Vanillin
Vanillin
- 121-33-5
- C8H8O3
Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals.
Properties：
Appearance & Physical State | White crystals or slightly yellow needles with vanilla, sweet, balsamic and pleasant odor |
|---|---|
Density | 1.06 |
Boiling Point | 170ºC (15 mmHg) |
Melting Point | 81-84ºC |
Flash Point | 147ºC |
Refractive Index | 1.555 |
Water Solubility | 10 g/L (25 ºC) |
Soluble | soluble in ether, chloroform, acetic acid |
Stability | Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid. |
Storage Condition | Store in a cool, dry place. Store protected from moisture. Store protected from light. |
Vapor Density | 5.3 (vs air) |
Vapor Pressure | >0.01 mm Hg ( 25 °C) |
Safety Info
RTECS | YW5775000 |
|---|---|
Safety Statements | S22-S24/25 |
HS Code | 2912410000 |
WGK Germany | 1 |
Risk Statements | R22 |
Hazard Codes | Xn |
Product Tag:
