Saltar al contenido
Merck
Todas las fotos(1)

Key Documents

View All Documentation

H36605

Sigma-Aldrich

4-Hydroxy-3-methoxybenzylamine hydrochloride

98%

Sinónimos:

Vanillylamine hydrochloride

Iniciar sesiónpara Ver la Fijación de precios por contrato y de la organización
Todas las fotos(1)

About This Item

Fórmula lineal:
HOC6H3(OCH3)CH2NH2 · HCl
Número de CAS:
7149-10-2
Peso molecular:
189.64
EC Number:
230-468-3
MDL number:
MFCD00012864
UNSPSC Code:
12352100
PubChem Substance ID:
24895588
NACRES:
NA.22

assay

98%

mp

219-221 °C (dec.) (lit.)

SMILES string

Cl.COc1cc(CN)ccc1O

InChI

1S/C8H11NO2.ClH/c1-11-8-4-6(5-9)2-3-7(8)10;/h2-4,10H,5,9H2,1H3;1H

InChI key

PUDMGOSXPCMUJZ-UHFFFAOYSA-N

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H315,H319

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

¿Ya tiene este producto?

Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.

Visite la Librería de documentos

Suvi F Flagan et al.
Environmental microbiology, 8(3), 560-565 (2006-02-16)
Capsaicin contributes to the organoleptic attributes of hot peppers. Here, we show that capsaicin is utilized as a growth nutrient by certain bacteria. Enrichment cultures utilizing capsaicin were successfully initiated using Capsicum-derived plant material or leaves of tomato (a related
Harishchandra B Gururaj et al.
Plant science : an international journal of experimental plant biology, 195, 96-105 (2012-08-28)
Capsaicinoid biosynthesis involves the participation of two substrates viz. vanillylamine and C(9)-C(11) fatty acid moieties. Vanillylamine which is a derivative of vanillin is synthesized through a transaminase reaction in the phenylpropanoid pathway of capsaicinoid synthesis. Here we report the functional
Bellur Chayapathy Narasimha Prasad et al.
Journal of agricultural and food chemistry, 54(18), 6660-6666 (2006-08-31)
Capsaicin, a pungency factor alkaloid of Capsicum fruits, is biosynthesized by enzymatic condensation of vanillylamine, a phenyl propanoid intermediate, and 8-methyl-nonenoic acid, a fatty acid derivative from the leucine/valine pathway by capsaicin synthase. Biotic elicitors, such as aqueous mycelial extracts
Yaqin Lang et al.
The Plant journal : for cell and molecular biology, 59(6), 953-961 (2009-05-29)
Capsaicinoids are responsible for the spicy flavor of pungent peppers (Capsicum). The cultivar CH-19 Sweet is a non-pungent pepper mutant derived from a pungent pepper strain, Capsicum annuum CH-19. CH-19 Sweet biosynthesizes capsaicinoid analogs, capsinoids. We determined the genetic and
Kenji Kobata et al.
Bioscience, biotechnology, and biochemistry, 75(8), 1611-1614 (2011-08-09)
Stable isotope-labeled precursors were synthesized for an analysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) to elucidate the biosynthetic flow of capsaicinoids, capsinoids, and capsiconinoids. [1'-(13)C][5-(2)H]-Vanillin was prepared by the condensation of guaiacol with [(13)C]-chloroform and a D(2)O treatment. Labeled vanillylamine
Ver todos los artículos relacionados

Nuestro equipo de científicos tiene experiencia en todas las áreas de investigación: Ciencias de la vida, Ciencia de los materiales, Síntesis química, Cromatografía, Analítica y muchas otras.

Póngase en contacto con el Servicio técnico