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W310905

Sigma-Aldrich

Veratraldehyde

≥98%, FG

Synonym(s):

3,4-Dimethoxybenzaldehyde, Methylvanillin, NSC 24521, NSC 8500, Vanillin methyl ether, Veratraldehyde

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About This Item

Linear Formula:
(CH3O)2C6H3CHO
CAS Number:
Molecular Weight:
166.17
FEMA Number:
3109
Beilstein:
473899
EC Number:
Council of Europe no.:
106
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.017
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

Assay

≥98%

bp

281 °C (lit.)

mp

40-43 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

cherry; creamy; woody; sweet; vanilla

storage temp.

2-8°C

SMILES string

[H]C(=O)c1ccc(OC)c(OC)c1

InChI

1S/C9H10O3/c1-11-8-4-3-7(6-10)5-9(8)12-2/h3-6H,1-2H3

InChI key

WJUFSDZVCOTFON-UHFFFAOYSA-N

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General description

Veratraldehyde is commonly used as a flavoring and fragrance ingredient for its vanilla-like/woody aroma.

Application


  • Electrochemical analysis of the interactions of laccase mediators with lignin model compounds.: Investigates the role of veratraldehyde in the electrochemical breakdown of lignin, contributing to more effective biodegradation methods (Bourbonnais et al., 1998).

Biochem/physiol Actions

Taste at 50 ppm

Other Notes

Natural occurrence: Essential oils of cymbopogon and jananensis.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Acute Tox. 4 Oral - Skin Irrit. 2

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Bacterial biotransformation of phenylpropanoid compounds for producing flavor and fragrance compounds
Han D, et al.
Journal of the Korean Society for Applied Biological Chemistr, 56(2), 125-133 (2013)
Green synthesis of some novel dioxolane compounds from Indonesian essential oils as potential biogreases.
Wahyuningsih TD & Kurniawan YS.
AIP Conference Proceedings, 1823, 020081-020081 (2017)
KiBeom Lee et al.
Journal of biotechnology, 102(3), 261-268 (2003-05-06)
This paper reports the formation of veratraldehyde by electroenzymatic oxidation of veratryl alcohol (3,4-dimethoxybenzyl alcohol) hybridizing both electrochemical and enzymatic reactions and using lignin peroxidase. The novel electroenzymatic method was found to be effective for replacement of hydrogen peroxide by
Jong H Kim et al.
Journal of agricultural and food chemistry, 52(26), 7814-7821 (2004-12-23)
The yeast Saccharomyces cerevisiae was used in a high-throughput bioassay to identify phenolic agents for control of the aflatoxigenic fungus Aspergillus flavus. Veratraldehyde, 1, cinnamic acid, 5, and the respective benzoic acid derivatives vanillin, 2, vanillic acid, 3, and vanillylacetone
B Suresh et al.
Plant physiology and biochemistry : PPB, 43(2), 125-131 (2005-04-12)
Normal root cultures of Capsicum frutescens biotransform externally fed precursors, like caffeic acid and veratraldehyde, to vanillin and other related metabolites. The bioconversion of caffeic acid to further metabolites--viz. vanillin, vanillylamine, vanillic acid--was shown to be elicited by treating the

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