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Vanillin

Vanillin CAS：121-33-5

Synonyms: Vanillin cas:121-33-5;VANILLINE;VANILLIC ALDEHYDE;VANILLIN;VANILLA;VANILLINUM;Vanilin;VANILLIN FOOD GRADE,100%FINE MESH

CAS: 121-33-5

MF: C8H8O3

MW: 152.15

Vanillin Chemical Properties

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)

refractive index 1.4850 (estimate)

FEMA 3107 | VANILLIN

Fp 147 °C

storage temp. Refrigerator

solubility methanol: 0.1 g/mL, clear

pka pKa 7.396±0.004(H2O I = 0.00 t = 25.0±1.0) (Reliable)

form Crystalline Powder

color White to pale yellow

PH 4.3 (10g/l, H2O, 20℃)

Water Solubility 10 g/L (25 ºC)

Sensitive Air & Light Sensitive

Merck 14,9932

JECFA Number 889

BRN 472792

Stability: Stable. May discolour on exposure to light. Moisture-sensitive. Incompatible with strong oxidizing agents, perchloric acid.

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