| Chemical properties |
White to brown or blue-gray needle crystal (crystallization in r); sweet woody fragrance, fragrant grass aroma and strong flavor of vanilla blue; oxidized into odorless 3,4-dibenzoic acid (veratric acid) in the air; Melting point 43~45℃; Insoluble in cold water; soluble in hot water, ethanol and oil.
Natural products exist in the Java citronella oil and Hu Xanthium parsley oil and so on.
Use GB 2760 a 1996 provisions for the use of food spices. |
| Application |
- This product is the intermediate of organic synthesis. In pharmaceutical industry, it is used to synthesize and also used in the production of veterinary drug sulfonamide synergist. Adding 0.02% (weight) of this veterinary drug into feed can increase the efficiency of the iodine drug synergistic added in feed, which can prevent and control the poultry bacterial infection.
- Used as pharmaceutical intermediate and mainly used for antibiotic drug synthesis.
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| Preparation |
It can be derived from the reaction of 3--4-hydroxybenzaldehyde (vanillin) and dimethyl sulfate, or derived from the methylation of dimethyl sulfate with vanillin in alkaline conditions. |
| Chemical Properties |
off-white crystalline solid |
| Chemical Properties |
Veratraldehyde is a crystalline solid (mp 44.5–45°C) with a woody, vanillalike odor.
Veratraldehyde can be prepared by methylation of vanillin. It is used in oriental and warm, woody fragrances, as well as in flavor compositions for vanilla notes. It is an intermediate in, for example, the synthesis of pharmaceuticals. |
| Chemical Properties |
Veratraldehyde has a very sweet, woody, vanilla-like odor with a warm, sweet, vanilla-like taste. This compound gets oxidized in air to odorless veratric acid. |
| Occurrence |
Reported among the constituents of the essential oils of Cymbopogon javanensis and Eryngium poterium. Also reported found in raspberry, ginger, peppermint oil, Bourbon vanilla and mastic gum oil. |
| Preparation |
Prepared from vanillin by methylation of vanillin with dimethylsulfate under mildly alkaline conditions. |
| Aroma threshold values |
Aroma characteristics at 1.0%: phenolic, sweet vanilla, powdery, slightly woody with a candy and cocoa creaminess. |
| Taste threshold values |
Taste characteristics at 50 ppm: phenolic, vanilla, sweet powdery cocoa, creamy, cherry-like with phenolic and balsamic nuances.. |
| Synthesis Reference(s) |
Journal of the American Chemical Society, 69, p. 2070, 1947 DOI: 10.1021/ja01200a517
Organic Syntheses, Coll. Vol. 2, p. 619, 1943
Tetrahedron Letters, 20, p. 975, 1979 |
| General Description |
Needles or chunky light peach powder. Has an odor of vanilla beans. |
| Air & Water Reactions |
Insoluble in water. |
| Reactivity Profile |
Veratraldehyde is incompatible with strong oxidizing agents and strong bases. . Veratraldehyde is an aldehyde. Aldehydes are readily oxidized to give carboxylic acids. Flammable and/or toxic gases are generated by the combination of aldehydes with azo, diazo compounds, dithiocarbamates, nitrides, and strong reducing agents. Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids. These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction). |
| Fire Hazard |
Veratraldehyde is probably combustible. |
| Purification Methods |
Crystallise the r from diethyl r, pet r, CCl4 or toluene. [Beilstein 8 IV 1765.] |
