CAS 121-34-6
:Vanillic acid
Description:
Vanillic acid, with the CAS number 121-34-6, is an organic compound that is a derivative of vanillin, the primary component of vanilla bean extract. It is characterized by its aromatic structure, featuring a methoxy group and a carboxylic acid group attached to a benzene ring. This compound typically appears as a white to off-white crystalline solid and is soluble in water, alcohol, and ether, which enhances its utility in various applications. Vanillic acid is known for its mild, sweet flavor and is often used as a flavoring agent in food products. Additionally, it possesses antioxidant properties, making it of interest in the food and cosmetic industries for its potential health benefits. In terms of chemical reactivity, vanillic acid can undergo typical reactions associated with carboxylic acids, such as esterification and neutralization. Its presence in various natural sources, including certain fruits and spices, contributes to its significance in both culinary and pharmaceutical contexts.
Formula:C8H8O4
InChI:InChI=1S/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11)
InChI key:InChIKey=WKOLLVMJNQIZCI-UHFFFAOYSA-N
SMILES:O(C)C1=CC(C(O)=O)=CC=C1O
Synonyms:- 2-Methoxy-4-carboxyphenol
- 3-Methoxy-4-hydroxybenzoic acid
- 4-Carboxyl-2-methoxyphenol
- 4-Hydroxy-3-Methoxybenzoate
- Acide vanillique
- Acido Vanilico
- Benzoic acid, 4-hydroxy-3-methoxy-
- Methylprotocatechuic acid
- Nsc 3987
- Nsc 674322
- VA
- Vanilic acid
- Vanillic acid
- Vanillinsaeure
- Vanillinsaure
- m-Methoxy-p-hydroxy-benzoic acid
- See more synonyms
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Vanillic Acid
CAS:Formula:C8H8O4Purity:>98.0%(GC)(T)Color and Shape:White to Light yellow powder to crystalMolecular weight:168.15Vanillic acid, 98%
CAS:Vanillic acid is used as a flavoring agent in food. It acts as an intermediate in the production of vanillin from ferulic acid. Further, it is used in wine and vinegar. This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and labeFormula:C8H8O4Purity:98%Color and Shape:White to cream to yellow to pale brown, PowderMolecular weight:168.15Vanillic acid
CAS:Vanillic acidFormula:C8H8O4Purity:By hplc: 99.53% (Typical Value in Batch COA)Color and Shape:Solid-PowderMolecular weight:168.146724-Hydroxy-3-methoxybenzoic acid
CAS:4-Hydroxy-3-methoxybenzoic acidFormula:C8H8O4Purity:≥95%Color and Shape:Solid-PowderMolecular weight:168.146724-Hydroxy-3-Methoxybenzoic Acid
CAS:Formula:C8H8O4Purity:98%Color and Shape:SolidMolecular weight:168.1467Vanillic acid
CAS:Formula:C8H8O4Purity:(HPLC) ≥ 98.0%Color and Shape:White, off-white or beige to yellow crystalline powderMolecular weight:168.154-Hydroxy-3-methoxy-d3-benzoicAcid (Vanillic Acid)
CAS:Formula:HOC6H3(OCD3)COOHPurity:99 atom % DMolecular weight:171.06109Vanillic acid
CAS:Vanillic acid analytical standard provided with chromatographic purity, to be used as reference material for qualitative determination.Formula:C8H8O4Purity:(HPLC) ≥95%Color and Shape:PowderMolecular weight:168.15Vanillic acid
CAS:Vanillic acid is a potent free radical scavenger, thus, it exerts protective effects in isoproterenol induced cardiotoxic rats due to its free radical scavenging, antioxidant and anti-inflammatory properties.Formula:C8H8O4Purity:95%~99%Color and Shape:PowderMolecular weight:168.148Vanillic Acid (Standard)
CAS:Vanillic Acid (Standard) is a standard of Vanillic Acid. Vanillic Acid has anti-inflammatory and antibacterial activities.Formula:C8H8O4Molecular weight:168.1467Vanillic Acid
CAS:Vanillic Acid (Acide vanillique) is used as a condiment in food, which used in wine. It is an intermediate in the production of vanillin from ferulic acid.Formula:C8H8O4Purity:99.82%Color and Shape:White SolidMolecular weight:168.15Vanillic acid
CAS:Carboxylic acid with additional oxygen functionsFormula:C8H8O4Purity:≥ 98.0 % (HPLC)Color and Shape:PowderMolecular weight:168.15Vanillic Acid
CAS:Controlled ProductApplications Vanillin, a compound widely used in foods, beverages, cosmetics and drugs, has been reported to exhibit multifunctional effects such as antimutagenic, antiangiogenetic, anti-colitis, anti-sickling, and antianalgesic effects. However, results of studies on the antioxidant activity of vanillin are not consistent.
References Ohta, T., et al.: Food Chem. Toxicol., 24, 51 (1986), Zhou, Y., et al.: Biochem. Pharmacol., 42, 1177 (1991), Santos, J., et al.: Mutat. Res., 444, 355 (1999),Formula:C8H8O4Color and Shape:NeatMolecular weight:168.15
