Vanillin NEW

Chinese name: Vanillin

English name :Vanillin

CAS:121-33-5

EINECS number :204-465-2

Molecular formula :C8H8O3

MDL number :MFCD00006942

Molecular weight :152.15

Appearance: White or cream white acicular crystal, with vanilla aroma and rich milk aroma.

Solubility :1g of the product dissolved in 100ml water, 16ml80℃ hot water, 20ml glycerin. Soluble in alcohol, chloroform, ether, carbon disulfide, acetic acid and pyridine, soluble in oil and alkali hydroxide solutions, the solution is acidic to litmus. Slow oxidation by exposure to wet air. It's slightly sweet.

Appearance: white acicular crystal. It has a sweet smell. Soluble in 125 times water, 20 times ethylene glycol and 2 times 95% ethanol, soluble in chloroform.

Melting point :81-83 °C(lit.)

Boiling point :170 °C15 mm Hg(lit.)

Density :1.06

Vapor density :5.3 (vs air)

Vapor pressure :> 0.01 mm Hg (25 °C)

FEMA:3107

Refractive index :1.4850 (estimate)

Flash point :147 °C

Storage conditions :2-8°C

Solubility :methanol: 0.1g /mL, clear

Acidity factor (pKa):pKa 7.396±0.004(H2O I = 0.00t = 25.0±1.0)

Form: crystalline powder

Color: White to light yellow

PH value :4.3 (10g/l, H2O, 20℃)

Odor :at 100.00 %. vanilla

Scent Type :vanilla

Water solubility :10 g/L (25 ºC)

Sensitivity :Air & Light Sensitive

JECFA Number:889

Merck: 14993 2

Detection method :HPLC

BRN:472792

Stability: Stable. It may change color when exposed to light. Sensitive to moisture. Incompatible with strong oxidant and perchloric acid.

LogP:1.17 at 25℃

Use 1

Used as food flavor, daily chemical flavor, pharmaceutical intermediates

Preparation method

Method one

It is derived from the vanilla bean.

Guaiacol is obtained from o-aminobanisole hydrolyzed by diazo, condensed with formaldehyde in the presence of nitrosodimethylaniline and catalyst, or reacted with trichloromethane under the catalysis of potassium hydroxide, and then purified by extraction, vacuum distillation and crystallization. It can also be made from wood pulp waste liquid, eugenol, guaiacol, safrole, etc.