V1104
Vanillin
99%, powder or crystals, ReagentPlus®
Synonym(s):
4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde
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About This Item
Linear Formula:
4-(HO)C6H3-3-(OCH3)CHO
CAS Number:
Molecular Weight:
152.15
NACRES:
NA.21
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
204-465-2
MDL number:
Beilstein/REAXYS Number:
472792
Assay:
99%
Form:
powder or crystals
Product Name
Vanillin, ReagentPlus®, 99%
vapor density
5.3 (vs air)
Quality Level
vapor pressure
>0.01 mmHg ( 25 °C)
product line
ReagentPlus®
assay
99%
form
powder or crystals
bp
170 °C/15 mmHg (lit.)
mp
81-83 °C (lit.)
solubility
ethanol: soluble
functional group
aldehyde
SMILES string
COc1cc(C=O)ccc1O
InChI
1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
InChI key
MWOOGOJBHIARFG-UHFFFAOYSA-N
Gene Information
rat ... Ar(24208)
General description
Vanillin is an aromatic compound, and is used for flavoring foods. It is has biogenetic relationship to phenylpropanoid pathway. It is mostly used in foods, beverages, perfumes and pharmaceuticals.
Application
It has been used as reference standard in calibrating hot stage; during thermomicroscopic investigation performed with optical polarizing microscope; usually equipped with a hot stage and temperature controller.
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
319.6 - 321.4 °F - closed cup
flash_point_c
159.8 - 160.8 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
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Ryan P McAndrew et al.
Proceedings of the National Academy of Sciences of the United States of America, 113(50), 14324-14329 (2016-12-03)
Stilbenes are diphenyl ethene compounds produced naturally in a wide variety of plant species and some bacteria. Stilbenes are also derived from lignin during kraft pulping. Stilbene cleavage oxygenases (SCOs) cleave the central double bond of stilbenes, forming two phenolic
Chang Ha Park et al.
Foods (Basel, Switzerland), 9(8) (2020-08-14)
Mizuna (Brassica rapa L. var. japonica), a member of the family Brassicaceae, is rich in various health-beneficial phytochemicals, such as glucosinolates, phenolics, and anthocyanins. However, few studies have been conducted on genes associated with metabolic traits in mizuna. Thus, this
Fatemah B Alsalman et al.
Journal of food science and technology, 57(7), 2572-2585 (2020-06-19)
High pressure (HP) treatment was applied to Kabouli chickpeas to reduce soaking time and anti-nutritional factors, and enhance their quality. Chickpeas were subjected to HP treatment at 100-600 MPa with single and multiple cycles (up to 6) with 10 min holding time
Global Trade Item Number
| SKU | GTIN |
|---|---|
| V1104-2G | 04061835254040 |
| V1104-500G | 04061835254057 |
| V1104-2KG | 04061837429118 |
| V1104-100G | 04061835254033 |