducción de vanillin a 25 idiomas con nuestro traductor multilingüe.

Las traducciones de vanillin presentadas en esta sección han sido obtenidas mediante traducción automática estadística a partir del idioma inglés.

• Traductor inglés - chino: 香兰素
• Traductor inglés - español: vainillina
• inglés: vanillin
• Traductor inglés - hindi: वानीलिन
• Traductor inglés - árabe: فانيليا
• Traductor inglés - ruso: ванилин
• Traductor inglés - portugués: vanilina
• Traductor inglés - bengalí: বেড়া-লতাবিশেষ
• Traductor inglés - francés: vanilline
• Traductor inglés - malayo: Vanillin
• Traductor inglés - alemán: Vanillin
• Traductor inglés - japonés: バニリン
• Traductor inglés - coreano: 바닐린
• Traductor inglés - javanés: Vanillin
• Traductor inglés - vietnamita: va ni tinh
• Traductor inglés - tamil: வெண்ணிலன்
• Traductor inglés - maratí: व्हिनिलिन
• Traductor inglés - turco: vanilin
• Traductor inglés - italiano: vaniglia
• Traductor inglés - polaco: wanilina
• Traductor inglés - ucraniano: ванілін
• Traductor inglés - rumano: vanilină
• Traductor inglés - griego: βανιλίνη
• Traductor inglés - afrikáans: vanilli
• Traductor inglés - sueco: vanillin
• Traductor inglés - noruego: vanillin

10 LIBROS DEL INGLÉS RELACIONADOS CON «VANILLIN»

Descubre el uso de vanillin en la siguiente selección bibliográfica. Libros relacionados con vanillin y pequeños extractos de los mismos para contextualizar su uso en la literatura.

Flavours and Fragrances: Chemistry, Bioprocessing and ...

13.3 Vanillin 13.3.1 Vanillin Synthesis Eugenol obtained from clove oil is an important precursor for the preparation of vanillin (Scheme 13.10). The reaction consists of two steps. First, eugenol needs to be converted into isoeugenol, which  ...

Ralf Günter Berger, 2007

Thin Layer Chromatography: A Modern Practical Approach

This reaction depends on the protonation of the aromatic aldehyde, vanillin or anisaldehyde, that occurs due to the presence of electron withdrawingor acceptor groups. Condensation can then readily occur with certain organic molecules to ...

Peter E. Wall, Royal Society of Chemistry (Great Britain), 2005

Chemistry of Spices

a more efficient producer of vanillin than MAO. Continuous production of vanillin with immobilized AO was also investigated, and industrial synthesis of vanillin through AO from A. niger was suggested as a possibility by the authors.

V. A. Parthasarathy, Bhageerathy Chempakam, T. John Zachariah, 2008

Handbook of Indices of Food Quality and Authenticity

Certain 'identification ratios', based on the analysis of vanillin, potassium, nitrogen and inorganic phosphorus have been calculated, which allow comparison of the sample with that of the authentic vanilla extracts. High ratios of vanillin: N, ...

Rekha Singhal, Pushpa R. Kulkarni, Dinanath V. Rege, 1997

Biotechnology in Flavor Production

Vanillin released from parent compounds by chemical alterations may be considered a synthetic product, for example, vanillin released from lignin or eugenol. In the case of eugenol, there are two main steps in vanillin production. The first ...

Daphna Havkin-Frenkel, Faith Belanger, 2009

Kirk-Othmer Food and Feed Technology

Vanillin flavoring g/100kg soft-center sweets other sweets caramel chewing gum nougat 5–15 15–30 15–55 15–45 40–55 Vanillin is used in flavored milk, desserts, yogurts, sorbets, and ice cream. Generally, vanillin is used in liquid form  ...

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Plant Cell and Tissue Culture for the Production of Food ...

(Hartman et al., 1992), chief among them is vanillin, the most abundant flavor component. Vanillin is also a nutraceutical because of its properties as an anti- oxidant and anti-micro- bial agent (Lopez-Malo et al., 1995; Kometani et al, 1993) .

Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis, 1999

Phenolics in Food and Nutraceuticals

The vanillin method is based on condensation of the vanillin reagent with proanthocyanins in acidic solutions. Protonated vanillin, a weak electrophilic radical, reacts with the flavonoid ring at the 6- or 8-position. The intermediate product of this ...

Fereidoon Shahidi, Marian Naczk, 2003

Code of Federal Regulations, Title 21, Food and Drugs: Parts ...

6, 1993] § 169.180 Vanilla-vanillin extract. (a) Vanilla-vanillin extract conforms to the definition and standard of identity and is subject to any requirement for label statement of ingredients prescribed for vanilla extract by §169.175, except that ...

National Archives & Rec. Admin., 2009

Chocolate, Cocoa and Confectionery: Science and Technology

Production of vanillin from clove oil eugenol and later from guaiacol was established and the purity of the vanillin was related to the final processes of separation, which involved vaccum distillation. For a long time, clove oil vanillin had the ...

Bernard W. Minifie, 1989

10 NOTICIAS EN LAS QUE SE INCLUYE EL TÉRMINO «VANILLIN»

Conoce de qué se habla en los medios de comunicación nacionales e internacionales y cómo se emplea el término vanillin en el contexto de las siguientes noticias.

The beloved Hershey's bar is getting an overhaul

It will replace the vanillin with real vanilla, although the company hasn't said how it will change production to adapt for removing the emulsifier, which is typically ... «Fortune, Jun 15»

Creators defend vanilla flavour made using synthetic biology

Using synthetic biology (synbio), scientists at Evolva edit the DNA of yeast, and through a fermentation process, force it to sythensise vanillin. It's a lot more ... «The Guardian, May 15»

Camlin Fine Sciences to set up hydroquinone and vanillin units in …

While hydroquinone is the key ingredient in skin whitening products, vanillin (an artificial version of pure vanilla extract) is used as artificial flavouring agent in ... «Business Standard, May 15»

Global vanillin crystal market size, trends, growth, analysis, demand …

The report offers an in-depth analysis of the current and future trends, market segmentation, growth opportunities and restraints of the global vanillin crystal ... «WhaTech, Abr 15»

Vanillin: Forerunner of synthetic biology flavors

In Munnelly's view, the construction of an engineered pathway to produce a high-value molecule such as vanillin is an important success story in the synthetic ... «Genetic Literacy Project, Abr 15»

Are Microbes the Taste-Makers of the Future?

The vast majority of the vanillin found in today's products – from food to perfume – is derived from synthetic processes that convert guaiacol to vanillin in a ... «Wired, Mar 15»

Global Market Report of Vanillin 2014-2018

Global Market Report of Vanillin (CAS 121-33-5) aims at providing comprehensive data on Vanillin globally and regionally (Europe, Asia, North America, Latin ... «PR Newswire, Mar 15»

Hershey's Milk Chocolate and Kisses to go non-GM

Hershey replaced artificial vanillin with natural vanilla and removed PGPR in Canada a few years ago. The Canadian products still contain soy lecithin, which ... «ConfectioneryNews.com, Feb 15»

Nestle USA makes clean label commitment

Some product formulation changes will include using annatto instead of Red 40 and Yellow 5 in Butterfinger products, and replacing artificial vanillin in Crunch ... «Food Business News, Feb 15»

Vinegar-Like Acid Rain May Have Fallen During Earth's Worst …

The rocks, unearthed in what is now Northern Italy, contained a particularly intriguing substance: vanillin, the same molecule that gives vanilla its flavor and ... «Smithsonian, Ene 15»