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94752

Sigma-Aldrich

Vanilline

tested according to Ph. Eur.

Synonyme(s) :

4-hydroxy-3-méthoxybenzaldéhyde, Aldéhyde vanillique

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About This Item

Formule linéaire :
4-(HO)C6H3-3-(OCH3)CHO
Numéro CAS:
121-33-5
Poids moléculaire :
152.15
Numéro Beilstein :
472792
Numéro CE :
204-465-2
Numéro MDL:
MFCD00006942
Code UNSPSC :
41116107
ID de substance PubChem :
329770383
Nomenclature NACRES :
NA.21

Agence

USP/NF
tested according to Ph. Eur.

Niveau de qualité

200

Densité de vapeur

5.3 (vs air)

Pression de vapeur

>0.01 mmHg ( 25 °C)

Pureté

99.0-101.0% dry basis

Forme

powder or crystals

Point d'ébullition

170 °C/15 mmHg (lit.)

Pf

81-83 °C (lit.)

Solubilité

water: slightly soluble 10 g/L at 25 °C

Application(s)

hematology
histology
pharmaceutical (small molecule)

Température de stockage

room temp

Chaîne SMILES 

COc1cc(C=O)ccc1O

InChI

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

Clé InChI

MWOOGOJBHIARFG-UHFFFAOYSA-N

Informations sur le gène

rat ... Ar(24208)

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Catégories apparentées

Pictogrammes

Exclamation mark
GHS07

Mention d'avertissement

Warning

Mentions de danger

H319

Classification des risques

Eye Irrit. 2

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

319.6 - 321.4 °F - closed cup

Point d'éclair (°C)

159.8 - 160.8 °C - closed cup

Équipement de protection individuelle

dust mask type N95 (US), Eyeshields, Gloves

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Certificats d'analyse (COA)

Lot/Batch Number
BCCM0820
BCCL5001
BCCL1553
BCCJ3673
BCCH2819

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Journal of natural products, 72(9), 1568-1572 (2009-08-21)
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Biotechnology and bioengineering, 110(2), 656-659 (2012-09-26)
Overproduction of a desired metabolite is often achieved via manipulation of the pathway directly leading to the product or through engineering of distant nodes within the metabolic network. Empirical examples illustrating the combined effect of these local and global strategies
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Journal of natural products, 73(9), 1470-1475 (2010-08-14)
Bioassay-guided fractionation led to the isolation of six new tetrahydroflavanones, cryptochinones A-F (1-6), from the neutral CHCl(3) fraction of Cryptocarya chinensis leaves, together with 14 known compounds (7-20). The structures of these new compounds were determined through spectroscopic analyses, including
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Journal of natural products, 69(4), 536-541 (2006-04-29)
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Vanillin is one of the most important aromatic flavor compounds used in foods, beverages, perfumes, and pharmaceuticals and is produced on a scale of more than 10 thousand tons per year by the industry through chemical synthesis. Alternative biotechnology-based approaches
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