Research on the Glucoside Fraction of the Vanilla Bean

Abstract

Using TLC and HPLC, the glucoside fraction of freshly harvested vanilla beans was examined. In addition to confirming that glucovanillin was the most abundant glucoside present, the glucosides of p-hydroxybenzaldehyde, p-hydroxybenzoic acid and vanillic acid also were identified. Using a combination of IR, MS, ¹H-NMR and ¹³C-NMR, the structure of glucovanillin was proven to be 4-(beta-D-glucopyranosyloxy)-3-methoxybenzaldehyde.