所有图片(1)
About This Item
线性分子式:
4-(HO)C6H3-3-(OCH3)CHO
CAS号:
分子量:
152.15
FEMA编号:
3107
Beilstein:
472792
EC 号:
欧洲委员会编号:
107
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.018
NACRES:
NA.21
性状检查:
creamy; sweet; vanilla
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 182.60
FDA 21 CFR 182.90
蒸汽密度
5.3 (vs air)
蒸汽压
>0.01 mmHg ( 25 °C)
描述
Agency/Method; meets purity specifications of JECFA
方案
≥97%
表单
powder or crystals
沸点
170 °C/15 mmHg (lit.)
mp
81-83 °C (lit.)
溶解性
DMSO: soluble(lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
creamy; sweet; vanilla
SMILES字符串
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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一般描述
香草醛是世界上′最受欢迎的香料和香味化合物。香草醛是常用的芳香化合物，存在于天然和合成香草兰香味物质中。
应用
- Vanillin and 4-hydroxybenzyl alcohol promotes cell proliferation and neuroblast differentiation in the dentate gyrus of mice via the increase of brain-derived neurotrophic factor and tropomyosin-related kinase B.: The study explored how vanillin and 4-hydroxybenzyl alcohol promote cell proliferation and neuroblast differentiation in mice, highlighting their potential neurogenic effects (Cho et al., 2016).
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产品编号
说明
价格
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
319.6 - 321.4 °F - closed cup
闪点(°C)
159.8 - 160.8 °C - closed cup
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
Kriengsak Lirdprapamongkol et al.
In vivo (Athens, Greece), 24(4), 501-506 (2010-07-30)
Tumor necrosis factor-related apoptosis-inducing ligand (TRAIL) is a promising anticancer agent which selectively kills cancer cells with little effect on normal cells. However, TRAIL resistance is widely found in cancer cells. We have previously reported antimetatstatic and antiangiogenic effects of
Nethaji J Gallage et al.
Molecular plant, 8(1), 40-57 (2015-01-13)
In recent years, biotechnology-derived production of flavors and fragrances has expanded rapidly. The world's most popular flavor, vanillin, is no exception. This review outlines the current state of biotechnology-based vanillin synthesis with the use of ferulic acid, eugenol, and glucose
Subhashini Selvaraju et al.
Chemical communications (Cambridge, England), 51(14), 2957-2959 (2015-01-17)
An eumelanin-inspired core derived from the natural product, vanillin (vanilla bean extract) was utilized for the synthesis of eumelanin-inspired small molecules and polymer via Sonogashira cross coupling. The materials demonstrate that the methyl 4,7-dibromo-5,6-dimethoxy-N-methyl-1H-indole-2-carboxylate core can serve as a new
Determination of vanillin and related flavor compounds in natural vanilla extracts and vanilla-flavored foods by thin layer chromatography and automated multiple development.
Belay MT and Poole CF.
Chromatographia, 37(7-8), 365-373 (1993)
Chia-Lin Lee et al.
Journal of natural products, 72(9), 1568-1572 (2009-08-21)
Two new sesquiterpene coumarins, designated 5'-acetoxy-8'-hydroxyumbelliprenin (1) and 10'R-acetoxy-11'-hydroxyumbelliprenin (2), and a new diterpene, 15-hydroxy-6-en-dehydroabietic acid (3), along with 27 known compounds, were isolated from a CHCl(3)-soluble extract of Ferula assa-foetida through bioassay-guided fractionation. The structures of the new metabolites
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