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Vanillin
CAS No. 121-33-5
Vanillin ( Vanillin; NSC 15351;NSC-15351; NSC15351 )
Catalog No. M10798 CAS No. 121-33-5
Vanillin is mainly used as a flavouring agent, primarily in foods and beverages such as chocolate and dairy products, but also to mask unpleasant tastes in medicines or livestock fodder.
Purity : >98%(HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 200MG | 41 | In Stock |
|
| 500MG | Get Quote | In Stock |
|
| 1G | Get Quote | In Stock |
|
Biological Information
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Product NameVanillin
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NoteResearch use only, not for human use.
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Brief DescriptionVanillin is mainly used as a flavouring agent, primarily in foods and beverages such as chocolate and dairy products, but also to mask unpleasant tastes in medicines or livestock fodder.
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DescriptionVanillin is mainly used as a flavouring agent, primarily in foods and beverages such as chocolate and dairy products, but also to mask unpleasant tastes in medicines or livestock fodder. It is also an intermediate in the manufacture of certain pharmaceuticals andagrochemicals.
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SynonymsVanillin; NSC 15351;NSC-15351; NSC15351
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PathwayOthers
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TargetOther Targets
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RecptorOthers
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Research AreaOther Indications
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Indication——
Chemical Information
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CAS Number121-33-5
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Formula Weight152.15
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Molecular FormulaC8H8O3
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Purity>98%(HPLC)
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SolubilityEthanol: 30 mg/mL (197.17 mM); DMSO: 30 mg/mL (197.17 mM)
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SMILESO=CC1=CC=C(O)C(OC)=C1
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Chemical NameBenzaldehyde, 4-hydroxy-3-methoxy-
Shipping & Storage Information
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Storage(-20℃)
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ShippingWith Ice Pack
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Stability≥ 2 years
Reference
1.Abraham DJ, et al. Blood, 1991, 77(6), 1334-134
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