Vanillin

CAS 121-33-54-(HO)C6H3-3-(OCH3)CHOChemical Synthesis

Vanillin (CAS: 121-33-5), with the molecular formula 4-(HO)C6H3-3-(OCH3)CHO and a molar mass of 152.15 g/mol, is a key aromatic aldehyde recognised for its characteristic sweet, vanilla aroma. This compound serves as a valuable building block in organic synthesis and is extensively used in the flavour and fragrance industries. Its applications also extend to research in cell biology and nutrition, making it a versatile chemical for various scientific and industrial pursuits.

IUPAC: 4-Hydroxy-3-methoxybenzaldehyde,Vanillic aldehyde,Vanillin
Synonyms: 4-Hydroxy-3-methoxybenzaldehydeVanillic aldehyde4-Formyl-2-methoxyphenol

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Vanillin (4-(HO)C6H3-3-(OCH3)CHO) — chemical structure, CAS 121-33-5; Chemistry, fine chemical supplied by Tech Serve Solutions

AldehydesBuilding BlocksCarbonyl CompoundsCell BiologyChemical SynthesisNutrition ResearchOrganic Building Blocks

01 /Applications

Flavour and Fragrance Industry

Vanillin is the primary component responsible for the characteristic aroma and taste of vanilla. It is widely used as a flavouring agent in food products such as baked goods, confectioneries, beverages, and dairy products. It also finds application in perfumes and cosmetics for its pleasant scent.

Organic Synthesis

As a functionalised benzaldehyde, vanillin is a useful building block in organic chemistry. It can be employed in various synthetic pathways to create more complex molecules, intermediates for pharmaceuticals, or other fine chemicals.

Research and Development

Vanillin is utilized in cell biology and nutrition research. Its properties and derivatives are studied for potential biological activities and as reference compounds in analytical chemistry.

02 /Properties

Molecular weight	152.15
Linear formula	4-(HO)C6H3-3-(OCH3)CHO
Assay	98%
Grade	JIS special grade
Boiling point	170 °C/15 mmHg(lit.)
Vapour pressure	>0.01 mmHg (25 °C)
Vapour density	5.3 (vs air)
Melting point	81-83 °C(lit.)

03 /Safety & handling

Precautionary statements

P305IF IN EYES

Hazard information is provided for guidance. Always consult the product Safety Data Sheet (SDS), available on request, before handling.

04 /Identifiers & registry

CAS number

121-33-5

Beilstein registry

472792

05 /Additional specifications

Availability	available only in Japan
Shelf Life	(limited shelf life, expiry date on the label)
Organoleptic	caramel; chocolate; sweet; vanilla
Allergen	no known allergens

06 /Quality & supply

Documentation

Every batch ships with a Certificate of Analysis covering assay, identity and purity; the grade is confirmed against your enquiry. Safety Data Sheets and technical data sheets are available on request.

Supply & logistics

Samples for technical evaluation; bulk MOQ by grade and packaging. In-stock material ships in 7–10 working days, worldwide, with full export documentation.

07 /Frequently asked questions

What is Vanillin used for?

Vanillin is primarily used as a flavouring agent in food and beverages, a key ingredient in fragrances and cosmetics, and a building block in organic synthesis. It is also used in scientific research, including cell biology and nutrition studies.

What is the CAS number and chemical formula for Vanillin?

The CAS number for Vanillin is 121-33-5, and its chemical formula is 4-(HO)C6H3-3-(OCH3)CHO.

What grade and purity does Tech Serve Solutions supply for Vanillin?

Tech Serve Solutions supplies Vanillin with an assay of 98% and a JIS special grade. We do not represent this product as USP, BP, or EP grade unless explicitly stated.

How should Vanillin be handled safely?

Handle Vanillin with appropriate personal protective equipment, including gloves and eye protection. Follow the precautionary statements P305 + P351 + P338, which generally advise to rinse cautiously with water for several minutes and remove contact lenses if present and easy to do. Continue rinsing, particularly if eye irritation persists. Consult the Safety Data Sheet for full handling instructions.