Nom de l'article:
Vanillin
Description:
Vanillin is a phenolic aldehyde with the chemical formula C8H8O3. It is the primary component of the extract of the vanilla bean and has a role of a plant metabolite, a flavouring agent,
Groupe:
Additives
Numéro CAS:
121-33-5
Numéro EC:
204-465-2
Synonymes:
4-Hydroxy-3-methoxybenzaldehyde, Vanillin, VANILLIN CRYSTALS FOOD, VANILLIN FOOD, FLAVOUR VANILLA CUSTARD 75016-32, FLAVOUR VANILLA CUSTARD 75016-33, VANILLIN POWDER FOOD, FLAVOUR VANILLIN FOOD, Vanillin NF, 3-Methoxy-4-hydroxybenzaldehyde with 0.5% calciumstearate, Benzaldehyde, 4-hydroxy-3-methoxy-
Nom d’après UICPA:
4-hydroxy-3-methoxybenzaldehyde
Formule moléculaire:
C8H8O3
Masse moléculaire:
152.149 g/mol
Point d’ébullition:
170ºC (15 mmHg)
Point d’éclair:
147ºC
Point de fusion:
81-84ºC
Solubilité:
11 mg/mL at 25 °C (water)
Densité:
1.06 g/cm3
Code SH:
2912410000
Déclarations de risques:
R22