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Cheapest Price Faster Delivery Diethyl Succinate 123-25-1 - Vanillin 121-33-5 – Starsky


Product Name: Vanillin

CAS: 121-33-5

MF: C8H8O3

MW: 152.15

EINECS: 204-465-2

Melting point: 81-83 °C(lit.)

Boiling point: 170 °C15 mm Hg(lit.)

Density: 1.06

Vapor density: 5.3 (vs air)

Vapor pressure: >0.01 mm Hg ( 25 °C)


Fefractive index: 1.4850 (estimate)

Fp: 147 °C

Storage temp: 2-8°C

Form: Crystalline Powder

Color: White to pale yellow

PH: 4.3 (10g/l, H2O, 20℃)

Water Solubility: 10 g/L (25 ºC)

Merck: 14,9932

Package:1 kg/bag, 25 kg/bag, 25 kg/drum


Items Specifications
Appearance White or light yellow powder
Purity ≥99%
Residue on ignition ≤0.5%
Loss on drying ≤0.5%


1.Vanillin is a kind of food flavoring agent, which is widely used in many kinds of flavoring foods, such as cake, cold drink,

chocolate, candy, biscuit, instant noodles and bread.

2.It has the effect of increasing fragrance and setting fragrance in tobacco, flavoring liquor, toothpaste, soap, perfume, cosmetics, ice cream, beverages and cosmetics.

3.It is also used as plant growth promoter, defoamer for lubricating oil, brightener for electroplating, conductive agent for printed circuit board production, etc.


1. It reacts with higher alcohols and ketones to produce blue-green, and reacts with deoxysugars, amino acids, and amines to produce color or fluorescence.

2. Exist in tobacco leaves.

3. Naturally found in asparagus, coffee, and vanilla.


It is soluble in 125 times water, 20 times ethylene glycol and 2 times 95% ethanol, soluble in chloroform.