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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-
  • See more synonyms
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