产品名称
香草醛, United States Pharmacopeia (USP) Reference Standard
InChI key
MWOOGOJBHIARFG-UHFFFAOYSA-N
InChI
1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
SMILES string
COc1cc(C=O)ccc1O
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
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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.
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.
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.
Other Notes
Sales restrictions may apply.
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2
存储类别
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
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
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
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