vanillin
benzaldehyde, 4-hydroxy-3-methoxy-
Identification
| Name | vanillin |
| IUPAC | 4-hydroxy-3-methoxybenzaldehyde |
| CAS Number | 121-33-5 |
| EINECS | 204-465-2 |
| FDA UNII | CHI530446X |
| Molecular Formula | C8 H8 O3 |
| Molecular Weight | 152.14936000 |
| MDL Number | MFCD00006942 |
| Nikkaji Number | J2.923H |
| Beilstein | 0472792 |
| CoE Number | 107 |
| XlogP3 | 1.20 (est) |
Regulatory
| JECFA Food Flavoring | 889 vanillin |
| DG SANTE Food Flavourings | 05.018 vanillin |
| FEMA Number | 3107 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 121-33-5 ; VANILLIN |
| FDA Regulation | FDA PART 135 -- FROZEN DESSERTS |
Physical Properties
| Appearance | white to off white crystalline powder (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Melting Point | 81.00 to 84.00 °C. @ 760.00 mm Hg |
| Boiling Point | 285.00 to 286.00 °C. @ 760.00 mm Hg, 170.00 to 171.00 °C. @ 15.00 mm Hg |
| Vapor Pressure | 0.002000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 5.3 ( Air = 1 ) |
| Flash Point | 307.00 °F. TCC ( 153.00 °C. ) |
| logP (o/w) | 1.210 |
| Shelf Life | 24.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | chloroform |
| Insoluble in | paraffin oil |
| Stability | cream |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | fragrance |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | 400 hour(s) at 20.00 % in dipropylene glycol |
| Odor Description |
at 10.00 % in dipropylene glycol. Sweet, vanilla, vanillin, creamy and phenolic sweet dry vanilla chocolate Sweet, Vanilla, Chocolate, Eugenol, Caramel strong, sweet, vanilla Sweet, rich, powdery, the profile offers a typical and natural bean effect with a subtle caramel note Sweet-vanilla, creamy-chocolate Sweet, rich, powdery, the profile offers a typical and natural bean effect with a subtle caramel note
|
| Odor sample from | Berje Inc. |
| Taste Description |
at 10.00 ppm. intensive sweet and very tenacious creamy vanilla crema, vanilla phenolic sweet vanillin
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | gavage-rat LD50 [sex: M,F] 1580 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5010 mg/kg |
| Inhalation Toxicity | inhalation-mouse LC > 41700 ug/kg/2 |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES\nVASCULAR: ACUTE ARTERIAL OCCLUSION\nVASCULAR: BP LOWERING NOT CHARACTERIZED IN AUTONOMIC SECTION']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for vanillin usage levels up to | 8.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 47000.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 150000.0 (μg/capita/day) |
| Structure Class | I |
| baked goods | 74.00000 |
| beverages(nonalcoholic) | 40.00000 |
| beverages(alcoholic) | 30.00000 |
| breakfast cereal | 353.00000 |
| cheese | - |
| chewing gum | 82.00000 |
| condiments / relishes | - |
| confectionery froastings | 597.00000 |
| egg products | - |
| fats / oils | 96.00000 |
| fish products | - |
| frozen dairy | 27.00000 |
| fruit ices | - |
| gelatins / puddings | 48.00000 |
| granulated sugar | - |
| gravies | - |
| hard candy | 26.00000 |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | 2.00000 |
| milk products | 221.00000 |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | 200.00000 |
| soft candy | 247.00000 |
| soups | - |
| sugar substitutes | - |
| sweet sauces | 358.00000 |
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