Vanillin CAS 121-33-5

• Iden­ti­fi­ca­tion
• Prop­er­ties
• Safe­ty Data
• Spec­i­fi­ca­tions & Oth­er Information
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Iden­ti­fi­ca­tion

CAS Number

121-33-5

Name

Vanillin

FEMA

3107

Syn­onyms

121-33-5 [RN]
204-465-2 [EINECS]
2-Methoxy-4-formylphe­nol
3-methoxy-4-hydrox­­y­ben­zalde­hyde
4-08-00-01763 [Beil­stein]
472792 [Beil­stein]
4-formyl-2-methoxyphe­nol
4-Hydroxy-3-methoxy­ben­zalde­hyd [Ger­man] [ACD/IUPAC Name]
4-hydroxy-3-methoxy-ben­zalde­hyde
4-Hydroxy-3-methoxy­ben­zalde­hyde [ACD/IUPAC Name]
4-Hydroxy-3-méthoxy­ben­zaldéhyde [French] [ACD/IUPAC Name]
4-Hydroxy-5-methoxy­ben­zalde­hyde
4-hydroxy-m-anisalde­hyde
Ben­zalde­hyde, 4-hydroxy-3-methoxy- [ACD/​Index Name]
m-Anisalde­hyde, 4-hydroxy-
MFCD00006942 [MDL num­ber]
p-hydroxy-m-methoxy­ben­zalde­hyde
Vanilin [Turk­ish]
Vanili­na [Por­tuguese]
Vanili­na [Span­ish]
Vanil­lic alde­hyde
Vanillin [Wiki]
Vanillin [Ger­man]
Vanillin Melt­ing Point Stan­dard
Vanil­li­na [Ital­ian]
Vanilline [French]
Βανιλίνη [Mod­ern Greek (1453-)]
Ванилин [Russ­ian]
バニリン [Japan­ese]
香草醛 [Chi­nese]
4-hydroxy 3-methoxy­ben­zalde­hyde
5-Eth­yl-2-pyri­­done ; 5-Eth­yl-1H-pyridin-2-one ;5-ETH­YL-2-PYRIDI­NOL
5-eth­yl­pyridin-2-ol
74495-74-2 [RN]
Ace­to­vanil­lone
apoc­y­nine
http:////www.amadischem.com/proen/538151/
http://​www​.hmdb​.ca/​m​e​t​a​b​o​l​i​t​e​s​/​H​M​D​B​0​0​1​2​308
https://​www​.ebi​.ac​.uk/​c​h​e​b​i​/​s​e​a​r​c​h​I​d​.​d​o​?​c​h​e​b​i​I​d​=​C​H​E​B​I​:​1​8​346
Liox­in
Met­tler-Tole­­do Cal­i­bra­tion sub­stance ME 51143093, Vanillin
m-Methoxy-p-hydrox­­y­ben­zalde­hyde
para-Hydroxy-meta-methoxy­ben­zalde­hyde
p-vanillin
STR01001
Vanilin
vani­line
Vanil­la
vanil­lalde­hyde
Vanillin inclu­sion com­plex
Vanillin|4-Hydroxy-3-methoxybenzaldehyde
VHR DQ CO1 [WLN]
Zim­co

SMILES

COc1cc(ccc1O)C=O

Std­InChI

InChI=1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3

Std­InChIKey

MWOOGO­JB­HIAR­FG-UHF­F­­FAOYSA-N

Mol­e­c­u­lar Formula

C₈H₈O₃

Mol­e­c­u­lar Weight

152.147

EINECS

204-465-2

Beil­stein Reg­istry Number

472792

MDL Number

MFCD00145523

Prop­er­ties

Appear­ance

White to pale yel­low crys­talline Powder

Melt­ing Point

81-83 °C(lit.)

Safe­ty Data

Sym­bol

GHS07

Sig­nal Word

Warn­ing

Haz­ard statements

Pre­cau­tion­ary Statements

Per­son­al Pro­tec­tive Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR 

NONH for all modes of transport

WGK Germany

1

Spec­i­fi­ca­tions and Oth­er Infor­ma­tion of Our Vanillin CAS 121-33-5

Iden­ti­fi­ca­tion Methods

HPLC

Puri­ty

99.5% min

Shelf Life

3 years

Stor­age

Store in a cool and dry place (below 33°C) sealed and stored

Known Appli­ca­tion

Vanillin is one of the impor­tant edi­ble spices, it is an edi­ble fla­vor­ing agent, with vanil­la bean aro­ma and strong milky fra­grance, is an indis­pens­able and impor­tant raw mate­r­i­al in the food addi­tive indus­try, and is wide­ly used in var­i­ous needs to increase milky fra­grance. In fla­vor-fla­vored foods, such as cakes, cold drinks, choco­lates, can­dies, bis­cuits, instant noo­dles, bread and tobac­co, fla­vored alco­hol, tooth­paste, soap, per­fume cos­met­ics, ice cream, bev­er­ages and dai­ly cos­met­ics. effect. It can also be used in soap, tooth­paste, per­fume, rub­ber, plas­tic, and phar­ma­ceu­ti­cals. Com­ply with FCCIV stan­dards. Vanillin has a wide range of appli­ca­tions abroad. It is wide­ly used in the pro­duc­tion of phar­ma­ceu­ti­cal inter­me­di­ates, as well as plant growth pro­mot­ers, fungi­cides, lubri­cant defoamers, elec­tro­plat­ing bright­en­ers, con­duc­tive agents for print­ed cir­cuit board pro­duc­tion, etc.

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