Vanillin is a naturally occurring compound renowned for its distinctive sweet aroma and flavor, primarily derived from vanilla beans. This versatile chemical is widely utilized in the food and beverage industry as a flavoring agent, enhancing the taste of products ranging from baked goods to chocolates and beverages. Beyond its culinary applications, vanillin is also a valuable ingredient in the fragrance industry, where it is used to create perfumes and scented products, providing a warm and inviting scent profile. In addition to its sensory applications, vanillin has gained attention in the field of research for its potential antioxidant properties and its role in various chemical syntheses. It serves as a precursor in the production of pharmaceuticals and agrochemicals, showcasing its importance in diverse industrial applications. Synonyms: 4-Hydroxy-3-(methoxy)benzaldehyde, 3-Methoxy-4-hydroxybenzaldehyde CAS No: 121-33-5 Molecular Weight: 152.15 Molecular Formula: C8H8O3 Appearance: White to off-white powder Purity: 99.5% Melting Point: 82-84C Solubility: Chloroform, Ethyl Acetate Storage and Stability: May be stored at RT for short-term only. Long-term storage is recommended at 4C. For maximum recovery of product, centrifuge the original vial prior to removing the cap.
Molecular Weight:
152.15
Purity:
99.5%
Form:
White to off-white powder
CAS Number:
[121-33-5]
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