Detailed

Product Name: 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
mp 81-83 °C(lit.)
bp 170 °C15 mm Hg(lit.)
density 1.06
vapor density 5.3 (vs air)
vapor pressure >0.01 mm Hg ( 25 °C)
FEMA 3107
Fp 147 °C
storage temp. Refrigerator
solubility methanol: 0.1 g/mL, clear
Water Solubility 10 g/L (25 oC)
Sensitive Air & Light Sensitive
Merck 14,9932
BRN 472792
Stability: Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid.
HS Code 29124100
Chemical Properties white crystals with vanilla odour
Usage : The primary component of Vanilla bean extract.
Usage 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.

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