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grade
analytical standard
Quality Level
Assay
≥97.5% (GC)
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
impurities
≤0.5% water
mp
112-116 °C (lit.)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
[H]C(=O)c1ccc(O)cc1
InChI
1S/C7H6O2/c8-5-6-1-3-7(9)4-2-6/h1-5,9H
InChI key
RGHHSNMVTDWUBI-UHFFFAOYSA-N
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General description
Application
- Natural vanilla extracts and synthetic flavoring using micellar electrokinetic capillary chromatography (MECC).
- Natural vanilla extracts and vanilla-flavored foods using thin layer chromatography (TLC) on silica gel and automated multiple development.
- Pea protein UHT beverages using gas chromatography/mass spectrometry/olfactometry (GC/MS/O), further quantified by dynamic headspace and tandem gas chromatography/mass spectrometry (DHS-GC/MS-QQQ).
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Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Dam. 1 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
11 - Combustible Solids
WGK
WGK 2
Flash Point(F)
345.2 °F
Flash Point(C)
174 °C
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Being one of the most popular flavors, we present a HPLC fingerprint method and vanilla extract reference materials to help distinguish natural from synthetic or adulterated vanilla.
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