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V1104

Sigma-Aldrich

Vanillin

ReagentPlus®, 99%

Synonym(s):

4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde

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About This Item

Linear Formula:
4-(HO)C6H3-3-(OCH3)CHO
CAS Number:
121-33-5
Molecular Weight:
152.15
Beilstein:
472792
EC Number:
204-465-2
MDL number:
MFCD00006942
UNSPSC Code:
12352100
PubChem Substance ID:
57654724
NACRES:
NA.21

vapor density

5.3 (vs air)

Quality Level

200

vapor pressure

>0.01 mmHg ( 25 °C)

product line

ReagentPlus®

Assay

99%

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

Gene Information

rat ... Ar(24208)

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General description

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.

Application

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.

Legal Information

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H319

Hazard Classifications

Eye Irrit. 2

WGK

WGK 1

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Ryan P McAndrew et al.
Proceedings of the National Academy of Sciences of the United States of America, 113(50), 14324-14329 (2016-12-03)
Stilbenes are diphenyl ethene compounds produced naturally in a wide variety of plant species and some bacteria. Stilbenes are also derived from lignin during kraft pulping. Stilbene cleavage oxygenases (SCOs) cleave the central double bond of stilbenes, forming two phenolic
Fatemah B Alsalman et al.
Journal of food science and technology, 57(7), 2572-2585 (2020-06-19)
High pressure (HP) treatment was applied to Kabouli chickpeas to reduce soaking time and anti-nutritional factors, and enhance their quality. Chickpeas were subjected to HP treatment at 100-600 MPa with single and multiple cycles (up to 6) with 10 min holding time
Chang Ha Park et al.
Foods (Basel, Switzerland), 9(8) (2020-08-14)
Mizuna (Brassica rapa L. var. japonica), a member of the family Brassicaceae, is rich in various health-beneficial phytochemicals, such as glucosinolates, phenolics, and anthocyanins. However, few studies have been conducted on genes associated with metabolic traits in mizuna. Thus, this
Yulong Wang et al.
Carbohydrate polymers, 223, 115061-115061 (2019-08-21)
In this study, chitosan oligosaccharide (COS)-vanillin imine (COS-Vani Imine)-based dual pH responsive nano-micelles (DPRNs) were synthesized. The resultant DPRNs were used for encapsulating genistein and its ultimate release upon pH change. The overall concept of DPRNs for the targeted delivery
Hanno C Erythropel et al.
Nicotine & tobacco research : official journal of the Society for Research on Nicotine and Tobacco, 21(9), 1248-1258 (2018-10-20)
"Vaping" electronic cigarettes (e-cigarettes) is increasingly popular with youth, driven by the wide range of available flavors, often created using flavor aldehydes. The objective of this study was to examine whether flavor aldehydes remain stable in e-cigarette liquids or whether
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