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.
Shipping Conditions
Room Temperature
Storage Conditions
4°C (Powder, stored under nitrogen)
Scientific Category
Natural Products
Clinical Information
Launched
Available Sizes
Frequently Asked Questions
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