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Merck

1711009

USP

Vanillin Melting Point Standard

United States Pharmacopeia (USP) Reference Standard

Synonym(s):

Vanillin, 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
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
329751487
MDL number:
MFCD00006942
Beilstein/REAXYS Number:
472792

Product Name

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

InChI key

MWOOGOJBHIARFG-UHFFFAOYSA-N

InChI

1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3

SMILES string

COc1cc(C=O)ccc1O

grade

pharmaceutical primary standard

vapor density

5.3 (vs air)

vapor pressure

>0.01 mmHg ( 25 °C)

API family

vanillin

manufacturer/tradename

USP

bp

170 °C/15 mmHg (lit.)

mp

81-83 °C (lit.)

application(s)

pharmaceutical (small molecule)

format

neat

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Analysis Note

These products are for test and assay use only. They are not meant for administration to humans or animals and cannot be used to diagnose, treat, or cure diseases of any kind.  ​

Application

Vanillin Melting Point Standard USP Reference standard for use in specified quality tests and assays.

It has been used as reference standard in calibrating hot stage; during thermomicroscopic investigation performed with optical polarizing microscope; usually equipped with a hot stage and temperature controller.

General description

Vanillin Melting Point Standard also called 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.

Other Notes

Sales restrictions may apply.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319

Hazard Classifications

Eye Irrit. 2

Storage Class

11 - Combustible Solids

wgk

WGK 1

flash_point_f

319.6 - 321.4 °F - closed cup

flash_point_c

159.8 - 160.8 °C - closed cup

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Biotechnological production of vanillin.
Priefert, H., J. Rabenhorst, and A. Steinbuchel
Applied Microbiology and Biotechnology, 56.3-4, 296-314 (2001)
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)
H Priefert et al.
Applied microbiology and biotechnology, 56(3-4), 296-314 (2001-09-11)
Vanillin is one of the most important aromatic flavor compounds used in foods, beverages, perfumes, and pharmaceuticals and is produced on a scale of more than 10 thousand tons per year by the industry through chemical synthesis. Alternative biotechnology-based approaches
Arun K Sinha et al.
International journal of food sciences and nutrition, 59(4), 299-326 (2007-09-22)
Vanilla, being the world's most popular flavoring materials, finds extensive applications in food, beverages, perfumery and pharmaceutical industry. With the high demand and limited supply of vanilla pods and the continuing increase in their cost, numerous efforts of blending and
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