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By acting with these enzymes on the natural glucosides, it is found that the majority are of the β-form; e.g. emulsin hydrolyses salicin, helicin, aesculin, coniferin, syringin, &c.

Coniferin, C16H22O8, occurs in the cambium of coniferous woods.

The coniferyl alcohol obtained from coniferin by hydrolysis can be easily oxidized to vanillin, and is, therefore, the source for the artificial flavoring extract used as a substitute for the true extract of the vanilla bean.

Glucosides Amygdalin, coniferin, salicin, helicin, phlorrhizin.

Vanillin, the odoriferous principle of the vanilla bean, is an aldehyde which was first artificially prepared by Tiemann and Haarmann in 1874 by oxidizing coniferin, a glucoside contained in the sap of various coniferæ, but it now appears to be usually manufactured from eugenol, a phenol contained in oil of cloves.