Vanillin acetate

CAS No.：881-68-5

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Vanillin acetate Basic information

Product Name:	Vanillin acetate
Synonyms:	4-Acetoxy-m-anisaldehyde 4-Acetoxy-3-methoxybenzaldehyde;Vanillin acetat;Vanillin acetate SynonyMs 4-Acetoxy-3-Methoxybenzaldehyde;(4-methanoyl-2-methoxy-phenyl) ethanoate;4-(Acetyloxy)-3-methoxybenzaldehyde;3-Methoxy-4-acetoxybenzaldehyde(Vanillinacetat,AcetylVanillin);Vanillin ace;vanillyl acetate
CAS:	881-68-5
MF:	C10H10O4
MW:	194.18
EINECS:	212-920-1
Product Categories:	Aldehydes;Building Blocks;C10 to C11;C10-C12;Carbonyl Compounds;Chemical Synthesis;Aromatic Aldehydes & Derivatives (substituted);Esters;Organic Building Blocks;Inhibitors
Mol File:	881-68-5.mol

Vanillin acetate Chemical Properties

Melting point	77-79 °C (lit.)
Boiling point	288.5±25.0 °C(Predicted)
density	1.193±0.06 g/cm3(Predicted)
FEMA	3108 \| VANILLIN ACETATE
storage temp.	Refrigerator
solubility	Chloroform, DCM, Ethyl Acetate
form	Crystalline Powder
color	Beige
Sensitive	Air Sensitive
JECFA Number	890
BRN	1963795
CAS DataBase Reference	881-68-5(CAS DataBase Reference)
NIST Chemistry Reference	Benzaldehyde, 4-(acetyloxy)-3-methoxy-(881-68-5)
EPA Substance Registry System	Benzaldehyde, 4-(acetyloxy)-3-methoxy- (881-68-5)

Safety Information

Hazard Codes	Xi
Risk Statements	36/37/38
Safety Statements	26-37-24/25
WGK Germany	3
TSCA	Yes
HazardClass	IRRITANT
HS Code	29124990

MSDS Information

Provider	Language
SigmaAldrich	English
ALFA	English

Vanillin acetate Usage And Synthesis

Chemical Properties	Beige crystalline powder
Chemical Properties	Vanillin acetate has a mild, balsamic, floral odor with a nonvanillin flavor.
Occurrence	Reported found in shoyu (fermented soya hydrolysate).
Uses	Vanillin acetate has been used in preparation of: 2-nitrohomovanillic acid 2-nitrovanildin acetate 2-nitro-3,4-duimethoxybenzaldehyde
Uses	Vanillin Acetate is a synthetic flavoring agent that is moderately stable, white to yellow crystals of vanilla odor. it should be stored in glass or polyethylene-lined containers. it is used in flavors for vanilla note, with application in beverages, ice cream, candy, and baked goods at 11–28 ppm.
Preparation	By acetylation of vanillin or by oxidation of isoeugenyl acetate with chromic acid in the presence of sulfanilic acid; also by electrolytic reduction of vanillin, followed by acetylation of vanillyl alcohol.
Definition	ChEBI: An acetate ester obtained by the formal condensation of phenolic group of vanillin with acetic acid.
Taste threshold values	Taste characteristics at 40 ppm: sweet, vanilla, creamy and powdery with a balsamic nuance.
General Description	Chemoselective reduction of vanillin acetate using sodium borohydride has been reported.

Vanillin acetate Preparation Products And Raw materials

Raw materials

Methanediol,1-[4-(acetyloxy)-3-methoxyphenyl]-, 1,1-diacetate-->Benzaldehyde, 4-[[(1,1-dimethylethyl)dimethylsilyl]oxy]-3-methoxy--->Acetic acid 4-bromo-2-methoxy-phenyl ester-->Curcumin-->Copper(II) acetate-->carbon monoxide-->Acetyl chloride-->Vanillin-->Acetic anhydride

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