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Mettler-Toledo Calibration substance ME 51143093, Vanillin

traceable to primary standards (LGC)

Synonym(s):

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

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About This Item

Linear Formula:
4-(HO)C6H3-3-(OCH3)CHO
CAS Number:
Molecular Weight:
152.15
Beilstein:
472792
EC Number:
MDL number:
UNSPSC Code:
20121904
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

vapor density

5.3 (vs air)

vapor pressure

>0.01 mmHg ( 25 °C)

quality

traceable to primary standards (LGC)

shelf life

limited shelf life, expiry date on the label

bp

170 °C/15 mmHg (lit.)

mp

81-83 °C (lit.)

application(s)

food and beverages
pharmaceutical

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 is a flavor and fragrance compound, found as a major constituent of natural vanilla. It′s of commercial importance in both food and non-food applications and pharmaceutical preparations. It′s well-known as an intermediate in the synthesis of herbicides, antifoaming and antimicrobial agents.

Mettler-Toledo calibration substance ME 51143093, vanillin is an analytical standard for use in the regular checking of Mettler-Toledo melting point instrument. Its value equals an average of 6 to 12 measurements with a Mettler-Toledo MP90 Excellence instrument that is calibrated against primary standards. The melting point is validated by Capillary method according to European Pharmacopeia (2.2.14.)

Application

Vanillin Mettler-Toledo calibration substance ME 51143093 is a melting point calibration standard used to calibrate Mettler-Toledo mp instruments.

Features and Benefits

  • Traceable to a primary standard (LGC, London)
  • Melting point evaluation conducted in both thermodynamic and pharmacopeia modes for physically correct and heating rate dependent melting point determinations, respectively
  • Provided with certificates of analysis and safety data sheet
  • A product of analytical standard grade to help meet the QC/QA requirements of melting point determination
  • Standard deviation up to ± 0.2 °C

Recommended products

Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.

Legal Information

Mettler-Toledo is a registered trademark of Mettler-Toledo, Inc.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Flash Point(F)

319.6 - 321.4 °F - closed cup

Flash Point(C)

159.8 - 160.8 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Vanillin
Walton NJ, et al.
Phytochemistry, 505-515 null
Chia-Lin Lee et al.
Journal of natural products, 72(9), 1568-1572 (2009-08-21)
Two new sesquiterpene coumarins, designated 5'-acetoxy-8'-hydroxyumbelliprenin (1) and 10'R-acetoxy-11'-hydroxyumbelliprenin (2), and a new diterpene, 15-hydroxy-6-en-dehydroabietic acid (3), along with 27 known compounds, were isolated from a CHCl(3)-soluble extract of Ferula assa-foetida through bioassay-guided fractionation. The structures of the new metabolites
Ana Rita Brochado et al.
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
Shixin Deng et al.
Journal of natural products, 69(4), 536-541 (2006-04-29)
Serotonin receptor (5-HT(7)) binding assay-directed fractionation of a methanol extract of the dried roots of Angelica sinensis led to the isolation and identification of 21 compounds including a new phenolic ester, angeliferulate (1), and three new phthalides, 10-angeloylbutylphthalide (2), sinaspirolide
H Priefert et al.
Applied microbiology and biotechnology, 56(3-4), 296-314 (2001-09-11)
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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