Vanillin

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Vanillin is what makes vanilla taste like vanilla. The trick to walking it back is that the CHO is not the starting point: the ring already has the methoxy and the phenol, and the aldehyde is bolted on last. The Reimer-Tiemann formylation of guaiacol uses chloroform under base to install the CHO ortho to the phenol oxygen, which on guaiacol is exactly the vanillin position.

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Pick the bond you want to cut from the strip below the structure.

Cell id: vanillin

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Use the bond strip below the structure to pick the bond you want to cut. Each chip shows the atom indices and the element pair so you can read them with a screen reader.

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