Glucovanillin

Glucovanillin, also known as vanilloside, is a chemical compound found in vanilla beans. Chemically, it is a glucoside composed of glucose and vanillin. Glucovanillin is particularly prevalent in green vanilla beans and upon ripening it is hydrolyzed by the action of the enzyme β-glucosidase which releases vanillin, the major contributor to the aroma and flavor of vanilla. Vanillin is further released from glucovanillin during the curing process of vanilla production.
Glucovanillin has weak antibacterial properties and has served as a lead compound for the development of more potent antibactierial compounds.