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| Compound | Vanillin | ||||
|---|---|---|---|---|---|
| CAS No. | 121-33-5 | Catalog No. | 8 | Brand | |
| Purity | 99% | Packing | 1kg;25ton | Grade | |
| Lead Time | Origin | Loading Port | |||
| Boiling Point | 170ºC (15 mmHg) |
|---|---|
| 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. |
| Appearance & Physical State | White crystals or slightly yellow needles with vanilla, sweet, balsamic and pleasant odor |
| Water Solubility | 10 g/L (25 ºC) |
| Flash Point | 147ºC |
| Refractive Index | 1.555 |
| Density | 1.06 |
| Melting Point | 81-84ºC |
| Vapor Density | 5.3 (vs air) |
| Vapor Pressure | >0.01 mm Hg ( 25 °C) |
Vanillin is an organic compound with the molecular formula C₈H₈O₃. It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean
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