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W310700 Sigma-Aldrich

Vanillin

≥97%, FCC, FG

Synonym: 4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde

  • CAS Number 121-33-5

  • Linear Formula 4-(HO)C6H3-3-(OCH3)CHO

  • Molecular Weight 152.15

  •  FEMA Number 3107

  •  Beilstein/REAXYS Number 472792

  •  EC Number 204-465-2

  •  Council of Europe no. 107

  •  MDL number MFCD00006942

  •  PubChem Substance ID 24901469

  •  Flavis number 5.018

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Properties

Related Categories Alphabetical Listings, Certified Food Grade Products, Flavors and Fragrances, Halal Certified Products, Kosher Certified Products,
biological source   synthetic
grade   FG
  Halal
  Kosher
reg. compliance   FCC
  FDA 21 CFR (182.60)
  FDA 21 CFR (182.90)
  EU Regulation 1334/2008 & 178/2002
vapor density   5.3 (vs air)
vapor pressure   >0.01 mmHg ( 25 °C)
description   Agency/Method; meets purity specifications of JECFA
InChI Key   MWOOGOJBHIARFG-UHFFFAOYSA-N
assay   ≥97%
form   powder or crystals
bp   170 °C/15 mmHg (lit.)
mp   81-83 °C (lit.)
solubility   DMSO: soluble(lit.)
Documentation   see Safety & Documentation for available documents
Organoleptic   creamy; sweet; vanilla
food allergen   no known allergens

Description

General description

Vanillin is the world′s most popular flavor and fragrance compound. It may be a potential agent of pharmacological importance and useful for the treatment of major depressive disorder. Eumelanin-inspired core derived from vanillin has been found to be useful for the synthesis of eumelanin-inspired small molecules and polymer via Sonogashira cross coupling. Biotechnology-based vanillin synthesis using ferulic acid, eugenol and glucose as substrates and bacteria, fungi and yeasts as microbial production hosts has been reported. Vanillin, a polar aromatic flavor compound, is present in the extracts of natural and artificial vanilla flavors.

Application

Vanillin is suitable for use in a study to evaluate its sensitizing effect on a tumor necrosis factor-related apoptosis-inducing ligand (TRAIL)-resistant human cervical cancer cell line, HeLa.

Packaging

1 kg in poly bottle

10 kg in poly drum

25 kg in fiber drum

Other Notes

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Safety & Documentation

Safety Information

Symbol 
GHS07  GHS07
Signal word 
Warning
Hazard statements 
Precautionary statements 
Personal Protective Equipment 
RIDADR 
NONH for all modes of transport
WGK Germany 
1
RTECS 
YW5775000
Flash Point(F) 
307.4 °F
Flash Point(C) 
153 °C

New Product Offerings
Protocols & Articles

Articles

Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers
15

References

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