Skip to Content
Merck
CN

V900221

Vanillin

Vetec, reagent grade, 98%

Synonym(s):

4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde

Sign In to View Organizational & Contract Pricing.

Select a Size

Change View

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
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist


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


Still not finding the right product?

Explore all of our products under Vanillin


pictograms

Exclamation mark

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



Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library



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

SKUGTIN
V900221-100G04061832753164