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.
Occurrence in nature
The highest amount of vanillic acid in plants known so far is found in the root of
Angelica sinensis,
an herb indigenous to China, which is used in traditional Chinese medicine.
Occurrences in food
Açaí oil, obtained from the fruit of the açaí palm (
Euterpe oleracea), is rich in vanillic acid ().
It is one of the main natural phenols in
argan oil. It is also found in wine and
vinegar.
Metabolism
Vanillic acid is one of the main
tea catechins found in humans after consumption of
green tea infusions.
Synthesis
Vanillic acid can be obtained from the oxidation of
vanillin by various oxidizing agents.
