Vanillin is a natural phenolic compound with a distinctive vanilla aroma. Its molecular weight is 152.15 g/mol, which is a crucial property in determining its physical and chemical behavior. Vanillin’s molar mass influences its density, melting point, and boiling point, affecting its applications in flavoring, fragrances, and pharmaceuticals. Furthermore, its antioxidant activity and antimicrobial properties have significant implications for food preservation. Advanced analytical techniques such as gas chromatography-mass spectrometry and high-performance liquid chromatography play a vital role in analyzing vanillin for quality control and research purposes.
