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.
- Synonym: 4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde
- CAS Number: 121-33-5
- Linear Formula: 4-(HO)C6H3-3-(OCH3)CHO
- Molecular Weight: 152.15
- Beilstein Registry Number: 472792
- EC Number: 204-465-2
- MDL Number: MFCD00006942
- PubChem Substance ID: 57654724
- Grade: ReagentPlus®
- Vapor Density: 5.3 (vs air)
- Vapor Pressure: >0.01 mmHg ( 25 °C)
- InChI Key: MWOOGOJBHIARFG-UHFFFAOYSA-N
- Assay: 99%
- Form: powder or crystals
- bp: 170 °C/15 mmHg(lit.)
- mp: 81-83 °C (lit.)
- Solubility: ethanol: soluble
- Gene Information: rat ... Ar(24208)