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W398802

Sigma-Aldrich

Vanillic acid

≥97%, FG

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Synonym(s):
4-Hydroxy-3-methoxybenzoic acid
Linear Formula:
HOC6H3(OCH3)CO2H
CAS Number:
Molecular Weight:
168.15
FEMA Number:
3988
Beilstein:
2208364
EC Number:
MDL number:
PubChem Substance ID:
Flavis number:
8.043
NACRES:
NA.21

biological source

synthetic

Quality Level

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

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This Item
H3600194770PHL89819
Vanillic acid ≥97%, FG

W398802

Vanillic acid

Vanillic acid 97%

H36001

Vanillic acid

Vanillic acid purum, ≥97.0% (HPLC)

94770

Vanillic acid

Vanillic acid phyproof® Reference Substance

PHL89819

Vanillic acid

organoleptic

creamy; milk; sweet; vanilla

organoleptic

-

organoleptic

-

organoleptic

-

biological source

synthetic

biological source

-

biological source

-

biological source

-

food allergen

no known allergens

food allergen

-

food allergen

-

food allergen

-

assay

≥97%

assay

97%

assay

≥97.0% (HPLC)

assay

≥98.0% (HPLC)

documentation

see Safety & Documentation for available documents

documentation

-

documentation

-

documentation

-

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

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Solid-liquid phase equilibrium and thermodynamic properties of vanillic acid in different pure solvents
Noubigh A and Abderrabba M
Journal of Molecular Liquids, 223, 261-266 (2016)
Vanillin and related flavor compounds in vanilla extracts made from beans of various global origins
Ranadive AS.
Journal of Agricultural and Food Chemistry, 40(10), 1922-1924 (1992)
Rafael Llorach et al.
Journal of proteome research, 8(11), 5060-5068 (2009-09-17)
Cocoa-phytochemicals have been related to the health-benefits of cocoa consumption. Metabolomics has been proposed as a powerful tool to characterize both the intake and the effects on the metabolism of dietary components. Human urine metabolome modifications after single cocoa intake
Delphine Lamoral-Theys et al.
Bioorganic & medicinal chemistry, 18(11), 3823-3833 (2010-05-15)
A series of 33 novel divanillates and trivanillates were synthesized and found to possess promising cytostatic rather than cytotoxic properties. Several compounds under study decreased by >50% the activity of Aurora A, B, and C, and WEE1 kinase activity at
F A Muskiet et al.
Clinical chemistry, 25(7), 1281-1284 (1979-07-01)
We report quantitative data on beta-glucuronidase- and sulfatase-hydrolyzable conjugates of homovanillic acid, 3,4-dihydroxyphenylacetic acid, p-hydroxyphenylacetic acid, and vanillic acid in the urine of 20 apparently normal and healthy control persons and of three patients with neuroblastoma. We used organic solvent

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Vanilla Regulations – The Law and the Labeling of the World’s Most Popular Flavor

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