4904
T3D4849
Vanillin
Vanillin is the primary component of the extract of the vanilla bean. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavouring agent in foods, beverages, and pharmaceuticals. It is used by the food industry as well as ethylvanillin.Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, there has long been interest in the synthetic preparation of its predominant component. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol. Today, artificial vanillin is made from either guaiacol or from lignin, a constituent of wood which is a byproduct of the paper industry. (Wiki).
121-33-5
1183
C8H8O3
White powder.
81.5 °C
285°C (545°F)
11 mg/mL at 25 °C
No indication of carcinogenicity to humans (not listed by IARC).
2014-09-11T05:19:08Z
2014-12-24T20:26:58Z
http://en.wikipedia.org/wiki/Vanillin
C00755
18346
VANILLIN
V55
true
COC1=C(O)C=CC(C=O)=C1
C8H8O3
InChI=1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
InChIKey=MWOOGOJBHIARFG-UHFFFAOYSA-N
152.1473
152.047344122
Exogenous
Solid
1.21
HMDB12308
CHEMBL13883
13860434