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1711009

USP

Vanillin Melting Point Standard

United States Pharmacopeia (USP) Reference Standard

Synonyma:

Vanillin, 4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde

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About This Item

Lineární vzorec:
4-(HO)C6H3-3-(OCH3)CHO
Číslo CAS:
Molekulová hmotnost:
152.15
Beilstein/REAXYS Number:
472792
MDL number:
UNSPSC Code:
41116107
PubChem Substance ID:
NACRES:
NA.24

grade

pharmaceutical primary standard

vapor density

5.3 (vs air)

vapor pressure

>0.01 mmHg ( 25 °C)

API family

vanillin

manufacturer/tradename

USP

bp

170 °C/15 mmHg (lit.)

mp

81-83 °C (lit.)

application(s)

pharmaceutical (small molecule)

format

neat

SMILES string

COc1cc(C=O)ccc1O

InChI

1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3

InChI key

MWOOGOJBHIARFG-UHFFFAOYSA-N

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General description

Vanillin Melting Point Standard also called 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.

Application

Vanillin Melting Point Standard USP Reference standard for use in specified quality tests and assays.

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.

Analysis Note

These products are for test and assay use only. They are not meant for administration to humans or animals and cannot be used to diagnose, treat, or cure diseases of any kind.  ​

Other Notes

Sales restrictions may apply.

pictograms

Exclamation mark

signalword

Warning

hcodes

Hazard Classifications

Eye Irrit. 2

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

319.6 - 321.4 °F - closed cup

flash_point_c

159.8 - 160.8 °C - closed cup


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Osvědčení o analýze (COA)

Lot/Batch Number

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Navštívit knihovnu dokumentů

Vanillin
Walton, Nicholas J., Melinda J. Mayer, and Arjan Narbad
Phytochemistry, 63.5, 505-515 (2003)
Biotechnological production of vanillin.
Priefert, H., J. Rabenhorst, and A. Steinbuchel
Applied Microbiology and Biotechnology, 56.3-4, 296-314 (2001)
Arun K Sinha et al.
International journal of food sciences and nutrition, 59(4), 299-326 (2007-09-22)
Vanilla, being the world's most popular flavoring materials, finds extensive applications in food, beverages, perfumery and pharmaceutical industry. With the high demand and limited supply of vanilla pods and the continuing increase in their cost, numerous efforts of blending and
Crystal architecture and physicochemical properties of felodipine solvates.
Surov, Artem O., et al.
CrystEngComm, 15.30, 6054-6061 (2013)
Xiaolan Rao et al.
BMC genomics, 15, 964-964 (2014-11-09)
Pods of the vanilla orchid (Vanilla planifolia) accumulate large amounts of the flavor compound vanillin (3-methoxy, 4-hydroxy-benzaldehyde) as a glucoside during the later stages of their development. At earlier stages, the developing seeds within the pod synthesize a novel lignin

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