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Vanillic acid

121-34-6 Vanillic acid

Synonym(s): 2-Methoxy-4-carboxyphenol,3-Methoxy-4-hydroxybenzoic acid,4-Carboxyl-2-methoxyphenol,4-HYDROXY-3-METHOXYBENZOIC ACID,4-Hydroxy-3-methoxy-benzoic acid,4-hydroxy-m-Anisic acid,Acid, Vanillic,AKOS BBS-00003785,Benzoic acid, 4-hydroxy-3-methoxy-EINECS 204-466-8,FEMA 3988,Methylprotocatechuic acid,MFCD00002551,m-Methoxy-p-hydroxy-benzoic acid,NSC 3987,NSC 674322,PROTOCATECHUIC ACID 3-METHYL ETHER,RARECHEM AL BO 0061,TIMTEC-BB SBB008280,VA,VENILLIC ACID

Purity :

CAS Number: 121-34-6

Molecular Weight: 168.15

Emperical Formula HOC6H3(OCH3)CO2H

EC Number: 204-466-8

MDL Number: MFCD00002551

SKU Pack Size Availability Price Quantity
Vanillic acid 500 / Grams Available to ship on 01-05-2024
(Three weeks from Order Confirmation)
25,400
-
+
Request a Bulk Order
Product Number
CLSFC1035
Purity / Analysis Method
>
Molecular Formula / Molecular Weight
168.15
Physical State (20 deg.C)
Solid
Packaging and Container
CAS RN
Reaxys Registry Number
PubChem Substance ID
24895581
SDBS (AIST Spectral DB)
Merck Index (14)
MDL Number
MFCD00002551
Specifications
Appearance
Purity(HPLC)
Purity(Neutralization titration)
Properties (reference)
Melting Point
208-210 °C
Solubility in water
Solubility (soluble in)
GHS
Signal Word
Warning
Hazard Statements
H315
Precautionary Statements

Related Laws:
RTECS#
Transport Information:
Vanillin Synthesis from Vanillic Acid: Research focused on engineering the activity and thermostability of a carboxylic acid reductase for converting vanillic acid to vanillin, providing insights into biotechnological applications for flavor and fragrance industries (Ren et al., 2024).Antioxidant Properties in Food Preservation: The antioxidant properties of vanillic acid were evaluated in a study on the preservation of postharvest quality and physicochemical properties of broccoli, suggesting its potential in extending the shelf life and nutritional quality of fresh produce (Kibar et al., 2024).Biological Synthesis of Vanillin: A comprehensive review discussed various biological methods for synthesizing vanillin from vanillic acid, emphasizing its application in enhancing natural flavor profiles in the food sector(Venkataraman et al., 2024).

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Request Bulk Order
Vanillic acid
CAS No:

121-34-6

EC Number

204-466-8

MDL

MFCD00002551

Purity

Available on request