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A fragrant crystalline compound, C9H6O2, present in tonka beans and produced synthetically for use as a fragrance. Coumarin has been banned as a food additive in the United States because it can be toxic in large amounts.

[French coumarine, from coumarou, tonka bean tree, from Spanish coumarú, from Portuguese cumaru, from Tupí cumarú, commaru.]

cou′ma·ric (-mər-ĭk) adj.


(ˈkuːmərɪn) or


(Elements & Compounds) a white vanilla-scented crystalline ester, used in perfumes and flavourings and as an anticoagulant. Formula: C9H6O2
[C19: from French coumarine, from coumarou tonka-bean tree, from Spanish cumarú, from Tupi]
ˈcoumaric, ˈcumaric, coumarilic adj


(ˈku mə rɪn)

a fragrant crystalline compound, C9H6O2, used chiefly in soaps and perfumery.
[1820–30; < French coumarine=coumar(ou) tonka-bean tree (< Sp cumarú < Portuguese < Tupi cumaru) + -ine -in1]
References in periodicals archive ?
Among the chemical compounds already described are the flavonoids, clerodanes and labdanes, auranas, triterpenoids, germaceno, cumaric acids, sesquiterpenes phenylpropanoids (Cuzzi, Link, Vilani, Sartori, & Onofre, 2012).
In this respect, it appears that the incorporation into the cell wall of the derivatives of hydroxycinnamic acid (HCA), mainly cumaric, ferulic, and their conjugates, induced by pathogens, should strengthen rigidity and diminish digestibility of the cell wall by the degrading enzymes of the pathogen (Nicholson & Hammerschmidt, 1992).