Vanillin

 Product Information

Cat #
MFTP-160
CAS No.
121-33-5
Enzyme Commission Number
Product Overview
Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (-O-CH2CH3) instead of a methoxy group (-O-CH3).
Features
Ready-to-use product, accelerating research progress, enhancing application performance.
Method
Technology
Synonyms
Type
Function
Applications
Pharmaceutical Industry
Storage
Storage Buffer
Shelf Life
Strains
Source
Appearance
Molecular Weight
Color / Form
Instruction
Enzyme Class
Production Methods
Fermentation
Activity
Specific Enzyme Activity
Purity
Unit Definition
Amino Acids Sequence
WARNINGS
Shipping
Timely shipping by optional means
Formula
Reaction
Recommendation
Species Reactivity
Contents
Compatibility
Melting Point
Final Titre
8.5g/L
Fermentation Time
40hrs
Recovery Yield
Starting Material
Specification
Standard and Custom Specifications
Substrates
Concentration
Usage And Dosage

 Description

Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean.

For Research Use Only.
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