Vanillin

• Product NameVanillin
  CAS No.121-33-5
  Purity99%
  Min Quantity10000Kilograms
  Price1~2
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  Molecular Structure

Detailed Description

Vanillin
Synonyms:2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyde (vanillin);4-Formyl-2-methoxyphenol;4-hydroxy-3-methoxy-benzaldehyd;4-hydroxy-3-methoxybenzaldehyde (vanillin);4-Hydroxy-5-methoxybenzaldehyde;4-hydroxy-m-anisaldehyd;4-Hydroxy-m-anisaldehyde
CAS:121-33-5
MF:C8H8O3
MW:152.15
EINECS:204-465-2
Product Categories:Food & Feed ADDITIVES;Aromatic Aldehydes & Derivatives (substituted);Analytical Chemistry;TLC Stains;Food & Flavor Additives;Aromatics;Intermediates & Fine Chemicals;Isotope Labelled Compounds;organic chemical;Aldehydes;Bioactive Small Molecules;Building Blocks;C8;Carbonyl Compounds
Chemical Properties:white crystals with vanilla odour
Assay:99%
Usage:The primary component of Vanilla bean extract.Labelled Vanillin. Occurs naturally in a wide variety of foods and plants such as orchids; major commercial source of natural vanillin is from vanilla bean extract. Synthetically produced in-bulk fro m lignin-based byproduct of paper processes or from guaicol.
Packing:25kg/drum
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• Vanillin