Vanillic acid
ALDRICH/H36001 - 97%
Synonym: 4-
CAS Number: 121-34-6
Empirical Formula (Hill Notation): C8H8O4
Molecular Weight: 168.15
EC Number: 204-466-8
MDL Number: MFCD00002551
Linear Formula: HOC6H3(OCH3)CO2H
Product Type: Chemical
assay | 97% |
InChI | 1S/C8H8O4/c1-12-7-4-5(8(1 |
InChI key | WKOLLVMJNQIZCI-UHFFFAOYSA |
mp | 208-210 °C (lit.) |
Quality Level | 200 ![]() |
SMILES string | COc1cc(ccc1O)C(O)=O |
Application: | • Vanillin Synthesis from Vanillic Acid: Research focused on engineering the activity and thermostability of a carboxylic acid reductase for converting vanillic acid to vanillin, providing insights into biotechnological applications for flavor and fragrance industries (Ren et al., 2024 ![]() ![]() • Antioxidant Properties in Food Preservation: The antioxidant properties of vanillic acid were evaluated in a study on the preservation of postharvest quality and physicochemical properties of broccoli, suggesting its potential in extending the shelf life and nutritional quality of fresh produce (Kibar et al., 2024 ![]() ![]() • Biological Synthesis of Vanillin: A comprehensive review discussed various biological methods for synthesizing vanillin from vanillic acid, emphasizing its application in enhancing natural flavor profiles in the food sector (Venkataraman et al., 2024 ![]() ![]() |
Packaging: | 25, 100 g in poly bottle |
RIDADR | NONH for all modes of transport |
WGK Germany | WGK 1 |
Purity | 97% |
mp | 208-210 °C (lit.) |
UNSPSC | 12352100 |