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Do you know China Largest Manufacturer factory supply Vanillic acid ?

May 23, 2024
Vanillic acid Chemical Properties
Melting point 208-210 °C(lit.)
Boiling point 257.07°C (rough estimate)
density 1.3037 (rough estimate)
refractive index 1.5090 (estimate)
storage temp. Store below +30°C.
solubility Acetonitrile (Slightly), Aqueous Base (Slightly), DMSO (Slightly), Methanol (Slightly)
form Liquid
pka pKa 4.53(H2O t = 25 c = 0.016–0.001) (Uncertain)
color Clear colorless to brown, may darken during storage
Odor at 100.00 %. dairy milky custard creamy powdery vanilla bean
Odor Type creamy
Water Solubility Soluble in water, alcohol and ether.
Merck 14,9931
JECFA Number 959
BRN 2208364
Stability: Stable. Combustible. Incompatible with strong oxidizing agents.
LogP 1.30
CAS DataBase Reference 121-34-6(CAS DataBase Reference)
NIST Chemistry Reference Benzoic acid, 4-hydroxy-3-methoxy-(121-34-6)
EPA Substance Registry System Vanillic acid (121-34-6)
Safety Information
Hazard Codes Xi
Risk Statements 36/37/38
Safety Statements 37/39-26-36
WGK Germany 1
RTECS YW5300000
Hazard Note Irritant
HS Code 29189090
Vanillic acid Usage And Synthesis
Description Vanillic acid is a dihydroxybenzoic acid that can be used as a flavoring agent. As an oxidized form of vanillin, it is the intermediate product during the two-step bioconversion process from ferulic acid to vanillin. It exists in high amount in the root of Angelica sinenisis, which is a plant used in traditional Chinese medicine. It also exists in acal oil, argan oil as well as wine and vinegar. It can be used in the synthesis of the analeptic drug etamivan, modecainide, brovanexine, vanitiolide, and vanyldisulfamide. It can be manufactured through the oxidation of vanillin to the carboxylic acid.
References https://en.wikipedia.org/wiki/Vanillic_acid
Chemical Properties white odourless crystals or powder
Chemical Properties 4-Hydroxy-3-methoxybenzoic acid has a vanilla-like odor and taste.
Occurrence Reported found in guava, grape, brandy, rum, whiskey, sherry, red and white wines, Scotch and Canadian whiskey, pork (fried), cocoa, peanuts (raw), mushrooms, guava fruit, mangos (fresh), wort, vanilla and black chokeberries.
Uses Vanillin, a compound widely used in foods, beverages, cosmetics and drugs, has been reported to exhibit multifunctional effects such as antimutagenic, antiangiogenetic, anti-colitis, anti-sickling, an d antianalgesic effects. However, results of studies on the antioxidant activity of vanillin are not consistent.
Uses A flavoring agent.
Uses Vanillic acid is used as a flavoring agent in food. It acts as an intermediate in the production of vanillin from ferulic acid. Further, it is used in wine and vinegar.
Preparation Prepared by bioconversion of ferulic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BS13. Also prepared by whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus
Definition ChEBI: A monohydroxybenzoic acid that is 4-hydroxybenzoic acid substituted by a methoxy group at position 3.
Aroma threshold values Aroma at 5.0%: weak vanilla, creamy, milky.
Taste threshold values Taste characteristics at 100 ppm: weak sweet resinous vanilla, creamy with a smooth sweetness and body, slightly chocolate-like with a spicy vanitrop nuance
Synthesis Reference(s) Journal of the American Chemical Society, 68, p. 429, 1946 DOI: 10.1021/ja01207a025
Organic Syntheses, Coll. Vol. 4, p. 972, 1963
General Description Vanillic acid is one of the key aromatic volatile compounds of vanilla beans.
Biochem/physiol Actions Taste at 100 ppm