VANILLIN

Name: VANILLIN
SKU: KC.2210006

Cat. NoKC.2210006 CategoryOther Molecular FormulaC8H8O3 CAS121-33-5 Molecular Weight152.15 g/mol

Package 100GM

Safety & Hazards (GHS) Warning

Irritant

⚠️ For information only; not a substitute for the official Safety Data Sheet (SDS).

Vanillin is a metabolite found in or produced by Saccharomyces cerevisiae.

Farming (Pesticides) [Category: Industry]
Pharmaceutic aid (flavor). As a flavoring agent in confectionery, beverages, foods and animal feeds. Fragrance and flavor in cosmetics. Reagent for synthesis.
Source of L-dopa.
The single largest use for vanillin is as a starting material for the manufacture of an antihypertensive drug having the chemical name of methyldopa or L-3-(3,4-dihydroxyphenyl)-2-methylalanine.

Physical Description	Vanillin appears as white or very slightly yellow needles.
Color/Form	White crystalline needles from water
Odor	Sweetish smell
Melting Point	178 to 181 °F (NTP, 1992)
Boiling Point	545 °F at 760 mmHg (NTP, 1992)
Flash Point	153 °C (307 °F) - closed cup
Density	1.056 at 68 °F (NTP, 1992) - Denser than water; will sink
Solubility	Slightly soluble (NTP, 1992)
Vapor Pressure	1 mmHg at 225 °F (NTP, 1992)
Stability/Shelf Life	SLOWLY OXIDIZES SOMEWHAT ON EXPOSURE TO MOIST AIR; AFFECTED BY LIGHT

IUPAC Name	4-hydroxy-3-methoxybenzaldehyde
Molecular Formula	C8H8O3
Molecular Weight	152.15 g/mol
CAS	121-33-5
SMILES	COC1=C(C=CC(=C1)C=O)O
InChIKey	MWOOGOJBHIARFG-UHFFFAOYSA-N
Catalog No	KC.2210006
Pack sizes	100GM

⚠️ For information only; not a substitute for the official SDS.

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