Preparative synthesis of vanillin and vanillal alkanoates was written by Dikusar, E. A.;Vyglazov, O. G.;Moiseichuk, K. L.;Zhukovskaya, N. A.;Kozlov, N. G.. And the article was included in Russian Journal of Applied Chemistry in 2005.COA of Formula: C12H14O4 This article mentions the following:
Vanillin and its homolog, vanillal are widely used in food and perfume industries. New processes in the food industry demand new aroma chems. that would have vanilla smell but be more heat-resistant than vanillin and stable in a wide range of pH in the presence of enzymes. Procedures for preparing vanillin and vanillal alkanoates were then developed. These compounds are of interest as components of flavor food additives with popular chocolate, caramel, and milk-cream smells. In the experiment, the researchers used many compounds, for example, 4-Formyl-2-methoxyphenyl isobutyrate (cas: 20665-85-4COA of Formula: C12H14O4).
4-Formyl-2-methoxyphenyl isobutyrate (cas: 20665-85-4) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.COA of Formula: C12H14O4
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics