Vanillinsure

Bezeichnung:Vanillinsure

CAS-Nr121-34-6

Englisch Name:Vanillic acid

CBNumberCB2449434

SummenformelC8H8O4

Molgewicht168.15

MOL-Datei121-34-6.mol

Synonyma

Vanillinsure

Vanillinsure physikalisch-chemischer Eigenschaften

Schmelzpunkt	208-210 °C(lit.)
Siedepunkt	257.07°C (rough estimate)
Dichte	1.3037 (rough estimate)
Brechungsindex	1.5090 (estimate)
FEMA	3988 \| 4-HYDROXY-3-METHOXYBENZOIC ACID
storage temp.	Store below +30°C.
Löslichkeit	Acetonitrile (Slightly), Aqueous Base (Slightly), DMSO (Slightly), Methanol (Slightly）
Aggregatzustand	Liquid
pka	pKa 4.53(H2O t = 25 c = 0.016–0.001) (Uncertain)
Farbe	Clear colorless to brown, may darken during storage
Geruch (Odor)	at 100.00 %. dairy milky custard creamy powdery vanilla bean
Geruchsart	creamy
Biologische Quelle	synthetic
Wasserlöslichkeit	Soluble in water, alcohol and ether.
JECFA Number	959
Merck	14,9931
BRN	2208364
Stabilität	Stable. Combustible. Incompatible with strong oxidizing agents.
InChIKey	WKOLLVMJNQIZCI-UHFFFAOYSA-N
LogP	1.30
CAS Datenbank	121-34-6(CAS DataBase Reference)
NIST chemische Informationen	Benzoic acid, 4-hydroxy-3-methoxy-(121-34-6)
EPA chemische Informationen	Vanillic acid (121-34-6)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36/37/38
S-Sätze:	37/39-26-36
WGK Germany	1
RTECS-Nr.	YW5300000
Hazard Note	Irritant
TSCA	Yes
HS Code	29189090

Gefahreninformationscode (GHS)

Vanillic acid Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S37/39:Bei der Arbeit geeignete Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Chemische Eigenschaften
white odourless crystals or powder
Chemische Eigenschaften
4-Hydroxy-3-methoxybenzoic acid has a vanilla-like odor and taste.
Occurrence
Reported found in guava, grape, brandy, rum, whiskey, sherry, red and white wines, Scotch and Canadian whiskey, pork (fried), cocoa, peanuts (raw), mushrooms, guava fruit, mangos (fresh), wort, vanilla and black chokeberries.
Verwenden
Vanillic acid is used as a flavoring agent in food. It acts as an intermediate in the production of vanillin from ferulic acid. Further, it is used in wine and vinegar.
Verwenden
A flavoring agent.
Verwenden
Vanillin, a compound widely used in foods, beverages, cosmetics and drugs, has been reported to exhibit multifunctional effects such as antimutagenic, antiangiogenetic, anti-colitis, anti-sickling, an d antianalgesic effects. However, results of studies on the antioxidant activity of vanillin are not consistent.
synthetische
Prepared by bioconversion of ferulic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BS13. Also prepared by whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus
Definition
ChEBI: A monohydroxybenzoic acid that is 4-hydroxybenzoic acid substituted by a methoxy group at position 3.
Aroma threshold values
Aroma at 5.0%: weak vanilla, creamy, milky.
Taste threshold values
Taste characteristics at 100 ppm: weak sweet resinous vanilla, creamy with a smooth sweetness and body, slightly chocolate-like with a spicy vanitrop nuance
Synthesis Reference(s)
Journal of the American Chemical Society, 68, p. 429, 1946 DOI: 10.1021/ja01207a025
Organic Syntheses, Coll. Vol. 4, p. 972, 1963
Allgemeine Beschreibung
Vanillic acid is one of the key aromatic volatile compounds of vanilla beans.
Biochem/physiol Actions
Taste at 100 ppm

Vanillic acid Upstream-Materialien And Downstream Produkte

Vanillinsure Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

121-34-6, Vanillic acid Verwandte Suche:

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