Vanillin CAS 121-33-5
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Category：Food Additives Brand：STD /MOQ:100KG /From China/ B2B only.
Introduction
Vanillin CAS 121-33-5: An Overview
| Attribute | Details |
|---|---|
| CAS Number | 121-33-5 |
| Chemical Name | Vanillin, 4-hydroxy-3-methoxybenzaldehyde |
| Molecular Formula | C8H8O3 |
| Molecular Weight | 152.15 g/mol |
| Appearance | White to off-white crystalline solid |
| Odor | Strong, pleasant aroma, often described as sweet and creamy, similar to vanilla |
| Melting Point | 81-83 °C |
| Boiling Point | 282.6±20.0 °C at 760 mmHg |
| Density | 1.2±0.1 g/cm3 |
| Flash Point | 117.6±15.3 °C or 147 °C (varying sources) |
| Solubility | Easily soluble in alcohol, ether, and other organic solvents |
| Stability | Stable, but sensitive to light and moisture |
| Natural Occurrence | Found naturally in small amounts in vanilla beans |
| Synthesis | Can be synthesized from lignin (a by-product of wood pulp) or from eugenol (found in clove oil) |
| Primary Uses | – Flavoring agent in the food industry (e.g., ice cream, chocolates, baked goods) |
| – Fragrance component in perfumes and cleaning products | |
| Safety | Generally regarded as safe for consumption in small amounts |
| – May cause mild irritation to skin, eyes, and respiratory system in large quantities | |
| – Not classified as a carcinogen | |
| Storage Conditions | Store in a cool, dry place, away from direct sunlight and heat sources |
Vanillin CAS 121-33-5 is an organic compound widely used in the flavoring and fragrance industries. Its strong, pleasant aroma, reminiscent of vanilla, makes it a popular choice for enhancing the taste and scent of various products. While it can be sourced naturally from vanilla beans, synthetic production is more common due to cost considerations. Vanillin is known for its stability and solubility, making it a versatile ingredient in numerous applications. However, it should be stored properly to maintain its quality and prevent degradation.
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