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Vanillin

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Identification
Molecular formula
C8H8O3
CAS number
121-33-5
IUPAC name
2-hydroxy-3-methoxy-benzaldehyde
State
State

Solid at room temperature. Vanillin is often found in the form of crystalline solids.

Melting point (Celsius)
81.50
Melting point (Kelvin)
354.65
Boiling point (Celsius)
285.00
Boiling point (Kelvin)
558.15
General information
Molecular weight
152.15g/mol
Molar mass
152.1490g/mol
Density
1.0560g/cm3
Appearence

Vanillin appears as white to pale yellow crystals or crystalline powder. It has a characteristic pleasant sweet odor, which is reminiscent of vanilla, and a slightly sweet taste. Vanillin is commonly used in the food industry as a flavoring agent, especially in vanilla-flavored products.

Comment on solubility

Solubility of 2-hydroxy-3-methoxy-benzaldehyde

2-hydroxy-3-methoxy-benzaldehyde, also known as vanillin, exhibits interesting solubility characteristics due to its functional groups. This compound is primarily soluble in:

  • Polar solvents: such as water and ethanol due to the presence of hydroxyl (-OH) and ether (-O-) groups which can form hydrogen bonds.
  • Non-polar solvents: Like chloroform and benzene to a lesser extent, owing to the aromatic ring structure.

However, it is important to note that the solubility can vary significantly based on temperature and concentration. In general, increasing temperature tends to enhance the solubility of 2-hydroxy-3-methoxy-benzaldehyde in polar solvents. As stated, “like dissolves like,” meaning that the solubility is maximized in solvents with similar polar characteristics.

In summary, while 2-hydroxy-3-methoxy-benzaldehyde is predominantly soluble in polar solvents, it also finds some degree of solubility in non-polar environments, showcasing the versatility of this compound in various chemical applications.

Interesting facts

Interesting Facts about 2-Hydroxy-3-methoxy-benzaldehyde

2-Hydroxy-3-methoxy-benzaldehyde, commonly referred to as vanillin, is a fascinating compound that plays a significant role in both culinary and scientific realms.

Applications

This compound is primarily known for its use as a flavoring agent, particularly in foods and beverages. It contributes to the delightful flavor of:

  • Ice creams
  • Baked goods
  • Chocolate

Moreover, vanillin is not just tasty; it also finds its place in various industries:

  • Cosmetics like perfumes
  • Pharmaceuticals where it acts as a model compound
  • Flavoring additives for enhancing taste

Chemical Properties

Vanillin showcases intriguing chemical properties, including:

  • Antioxidant properties, making it valuable for preserving food
  • Antimicrobial effects, contributing to its role in health

These attributes highlight its potential beyond just being a flavoring agent.

Cultural Significance

Throughout history, vanillin has been cherished in different cultures:

  • It was first isolated in the early 19th century from vanilla bean and has remained popular ever since.
  • In literature and art, the scent of vanilla often symbolizes warmth and comfort.

Quote

As a famous quote by Jean Anthelme Brillat-Savarin states, "Tell me what you eat, and I will tell you what you are." Vanillin indeed plays a role in defining the flavor profiles of many delicious treats!

In summary, 2-hydroxy-3-methoxy-benzaldehyde is more than just a chemical compound; it embodies the union of science and art, enhancing our culinary experiences while displaying intriguing chemical behavior.

Synonyms
2-Hydroxy-3-methoxybenzaldehyde
148-53-8
3-Methoxysalicylaldehyde
O-VANILLIN
2-Vanillin
6-Formylguaiacol
ortho-vanillin
2-Hydroxy-m-anisaldehyde
Benzaldehyde, 2-hydroxy-3-methoxy-
Orthovanilline
o-Vanilline
6-Formyl-2-methoxyphenol
3-Methoxy-2-hydroxybenzaldehyde
m-Anisaldehyde, 2-hydroxy-
Oxy-2 methoxy-3 benzaldehyde
MFCD00003322
Ortho vanillin
2-Hydroxy-3-methoxy-benzaldehyde
NSC 2150
EINECS 205-715-3
BRN 0471913
CCRIS 8811
CHEBI:78339
AI3-00076
NSC-2150
UNII-008LR748FI
DTXSID5022011
2-hydroxy-3-methoxy benzaldehyde
008LR748FI
4-08-00-01747 (Beilstein Handbook Reference)
2-HYDROXYL-3-METHOXYBENZALDEHYDE
HYDROXY-3-METHOXYBENZALDEHYDE, 2-
Ortho-vanillin, 99%
US8614253, .3-63
Oxy-2 methoxy-3 benzaldehyde [French]
oVanilline
oVanillin
6Formylguaiacol
o-vaniline
0-vanillin
2-hydroxy-3-(methyloxy)benzaldehyde
2Hydroxymanisaldehyde
6Formyl2methoxyphenol
o-Vanillin, 99%
3Methoxysalicylaldehyde
mAnisaldehyde, 2hydroxy
Oxy2 methoxy3 benzaldehyde
WLN: VHR BQ CO1
3Methoxy2hydroxybenzaldehyde
SCHEMBL16004
CHEMBL13859
Benzaldehyde, 2hydroxy3methoxy
DTXCID902011
2-hydroxy-3 methoxybenzaldehyde
mAnisaldehyde, 2hydroxy (8CI)
3-methoxy-2-hydroxy-benzaldehyde
NSC2150
BDBM111024
3-Methoxysalicylaldehyde;o-Vanillin
HY-Y1832
BBL009824
NC-005
STK397284
AKOS000119724
CS-W008876
FH11115
AC-11135
NS-00006
2-Hydroxy-3-methoxybenzaldehyde o-Vanillin
DB-042941
H0262
NS00024863
EN300-18431
P20004
Q309747
US8614253, .3-55
2-HYDROXY,3-METHOXY-BENZALDEHYDE (O-VANILLIN)
Z57921503
2-HYDROXY,3-METHOXY-BENZALDEHYDE (O-VANILLIN)
F2190-0634