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| Compound | Vanillin | ||||
|---|---|---|---|---|---|
| CAS No. | 121-33-5 | Catalog No. | 121-33-5 | Brand | |
| Purity | 99% | Packing | 25kg | 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) |
Product Name: Vanillin
CAS: 121-33-5
MF: C8H8O3
MW: 152.15
EINECS: 204-465-2
Molecular formula: 4-(HO)C6H3-3-(OCH3)CHO
Density: 1.060 g/ml
Melting point: 81.00°C - 83.00°C
Boiling point: 170.00°C
Flash point: 153.00°C
Boiling point pressure 15.00mmHg
Usage: Used as food flavors, daily chemical flavors, pharmaceutical intermediates, and also as standard reagents for organic analysis.
Appearance: White to slightly yellow crystals, usually needle-shaped
Smell: Sweet, milky and vanilla aroma
Solubility (25℃): 1g sample is completely dissolved in 3ml 70% or 2ml 95% ethanol
Packaging and transportation: 25KG/barrel or as per buyer’s requirements
Storage: Store in a cool, dry, protected area away from food, beverages and animal feed. Lined with polyethylene bag and covered with iron sheet packaging. Store in a dry and ventilated warehouse.
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