W398802

Vanillic acid

≥97%, FG

• Synonym(s): 4-Hydroxy-3-methoxybenzoic acid
• Linear Formula: HOC₆H₃(OCH₃)CO₂H
• CAS Number: 121-34-6
• Molecular Weight: 168.15
• FEMA Number: 3988
• Beilstein/REAXYS Number: 2208364
• EC Number: 204-466-8
• MDL number: MFCD00002551
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901963
• Flavis number: 8.043
• NACRES: NA.21

Properties

• biological source: synthetic
• Quality Level: 400
• grade: FG; Halal; Kosher
• reg. compliance: EU Regulation 1334/2008 & 178/2002
• assay: ≥97%
• mp: 208-210 °C (lit.)
• application(s): flavors and fragrances
• documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• organoleptic: creamy; milk; sweet; vanilla
• SMILES string: COc1cc(ccc1O)C(O)=O
• InChI: 1S/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11)
• InChI key: WKOLLVMJNQIZCI-UHFFFAOYSA-N

Description

General description

Natural occurrence: Guava, grape, brandy, rum, whiskey, sherry, red and white wines, Scotch and Canadian whiskey.

Vanillic acid is one of the key aromatic volatile compounds of vanilla beans.

Application

Vanillic acid is a phenolic derivative, which is generally used as a flavoring agent in food products. It can be used in the synthesis of a well-known flavoring agent vanillin.

Biochem/physiol Actions

Odor at 5%

Taste at 100 ppm

Safety Information

• Storage Class: 11 - Combustible Solids
• wgk_germany: WGK 1
• ppe: Eyeshields, Gloves, type N95 (US)