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Vanillin

certified reference material, TraceCERT®, Manufactured by: Sigma-Aldrich Production GmbH, Switzerland

Synonym(s):

4-Hydroxy-3-methoxybenzaldehyde, Vanillic aldehyde

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About This Item

Linear Formula:
4-(HO)C6H3-3-(OCH3)CHO
CAS Number:
121-33-5
Molecular Weight:
152.15
Beilstein/REAXYS Number:
472792
EC Number:
204-465-2
MDL number:
MFCD00006942
UNSPSC Code:
41116107
PubChem Substance ID:
329753454
NACRES:
NA.24

grade

certified reference material
TraceCERT®

Quality Level

300

vapor density

5.3 (vs air)

vapor pressure

>0.01 mmHg ( 25 °C)

product line

TraceCERT®

shelf life

limited shelf life, expiry date on the label

manufacturer/tradename

Manufactured by: Sigma-Aldrich Production GmbH, Switzerland

storage condition

under inert gas

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

bp

170 °C/15 mmHg (lit.)

mp

81-83 °C (lit.)

application(s)

food and beverages

format

neat

SMILES string

COc1cc(C=O)ccc1O

InChI

1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3

InChI key

MWOOGOJBHIARFG-UHFFFAOYSA-N

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General description

This certified reference material (CRM) is produced and certified in accordance with ISO/IEC 17025 and ISO 17034 . This CRM is traceable to primary material from an NMI, e.g. NIST or NMIJ.
Certified content by quantitative NMR incl. uncertainty and expiry date are given on the certificate.
Download your certificate at: http://www.sigma-aldrich.com.
Vanillin is an aromatic compound, and is used for flavoring foods. It is has biogenetic relationship to phenylpropanoid pathway. It is mostly used in foods, beverages, perfumes and pharmaceuticals.

Application

It has been used as reference standard in calibrating hot stage; during thermomicroscopic investigation performed with optical polarizing microscope; usually equipped with a hot stage and temperature controller.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Legal Information

TraceCERT is a registered trademark of Merck KGaA, Darmstadt, Germany

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319

Hazard Classifications

Eye Irrit. 2

wgk_germany

WGK 1

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Certificates of Analysis (COA)

Lot/Batch Number
BCCB8664
BCBR5526V
BCBM7169V
BCBM7169

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Vanillin
Walton, Nicholas J., Melinda J. Mayer, and Arjan Narbad
Phytochemistry, 63.5, 505-515 (2003)
Crystal architecture and physicochemical properties of felodipine solvates.
Surov, Artem O., et al.
CrystEngComm, 15.30, 6054-6061 (2013)
Biotechnological production of vanillin.
Priefert, H., J. Rabenhorst, and A. Steinbuchel
Applied Microbiology and Biotechnology, 56.3-4, 296-314 (2001)
Xiaolan Rao et al.
BMC genomics, 15, 964-964 (2014-11-09)
Pods of the vanilla orchid (Vanilla planifolia) accumulate large amounts of the flavor compound vanillin (3-methoxy, 4-hydroxy-benzaldehyde) as a glucoside during the later stages of their development. At earlier stages, the developing seeds within the pod synthesize a novel lignin
Dolor Renko et al.
European journal of medicinal chemistry, 90, 834-844 (2014-12-22)
Potent anticancer 4-arylchromene agents 6, as restricted isoCA-4 analogues, were prepared with excellent yields by a rapid and versatile synthetic pathway. First, in the presence of PTSA in EtOH, a variety of arylalkynols 9 were transformed into substituted 4-chromanones 10
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Vanilla – Natural or Out of the Reaction Flask

Being one of the most popular flavors, we present a HPLC fingerprint method and vanilla extract reference materials to help distinguish natural from synthetic or adulterated vanilla.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service