- Vanillin acetate
-
- $50.00 / 1kg
-
2025-04-25
- CAS:881-68-5
- Min. Order: 1kg
- Purity: 99
- Supply Ability: 5000
- Vanillin acetate
-
- $10.00 / 1KG
-
2025-04-23
- CAS:881-68-5
- Min. Order: 1KG
- Purity: 99%
- Supply Ability: 5tons
- Vanillin acetate
-
- $999.00/ kg
-
2025-04-23
- CAS:881-68-5
- Min. Order: 1kg
- Purity: 99%
- Supply Ability: 5000
|
| | Vanillin acetate Basic information |
| | Vanillin acetate Chemical Properties |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-37-24/25 | | WGK Germany | 3 | | TSCA | Yes | | HazardClass | IRRITANT | | HS Code | 29124990 |
| | Vanillin acetate Usage And Synthesis |
| Chemical Properties | Beige crystalline powder | | Chemical Properties | Colorless needle-like or plate-like crystals.
M.P. 77° c. Vanillin acetate has a mild, balsamic, floral odor with a nonvanillin flavor. Poorly soluble in water, soluble in alcohol
and oils, | | Occurrence | Reported found in shoyu (fermented soya hydrolysate). | | Uses | Vanillin Acetate is a synthetic flavoring agent that is moderately
stable, white to yellow crystals of vanilla odor. it should be stored in
glass or polyethylene-lined containers. it is used in flavors for vanilla
note, with application in beverages, ice cream, candy, and baked
goods at 11–28 ppm. | | Uses | Vanillin acetate has been used in preparation of:
- 2-nitrohomovanillic acid
- 2-nitrovanildin acetate
- 2-nitro-3,4-duimethoxybenzaldehyde
| | Definition | ChEBI: An acetate ester obtained by the formal condensation of phenolic group of vanillin with acetic acid. | | Preparation | By acetylation of vanillin or by oxidation of isoeugenyl acetate with chromic acid in the presence of sulfanilic acid; also
by electrolytic reduction of vanillin, followed by acetylation of vanillyl alcohol. | | Application | Vanillin acetate is used in spice flavor blends
and in Vanilla flavor compositions as a
modifier for Vanillin and related derivatives.
lt tends to reduce the overall power of the
flavor, but also improve the total picture in
"freshening-up" the heavy aroma of Vanillin,
Ethylvanillin, etc. | | Taste threshold values | Taste characteristics at 40 ppm: sweet, vanilla, creamy and powdery with a balsamic nuance. | | General Description | Chemoselective reduction of vanillin acetate using sodium borohydride has been reported. | | Synthesis | Vanillin acetate is synthesized by Vanillin by electrolytic reduction, followed by Acetylation of the Vanillyl alcohol.
| | Solubility in organics | Soluble in alcohoi and oils |
| | Vanillin acetate Preparation Products And Raw materials |
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