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Vanillin

$43

  • Brand : BIOFRON

  • Catalogue Number : BF-V3002

  • Specification : 98%

  • CAS number : 121-33-5

  • Formula : C8H8O3

  • Molecular Weight : 152.14

  • PUBCHEM ID : 1183

  • Volume : 100mg

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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

PMID

28077989

Abstract

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.

Title

Overview of the Role of Vanillin on Redox Status and Cancer Development

Author

Daniel Pereira Bezerra 1 , Anne Karine Nascimento Soares 2 , Damião Pergentino de Sousa 2

Publish date

2016

PMID

30094833

Abstract

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.

KEYWORDS

bioconversion; fermentation; industrial use; nature-identical vanillin; underlying gene.

Title

Vanillin Biotechnology: The Perspectives and Future

Author

Goutam Banerjee 1 , Pritam Chattopadhyay 2

Publish date

2019 Jan 30

PMID

29569223

Abstract

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.

KEYWORDS

Appetite-enhancing effects; Inhalation; Vanilla flavouring agents.

Title

Appetite-enhancing Effects of Vanilla Flavours Such as Vanillin

Author

Kakuyou Ogawa 1 , Akira Tashima 1 , Momoko Sadakata 1 , Osamu Morinaga 2

Publish date

2018 Jun


Description :

Vanillin is a single molecule extracted from vanilla beans and also a popular odor used widely in perfume, food and medicine.