Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a
dihydroxybenzoic acid derivative used as a flavoring agent. It is an
oxidized form of
vanillin. It is also an intermediate in the production of vanillin from
ferulic acid.[2][3]
Vanillic acid can be obtained from the oxidation of
vanillin by various oxidizing agents. With Pd/C, NaBH4, and KOH as the oxidizing agent, the conversion was reported to occur in ~89% yield.[8]
^Lesage-Meessen L, Delattre M, Haon M, Thibault JF, Ceccaldi BC, Brunerie P, Asther M (October 1996). "A two-step bioconversion process for vanillin production from ferulic acid combining Aspergillus niger and Pycnoporus cinnabarinus". J. Biotechnol. 50 (2–3): 107–113.
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10.1016/0168-1656(96)01552-0.
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^Pacheco-Palencia LA, Mertens-Talcott S, Talcott ST (Jun 2008). "Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Açaí (Euterpe oleracea Mart.)". J Agric Food Chem. 56 (12): 4631–4636.
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10.1021/jf800161u.
PMID18522407.
^Gálvez MC, Barroso CG, Pérez-Bustamante JA (1994). "Analysis of polyphenolic compounds of different vinegar samples". Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 199: 29–31.
doi:
10.1007/BF01192948.
S2CID91784893.
^Pietta PG, Simonetti P, Gardana C, Brusamolino A, Morazzoni P, Bombardelli E (1998). "Catechin metabolites after intake of green tea infusions". BioFactors. 8 (1–2): 111–8.
doi:
10.1002/biof.5520080119.
PMID9699018.
S2CID37684286.
^Lim M, Yoon CM, An G, Rhee H (2007). "Environmentally benign oxidation reaction of aldehydes to their corresponding carboxylic acids using Pd/C with NaBH4 and KOH". Tetrahedron Lett. 48 (22): 3835–3839.
doi:
10.1016/j.tetlet.2007.03.151.