divanillin

Full Material List
3-(5-formyl-2-hydroxy-3-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde

Identifiers

FEMA 4107
CAS 2092-49-1
EINECS N/A
Synonyms
  • 3,3'- biphenyldicarboxaldehyde, 6,6'-dihydroxy-5,5'-dimethoxy-
  • 5,5'- bivanillin
  • dehydrodivanillin
  • 6,6'- dihydroxy-5,5'-dimethoxy-(1,1'-biphenyl)-3,3'-dicarboxaldehyde
  • 6,6'- dihydroxy-5,5'-dimethoxy-[1,1'-biphenyl]-3,3'-dicarboxaldehyde
  • 6,6'- dihydroxy-5,5'-dimethoxybiphenyl-3,3'-dicarbaldehyde
  • 3-(5- formyl-2-hydroxy-3-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde
  • 3-(3- formyl-6-hydroxy-5-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde
JECFA Food Flavoring 1881
JECFA Food Additive N/A
DG SANTE Food Flavourings 05.221 6,6'-dihydroxy-5,5'-dimethoxybiphenyl-3,3'-dicarbaldehyde
DG SANTE Food Contact Materials N/A
FDA UNII 29PYY1H4BT
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 302.28278
Molecular Formula C16 H14 O6

Organoleptic

Organoleptic Notes
  • 1. Odor Type: vanilla fruity vanilla
  • Odor Description:at 100.00 %. fruity vanilla
Odor vanilla
fruity, vanilla,
Flavor creamy
sweet, creamy, milky, fatty, buttery,

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Properties

Food Chemicals Codex Listed No
Appearance white to pale yellow solid (est)
Assay 91.40 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point 315.00 °C. @ 760.00 mm Hg
Boiling Point 486.00 to 487.00 °C. @ 760.00 mm Hg (est)
Flash Point 357.00 °F. TCC ( 180.60 °C. ) (est)
Acid Value N/A
Vapor Pressure N/A
Vapor Density N/A
logP (o/w) 0.567 (est)
Soluble In
  • alcohol
  • benzyl alcohol
  • water, 294.8 mg/L @ 25 °C (est)
  • water
Occurrence
  • vanilla bean fermented