Cou"ma*rin (k??"m?-r?n), n. [F., fr. coumarou, a tree of Guiana.] Chem.
The concrete essence of the tonka bean, the fruit of Dipterix (formerly Coumarouna) odorata and consisting essentially of coumarin proper, which is a white crystalline substance, C9H6O2, of vanilla-like odor, regarded as an anhydride of coumaric acid, and used in flavoring. Coumarin in also made artificially.
© Webster 1913.