l General Information |
Product Name | Vanillin |
General description | Vanillin, 4-hydroxy-3-methoxybenzaldehyde, is a food additive. |
Synonym | FEMA 3107; 4-hydroxy-3-methoxybenzaldehyde |
Purity | ≥98.0%(HPLC) | CAS Number | 121-33-5 |
Formula | C8H8O3 | Molecular Weight | 152.149 |
Suitability | BioReagent, suitable for cell culture, etc. |
l Physical and Chemical Information |
Appearance | White to Cream or Pale Yellow Solid |
Solubility(25°C) | DMSO | ≥25mg/mL |
Ethanol | ≥25mg/mL |
Water | Insoluble |
l Biological Information |
Biochem/Physiol
Actions | Vanillin is a member of the class of benzaldehydes carrying methoxy and hydroxy substituents at positions 3 and 4 respectively. It has a role as a plant metabolite, a flavouring agent, an antioxidant and an anticonvulsant. It is a member of phenols, a monomethoxybenzene and a member of benzaldehydes. |
l Storage |
Storage temp. | -20°C |
l Precautions and Disclaimer |
This product is for R&D use only, not for drug, household, or other uses. |
l References |
1. http://www.drugbank.ca 2. https://ncit.nci.nih.gov 3. https://www.ncbi.nlm.nih.gov |
