Labeled Vanillin. Occurs naturally in a wide variety of foods and plants such as orchids; major commercial source of natural vanillin is from vanilla bean extract. Synthetically produced in-bulk from lignin-based byproduct of paper processes or from guaicol.
Form:
White Solid
Melting Point:
81-83 degrees C
Solubility:
Chloroform, Ethyl Acetate
Catalogue number:
022732
Size:
1mg
Form:
White Solid
Alternative names:
4-Hydroxy-3-methoxybenzaldehyde
References:
Jenner, P.M., et al.: Food Cosmet. Toxicol., 2, 327 (1964), Clark, G.S., et al.: Perfum. Flavor., 15, 45 (1990),