CAS 121-33-5
:Vainillina
Descripción:
Vainillina, con el número CAS 121-33-5, es un compuesto orgánico que sirve como el componente principal del extracto de vainas de vainilla. Es un sólido cristalino de color blanco a amarillento con un aroma característico dulce y cremoso que recuerda a la vainilla. Químicamente, Vainillina se clasifica como un aldehído fenólico, con la fórmula molecular C8H8O3. Presenta un grupo metoxi (-OCH3) y un grupo aldehído (-CHO) unidos a un anillo bencénico, lo que contribuye a sus propiedades distintivas de sabor y fragancia. Vainillina es soluble en alcohol y éter, pero tiene una solubilidad limitada en agua. Se utiliza ampliamente en la industria alimentaria como agente saborizante, en perfumería y en productos farmacéuticos por sus cualidades aromáticas. Además, Vainillina exhibe propiedades antioxidantes y se ha estudiado por sus posibles beneficios para la salud. Su síntesis puede ocurrir naturalmente a través de la hidrólisis de glicosidos en las vainas de vainilla o puede ser producida sintéticamente a partir de guaiacol o lignina, lo que la hace accesible para diversas aplicaciones tanto en contextos culinarios como industriales.
Fórmula:C8H8O3
InChI:InChI:1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
Clave InChI:InChIKey=MWOOGOJBHIARFG-UHFFFAOYSA-N
SMILES:O(C)C1=CC(C=O)=CC=C1O
Sinónimos:- 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
- Ver más sinónimos
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Encontrado 27 productos.
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>Fórmula:C8H8O3Pureza:99%Forma y color:Crystals or crystalline powder, White to cream or pale yellow, White to cream or pale yellow, Crystals or crystalline powderPeso molecular:152.154-Hydroxy-3-methoxy-benzaldehyde
CAS:Fórmula:C8H8O3Pureza:95%Forma y color:Solid, Crystalline Powder or PowderPeso molecular:152.149Vanillin
CAS:Vanillin analytical standard provided with w/w absolute assay, to be used for quantitative titration.Fórmula:C8H8O3Pureza:(GC) ≥99%Forma y color:PowderPeso molecular:152.15Vanillin
CAS:Vanillin (4-hydroxy-3-methoxybenzaldehyde)Fórmula:C8H8O3Forma y color:White Light Yellow CrystalsPeso molecular:152.15Vanillin Melting Point Standard
CAS:Vanillin (4-hydroxy-3-methoxybenzaldehyde)Fórmula:C8H8O3Forma y color:White Light Yellow CrystalsPeso molecular:152.15Ref: IN-DA0037X4
10g20,00€25g20,00€5kg188,00€100g26,00€250g35,00€25kg566,00€500g53,00€50kgA consultar100kgA consultarVanillin
CAS:Fórmula:C8H8O3Pureza:≥ 99%Forma y color:White, off-white or light-yellow crystalline powderPeso molecular:152.15Vanillin 1000 µg/mL in Acetonitrile
CAS:Fórmula:C8H8O3Forma y color:Single SolutionPeso molecular:152.15Vanillin (contains H2SO4) Ethanol Solution [for TLC Stain]
CAS:Fórmula:C8H8O3Forma y color:Colorless to Light yellow to Light orange clear liquidPeso molecular:152.15Vanillin
CAS:Fórmula:C8H8O3Pureza:>98.0%(GC)(T)Forma y color:White to Light yellow powder to crystalPeso molecular:152.15Vanillin
CAS:VanillinFórmula:C8H8O3Pureza:99%Forma y color: white crytalline solidPeso molecular:152.14731g/molVanillin
CAS:Vanillin, extract from vanilla, is used in perfumery, food, and medicine, inhibits cellulase (IC50 = 30g/L), protects skin from UVB, and hampers yeast growth.Fórmula:C8H8O3Pureza:99.35% - 99.95%Forma y color:Colourless To Slight Yellow Solid Cristalline PowderPeso molecular: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>Fórmula:C8H8O3Forma y color:NeatPeso molecular: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>Fórmula:C8H8O3Pureza:Min. 95%Forma y color:White Clear LiquidPeso molecular:152.15 g/molVanillin pure, 99%
CAS:Fórmula:C8H8O3Pureza:min. 99%Forma y color:White to pale yellow, Crystalline powder, Clear, Colourless to pale yellowPeso molecular:152.15Vanillin extrapure AR, 99%
CAS:Fórmula:C8H8O3Pureza:min. 99%Forma y color:White, Crystalline powder, Clear, ColourlessPeso molecular:152.15Vanillin extrapure AR, ExiPlus, Multi-Compendial, 99%
CAS:Fórmula:C8H8O3Pureza:min. 99%Forma y color:White, Crystalline powder, Clear, ColourlessPeso molecular: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>Fórmula:C8H8O3Pureza:Min. 98 Area-%Forma y color:White Clear LiquidPeso molecular:152.15 g/mol
![Vanillin (contains H2SO4) Ethanol Solution [for TLC Stain]](/_next/image/?url=https%3A%2Fstatic.cymitquimica.com%2Fproducts%2F3B%2Fthumb%2FV0080.jpg&w=3840&q=75)
