glucovanillin

Full Material List
N/A

Identifiers

FEMA N/A
CAS 494-08-6
EINECS N/A
Synonyms
  • avenein
  • benzaldehyde, 4-(b-D-glucopyranosyloxy)-3-methoxy-
  • 4- formyl-2-methoxyphenyl b-D-glucopyranoside
  • 4-(beta-dextro- glucopyranosyl oxy)-3-methoxybenzaldehyde
  • 4-(beta-D- glucopyranosyloxy)-3-methoxy-benzaldehyde
  • 4-(b-D- glucopyranosyloxy)-3-methoxybenzaldehyde
  • 3- methoxy-4-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybenzaldehyde
  • vanillin-D-glucoside
  • vanilloside
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII H81U1KBS6E
CoE Number N/A
XlogP3-AA -1.60 (est)
Molecular Weight 314.29106
Molecular Formula C14 H18 O8

Organoleptic

Organoleptic Notes
  • 1. Odor Type: vanilla Odor Strength:none
  • vanilla
  • Odor Description:at 100.00 %. very mild vanilla
  • Odor and/or flavor descriptions from others (if found).
Odor vanilla
vanilla,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance N/A
Assay 95.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point 188.00 to 190.00 °C. @ 760.00 mm Hg
Boiling Point 571.00 to 573.00 °C. @ 760.00 mm Hg
Flash Point 421.00 °F. TCC ( 216.11 °C. )
Acid Value N/A
Vapor Pressure N/A
Vapor Density N/A
logP (o/w) -1.252 (est)
Soluble In
  • water, 1.105e+005 mg/L @ 25 °C (est)
Occurrence
  • oat hull husk
  • oat sprout
  • vanilla pods