Labeled 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 from lignin-based byproduct of paper processes or from guaicol. Form: White Solid Melting Point: 81-83C Solubility: Chloroform, Ethyl Acetate
Molekulargewicht:
158.1
Formulierung:
White Solid
CAS Nummer:
[201595-58-6]
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