a. (Chem.) Pertaining to, or derived from, vanilla or vanillin; resembling vanillin; specifically, designating an alcohol and an acid respectively, vanillin being the intermediate aldehyde. [ 1913 Webster ]
n. (Chem.) A white crystalline aldehyde having a burning taste and characteristic odor of vanilla. It is extracted from vanilla pods, and is also obtained by the decomposition of coniferin, and by the oxidation of eugenol. [ 1913 Webster ]
n. (Chem.) A white crystalline aldehyde having a burning taste and characteristic odor of vanilla. It is extracted from vanilla pods, and is also obtained by the decomposition of coniferin, and by the oxidation of eugenol. [ 1913 Webster ]
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