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V0050000

Vanillin

European Pharmacopoeia (EP) Reference Standard

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
MDL number:
MFCD00006942
UNSPSC Code:
41116107
PubChem Substance ID:
329828918
NACRES:
NA.24

grade

pharmaceutical primary standard

agency

EP Reference Standard

vapor density

5.3 (vs air)

vapor pressure

>0.01 mmHg ( 25 °C)

API family

vanillin

manufacturer/tradename

EDQM

bp

170 °C/15 mmHg (lit.)

mp

81-83 °C (lit.)

application(s)

pharmaceutical (small molecule)

format

neat

storage temp.

2-8°C

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 product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the Issuing Pharmacopoeia. For further information and support please go to the website of the issuing Pharmacopoeia.
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

This European Pharmacopoeia reference standard is intended for use only as specifically prescribed in the European Pharmacopoeia.

Packaging

The product is delivered as supplied by the issuing Pharmacopoeia. For the current unit quantity, please visit the EDQM reference substance catalogue.

Other Notes

Sales restrictions may apply.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319

Hazard Classifications

Eye Irrit. 2

wgk_germany

WGK 1

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Vanillin Melting Point Standard United States Pharmacopeia (USP) Reference Standard

USP

1711009

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Vanillin melting point standard Pharmaceutical Secondary Standard; Certified Reference Material

Supelco

PHR1091

Vanillin melting point standard

Vanillyl alcohol ≥98%, FG

Sigma-Aldrich

W373702

Vanillyl alcohol

Sodium hydroxide BioXtra, ≥98% (acidimetric), pellets (anhydrous)

Sigma-Aldrich

S8045

Sodium hydroxide

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)
Ana Rita Brochado et al.
Biotechnology and bioengineering, 110(2), 656-659 (2012-09-26)
Overproduction of a desired metabolite is often achieved via manipulation of the pathway directly leading to the product or through engineering of distant nodes within the metabolic network. Empirical examples illustrating the combined effect of these local and global strategies
Yavuz Yardım et al.
Food chemistry, 141(3), 1821-1827 (2013-07-23)
A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric
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