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ReagentPlus®, 99%

4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde
Linear Formula:
CAS Number:
Molecular Weight:
EC Number:
MDL number:
PubChem Substance ID:

Quality Level

vapor density

5.3 (vs air)

vapor pressure

>0.01 mmHg ( 25 °C)

product line





powder or crystals


170 °C/15 mmHg (lit.)


81-83 °C (lit.)


ethanol: soluble

SMILES string




InChI key


Gene Information

rat ... Ar(24208)

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General description

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.


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.


2 kg in poly drum
2 g in glass insert
100, 500 g in poly bottle

Other Notes

Tandem Mass Spectrometry data independently generated by Scripps Center for Metabolomics is available to view or download in PDF. V1104.pdf Tested metabolites are featured on Scripps Center for Metabolomics METLIN Metabolite Database. To learn more, visit

Legal Information

ReagentPlus is a registered trademark of Sigma-Aldrich Co. LLC


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Hazard Statements

Hazard Classifications

Eye Irrit. 2

Storage Class Code

11 - Combustible Solids



Flash Point(F)

319.6 - 321.4 °F - closed cup

Flash Point(C)

159.8 - 160,8 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

Enter Lot Number to search for Certificate of Analysis (COA).

Certificate of Origin

Enter Lot Number to search for Certificate of Origin (COO).

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
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
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
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

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