Vanillin
Product Description
| Product | Vanillin |
| CAS | 121-33-5 |
| Formula | C8H8O3 |
| Synonym | 4-Hydroxy-m-anisaldehyde, vanillinum, 4-Hydroxy-3-methoxybenzaldehyde, vanillin ex clovel, 4-formyl-2-methoxyphenol, vanilline, Benzaldehyde, 4-hydroxy-3-methoxy-, Vanillin |
Typical Product Specifications
| Density | 1.056 |
| Boiling Point | 285.00 to 286.00 °C. @ 760.00 mm Hg |
| Flash Point | > 200.00 °F. TCC |
| logP (o/w) | 1.19 |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light |
| Taste | Vanilla, vanillin, sweet, creamy, spicy, phenolic and milky |
| Assay | 99.00 to 100.00 % |
| Shelf Life | 24 month(s) or longer if stored properly |
| Odor Type | vanilla |
| Odor | Sweet, vanilla, vanillin, creamy and phenolic |
| Appearance | white to off white crystalline powder |
| Melting Point | 81.00 to 84.00 °C. @ 760.00 mm Hg |
| Boiling Point | 170.00 to 171.00 °C. @ 15.00 mm Hg |
| Vapor Pressure | 0.001940 mm/Hg @ 25.00 °C |
| Vapor Density | 5.3 |
| Molecular weight | 152.16 |
| Solubility | 125 parts water, 20 parts glycerol, 2 parts 95 alcohol, chloroform, ether |
| Chemical Structure |  |
| Notes | FEMA# 3107 Use: MASKING For more information on Vanillin CAS 121-33-5:
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| Class | Flavor and Fragrance Chemical Compounds |
| Industry | Flavor & Fragrance |
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