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V0050000

Vanilline

European Pharmacopoeia (EP) Reference Standard

Synonyme(s) :

4-hydroxy-3-méthoxybenzaldéhyde, Aldéhyde vanillique

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About This Item

Formule linéaire :
4-(HO)C6H3-3-(OCH3)CHO
Numéro CAS:
121-33-5
Poids moléculaire :
152.15
Numéro Beilstein :
472792
Numéro MDL:
MFCD00006942
Code UNSPSC :
41116107
ID de substance PubChem :
329828918
Nomenclature NACRES :
NA.24

Qualité

pharmaceutical primary standard

Agence

EP Reference Standard

Densité de vapeur

5.3 (vs air)

Pression de vapeur

>0.01 mmHg ( 25 °C)

Famille d'API

vanillin

Fabricant/nom de marque

EDQM

Point d'ébullition

170 °C/15 mmHg (lit.)

Pf

81-83 °C (lit.)

Application(s)

pharmaceutical (small molecule)

Format

neat

Température de stockage

2-8°C

Chaîne SMILES 

COc1cc(C=O)ccc1O

InChI

1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3

Clé InChI

MWOOGOJBHIARFG-UHFFFAOYSA-N

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Description générale

This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the Issuing Pharmacopoeia. For further information and support please go to the website of the issuing Pharmacopoeia.
Vanillin is an aromatic compound, and is used for flavoring foods. It is has biogenetic relationship to phenylpropanoid pathway. It is mostly used in foods, beverages, perfumes and pharmaceuticals.

Application

This European Pharmacopoeia reference standard is intended for use only as specifically prescribed in the European Pharmacopoeia.

Conditionnement

The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity, please visit the EDQM reference substance catalogue.

Autres remarques

Sales restrictions may apply.

Pictogrammes

Exclamation mark
GHS07

Mention d'avertissement

Warning

Mentions de danger

H319

Classification des risques

Eye Irrit. 2

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

319.6 - 321.4 °F - closed cup

Point d'éclair (°C)

159.8 - 160.8 °C - closed cup

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Certificats d'analyse (COA)

Lot/Batch Number

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Sigma-Aldrich

120804

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Sigma-Aldrich

W373702

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Sigma-Aldrich

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Vanillin
Walton, Nicholas J., Melinda J. Mayer, and Arjan Narbad
Phytochemistry, 63.5, 505-515 (2003)
Crystal architecture and physicochemical properties of felodipine solvates.
Surov, Artem O., et al.
CrystEngComm, 15.30, 6054-6061 (2013)
Biotechnological production of vanillin.
Priefert, H., J. Rabenhorst, and A. Steinbuchel
Applied Microbiology and Biotechnology, 56.3-4, 296-314 (2001)
Ana Rita Brochado et al.
Biotechnology and bioengineering, 110(2), 656-659 (2012-09-26)
Overproduction of a desired metabolite is often achieved via manipulation of the pathway directly leading to the product or through engineering of distant nodes within the metabolic network. Empirical examples illustrating the combined effect of these local and global strategies
Yavuz Yardım et al.
Food chemistry, 141(3), 1821-1827 (2013-07-23)
A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric
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