Vanillin CAS 121-33-5

Purity: 99.5%min
Appearance: White to slightly yellow crystals, usually needelike
Capacity: 5000MT per year
Packaging: 25kg/ drum
Sample: available
related documents:

COA of Vanillin Cas 121-33-5
TDS of Vanillin Cas 121-33-5
SDS of Vanillin Cas 121-33-5

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Vanillin CAS 121-33-5

Vanillin, Promotion Season Now in Store and Free Sample for Testing with Factory Price

Chemical Name: Vanillin
CAS No.: 121-33-5
Molecular Fomula: C8H8O3
Molecular weight: 152.15
Appearance: White to pale yellow Crystalline Powder
Sample: Available

Vanillin CAS 121-33-5

Description Of VaniL

  • 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. It is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals.
    Vanillin and ethylvanillin are used by the food industry; It 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).
    Natural “vanilla extract” is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily available natural compound eugenol. Today, It is made either from guaiacol or lignin.
    Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring; the difference is due to the presence of acetovanillone, a minor component in the lignin-derived product that is not found in vanillin synthesized from guaiacol.

Basic Info Of VaniL


Chemical Name






Molecular Formula


Molecular Weight






Safety Info



Safety Statements


HS Code


WGK Germany



Appearance & Physical State

White crystals or slightly yellow needles with vanilla, sweet, balsamic and pleasant odor



Boiling Point

170ºC (15 mmHg)

Melting Point


Flash Point


Refractive Index


Water Solubility

10 g/L (25 ºC)

Numbering system

EINECS number


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What is VaniL?

  • With the progress of science and technology and the development of society, chemical products have invariably permeated our daily lives, in medicine, food, cosmetics, electronics, industry, and other areas, becoming an essential part of our lives. One such product is Vanillin which has developed particularly rapidly in recent years. Do you know about Vanillin?
  • The official answer:Vanillin, also known as vanillin, chemically known as 3-Methoxy-4-Hydroxybenzaldehyde, is an organic compound extracted from the vanilla bean of the family Rutaceae. It is a white to slightly yellow crystalline or crystalline powder, slightly sweet, soluble in hot water, glycerin and alcohol, but not easily soluble in cold water and vegetable oil.  The aroma is stable and does not evaporate easily at higher temperatures. It is easily oxidised in air and discoloured when exposed to alkaline substances.

Application Of VaniL

Domestic vanillin is mainly used in food additives, in recent years the application in the field of medicine has been broadened, has become the most promising field of vanillin applications. At present, domestic vanillin consumption: food industry accounted for 55%, pharmaceutical intermediates accounted for 30%, feed conditioning Chemicalbook taste Liu accounted for 10%, cosmetics, etc. accounted for 5%. The application area of vanillin abroad is very wide, a large number of pharmaceutical intermediates, also used in the production of plant growth promoter, fungicide, lubricant defoamer, electroplating bright agent, printed circuit board production conductive agent, etc.


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Keywords Of VaniL

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