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[2] and upon ripening it is hydrolyzed by the action of the enzyme β-glucosidase which releases vanillin,[3][4] the major contributor to the aroma and flavor of vanilla.

Vanillin is further released from glucovanillin during the curing process of vanilla production.

[5] Glucovanillin has weak antibacterial properties and has served as a lead compound for the development of more potent antibactierial compounds.