Catalogue Number
BF-V3002
Analysis Method
HPLC,NMR,MS
Specification
98%
Storage
2-8°C
Molecular Weight
152.14
Appearance
White needle crystal
Botanical Source
roots of Beta vulgaris
Structure Type
Others
Category
Standards;Natural Pytochemical;API
SMILES
COC1=C(C=CC(=C1)C=O)O
Synonyms
4-Hydroxy-3-methoxybenzaldehyde,Vanillic aldehyde/Lioxin/3-Methoxy-4-hydroxybenzaldehyde/Vanillin (contains H2SO4) Ethanol/VANILLA/VANILLINE/Zimco/4-oxy-3-methoxybenzaldehyde/Reference source: Negwer/Vinillin/compound no 1131/Rhovanil/3-methoxy-4-hydroxy-benzaldehyde/Vanilin/Vanillin/4-Hydroxy-3-methoxybenzaldehyde
IUPAC Name
4-hydroxy-3-methoxybenzaldehyde
Density
1.2±0.1 g/cm3
Solubility
Chloroform; Ethyl Acetate
Flash Point
117.6±15.3 °C
Boiling Point
282.6±20.0 °C at 760 mmHg
Melting Point
81-83 °C(lit.)
InChl
InChl Key
WGK Germany
RID/ADR
HS Code Reference
2912410000
Personal Projective Equipment
Correct Usage
For Reference Standard and R&D, Not for Human Use Directly.
Meta Tag
provides coniferyl ferulate(CAS#:121-33-5) MSDS, density, melting point, boiling point, structure, formula, molecular weight etc. Articles of coniferyl ferulate are included as well.>> amp version: coniferyl ferulate
MSDS
28077989
Bioactive natural products play critical roles in modern drug development, especially anticancer agents. It has been widely reported that various pharmacological activities of such compounds are related to their antioxidant properties. Vanillin is a natural substance widely found in many plant species and often used in beverages, foods, cosmetics, and pharmaceutical products. Antioxidant and anticancer potential have been described for this compound. Considering the importance of vanillin in the area of human health and food and pharmaceuticals sectors, in this review, we discuss the role of vanillin on redox status and its potential contribution to the prevention and the treatment of cancer.
Overview of the Role of Vanillin on Redox Status and Cancer Development
Daniel Pereira Bezerra 1 , Anne Karine Nascimento Soares 2 , Damião Pergentino de Sousa 2
2016
30094833
The biotechnological production of fragrances is a recent trend that has expanded rapidly in the last two decades. Vanillin is the second most popular flavoring agent after saffron and is extensively used in various applications, e.g., as a food additive in food and beverages and as a masking agent in various pharmaceutical formulations. It is also considered a valuable product for other applications, such as metal plating and the production of other flavoring agents, herbicides, ripening agents, antifoaming agents, and personal and home-use products (such as in deodorants, air fresheners, and floor-polishing agents). In general, three types of vanillin, namely natural, biotechnological, and chemical/synthetic, are available on the market. However, only natural and nature-identical (biotechnologically produced from ferulic acid only) vanillins are considered as food-grade additives by most food-safety control authorities worldwide. In the present review, we summarize recent trends in fermentation technology for vanillin production and discuss the importance of the choice of raw materials for the economically viable production of vanillin. We also describe the key enzymes used in the biotechnological production of vanillin as well as their underlying genes. Research to advance our understanding of the molecular regulation of different pathways involved in vanillin production from ferulic acid is still ongoing. The enhanced knowledge is expected to offer new opportunities for the application of metabolic engineering to optimize the production of nature-identical vanillin. © 2018 Society of Chemical Industry.
bioconversion; fermentation; industrial use; nature-identical vanillin; underlying gene.
Vanillin Biotechnology: The Perspectives and Future
Goutam Banerjee 1 , Pritam Chattopadhyay 2
2019 Jan 30
29569223
Vanilla flavour is familiar to consumers through foods, cosmetics, household products and some medicines. Vanilla flavouring agents typically contain vanillin or its analogue ethyl vanillin. Our previous study revealed that the inhalation of eugenol, which contains a vanillyl group, has an appetite-enhancing effect, and the inhalation of aroma compounds containing the vanillyl group or its analogues led to increased food intake in mice. Here, we found that vanillin, ethyl vanillin and eugenol showed appetite-enhancing effects, whereas isoeugenol and safrole did not. These results suggest that the appetite-enhancing effects could be attributable to the vanillyl group and could be affected by the position of the double bond in the aliphatic chain. Furthermore, the results of intraperitoneal administration of eugenol and vanillin suggest that their appetite-enhancing effects could occur via stimulation of olfactory receptors.
Appetite-enhancing effects; Inhalation; Vanilla flavouring agents.
Appetite-enhancing Effects of Vanilla Flavours Such as Vanillin
Kakuyou Ogawa 1 , Akira Tashima 1 , Momoko Sadakata 1 , Osamu Morinaga 2
2018 Jun
