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Vanillin
- Product No.：20191012101449
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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