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Vanillin

  • CAS No.: 121-33-5
  • Weight: 152.14732
  • Formula: C8H8O3
  • Melting Point: 81-84 ºC
  • Place of Orign: zhuzhou,,China
Ms.sadiya sadiyal

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Item specifics

  • Product Name.: Vanillin
  • CAS No: 121-33-5
  • Weight: 152.14732
  • Formula: C8H8O3
  • Melting Point: 81-84 ºC
  • Boiling Point: 170 ºC (15 MMHG)
  • Density: 1.06

Details

Vanillin Descriptons:
Vanillin is the first fragrance synthesized by humans and was successfully synthesized in 1874 by Dr. M. Harman of Germany and Dr. G. Taiman.

Product Name Vanillin
Synonyms 2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyde (vanillin);4-Formyl-2-methoxyphenol;Protocatechualdehyde, methyl-;protocatechualdehyde3-methylether;p-Vanillin;Vanillaldehyde;vanillin (3-methoxy-4-hydroxy- benzaldehyde)
CAS 121-33-5
MF C8H8O3
MW 152.15
EINECS NO. 204-465-2
Melting point 81-83 °C(lit.)
Boiling point 170 °C15 mm Hg(lit.)
Density 1.06
Flash point 147 °C
Storage Refrigerator
Appearance White Powder
Purity 99%


Chemical properties White needle crystals. Has a fragrant smell. Dissolved in 125 times of water, 20 times of ethylene glycol and 2 times of 95% ethanol, soluble in chloroform.
Use as food flavor, daily fragrance, pharmaceutical intermediate
Use It is a good spice for obtaining powdery and beany notes. Often used as a foundation. Can be widely used in almost all flavors, such as violet, grass, sunflower, oriental flavor. It can be used together with jasmine aldehyde, isoeugenol benzyl ether, coumarin, musk and the like as a scent, a modifier and a mixture, and can also be used to mask bad breath. It is also widely used in edible and tobacco flavors, and it is also used in large amounts. It is a must-have in vanilla bean, cream, chocolate, and toffee.
Vanillin

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