Structure of Vanillin:

Vanillin is a flavoring compound that is commonly used in the food industry. It is also known as 4-hydroxy-3-methoxybenzaldehyde and is formed as the major product in the reaction of 2-methoxy phenol with CHCl3/NaOH.

Reaction:

The reaction of 2-methoxy phenol with CHCl3/NaOH results in the formation of Vanillin as the major product. This reaction is known as the Reimer-Tiemann reaction.

Mechanism:

The Reimer-Tiemann reaction involves the following steps:

1. Formation of the chloroform carbanion: In the presence of NaOH, chloroform (CHCl3) is deprotonated to form a carbanion.

2. Attack of the carbanion on the phenol: The carbanion then attacks the phenol, resulting in the formation of an intermediate.

3. Rearrangement of the intermediate: The intermediate undergoes a rearrangement to form the final product, Vanillin.

Structure of 2-methoxy phenol:

2-methoxy phenol, also known as guaiacol, has the following structure:



Structure of Vanillin:

Vanillin has the following structure:



Explanation:

Vanillin is an organic compound that is commonly used as a flavoring agent in the food industry. It is derived from 2-methoxy phenol through a chemical reaction known as the Reimer-Tiemann reaction.

During this reaction, chloroform is deprotonated in the presence of NaOH to form a carbanion. The carbanion then attacks the phenol, resulting in the formation of an intermediate. This intermediate then undergoes a rearrangement to form the final product, Vanillin.

Vanillin has a characteristic sweet and creamy flavor, which is why it is commonly used in the food industry. It is also used in the production of fragrances and cosmetics.