Vanillin

Vanillin (p-Vanillin) is a single molecule extracted from vanilla beans and also a popular odor used widely in perfume, food and medicine.

Product Specifications

CAS Number

[121-33-5]

Product Name Alternative

P-Vanillin; m-Methoxy-p-hydroxybenzaldehyde; p-Hydroxy-m-methoxybenzaldehyde

UNSPSC

12352005

Hazard Statement

H319, H402

Target

Endogenous Metabolite

Type

Natural Products

Related Pathways

Metabolic Enzyme/Protease

Applications

Metabolism-sugar/lipid metabolism

Field of Research

Others

Assay Protocol

https://www.medchemexpress.com/Vanillin.html

Purity

99.98

Solubility

DMSO : 100 mg/mL (ultrasonic) |H2O : 25 mg/mL (ultrasonic; warming; heat to 60°C)

Smiles

O=CC1=CC=C(O)C(OC)=C1

Molecular Formula

C8H8O3

Molecular Weight

152.15

Precautions

H319, H402

References & Citations

[1]Lee SY, et al. Vanillin attenuates negative effects of ultraviolet A on the stemness of human adipose tissue-derived mesenchymal stem cells. Food Chem Toxicol. 2016 Oct;96:62-9.|[2]Xu J, et al. Vanillin-induced amelioration of depression-like behaviors in rats by modulating monoamine neurotransmitters in the brain. Psychiatry Res. 2015 Feb 28;225 (3) :509-14.