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CAS No 121-33-5 , 4-hydroxy-3-methoxybenzaldehyde

  • Name: 4-hydroxy-3-methoxybenzaldehyde
  • Synonyms: Vanilline; 121-33-5; Vanillic aldehyde; Vanillaldehyde; Vanilla; p-Vanillin;4-hydroxy-3-methoxybenzaldehyde; Lioxin;4-Hydroxy-3-methoxybenzaldehyde;
  • CAS Registry Number:
  • Melting Point: 81-84 ºC
  • Flash Point: 147 ºC
  • Boiling Point: 170 ºC (15 MMHG)
  • Density: 1.06
  • Refractive index: 1.555
  • Water Solubility: 10 G/L (25 ºC)
  • Safety Statements: R22:Harmfulifswallowed.;
  • Hazard Symbols: Xn:Harmful;
  • HS Code: 29124100
  • Flash Point: 147 ºC
  • EINECS: 204-465-2
  • Molecular Weight: 152.14732
  • InchiKey: MWOOGOJBHIARFG-UHFFFAOYSA-N
  • InChI: InChI=1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
  • Risk Statements: S22;S24/25
  • Molecular Formula: C8H8O3
  • Molecular Structure:CAS No:121-33-5 4-hydroxy-3-methoxybenzaldehyde
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121-33-5 Vanillin

  • Vanillin Descriptons: Vanillin is the first fragrance synthesized by humans and was successfully synthesized in 1874 by Dr. M. Harman of Germany and Dr. G. Taiman. Product Name Vanillin Synonyms 2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyd...
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121-33-5 Vanillin

  • CAS No.:121-33-5 MF: C8H8O3 MW: 152.14 Appearance: white or slightly yellowish, crystalline powder or needles, odor and taste of vanilla. Application: It is widely used in confectionary, ice cream, beverage, cake, chocolate, bread, biscuit, cigarette...
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121-33-5 Vanillin

  • Vanillin CAS No.:121-33-5 MF: C8H8O3 MW: 152.14 Appearance: white or slightly yellowish, crystalline powder or needles, odor and taste of vanilla. Application: It is widely used in confectionary, ice cream, beverage, cake, chocolate, bread, biscuit, ...
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121-33-5 Vanillin

  • CAS No.:121-33-5 MF: C8H8O3 MW: 152.14 Appearance: white or slightly yellowish, crystalline powder or needles, odor and taste of vanilla. Application: It is widely used in confectionary, ice cream, beverage, cake, chocolate, bread, biscuit, cigarette...
  • Min. Order: 2000
  • China Wuhan Yuancheng Gongchuang Tech. Co.,Ltd. [Trading Company]
  • Tel: 86-027-50756220
  • Address: 496#zhongshan Road,Wuchang,Wuhan,China wuhan,HubeiChina
Contact Supplier

121-33-5 Vanillin

  • CAS No.:121-33-5 MF: C8H8O3 MW: 152.14 Appearance: white or slightly yellowish, crystalline powder or needles, odor and taste of vanilla. Application: It is widely used in confectionary, ice cream, beverage, cake, chocolate, bread, biscuit, cigarette...
  • Min. Order: 2000
  • China Wuhan Yuancheng Gongchuang Tech. Co.,Ltd. [Trading Company]
  • Tel: 86-027-50756220
  • Address: 496#zhongshan Road Wuchang,HubeiChina
Contact Supplier

121-33-5 Vanillin

  • Vanillin Confirm to GB3861, BP, FCC, USP standard. CAS:121-33-5 Vanillin can be used as food additive in making food ,wine and tobaccos, also it is a fine chemical product. Appearance: White to pale yellow crystalline powder Odder: Similar to Vanilli...
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121-33-5 Vanillin

  • PRODUCT DETAILS Product Name:Vanillin Certification:ISO9001 CAS No.:121-33-5 MF: C8H8O3 MW: 152.14 Appearance: white or slightly yellowish, crystalline powder or needles, odor and taste of vanilla. Application: It is widely used in confectionary, ice...
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121-33-5 Vanillin

  • Vanillin Alias: 4-hydroxy-3-methoxybenzaldehyde CAS: 121-33-5 EINECS: 204-465-2 MF: C8H8O3 MW: 152.15 Appearance: White crystals with vanilla odour MP: 81-83 °C Density: 1.06 Usage: It is one of the important edible flavors and fragrances and the raw...
  • Min. Order: 3000
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  • China Wuhan Yuancheng Gongchuang Technology Co.Ltd. [Manufacturer]
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  • Address: No.496,Zhongshan Road, Wuhan, Hubei, China Wuhan,HubeiChina
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121-33-5 Vanillin

  • Vanillin Alias: 4-hydroxy-3-methoxybenzaldehyde CAS: 121-33-5 EINECS: 204-465-2 MF: C8H8O3 MW: 152.15 Appearance: White crystals with vanilla odour MP: 81-83 °C Density: 1.06 Usage: It is one of the important edible flavors and fragrances and the raw...
  • Min. Order: 3000
  • FOB Price: USDfalse - false /
  • China Wuhan Yuancheng Gongchuang Technology Co.,Ltd [Manufacturer]
  • Tel: 86-027-50755966
  • Address: No.496,Zhongshan Road,Wuchang District, Wuhan Wuhan,HubeiChina
Contact Supplier

121-33-5 Vanillin

  • Vanillin Confirm to GB3861, BP, FCC, USP standard. CAS:121-33-5 Vanillin can be used as food additive in making food ,wine and tobaccos, also it is a fine chemical product. Appearance: White to pale yellow crystalline powder Odder: Similar to Vanilli...
  • FOB Price: USDfalse - false /
  • China Wuhan Hezhong Bio-Chemical Manufature Co.,Ltd [Manufacturer]
  • Tel: 86-027-50756244
  • Fax: 86-027-50756244
  • Address: No. 496, Zhongshan Road, Wuchang District Wuhan,HubeiChina
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References of 4-hydroxy-3-methoxybenzaldehyde
Title: Vanillin
CAS Registry Number: 121-33-5
CAS Name: 4-Hydroxy-3-methoxybenzaldehyde
Synonyms: methylprotocatechuic aldehyde; vanillic aldehyde
Trademarks: Rhonavil Extra Pure (Rh>e-Poulenc)
Molecular Formula: C8H8O3
Molecular Weight: 152.15
Percent Composition: C 63.15%, H 5.30%, O 31.55%
Literature References: 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 byproducts of paper processes or from guaicol. Known prior to literature identification, first reported in the literature by Bucholtz in 1816 but not isolated until 1858. Isoln from vanilla beans: M. Gobley, Jahresber. Fortschr. Chem. Verw. Theile Anderer Wiss. 1858, 534. LC determn: S. Kahan, D. A. Krueger, J. AOAC Int. 80, 564 (1997). Acute toxicity: P. M. Jenner et al., Food Cosmet. Toxicol. 2, 327 (1964). Brief review of toxicology: D. L. J. Opdyke, ibid. 15, 633-638 (1977). Review of NMR studies: G. J. Martin, Ind. Chem. Libr. 8, 506-527 (1996). Review of synthetic prepn: M. B. Hocking, J. Chem. Educ. 74, 1055-1059 (1997). Reviews: G. S. Clark, Perfum. Flavor. 15, 45-54 (1990); L. J. Esposito et al. in Kirk-Othmer Encyclopedia of Chemical Technology vol. 24 (Wiley-Interscience, New York, 4th ed., 1997) pp 812-825.
Properties: White or off-white nonhygroscopic crystalline powder. Pleasant aromatic vanilla odor and taste. Affected by light. d 1.056; bulk density ~0.6. mp 81-83°. bp101.3 kPa 285°; bp10 mm Hg 154°. Solubility in water >2%; in ethanol is 1:2 vanillin:ethanol. Freely sol in chloroform, ether, in solns of fixed alkali hydroxides; sol in glycerin and hot water. Solns are acid to litmus. LD50 orally in rats, guinea pigs: 1580, 1400 mg/kg (Jenner).
Melting point: mp 81-83°
Boiling point: bp101.3 kPa 285°; bp10 mm Hg 154°
Density: d 1.056; bulk density ~0.6
Toxicity data: LD50 orally in rats, guinea pigs: 1580, 1400 mg/kg (Jenner)
Use: Pharmaceutic aid (flavor). As a flavoring agent in confectionery, beverages, foods and animal feeds. Fragance and flavor in cosmetics. Reagent for synthesis.