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Vanillin
Other Names: 3-Methoxy-4-hydrouxybenzaldehyde
CAS No.: 121-33-5
EINECS No.: 204-465-2
Molecular Formula: C8H8O3
Molecular Weight: 152.15
Description:
Vanillin, (also known as methyl vanillin). Its functional groups include aldehyde, ether, and phenol.
vanillin is the primary component of the extract of the vanilla bean. It is also found in roasted coffee and
the Chinese red pine. Methyl vanillin is used by the food industry as well as ethylvanillin.
Applications:
1). Used as a flavoring, usually in sweet foods. The ice cream and chocolate industries together
comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections
and baked goods.
2). Used in the fragrance industry, in perfumes, and to mask unpleasant odors or tastes in medicines,
livestock fodder, and cleaning products.
3). Used as a chemical intermediate in the production of pharmaceuticals and other fine chemicals. In
1970, more than half the world's vanillin production was used in the synthesis of other chemicals.
4). Used as a general purpose stain for developing thin layer chromatography (TLC) plates to aid in
visualizing components of a reaction mixture. This stain yields a range of colors for these different
components.