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About This Item
Linear Formula:
4-(HO)C6H3-3-(OCH3)CHO
CAS Number:
Molecular Weight:
152.15
Beilstein:
472792
MDL number:
UNSPSC Code:
41116107
PubChem Substance ID:
NACRES:
NA.24
grade
pharmaceutical primary standard
vapor density
5.3 (vs air)
vapor pressure
>0.01 mmHg ( 25 °C)
API family
vanillin
manufacturer/tradename
USP
bp
170 °C/15 mmHg (lit.)
mp
81-83 °C (lit.)
application(s)
pharmaceutical (small molecule)
format
neat
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
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General description
Vanillin Melting Point Standard also called 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
Vanillin Melting Point Standard USP Reference standard for use in specified quality tests and assays.
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.
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.
Analysis Note
These products are for test and assay use only. They are not meant for administration to humans or animals and cannot be used to diagnose, treat, or cure diseases of any kind.
Other Notes
Sales restrictions may apply.
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Irrit. 2
Storage Class Code
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
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Biotechnological production of vanillin.
Priefert, H., J. Rabenhorst, and A. Steinbuchel
Applied Microbiology and Biotechnology, 56.3-4, 296-314 (2001)
Crystal architecture and physicochemical properties of felodipine solvates.
Surov, Artem O., et al.
CrystEngComm, 15.30, 6054-6061 (2013)
Vanillin
Walton, Nicholas J., Melinda J. Mayer, and Arjan Narbad
Phytochemistry, 63.5, 505-515 (2003)
Arun K Sinha et al.
International journal of food sciences and nutrition, 59(4), 299-326 (2007-09-22)
Vanilla, being the world's most popular flavoring materials, finds extensive applications in food, beverages, perfumery and pharmaceutical industry. With the high demand and limited supply of vanilla pods and the continuing increase in their cost, numerous efforts of blending and
Xiaolan Rao et al.
BMC genomics, 15, 964-964 (2014-11-09)
Pods of the vanilla orchid (Vanilla planifolia) accumulate large amounts of the flavor compound vanillin (3-methoxy, 4-hydroxy-benzaldehyde) as a glucoside during the later stages of their development. At earlier stages, the developing seeds within the pod synthesize a novel lignin
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