Vanillin

Description

4-Hydroxy-3-methoxybenzaldehyde · CAS 121-33-5 · C8H8O3. UNII CHI530446X. Boiling Point: 545 °F at 760 mmHg (NTP, 1992); Boiling Point: 285 °C; Boiling Point: 285.00 to 286.00 °C. @ 760.00 mm Hg.

Identification

CAS Registry Number	121-33-5
PubChem CID	1183
Molecular formula	C8H8O3
IUPAC name	4-hydroxy-3-methoxybenzaldehyde
UNII (FDA)	CHI530446X
FEMA number	3107
JECFA number	889

Computed Descriptors

Molecular Weight	152.15
XLogP3	1.2
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	3
Rotatable Bond Count	2
Exact Mass	152.047344113
Monoisotopic Mass	152.047344113
Topological Polar Surface Area	46.5
Heavy Atom Count	11
Formal Charge	0

Physical & Chemical Properties

Boiling Point	545 °F at 760 mmHg (NTP, 1992)
Boiling Point	285 °C
Boiling Point	285.00 to 286.00 °C. @ 760.00 mm Hg
Melting Point	178 to 181 °F (NTP, 1992)
Melting Point	81-83 °C
Melting Point	81.5 °C
Flash Point	153 °C (307 °F) - closed cup
Flash Point	153 °C c.c.
Solubility	In water, 1.102X10+4 mg/L at 25 °C
Solubility	11 mg/mL at 25 °C

Physical description & handling notes

• Vanillin appears as white or very slightly yellow needles.
• Liquid; Other Solid; Dry Powder; CBI; Large Crystals
• White or off-white solid with a pleasant odor of vanilla; [Merck Index] Light yellow solid; [Sigma-Aldrich MSDS]
• Solid
• WHITE-TO-YELLOW CRYSTALLINE POWDER WITH CHARACTERISTIC ODOUR.
• white or slightly yellow needles or crystalline powder with a sweet, creamy, vanilla odour

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: COLOR OR COLORING ADJUNCT, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Vanilla Scientific procedures
GHS notification summary	1.8% (42 / 2387)

GHS Hazard Classification

GHS notification summary	1.8% (42 / 2387)
Reported hazard statements	H317 (14.3%), H319 (83.5%), H302 (100%), H411 (100%), H320, H402, H412

Documented Uses

• Found in foods and plants; Used as a flavoring agent and fragrance; [Merck Index] Used as a chemical intermediate, fuel additive, odor agent, and anti-UV agent; [IUCLID] In the group of essential oils with active product registrations in the US for uses as insect feeding depressants, insecticides, and repellants; Used to control clothes moths and fleas; [EPA REDs] Used in attractants for the control of flies, roaches, and crickets; [HSDB]
• Pharmaceutic aid (flavor). As a flavoring agent in confectionery, beverages, foods and animal feeds. Fragrance and flavor in cosmetics. Reagent for synthesis.
• The single largest use for vanillin is as a starting material for the manufacture of an antihypertensive drug having the chemical name of methyldopa or L-3-(3,4-dihydroxyphenyl)-2-methylalanine.
• For more Uses (Complete) data for VANILLIN (8 total), please visit the HSDB record page.
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index

Synonyms

vanillin; 4-Hydroxy-3-methoxybenzaldehyde; 121-33-5; Vanillic aldehyde; Vanillaldehyde; p-Vanillin; Vanilline; Lioxin; 3-Methoxy-4-hydroxybenzaldehyde; 4-Hydroxy-3-methoxy-benzaldehyde; Benzaldehyde, 4-hydroxy-3-methoxy-; 4-Hydroxy-m-anisaldehyde; 2-Methoxy-4-formylphenol; Zimco; p-Hydroxy-m-methoxybenzaldehyde; 4-Formyl-2-methoxyphenol

Frequently Asked Questions

What are the CAS number and molecular formula of 4-Hydroxy-3-methoxybenzaldehyde?

CAS 121-33-5; molecular formula C8H8O3; molecular weight — g/mol.

What other names is 4-Hydroxy-3-methoxybenzaldehyde known by?

vanillin, 4-Hydroxy-3-methoxybenzaldehyde, 121-33-5, Vanillic aldehyde, Vanillaldehyde, p-Vanillin.

What is the regulatory status of 4-Hydroxy-3-methoxybenzaldehyde?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: COLOR OR COLORING ADJUNCT, FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is 4-Hydroxy-3-methoxybenzaldehyde classified as hazardous?

1.8% of GHS notifications report no hazard classification (42 of 2387).

What are the key physical properties of 4-Hydroxy-3-methoxybenzaldehyde?

Boiling Point: 545 °F at 760 mmHg (NTP, 1992); Boiling Point: 285 °C; Boiling Point: 285.00 to 286.00 °C. @ 760.00 mm Hg; Melting Point: 178 to 181 °F (NTP, 1992).

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.