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V1104

Sigma-Aldrich

Vanillina

ReagentPlus®, 99%

Sinonimo/i:

4-idrossi-3-metossibenzaldeide, Aldeide vanillica

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About This Item

Formula condensata:
4-(HO)C6H3-3-(OCH3)CHO
Numero CAS:
121-33-5
Peso molecolare:
152.15
Beilstein:
472792
Numero CE:
204-465-2
Numero MDL:
MFCD00006942
Codice UNSPSC:
12352100
ID PubChem:
57654724
NACRES:
NA.21

Densità del vapore

5.3 (vs air)

Livello qualitativo

200

Tensione di vapore

>0.01 mmHg ( 25 °C)

Nome Commerciale

ReagentPlus®

Saggio

99%

Forma fisica

powder or crystals

P. eboll.

170 °C/15 mmHg (lit.)

Punto di fusione

81-83 °C (lit.)

Solubilità

ethanol: soluble

Stringa SMILE

COc1cc(C=O)ccc1O

InChI

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

Informazioni sul gene

rat ... Ar(24208)

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Descrizione generale

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.

Applicazioni

It has been used as reference standard in calibrating hot stage; during thermomicroscopic investigation performed with optical polarizing microscope; usually equipped with a hot stage and temperature controller.

Note legali

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany

Pittogrammi

Exclamation mark
GHS07

Avvertenze

Warning

Indicazioni di pericolo

H319

Classi di pericolo

Eye Irrit. 2

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

319.6 - 321.4 °F - closed cup

Punto d’infiammabilità (°C)

159.8 - 160.8 °C - closed cup

Dispositivi di protezione individuale

dust mask type N95 (US), Eyeshields, Gloves

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Certificati d'analisi (COA)

Lot/Batch Number
BCCG4174
BCCG4173
SHBN1148
BCCF3063
SHBM8479

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Vanillina United States Pharmacopeia (USP) Reference Standard

USP

1710006

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PHL82678

Vanillina

o-Vanillin 99%

Sigma-Aldrich

120804

o-Vanillin

Ethyl vanillin ≥98%, FCC, FG

Sigma-Aldrich

W246409

Ethyl vanillin

Sodio idrossido BioXtra, ≥98% (acidimetric), pellets (anhydrous)

Sigma-Aldrich

S8045

Sodio idrossido

Ryan P McAndrew et al.
Proceedings of the National Academy of Sciences of the United States of America, 113(50), 14324-14329 (2016-12-03)
Stilbenes are diphenyl ethene compounds produced naturally in a wide variety of plant species and some bacteria. Stilbenes are also derived from lignin during kraft pulping. Stilbene cleavage oxygenases (SCOs) cleave the central double bond of stilbenes, forming two phenolic
Yulong Wang et al.
Carbohydrate polymers, 223, 115061-115061 (2019-08-21)
In this study, chitosan oligosaccharide (COS)-vanillin imine (COS-Vani Imine)-based dual pH responsive nano-micelles (DPRNs) were synthesized. The resultant DPRNs were used for encapsulating genistein and its ultimate release upon pH change. The overall concept of DPRNs for the targeted delivery
Hanno C Erythropel et al.
Nicotine & tobacco research : official journal of the Society for Research on Nicotine and Tobacco, 21(9), 1248-1258 (2018-10-20)
"Vaping" electronic cigarettes (e-cigarettes) is increasingly popular with youth, driven by the wide range of available flavors, often created using flavor aldehydes. The objective of this study was to examine whether flavor aldehydes remain stable in e-cigarette liquids or whether
Chang Ha Park et al.
Foods (Basel, Switzerland), 9(8) (2020-08-14)
Mizuna (Brassica rapa L. var. japonica), a member of the family Brassicaceae, is rich in various health-beneficial phytochemicals, such as glucosinolates, phenolics, and anthocyanins. However, few studies have been conducted on genes associated with metabolic traits in mizuna. Thus, this
Fatemah B Alsalman et al.
Journal of food science and technology, 57(7), 2572-2585 (2020-06-19)
High pressure (HP) treatment was applied to Kabouli chickpeas to reduce soaking time and anti-nutritional factors, and enhance their quality. Chickpeas were subjected to HP treatment at 100-600 MPa with single and multiple cycles (up to 6) with 10 min holding time
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