| Customization: | Available |
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| CAS No.: | 121-33-5 |
| Formula: | N/a |
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Vanillin, chemically known as 4-hydroxy-3-methoxybenzaldehyde, has the CAS number 121-33-5. It is a popular organic compound that is the primary component responsible for the flavor of vanilla. Vanillin is a white to slightly yellow crystalline solid at room temperature and has a sweet, creamy, vanilla odor . It is practically insoluble in water but soluble in organic solvents and oils .
Vanillin is used extensively as a flavoring agent in the food industry, particularly in the production of vanilla-flavored products such as ice cream, baked goods, and beverages. It is also used in the pharmaceutical industry and as a fragrance in cosmetics and perfumes . The compound can be synthesized from lignin-derived materials or produced from natural sources such as the vanilla plant .
Manufacturing methods for vanillin include chemical synthesis and natural extraction, with the synthetic version being more widely available and less expensive. Natural vanillin is derived from the fermentation of vanilla planifolia beans and is considered superior in terms of flavor quality
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