Vanillin
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Cite "Vanillin"
Vanillin. (n.d.). In Compound. Retrieved from /fr/compound/vanillin/
"Vanillin." Compound, /fr/compound/vanillin/.
@misc{vanillin, title={Vanillin}, url={/fr/compound/vanillin/}}
IUPAC: 4-Hydroxy-3-methoxybenzaldehyde
CAS: 121-33-5
Aperçu
Vanillin is the primary flavor compound in vanilla and the world's most popular flavoring agent. Over 85% of commercial vanillin is now synthesized from petrochemicals or lignin.
Composition
Usages
- • Food flavoring
- • Fragrance
- • Pharmaceutical excipient
- • Chemical intermediate
Le saviez-vous
- ✦ Only about 1% of the world's vanillin comes from actual vanilla beans
Structure
SMILES
COC1=C(C=CC(=C1)C=O)O
Propriétés
- Type
- organic
- État
- solid
- Masse molaire
- 152,15 g/mol
- Densité
- 1,0560 g/cm³
- Point de fusion
- 81,5 °C
- Point d'ébullition
- 285,0 °C
- Solubilité
- 10 g/L at 25°C
Molecular Descriptors
- Exact Mass
- 152,0473
- XLogP
- 1,2
- TPSA
- 46,5 Ų
- H-Bond Donors
- 1
- H-Bond Acceptors
- 3
- Rotatable Bonds
- 2
- Heavy Atoms
- 11
- Complexity
- 135,0
Frequently Asked Questions
What is Vanillin?
Vanillin (C₈H₈O₃) is a organic compound with the IUPAC name 4-Hydroxy-3-methoxybenzaldehyde.
What is the molecular weight of Vanillin?
Vanillin has a molar mass of 152.15 g/mol.
What state is Vanillin at room temperature?
Vanillin is a solid at room temperature.
Is Vanillin organic or inorganic?
Vanillin is classified as an organic compound.
What elements make up Vanillin?
Vanillin (C₈H₈O₃) is composed of Hydrogen (H), Carbon (C), Oxygen (O).