Vanillin - CAS 121-33-5

Catalog: BB005126
Product Name: Vanillin
CAS: 121-33-5
Synonyms: 4-hydroxy-3-methoxybenzaldehyde
Vanillin
IUPAC Name:4-hydroxy-3-methoxybenzaldehyde
Description:Vanillin is mostly used for flavoring foods.
Molecular Weight:152.15
Molecular Formula:C8H8O3
Canonical SMILES:COC1=C(C=CC(=C1)C=O)O
InChI:InChI=1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
InChI Key:MWOOGOJBHIARFG-UHFFFAOYSA-N
Boiling Point:170 °C at 15 mmHg
Melting Point:81-83 °C
Flash Point:147ºC
Purity:> 98%
Density:1.06 g/cm3
Solubility:Soluble in chloroform (slightly), ethyl acetate (slightly), methanol (slightly).
Appearance:White to pale yellow crystalline or powder
Storage:Keep container tightly closed in a dry and well-ventilated place.
Decomposition:When heated to decomposition it emits acrid smoke and irritating fumes
MDL:MFCD00006942
LogP:1.21330
Quality Standard:Enterprise Standard
pH:Solutions are acid to litmus
Refractive Index:1.555
Stability:Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid.
Vapor Pressure:1 mmHg at 225 °F

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