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vanillin
Molecular Formula C8H8O3, molecular weight 152.14, scientific 3-methoxy - 4-hydroxybenzaldehyde, also known as vanillin, also known as Citronellal. Vanilla beans is the flavor components. Exist in sugar beets, vanilla beans, benzoin plastic, Peru Balsam, Wis. properly so as to Lu. This is an important spices. The white needle crystal. The temperature of 80 to 81 ° C, the boiling point of 285 ° C. 1.056g/cm3 density. Cold water-soluble and insoluble in water, soluble in alcohol, ether, chloroform, carbon disulfide, such as acetic acid. Its case of ferric chloride solution was blue and purple. Flavoring for determining, coordinating transfer agents and change, widely used in cosmetics Flavor; Also drinks and food flavor enhancer. Citronella oil can be extracted, or iso-Hong phenol by acetylcholine and oxidation to preparation.
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Structure:
More Detailed Data:
1) 3-methoxy-4-hydroxybenzaldehyde;vanillin
2) Vanillin;4-Hydroxy-3-methoxybenzaldehyde;Methylprotocatechuic aldehyde;Va
3) 4-Hydroxy-3-methoxybenzaldehyde;Vanillin;Benzaldehyde,4-hydroxy-3-methoxy-
4) 4-Hydroxy-3-methoxybenzaldehyde;Vanillin;4-hydroxy-3-methoxy-Benzaldehyde;2-methoxy-4-formylphenol;3-methoxy-4-hydroxybenzaldehyde;4-formyl-2-methoxyphenol;4-hydroxy-5-methoxybenzaldehyde;4-hydroxy-m-anisaldehyde;4-hydroxy-3-methoxy-benzaldehyd;lioxin;4-hydroxy-m-anisaldehyd;methylprotocatechuic aldehyde;p-hydroxy-m-methoxybenzaldehyde
5) Vanillin
6) 4-Hydroxy-3-methoxybenzaldehyde;Vanillin
7) vanillin;vamillic aldehyde
8) vanillin;vanillic aldehyde
9) 3,7-Dimethyl-6-octenal;Rhodinal;Citronellal
10) Vanillin
Notice Some description was translated by software and the data is only as a reference.
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