Vanillic acid
chemical compound
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 (1616±94 mg/kg). 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 catechins metabolites found in humans after consumption of green tea infusions.
Synthesis
Vanillic acid can be obtained from the oxidation of vanillin by various oxidizing agents.
The public source identifies “Vanillic acid” as chemical compound. This brief keeps that definition visible, then builds a research path around Vanillic, acid and chemical.
Why this record matters
A short description can identify a subject without explaining its stakes. For “Vanillic acid”, the useful work is to connect “chemical compound” to the records capable of establishing context and consequence.
Datasets, specimens, observations and peer-reviewed methods provide the appropriate test for the technical claims summarized here. The source revision retrieved here is dated Jun 5, 2026. The linked authority identifier is Q419672. None of the 0 selected statements returned an explicit reference. The first chronological checks are 1616.
A general summary may omit uncertainty, sample limits or methodological disagreement that is explicit in the technical record. The lead is largely declarative, so disagreement and counter-evidence require a deliberate search beyond the opening account. Authority statements aid reconciliation but still require their own references, qualifiers and ranks to be checked.
How to read it
Check terminology, classification and the date of the cited evidence. Scientific names and technical consensus can change while older records retain historical value.
- Current terminology
- Classification context
- Finding cited technical literature
Primary datasets, specimen catalogues, standards bodies and the most recent peer-reviewed literature.
Three-step research path
- Establish the record: confirm the title “Vanillic acid”, its source revision and the description used here.
- Expand the search: follow Vanillic acid primary sources, Vanillic acid archive and Vanillic research across catalogues and specialist indexes.
- Test the account: compare the strongest cited source with the responsible institution’s current record and note any disagreement.
Questions for further research
- Which source most directly establishes the central claim about “Vanillic acid”?
- Which observation, specimen, dataset or publication supports the account?
- Has classification or technical consensus changed since the cited source?
Search terms from this dossier
This entry incorporates text from “Vanillic acid” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.