| Identification | More | [Name]
Vanillic acid | [CAS]
121-34-6 | [Synonyms]
4-HYDROXY-3-METHOXYBENZOIC ACID
AKOS BBS-00003785
FEMA 3988
PROTOCATECHUIC ACID 3-METHYL ETHER
RARECHEM AL BO 0061
TIMTEC-BB SBB008280
VANILLIC ACID
VENILLIC ACID
3-Methoxy-4-Hydroxybenzoic acid
3-methoxy-4-hydroxybenzoicacid
4-Hydroxy-3-methoxybenzoic acid (vanillic acid)
4-hydroxy-3-methoxy-benzoicaci
4-hydroxy-m-anisicaci
Acide vanillique
acidevanillique
m-Anisic acid, 4-hydroxy-
Protocatechuic acid, 3-methyl ester
protocatechuicacid,3-methylester
p-Vanillic acid
p-vanillicacid | [EINECS(EC#)]
204-466-8 | [Molecular Formula]
C8H8O4 | [MDL Number]
MFCD00002551 | [Molecular Weight]
168.15 | [MOL File]
121-34-6.mol |
| Chemical Properties | Back Directory | [Appearance]
white odourless crystals or powder | [Melting point ]
208-210 °C(lit.)
| [Boiling point ]
257.07°C (rough estimate) | [density ]
1.3037 (rough estimate) | [FEMA ]
3988 | [refractive index ]
1.5090 (estimate) | [storage temp. ]
Store below +30°C. | [solubility ]
Acetonitrile (Slightly), Aqueous Base (Slightly), DMSO (Slightly), Methanol (Sli | [form ]
Liquid | [pka]
pKa 4.53(H2O
t = 25
c = 0.016–0.001) (Uncertain) | [color ]
Clear colorless to brown, may darken during storage | [Odor]
at 100.00 %. dairy milky custard creamy powdery vanilla bean | [Stability:]
Stable. Combustible. Incompatible with strong oxidizing agents. | [Odor Type]
creamy | [Water Solubility ]
Soluble in water, alcohol and ether. | [JECFA Number]
959 | [Merck ]
14,9931 | [BRN ]
2208364 | [InChIKey]
WKOLLVMJNQIZCI-UHFFFAOYSA-N | [LogP]
1.30 | [CAS DataBase Reference]
121-34-6(CAS DataBase Reference) | [NIST Chemistry Reference]
Benzoic acid, 4-hydroxy-3-methoxy-(121-34-6) | [EPA Substance Registry System]
121-34-6(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S37/39:Wear suitable gloves and eye/face protection .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [WGK Germany ]
1
| [RTECS ]
YW5300000
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HS Code ]
29189090 |
| Questions And Answer | Back Directory | [Description]
Vanillic acid is a dihydroxybenzoic acid that can be used as a flavoring agent. As an oxidized form of vanillin, it is the intermediate product during the two-step bioconversion process from ferulic acid to vanillin. It exists in high amount in the root of Angelica sinenisis, which is a plant used in traditional Chinese medicine. It also exists in acal oil, argan oil as well as wine and vinegar. It can be used in the synthesis of the analeptic drug etamivan, modecainide, brovanexine, vanitiolide, and vanyldisulfamide. It can be manufactured through the oxidation of vanillin to the carboxylic acid.
| [References]
https://en.wikipedia.org/wiki/Vanillic_acid
https://pubchem.ncbi.nlm.nih.gov/compound/Vanillic_acid#section=Top
|
| Hazard Information | Back Directory | [Chemical Properties]
4-Hydroxy-3-methoxybenzoic acid has a vanilla-like odor and taste.
| [Chemical Properties]
white odourless crystals or powder | [Occurrence]
Reported found in guava, grape, brandy, rum, whiskey, sherry, red and white wines, Scotch and Canadian
whiskey, pork (fried), cocoa, peanuts (raw), mushrooms, guava fruit, mangos (fresh), wort, vanilla and black chokeberries. | [Uses]
A flavoring agent. | [Uses]
Vanillin, a compound widely used in foods, beverages, cosmetics and drugs, has been reported to exhibit multifunctional effects such as antimutagenic, antiangiogenetic, anti-colitis, anti-sickling, an
d antianalgesic effects. However, results of studies on the antioxidant activity of vanillin are not consistent. | [Definition]
ChEBI: A monohydroxybenzoic acid that is 4-hydroxybenzoic acid substituted by a methoxy group at position 3. | [Preparation]
Prepared by bioconversion of ferulic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain
BS13. Also prepared by whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus | [Aroma threshold values]
Aroma at 5.0%: weak vanilla, creamy, milky.
| [Taste threshold values]
Taste characteristics at 100 ppm: weak sweet resinous vanilla, creamy with a smooth sweetness and body,
slightly chocolate-like with a spicy vanitrop nuance | [Synthesis Reference(s)]
Journal of the American Chemical Society, 68, p. 429, 1946 DOI: 10.1021/ja01207a025
Organic Syntheses, Coll. Vol. 4, p. 972, 1963 | [General Description]
Vanillic acid is one of the key aromatic volatile compounds of vanilla beans. | [Biochem/physiol Actions]
Taste at 100 ppm | [storage]
Store at -20°C |
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