VANILLIN

PRODUCT IDENTIFICATION
CAS NO. 121-33-5; 52447-63-9; 8014-42-4

VANILLIN

EINECS NO. 204-465-2
FORMULA HOC6H3(OCH3)CHO
MOL WT. 152.15

H.S. CODE

 2912.41.0000

TOXICITY

 Oral rat LD50: 1580 mg/kg
SYNONYMS 4-Hydroxy-3-methoxybenzaldehyde;
3-Methoxy-4-hydroxybenzaldehyde; p-Hydroxy-m-methoxybenzaldehyde; Vanillic aldehyde; 2-Methoxy-4-formylphenol; 4-Formyl-2-methoxyphenol;  4-Hydroxy-5-methoxybenzaldehyde; Vanilla; 4-Hydroxy-m-anisaldehyde; Methyl protocatechualdehyde; p-Vanillin; 4-Hydroxy-m-anisaldehyde; Vanillaldehyde; m-Methoxy-p-hydroxybenzaldehyde; Protocatechualdehyde 3-methyl ether; 2-Methoxy-4-formylphenol;

SMILES

 c1(cc(ccc1O)C=O)OC

CLASSIFICATION

 Aldehyde, Phenol ether, Anticonvulsant, Antimutagenic, Antioxidant, Pharmaceutic aid, Flavors and Fragrances agent, Perfume ingredient

PHYSICAL AND CHEMICAL PROPERTIES

PHYSICAL STATE White to light yellow powder or crystals
MELTING POINT 81 - 83 C
BOILING POINT 285 C
SPECIFIC GRAVITY 1.056
SOLUBILITY IN WATER Slightly soluble (1.10E+04 mg/l at 25 C)
SOLUBILITY IN SOLVENTS Freely soluble in glacial acetic acid, alcohol, chloroform, ether, carbon disulfide and methanol. Soluble in aq. solutions of alkali hydroxides
VAPOR DENSITY

5.2

NFPA RATINGS

 Health: 1; Flammability: 1; Reactivity: 0
pKa 7.396 (Dissociation Constant at 20 C)
log Pow 1.21 (Octanol-water)
VAPOR PRESSURE (mmHg at 25 C)
HENRY'S LAW 2.15E-09 (atm-m3/mole at 25 C)
OH RATE 2.73E-11 (cm3/molecule-sec at 25 C Atmospheric)

REFRACTIVE INDEX

  

AUTOIGNITION

 

FLASH POINT

147 C

STABILITY Slowly oxidizes in contact with moist and air. Light sensitive

GENERAL DESCRIPTION & EXTERNAL LINKS
Vanilla is a plant belongs to the family Orchidaceae, native to tropical American forests. Both V. planifo¢lia Andr. (Mexican or Bourbon vanilla) and V. tahiten¢sis Moor (Tahitian vanilla) have fruits called vanilla beans which are picked before fully matured. Vanilla is a choice of flavoring agnet prepared from vanilla beans with or without the addition of sugar, dextrose, or glycerol. Vanilla extract contains soluble matter from not less than 10 grams of vanilla beans in 100 milliliters. Vanillin (chemically 4-hydroxy-3-methoxybenzaldehyde) is a constituent of vanilla or is prepared synthetically.

Vanillic acid: the oxidation form of vanillin. The chemical designation is 4-hydroxy-3-methoxybenzoic acid.

Ethamivan: the diethylamide of vanillic acid; used as a central nervous system stimulant, respiratory stimulant, and analeptic.

Ethyl vanillin: white to pale yellow crystal; melting 76.5 C; having 3.5 times stronger flavour and more stable in organic solvents and in storage than vanillin but does not have the true flavour. It is used in pharmaceutical preparations and the food industry as a flavoring agent to replace or strengthen vanilla.

Acetovanillon: white crystal a faint vanilla odor; melting point 115 C; soluble in hot water, alcohol, benzene, chloroform, and ether; used as a cardiotonic drug. Chemical naming is 4'-Hydroxy-3'-methoxyacetophenone.

Wikipedia Linking:http://en.wikipedia.org/wiki/Vanillin

http://www.chm.bris.ac.uk/
Is this it the same as Vanilla?:
No. Vanillin is a single molecule, 4-hydroxy-3-methoxybenzaldehyde (much easier to call it Vanillin), whose structure is shown in the image on the right. It's a white crystalline solid, which melts at 81°C. Vanilla planifola is an orchid which produces seed pods from which vanilla extracts are obtained; these extracts contain nearly 200 different molecules, of which vanillin is the most important, and most abundant, making up 98% of the eventual vanilla extract. Vanillin itself was first isolated from vanilla pods by Nicholas-Theodore Gobley in 1858 (though he thought that its formula was C10H6O2, not C8H8O2). The biosynthetic pathway starts with phenylalanine.

http://valhalla.chem.udel.edu/
Synthesis of Vanillin: Vanillin (4-hydroxy-3-methoxybenzaldehyde), a pleasant smelling aromatic compound, occurs naturally in vanilla beans. It is used widely as a flavoring additive for beverages, cooking, and as an aromatic additive for candles, incense, potpourri, fragrances, perfumes, and air fresheners. It may be isolated from the vanilla bean, and is often obtained as a byproduct of the pulp and paper industry by the oxidative breakdown of lignin. It may also be prepared by synthesis. We have developed (equation 1) a convenient two step synthesis of vanillin using electrophilic aromatic substitution, followed by an organometallic methoxylation procedure using copper bromide and sodium methoxide.....

http://www.sigmaaldrich.com
Vanillin was one of seven phenolic compounds studied for their protective properties against hydrogen peroxide-induced DNA damage in human peripheral blood lymphocytes. Vanillin, curcumin, and resveratrol protected against DNA damage induced by 50 ¥ìM H2O2 at a concentration range of 6.25 - 25 ¥ìM....
SALES SPECIFICATION

APPEARANCE

 White to light yellow crystalline powder

PURITY (G.C.)

99.0% min

MELTING POINT

81 - 83 C

LOSS ON DRYING

0.5% max

HEAVY METALS

10ppm max
TRANSPORTATION
PACKING
 
HAZARD CLASS  
UN NO.  
OTHER INFORMATION
FEMA No. 3107