Vanillin
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Molecular Structure
Detailed Description
Vanillin
Alias: 4-hydroxy-3-methoxybenzaldehyde
CAS: 121-33-5
EINECS: 204-465-2
MF: C8H8O3
MW: 152.15
Appearance: White crystals with vanilla odour
MP: 81-83 °C
Density: 1.06
Usage: It is one of the important edible flavors and fragrances and the raw materials in food additive industry. It has full-bodied and lasting fragrance of Vanilla Beans and is 3-4 times as Vanillin. It is widely used in food, sweets, candy, ice cream, drinks and cosmetics as fragrance fixative and additive.
- Vanillin
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