H36001
Vanillic acid
97%
Synonym(s):
4-Hydroxy-3-methoxybenzoic acid
About This Item
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Assay
97%
mp
208-210 °C (lit.)
SMILES string
COc1cc(ccc1O)C(O)=O
InChI
1S/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11)
InChI key
WKOLLVMJNQIZCI-UHFFFAOYSA-N
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General description
Application
- Vanillin Synthesis from Vanillic Acid: Research focused on engineering the activity and thermostability of a carboxylic acid reductase for converting vanillic acid to vanillin, providing insights into biotechnological applications for flavor and fragrance industries (Ren et al., 2024).
- Antioxidant Properties in Food Preservation: The antioxidant properties of vanillic acid were evaluated in a study on the preservation of postharvest quality and physicochemical properties of broccoli, suggesting its potential in extending the shelf life and nutritional quality of fresh produce (Kibar et al., 2024).
- Biological Synthesis of Vanillin: A comprehensive review discussed various biological methods for synthesizing vanillin from vanillic acid, emphasizing its application in enhancing natural flavor profiles in the food sector (Venkataraman et al., 2024).
- aliphatic-aromatic polymers with good thermal stability and degradability
- novel polyesters via esterification and etherification reaction
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Personal Protective Equipment
Certificates of Analysis (COA)
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Protocols
Protocol for HPLC Analysis of Flavonoids on Ascentis® RP-Amide
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