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Vanillin

  • CAS No.: 121-33-5
  • Purity: 99%
  • Min quantity: 10000 Kilograms
  • Price: USD 1~2/Kilograms
  • Place of Orign: zhuhai,Guangdong,China
Ms.Merry Chou

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Item specifics

  • Product Name.:Vanillin
  • CAS No: 121-33-5
  • Weight: 152.14732
  • Formula: C8H8O3
  • Melting Point: 81-84 ºC
  • Boiling Point: 170 ºC (15 MMHG)
  • Density: 1.06

Details

Vanillin
Synonyms:2-Methoxy-4-formylphenol;3-Methoxy-4-hydroxybenzaldehyde (vanillin);4-Formyl-2-methoxyphenol;4-hydroxy-3-methoxy-benzaldehyd;4-hydroxy-3-methoxybenzaldehyde (vanillin);4-Hydroxy-5-methoxybenzaldehyde;4-hydroxy-m-anisaldehyd;4-Hydroxy-m-anisaldehyde
CAS:121-33-5
MF:C8H8O3
MW:152.15
EINECS:204-465-2
Product Categories:Food & Feed ADDITIVES;Aromatic Aldehydes & Derivatives (substituted);Analytical Chemistry;TLC Stains;Food & Flavor Additives;Aromatics;Intermediates & Fine Chemicals;Isotope Labelled Compounds;organic chemical;Aldehydes;Bioactive Small Molecules;Building Blocks;C8;Carbonyl Compounds
Chemical Properties:white crystals with vanilla odour
Assay:99%
Usage:The primary component of Vanilla bean extract.Labelled 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 fro m lignin-based byproduct of paper processes or from guaicol.
Packing:25kg/drum
Vanillin

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