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About This Item
Linear Formula:
4-(HO)C6H3-3-(OCH3)CHO
CAS Number:
Molecular Weight:
152.15
EC Number:
204-465-2
UNSPSC Code:
12352100
PubChem Substance ID:
Beilstein/REAXYS Number:
472792
MDL number:
Assay:
98%
Form:
powder or crystals
grade
reagent grade
vapor density
5.3 (vs air)
vapor pressure
>0.01 mmHg ( 25 °C)
product line
Vetec™
assay
98%
form
powder or crystals
bp
170 °C/15 mmHg (lit.)
mp
81-83 °C (lit.)
solubility
ethanol: soluble
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
Legal Information
Vetec is a 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
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Igor A O Reis et al.
Food chemistry, 135(4), 2453-2461 (2012-09-18)
A single-step selective separation of two food additives was investigated using alcohol-salt aqueous two-phase systems (ATPS). The selective partitioning of two of the most used additives from a processed food waste material, vanillin and l-ascorbic acid, was successfully accomplished. The
Yavuz Yardım et al.
Food chemistry, 141(3), 1821-1827 (2013-07-23)
A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric
H Priefert et al.
Applied microbiology and biotechnology, 56(3-4), 296-314 (2001-09-11)
Vanillin is one of the most important aromatic flavor compounds used in foods, beverages, perfumes, and pharmaceuticals and is produced on a scale of more than 10 thousand tons per year by the industry through chemical synthesis. Alternative biotechnology-based approaches
Global Trade Item Number
| SKU | GTIN |
|---|---|
| V900221-100G | 04061832753164 |
