V900221
香草醛
Vetec™, reagent grade, 98%
别名:
4-羟基-3-甲氧苯甲醛, 香草醛
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关于此项目
线性分子式:
4-(HO)C6H3-3-(OCH3)CHO
化学文摘社编号:
分子量:
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
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Legal Information
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
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
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
Nicholas J Walton et al.
Phytochemistry, 63(5), 505-515 (2003-06-18)
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is an important flavour and aroma molecule, but is also of interest because of its biogenetic relationship to the phenylpropanoid pathway and to other molecules of physiological significance, notably salicylate. Recent progress towards characterisation of the biosynthesis of
N J Walton et al.
Current opinion in biotechnology, 11(5), 490-496 (2000-10-12)
Microorganisms able to produce vanillin in excess of 6g/l from ferulic acid have now been isolated. In Pseudomonas strains, the metabolic pathway from eugenol via ferulic acid to vanillin has been characterised at the enzymic and molecular genetic levels. Attempts
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| 货号 | GTIN |
|---|---|
| V900221-100G | 04061832753164 |
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