CAS 121-33-5
:Vanillin
Description:
Vanillin, with the CAS number 121-33-5, is an organic compound that serves as the primary component of the extract of vanilla beans. It is a white to yellowish crystalline solid with a characteristic sweet, creamy aroma reminiscent of vanilla. Chemically, vanillin is classified as a phenolic aldehyde, with the molecular formula C8H8O3. It features a methoxy group (-OCH3) and an aldehyde group (-CHO) attached to a benzene ring, contributing to its distinctive flavor and fragrance properties. Vanillin is soluble in alcohol and ether but has limited solubility in water. It is widely used in the food industry as a flavoring agent, in perfumery, and in pharmaceuticals for its aromatic qualities. Additionally, vanillin exhibits antioxidant properties and has been studied for potential health benefits. Its synthesis can occur naturally through the hydrolysis of glycosides in vanilla pods or can be produced synthetically from guaiacol or lignin, making it accessible for various applications in both culinary and industrial contexts.
Formula:C8H8O3
InChI:InChI:1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
InChI key:InChIKey=MWOOGOJBHIARFG-UHFFFAOYSA-N
SMILES:O(C)C1=CC(C=O)=CC=C1O
Synonyms:- 2-Methoxy-4-formylphenol
- 3-Methoxy-4-Hydroxy-Benzaldehyde
- 3-Methoxy-4-hydroxybenzaldehyde
- 4-Formyl-2-methoxyphenol
- 4-Hydroxy-3-methoxy-benzaldehyde
- 4-Hydroxy-3-methoxy-benzyldehyde
- 4-Hydroxy-3-methoxybenzaldehyde
- 4-Hydroxy-5-methoxybenzaldehyde
- 4-Hydroxy-m-anisaldehyde
- Benzaldehyde, 4-hydroxy-3-methoxy-
- H 0264
- Lioxin
- Nplc 0145
- Nsc 15351
- Nsc 403658
- Nsc 48383
- Rhovanil
- Vanilin
- Vanillaldehyde
- Vanillic aldehyde
- Vanillin Crystal
- Vanillin natural
- Vanillina
- Vanilline
- Vanillum
- m-Methoxy-p-hydroxybenzaldehyde
- p-Hydroxy-m-methoxybenzaldehyde
- p-Vanillin
- Vanillin
- VANILLA
- OTAVA-BB BB0109160039
- FEMA 3107
- METHYL PROTOCATECHUIC ALDEHYDE
- AKOS BBS-00003189
- VANILLINUM
- 4-hydroxy-3-methoxybenzaldehyde (vanillin)
- METHOXYPROTOCATECHUIC ALDEHYDE
- LABOTEST-BB LT00429580
- 4-hydroxy-3-methoxy-benzaldehyd
- 3-Methoxy-4-hydroxybenzaldehyde (vanillin)
- AURORA 4274
- See more synonyms
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Found 27 products.
Vanillin, 99%
CAS:<p>Vanillin is a flavoring agent used in sweet foods, ice cream and chocolate. It is used in perfumes as well as to control the unpleasant odors in medicines. It acts as a chemical intermediate in the preparation of pharmaceuticals. In thin layer chromatography, it is used as a general-purpose stain fo</p>Formula:C8H8O3Purity:99%Color and Shape:Crystals or crystalline powder, White to cream or pale yellow, White to cream or pale yellow, Crystals or crystalline powderMolecular weight:152.154-Hydroxy-3-methoxy-benzaldehyde
CAS:Formula:C8H8O3Purity:95%Color and Shape:Solid, Crystalline Powder or PowderMolecular weight:152.149Vanillin
CAS:Vanillin analytical standard provided with w/w absolute assay, to be used for quantitative titration.Formula:C8H8O3Purity:(GC) ≥99%Color and Shape:PowderMolecular weight:152.15VANILLIN CRS
CAS:<p>VANILLIN CRS</p>Formula:C6H5NO3Color and Shape:Added ModifiedMolecular weight:139.1088Vanillin
CAS:Vanillin (4-hydroxy-3-methoxybenzaldehyde)Formula:C8H8O3Color and Shape:White Light Yellow CrystalsMolecular weight:152.15Vanillin Melting Point Standard
CAS:Vanillin (4-hydroxy-3-methoxybenzaldehyde)Formula:C8H8O3Color and Shape:White Light Yellow CrystalsMolecular weight:152.15Ref: IN-DA0037X4
10g20.00€25g20.00€5kg188.00€100g26.00€250g35.00€25kg566.00€500g53.00€50kgTo inquire100kgTo inquireVanillin
CAS:Formula:C8H8O3Purity:≥ 99%Color and Shape:White, off-white or light-yellow crystalline powderMolecular weight:152.15Vanillin 1000 µg/mL in Acetonitrile
CAS:Formula:C8H8O3Color and Shape:Single SolutionMolecular weight:152.15Vanillin (contains H2SO4) Ethanol Solution [for TLC Stain]
CAS:Formula:C8H8O3Color and Shape:Colorless to Light yellow to Light orange clear liquidMolecular weight:152.15Vanillin
CAS:Formula:C8H8O3Purity:>98.0%(GC)(T)Color and Shape:White to Light yellow powder to crystalMolecular weight:152.15Vanillin
CAS:<p>Vanillin</p>Formula:C8H8O3Purity:99%Color and Shape: white crytalline solidMolecular weight:152.14731g/molVanillin
CAS:<p>Vanillin, extract from vanilla, is used in perfumery, food, and medicine, inhibits cellulase (IC50 = 30g/L), protects skin from UVB, and hampers yeast growth.</p>Formula:C8H8O3Purity:99.35% - 99.95%Color and Shape:Colourless To Slight Yellow Solid Cristalline PowderMolecular weight:152.15Vanillin
CAS:VanillinFormula:C8H8O3Purity:≥ 98.0 % (HPLC)Color and Shape:PowderMolecular weight:152.15Vanillin
CAS:<p>Applications The primary component of Vanilla bean extract.<br>References Nazeruddin, G., et al.: Res. J. Pharm., Biol. Chem. Sci., 2, 71 (2011), Yang, X., et al.: Biores. Technol., 102, 3498 (2011),<br></p>Formula:C8H8O3Color and Shape:NeatMolecular weight:152.15Vanillin - synthetic
CAS:<p>Vanillin is an inhibitor molecule that has been shown to have antimicrobial activity against a bacterial strain. Vanillin binds to the surface of bacteria and prevents them from adhering to surfaces, which may be due to its high values for biological properties. This compound is also an inhibitor molecule in the polymerase chain reaction (PCR). It binds to the DNA polymerase enzyme, preventing it from synthesizing DNA. Vanillin inhibits bacterial growth by binding to DNA-dependent RNA polymerase, thereby preventing transcription and replication. The high frequency of human activity has been shown using a patch-clamp technique on human erythrocytes.</p>Formula:C8H8O3Purity:Min. 95%Color and Shape:White Clear LiquidMolecular weight:152.15 g/molVanillin pure, 99%
CAS:Formula:C8H8O3Purity:min. 99%Color and Shape:White to pale yellow, Crystalline powder, Clear, Colourless to pale yellowMolecular weight:152.15Vanillin extrapure AR, 99%
CAS:Formula:C8H8O3Purity:min. 99%Color and Shape:White, Crystalline powder, Clear, ColourlessMolecular weight:152.15Vanillin extrapure AR, ExiPlus, Multi-Compendial, 99%
CAS:Formula:C8H8O3Purity:min. 99%Color and Shape:White, Crystalline powder, Clear, ColourlessMolecular weight:152.15Vanillin - natural
CAS:<p>Vanillin - natural is an organic compound, which is a key flavor and fragrance component derived from the seed pods of Vanilla planifolia, commonly known as vanilla beans. This compound is obtained through a meticulous extraction process that preserves its natural aromatic properties, setting it apart from its synthetic counterpart. The source of natural vanillin involves curing and fermenting the vanilla pods, allowing the development of its characteristic vanilla scent and taste.</p>Formula:C8H8O3Purity:Min. 98 Area-%Color and Shape:White Clear LiquidMolecular weight:152.15 g/mol
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